Looks good!
What's your version of it?
WOW!!! You really get to practice your knife skills putting this together.
Looks like a lot of time goes into this. But I bet it is worth it.
WOW!!! You really get to practice your knife skills putting this together.
Yeah, a good couple of knives help.
Have a set of Shun blades. They do pretty well. Not cheap, but they're miraculously sharp and can handle whatever foods you throw at them.
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Classic Vegetable Cleaver 7"
This large, squared knife features a wide blade. Put every part of it to use. A favorite of many professional chefs. Handcrafted in Japan by Shun Cutlery. Free lifetime sharpening.shun.kaiusa.com
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Classic Chef's 6"
'This is such a high quality knife and I cannot express this enough . . . This knife does not disappoint.' Premium-quality steel, perfect 6-inch chef's knife. Handcrafted in Japan.shun.kaiusa.com
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Classic Paring 3.5"
A paring knife is essential. Get a good one. The Shun Classic Paring Knife is handcrafted in Japan, features a limited lifetime warranty, and has free sharpening for life.shun.kaiusa.com
That's a nice set of knives you have there!
My Dad always said, "When you are buying tools, buy the best you can afford. Then if you take care of your tools, they'll take care of you."
I use a inexpensive 8" stainless Chef's knife. It gets the job done. I am occasionally tempted to buy a better knife, but I am trying to declutter, rather than add to the clutter. If I got another knife, it would be unlikely that I'd throw the other one out.
Ah, first world problems, eh?
Myself, I'm giving Santa a silent heads-up, now and then, for a Wicked Edge Pro sharpener. Yeah, baby. That'd just about do.![]()
KME has a very loyal fanbase if you want to check those out.
I'm jealous of the knife makers that can get a shaving sharp edge on a belt grinder in 2 minutes.
I don't get too carried away into the heat debate on grinders.
Lansky makes a very affordable device similar to the WEP. It does have quite a few pitfalls that come with that pricepoint, though. For me, it was a step up from the cheapest twosided whetstone I could find, and was more about finding my knife's baseline so that I could compare it with the edge I get when hand-sharpening with my whetstone.KME has a very loyal fanbase if you want to check those out.
Users after a little experience get some crazy sharp numbers on the Sharp Electronic BESS tester.
I've tried it all...from a variable speed belt sander, high speed grinder with paper wheels...to a slow speed Tormek water wheel.
Ended up with this routine....Buy a Rada Chef knife or Mercer chef knife. Hone it before each use, then throw it away after a year and buy a new one. Rada chef's knives used to be $24 shipped. Mercer is $25 shipped.
I'm jealous of the knife makers that can get a shaving sharp edge on a belt grinder in 2 minutes.
I don't get too carried away into the heat debate on grinders.
Now I think I remember why I didn't care for using the Lansky system. Good job!Lansky makes a very affordable device similar to the WEP. It does have quite a few pitfalls that come with that pricepoint, though. For me, it was a step up from the cheapest twosided whetstone I could find, and was more about finding my knife's baseline so that I could compare it with the edge I get when hand-sharpening with my whetstone.
Comes with oil, but I use water.
Sticks must be mounted to the stones, and user is responsible for making sure it lines up correctly (instead of design not allowing incorrect alignment)
The holder is important, and it isn't the most secure hold:
It does allow me to get a better edge than by hand on a whetstone for me, and barely takes up more space than a whetstone. But its purpose for me was mainly to have something to compare my hand-sharpening to.
- Sometimes it gets loose during sharpening, and you have to notice, then reallign and resurface what I just did with the holder out of alignment.
- The thumbscrew gets in the way, so depending on the angle and knife, I have to flip the knife around in the holder instead of just using the other side
- repeatable results require to mount the knife exactly in the same place each time, or you'll spend a bunch of time re-shaping when you just wanted to touch up the edge.
- Squeaks loudly after it gets worn a bit.
- there is enough slop that I have to limit my range of motion and hold the stone "just so" to ensure that the angle doesn't slop one way or the other.
I am not a knife hobbyist or anything like that. But if I were, I'd skip it and get something nicer and more idiot-proof. Or if I had a workshop, I'd get a grinder
Edit: this new forum software's nifty! I wrote this yesterday I think, and forgot about it! Now I see Poppy already mentioned the Lansky. Yep, it is very good at being an intro to guided sharpening, especially when I'm not confident about my by-hand technique.
Wow! It sounds like you blew your calorie count for the week.My mother in law gave me a set of Hampton ceramic knives one year for Christmas. I was scared of them for a while since they were so sharp and stayed sharp but for some tasks that's all I use anymore.
We went back to the airport for "fish night" last evening. No pix. Too busy stuffing my gut with southern style foods like fried tilapia, baked flounder, peel n eat shrimp medium size, fried shrimp small size, fried chicken, barbecue pork spare ribs, corn on the cob, green beans, kale, and the best sweet tea I've had in a long time.
We've tried to eat there a few times but there was always a line of 50 people or more waiting to get in. Yesterday we arrived 15 minutes before they open and got in on the first go-round. The place holds about 100 people and there were already 75 or so waiting for it to open.
The banquet room was filled with a corvette club who were a bunch of seasoned citizens who either own special edition vettes or played a role in building/selling them. Most arrived in seasoned citizen cars like SUV's but there were some vettes in the parking lot too. My favorite was this really radical looking new version where the owner had to be hoisted from the car and hobbled on a walker to get in the place. "Now that's dedication" I thought.
Then you had the folks who flew in from out of town just to eat barbecue and fish. There were very few "thin" people there.