Thu Jun 14, 2012 2:05 am
I liked reading this forum, i actually have a similar story. i Just started sharpening my knives because i just got a 1000 and 6000x grit stone from my chef as a gift. I started with a cheap 12$ knife my dad got along with a few chef review knives. Real cheap knives. i sharpened and polished them on the 6000x grit as best i could and they became real sharp. I started cuting some onions and potatoes for a hash and before the job was done the knives were dull again. still much better than its initial dullness but it just couldnt hold up
Thu Jun 14, 2012 2:08 am
I actually compared those knives to the only shun knife i have. I put the same edge on the shun i have and it is obvious that the steel is superior to the other cheaper knives. I dont know exactly how much better but i always say quality over quantity.
This does not only apply to the knives i use in the kitchen but also the food i cook. I love to go by this quality over quantity
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