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Re: Kohetsu knife production info

Wed Nov 20, 2013 9:30 pm

I'm going to have to speculate but I'm guessing those Kohetsu knives are made by Ron Popeil in his personal forge :) They slice, dice and chop with great proficiency...I can even cut and old leather boot in half like a katana...

The Kanji looks great...So am I really doing damage to my blade using a Forschner diamond steel? I mean I don't bang my steel and stroke like crazy like you see in all the bling chef videos on youtube. I simply give three or for light passes.

Re: Kohetsu knife production info

Wed Nov 20, 2013 9:42 pm

Umberto wrote:So am I really doing damage to my blade using a Forschner diamond steel? I mean I don't bang my steel and stroke like crazy like you see in all the bling chef videos on youtube. I simply give three or for light passes.

Believe it or not, a diamond rod is a great instrument to destroy an edge within seconds.

Re: Kohetsu knife production info

Thu Nov 21, 2013 12:07 am

A diamond steel can microchip a hard carbon edge very badly. If you want to hone with a rod get a ceramic. http://www.chefknivestogo.com/id12cerodwna.html
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