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Just opened a can with a knife - Page 3

post #31 of 41
5/29/10 at 9:23pm
Quote:
Originally Posted by Roikins View Post
I think you're better off putting the bottle perpendicular inside a shoe and repeatedly slapping the whole thing against a wall so the motion of the wine inside the bottle pushes the cork out.

This drunk Frenchman is a pro:
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post #32 of 41
5/29/10 at 9:31pm
Another reason to keep a Swiss Army knife handy at all times.
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post #33 of 41
5/29/10 at 9:40pm
Quote:
Originally Posted by kwilkinson View Post
You used a Shun to open a can?

I will slap you in the face if I ever meet you.
I promise you that.

That said, we can still be besties on the netweb.

I have broken tips on two of my shuns.

No, I didn't try to open cans with them.
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post #34 of 41
5/29/10 at 10:02pm
Quote:
Originally Posted by GQgeek View Post
I have broken tips on two of my shuns.

No, I didn't try to open cans with them.

I busted the tip of my 10" Shun Pro by breaking down a half wheel of parmiggiano. Luckily, their customer service is awesome and if you can deal with using a different knife for a month, they'll replace it. What's REALLY sad is that I have these two great Japanese knives (one Usuba and one Yanagi) and I somehow put small (1 mm) chips in the Yanagi. Since it is one-sided bevel, I'm not entirely sure how to repair it, because I don't have experience with single bevel knives, and I damn sure don't want to take it to the knife sharpeners around here who are the worst in the world. All of these knives were gifts from friends and it kills me to see them hurt.
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post #35 of 41
5/30/10 at 2:58am
Dude... there's a great knife sharpener on Lake and Halstead-ish... National Cutlery, I think they are called. I need to take my German steel over there soon... it's walking distance from De Cero
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post #36 of 41
5/30/10 at 9:58am
Quote:
Originally Posted by ChicagoRon View Post
Dude... there's a great knife sharpener on Lake and Halstead-ish... National Cutlery, I think they are called. I need to take my German steel over there soon... it's walking distance from De Cero

That's Northwest... I'd take my school knives there no problem, but my nice Japanese steel? No way. Those places, just by the way that they grind your knives, take off way too much in my opinion. That's a great shop though. 810 Lake street.
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post #37 of 41
5/30/10 at 10:18am
Quote:
Originally Posted by ChicagoRon View Post
Dude... there's a great knife sharpener on Lake and Halstead-ish... National Cutlery, I think they are called. I need to take my German steel over there soon... it's walking distance from De Cero

How much is sharpening there?

@Kwilkinson: You could mail them to Korin for sharpening, but it's going to cost you.
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post #38 of 41
5/30/10 at 10:55am
Quote:
Originally Posted by Gradstudent78 View Post
@Kwilkinson: You could mail them to Korin for sharpening, but it's going to cost you.
That's a good thought, actually. I won't need these knives for the next few weeks so I have the time. Still, I feel better about doing it myself. I love just spending an hour every week or so with my knives and a few wetstones and just going at it. I'll probably pick up a book on single bevel sharpening and see what happens.
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post #39 of 41
5/30/10 at 2:04pm
K - Any good vids or tutorials on knife sharpening that you would recommend?
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post #40 of 41
5/30/10 at 7:07pm
Quote:
Originally Posted by Roikins View Post
I think you're better off putting the bottle perpendicular inside a shoe and repeatedly slapping the whole thing against a wall so the motion of the wine inside the bottle pushes the cork out.

This is much better.

You can use a tassel loafer instead of a stilletto. And you don't push the cork down into the wine or introduce any dirt/debris that way.
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post #41 of 41
5/31/10 at 6:39pm
Quote:
Originally Posted by SirSuturesALot View Post
K - Any good vids or tutorials on knife sharpening that you would recommend?

None that I know of. Actually, most of what I learned about knife sharpening was from poster Thomas and then some hands on experience at my last place of work.
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