Fri Sep 28, 2012 5:16 pm
I totally agree Eamon. The way I can tell or a novice can tell ( I prefer to strop) is vg10 and harder knifes have a completely different sound like a scratchy ring that means " your tearing shit up" I either use the boroscillicate rod or strop but I prefer to strop, vg10 and the others are to hard to be used on a steel, I know at most schools and most chefs (excluding you) steel everything.. I quit doing restaurant work because every single time I took the knifes back the first thing they did was pull out a flat dickaron steel and go to town on it and than they bitched it wouldn't cut and I had to explain that they just took a finely honed edge down to about 800 grit. They just never could understand that u don't need a steel on vg10 or higher knifes the owner took the steels and told them to pay for their own sharpening next time and the attitude changed and guess what they left my edge alone and the knifes lasted 3 times longer but I just told myself I didn't want to mess with restaurant knifes any more unless the chef brought his own personal to me it worked out so much better for the both. Peace jmbullman
Sat Sep 29, 2012 12:02 pm
thanks all for the info, help, and suggestions
so, here it is
rika 5k stone(considerably cheaper than the chosera), hand american strop kit and a borosilicate rod(when they come in stock)
this should do me well i think
Sat Sep 29, 2012 12:36 pm
Grant that is a choice you won't be sorry for. Peace jmbullman
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