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 Post subject: Re: Kohetsu knife production info
PostPosted: Wed Nov 20, 2013 9:30 pm 

Joined: Tue Oct 29, 2013 9:21 pm
Posts: 427
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.


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 Post subject: Re: Kohetsu knife production info
PostPosted: Wed Nov 20, 2013 9:42 pm 

Joined: Wed May 16, 2012 1:49 am
Posts: 293
Location: Amstelveen, The Netherlands
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.


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 Post subject: Re: Kohetsu knife production info
PostPosted: Thu Nov 21, 2013 12:07 am 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 3932
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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