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 Post subject: Richmond 52100, and Shun 8 in chefs
PostPosted: Mon May 21, 2012 10:14 pm 

Joined: Sun Apr 22, 2012 7:49 pm
Posts: 216
Yeah, so I might have went a little over with the videos :)





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 Post subject: Re: Richmond 52100, and Shun 8 in chefs
PostPosted: Tue May 22, 2012 12:18 am 

Joined: Sun Apr 22, 2012 9:23 pm
Posts: 205
Awesome speed. Which one did you cut your finger with? A quality Chinese style cleaver might help save money on the bandages. :D


Last edited by WickedSharp on Tue May 22, 2012 5:17 am, edited 1 time in total.


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WickedSharp
Zen in the Art of Knife Sharpening
“If one really wants to be master of an art, technical knowledge of it is not enough. One has to transcend technique so that the art becomes an ‘artless art’ growing out of the Unconscious.” Eugen Herrigel
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 Post subject: Re: Richmond 52100, and Shun 8 in chefs
PostPosted: Tue May 22, 2012 12:53 am 

Joined: Sun Apr 22, 2012 7:49 pm
Posts: 216
haha that happened about week and a half ago using the Richmond laser at work had the band-aid on because I was working out side the day before. But oddly enough never really got into cleaver.


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 Post subject: Re: Richmond 52100, and Shun 8 in chefs
PostPosted: Tue May 22, 2012 5:18 am 

Joined: Sun Apr 22, 2012 9:23 pm
Posts: 205
That explains everything. My Richmond Laser is so sharp that I get cut just looking at it.



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WickedSharp
Zen in the Art of Knife Sharpening
“If one really wants to be master of an art, technical knowledge of it is not enough. One has to transcend technique so that the art becomes an ‘artless art’ growing out of the Unconscious.” Eugen Herrigel
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 Post subject: Re: Richmond 52100, and Shun 8 in chefs
PostPosted: Tue May 22, 2012 6:25 am 
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Joined: Sun Apr 22, 2012 6:27 pm
Posts: 749
Location: Herentals, Belgium
You don't have a cleaver?

Oh you should fix that Aaron ;)



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Michiel Vanhoudt

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 Post subject: Re: Richmond 52100, and Shun 8 in chefs
PostPosted: Tue May 22, 2012 7:33 am 

Joined: Sun Apr 22, 2012 9:23 pm
Posts: 205
Yep. Fast with a gyuto but, alas, sadly shallow. Get thee a Sugimoto cleaver and discover the true path to enlightenment.



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WickedSharp
Zen in the Art of Knife Sharpening
“If one really wants to be master of an art, technical knowledge of it is not enough. One has to transcend technique so that the art becomes an ‘artless art’ growing out of the Unconscious.” Eugen Herrigel
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 Post subject: Re: Richmond 52100, and Shun 8 in chefs
PostPosted: Tue May 22, 2012 8:37 am 

Joined: Sun Apr 22, 2012 7:49 pm
Posts: 216
Michiel Vanhoudt wrote:You don't have a cleaver?

Oh you should fix that Aaron ;)


haha I did try out one of Mark's cleavers, just wasn't really to my liking. That and I don't think that I have enough room anymore :) For me it's hard to beat a good gyuto. That, and I really don't need to delve into that rabbit hole as well. lol. Thanks though guys.


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 Post subject: Re: Richmond 52100, and Shun 8 in chefs
PostPosted: Tue May 22, 2012 8:38 am 

Joined: Sun Apr 22, 2012 7:49 pm
Posts: 216
That and if you don't cut yourself with each knife you and her never become one right :)


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 Post subject: Re: Richmond 52100, and Shun 8 in chefs
PostPosted: Tue May 22, 2012 12:48 pm 
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Once I remove a blade I keep in my kitchen from its magnetic strip, I can-not return it until it has spilled bloooOOOD!! :) (40 yr old virgin?)



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Shaun Fernandez

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 Post subject: Re: Richmond 52100, and Shun 8 in chefs
PostPosted: Tue May 22, 2012 2:05 pm 

Joined: Sun Apr 22, 2012 9:23 pm
Posts: 205
I've heard of blood brothers before, so I guess it makes sense to bleed on your gyuto to create an unbreakable bond.



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WickedSharp
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