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Kitchen Knives

venividivicibj

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Yeah, I wouldn't be able to do differing angles reliably
 

emptym

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Some interesting stuff about knife sharpening skills posted by DWFII in another thread:
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Most of the I-makers I've run across are hooked on disposable knives--you know the kind that has a replaceable or a break-away blade. Granted they are sharp. But the real attraction is that they don't have to be sharpened...you just replace the blade. And in the process you cheat yourself and cut yourself off from a critical set of skills and muscle memories and understandings that are essential to growth as a Craftsman.

Learning to sharpen a knife is, perhaps the most important skill a maker can have--it instructs the eye and the ear and the sense of touch; and it refines muscle control to the point that almost all subsequent skills are also enhanced. And there is no degree of sharpness in those commercial blades that cannot be achieved by sharpening by hand, with stones, although it is time consuming.

But the average person wants it all...right now...and is satisfied with the pre-sharpened knife. "Self-satisfied" is probably more accurate-- but underneath it all and when you look more closely, it is nothing less than a surrender to mediocrity.
 

Piobaire

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Well, I bought an Apex Edge Pro. Tried it on two knives so far, a cheapie and a respectable Global chef's. Wow. Way easier to use than I thought it would be and what a nice edge.
 

tropics

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Well, I bought an Apex Edge Pro. Tried it on two knives so far, a cheapie and a respectable Global chef's. Wow. Way easier to use than I thought it would be and what a nice edge.
Did you have one of the cheapo versions before or is this your first one of this type?

I have a cheapo, with good stones, works well but it’s a (mostly mental) pain to unpack it and sharpen.

Any suggestions out there for a starter freehand stone(s)? After years on the machine I think I’m ready.
 

Piobaire

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This is my first of anything other than the knife sharpener on the back of an electric can opener.
 

otc

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She'll just be relieved its not a rock you bought for another woman
 

Godot

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The Japanese make some great kitchen knives & they charge you for it. If your a trained Japanese chef & your working where people can see you, sure buy some. People often confuse the artifact with the action. A very expensive knife with a pedigree is going to up your cutting game a bit, but it isn't going to make you this guy


For my money & needs, the best kitchen knife is a wooden handled old high carbon steel model that you can pick up in flea markets & second hand stores for $5 or less. Yes they need care to prevent rust & staining, but they will take a wicked edge using just a stone & a little honing. All of my knives are paper cutting sharp & none cost more then a few bucks. Nothing fancy, but they all are very sharp & will cut through beef effortlessly.
 

Jr Mouse

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Custom kitchen knife I commissioned from Voight Knives. Steel is high carbon with a oxidation process added to force a slight patina. Handle is desert ironwood with brass rivets.

Saya has a custom painted Texas theme of “Lone Star & Lace” that came out very well. Full disclosure: I originally requested a basic wood saya that matched the handle, but he offered to do the custom paint job for free to add to his portfolio.

It’s been a great knife to use in the kitchen so far. I really enjoy how it feels in the hand. Blade shape is nearly perfect.

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HORNS

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I got myself a new paring knife: a 3.5 inch Kanetsugu stainless steel with 33 layers and a Micarta handle.
 

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