Thu Aug 15, 2013 1:42 am
...but I actually used my knives last weekend!
Sounds odd, but ever since I sent my Gerbers away 3 years ago for a 'professional' sharpening, got them back half ruined, bought an Edge Pro and all the kit, and then immersed myself in sharpening, I never used the ones I sharpened. I would just grab one of the 20 or so that I haven't gotten to yet, slap it loudly and with a ringing sound against the heavily ridged Gerber steel and use that.
The sharp knives became a fetish, never to be sullied with proteins or vegetables, but rather to serve as a conversation piece and for parlor tricks.
Last weekend I had a boneless leg of lamb I needed to cube and the crazy thought just hit me. Use that cleaver that you used as an excuse to buy an Atoma 140 to reprofile with. This time it was my nerves that needed to be steeled. Proteins? Ohs nohs! I have to use the poly board! I placed the cleaver over the lamb and just let go. Literally. The cleaver went completely through the leg of lamb with its own weight. I then cubed out the entire leg of lamb with pull slices like a sashimi chef. I could even get slices sashimi thin. Granted, a boneless leg of lamb isn't the toughest cut on the planet, but I felt mighty pimp.
After cubing the lamb I sliced some habaneros razor thin. With a cleaver.
Then...right back to the stones it went. After all, I had to try those new Shaptons. It's a sickness, I tell ya!
Thu Aug 15, 2013 1:33 pm
It is a sickness.....no doubt about that.
Thu Aug 15, 2013 2:48 pm
No wonder I never got an email from you saying you chipped your knife.