Tue Apr 30, 2013 7:03 pm
Tue Apr 30, 2013 7:09 pm
Wed May 01, 2013 2:10 am
Wed May 01, 2013 3:34 am
Wed May 01, 2013 8:00 am
vovaskitchen wrote: I use Akifusa every day at work. But I would not recommend it to you if you do not cook at least for 2,000 people a day. Akifusa is a knife that will stand any test. The only down side is handle.
Wed May 01, 2013 10:57 am
Wed May 01, 2013 12:50 pm
Wed May 01, 2013 12:51 pm
Wed May 01, 2013 5:02 pm
boar_d_laze wrote:The Edge Pro Apex is an excellent system. Get stones which are better than stock. Currently the Shapton GS are getting a lot of buzz and there seems to be some dissatisfaction with the Chocera. However, if you're an effective freehand sharpener already, you may be better off just replacing your stones. Hard to say.
boar_d_laze wrote:Ditch the diamond steel. It's a knife eater. Get an Idahone fine ceramic, a MAC "Black," or an F. Dick polished. The Idahone is one of the two best deals in the entire knife universe. Some knife alloys are too strong and insufficiently tough to be trued on a steel; that restriciton includes most knives made from uber-hard alloys. In that case, you'll have to strop to true. We can talk more about this once you've decided on a knife.
boar_d_laze wrote:As a low-volume, home cook, it seems to me that you're overrating edge holding as a characteristic. How important is it to you to only sharpen once every 14 weeks instead of going through the horrible drudgery of sharpening every 11? Instead, pay more attention to edge taking, edge geometry, ease of maintenance, profile, handle, weight, agility, overall ergonomics, and even looks. Those things make an everyday difference whose lack can't be compensated with a (very) little extra attention.
boar_d_laze wrote:Think twice about buying a san-mai, three-layer, laminated knife. Compared to the single-steel you're used to the feedback is muted and dampened. Some people don't notice it, others don't mind, but others find it obnoxious.
boar_d_laze wrote:Wusthof sets a very high standard for F&F and comfort. Many Japanese knives do not, some do.
boar_d_laze wrote:Here are three which will look and feel familiar enough to have you comfortable from the giddyup, and will hugely outperform the Wustie in every other respect:
Wed May 01, 2013 5:15 pm