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 Post subject: New Kitchen Kinves
PostPosted: Sun Oct 21, 2012 6:13 pm 

Joined: Sun Oct 21, 2012 5:14 pm
Posts: 1
New here , I've been enjoying this site and figure I would ask some questions.

Looking for a few new knives. Gave my cheap set to my son and his college roomates.

The more I research the more I can't decide what I want.

I like the idea of buying American and from a vendor like Mark

I'm thinking of going with these
Richmond Artifex 210mm Gyuto
Richmond Artifex 150mm Utility
Tojiro 270mm ITK Bread Knife

I saw in the descripton about being able to chose an option for hand sharpening but I don't see it.
Do the Artifexs come with a decent edge out of the box ? Should I get these knives hand sharpeded

I'm just an ok hand sharpener. I'm still trying to decide on a an edgepro apex or pro or a wicked edge.

Thanks,

Mike


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 Post subject: Re: New Kitchen Kinves
PostPosted: Sun Oct 21, 2012 7:20 pm 
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Joined: Tue May 01, 2012 10:53 pm
Posts: 335
Location: Seattle, WA USA
Hi Mike, welcome. Your knife selection sounds great to me. I have the 210mm Artifex in AEB-L steel and I love it. Sharpens up wonderfully easy and scary sharp. I got mine with the stock factory edge and it was OK. A few minutes at the Edge Pro and it was awesome! ;) As far as the sharpener goes, I had an Apex to begin with now I have a Pro model. To me hands down it was worth the extra money. Are you even a little obsessive in nature to begin with? If so you might as well just go to the Pro version to start. :shock: As far as the WE goes, it does look like a gerat machine, but the availability of after market stuff for the EP just made the deal go to the EP for me. I have the Shapton Glass stones sans the 30 k stone for mine and they rock. Could not be happier, and the service I have gotten from Mark and Sue at CKTG has been just awesome.


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 Post subject: Re: New Kitchen Kinves
PostPosted: Mon Oct 22, 2012 5:21 pm 

Joined: Wed Sep 26, 2012 9:50 pm
Posts: 13
I think only the gyuto has hand sharpening option.

I recently bought the Tojiro 270mm ITK Bread Knife, a Suisin Western 210 Gytuo, and the artifex paring knife; the utility wasn't available at the time. All have been great, but I kind of wish I'd got the Artifex gyuto and saved a few bucks.

I already had a combination 1000/6000 water stone so I picked up an idahone rod and strop kit. If I was starting from scratch I'd probably have gone with the Edge Pro. I have seen reviews that made the WE look a bit better than the EP, but you are really going to shell out a lot more coin to get all the stones you'd want - more than $500.


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 Post subject: Re: New Kitchen Kinves
PostPosted: Mon Oct 22, 2012 7:41 pm 

Joined: Sun Aug 26, 2012 5:24 am
Posts: 256
I believe if you go here:

http://www.chefknivestogo.com/knife-sharpening-service-by-mail.html

And add any of the talented shaRpeners to your basket and they will hand finish it.


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 Post subject: Re: New Kitchen Kinves
PostPosted: Mon Oct 22, 2012 8:11 pm 

Joined: Sun Aug 26, 2012 5:24 am
Posts: 256
My Artifex came OOTB pretty sharp. It shredded paper but you could see how uneven it was ground the whole way across. So uneven that i originally thought it was bent at the tip. Hit the stones right away to get rid of this. About 85% rid of the over grinds after the first sesh. I'm not bothered. But next time I surf the stones they will be all gone. I am growing to love my Artifex more and more as I use it.


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 Post subject: Re: New Kitchen Kinves
PostPosted: Mon Oct 29, 2012 7:52 pm 

Joined: Wed Sep 12, 2012 5:21 am
Posts: 76
I think you will be delighted with the Artifex, just got one, very very sharp out of the box. Mark offers a great selection of custom handles as well. Beautifully finished knife.


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