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 Post subject: Re: Sharpening stone question
PostPosted: Fri Jun 28, 2013 7:23 am 

Joined: Tue Jun 18, 2013 10:06 pm
Posts: 4
Melampus wrote:UTCH <> They're hard, thin, light, fast cutting stones.

With all due respect, I'd focus on replacing your Globals before concerning yourself with more stones. Get some nice steel; then you'll actually need another stone. Your stone is not your current limitation; those Globals are.


You can't be more right, im upgrading my knives, i guess my next knife will be: http://www.chefknivestogo.com/hosada21gy.html but i dont know yet.


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 Post subject: Re: Sharpening stone question
PostPosted: Fri Jun 28, 2013 7:42 am 
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Location: USA... mostly.
UTCH <> Considering you're working in a setting that you use your knives daily & you're comfortable with a 240mm, I think if you are going to buy one knife... a 240 Gyuto is your best bet. There are so many knives to choose from w/o really knowing much about you, but know this & I mean no offense... those Globals are soft junk steel. That Hokiyama is a great deal on close-out, but at Hrc63, it is a dramatically different knife than you're used to. I'm not suggesting against it; I'm simply letting you know that in a professional setting the abuse you might be accustomed to dishing out to your Globals will not be tolerated by high Hrc steel.

You are willing to spend $260 on that Hokiyama. $268 for this 240mm wa-gyuto http://www.chefknivestogo.com/kohdwa24.html would offer such a quantum leap in performance over your Global you might go into shock. :shock: $210 for this 240mm yo-gyuto http://www.chefknivestogo.com/ic24gy.html would be an extreme performance jump, as well. At the same time, these knives would require a level of respect that your Globals need not.

Don't misinterpret me. I'm not saying you disrespect your knives. I'm just trying to convey some thoughts that I'm not sure if you're aware of or not. Like I said, I don't know much about you.



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