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 Post subject: Re: Workhorse that will hold the edge?
PostPosted: Wed Feb 12, 2014 3:07 am 

Joined: Thu May 24, 2012 6:20 am
Posts: 2296
"Oh hell, he said Global, take a deep breath Mel!"


:lol:


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 Post subject: Re: Workhorse that will hold the edge?
PostPosted: Wed Feb 12, 2014 3:36 am 

Joined: Wed Jan 15, 2014 9:40 pm
Posts: 269
I can second mels thoughts on the shiro kamo, great knife makes an awesome workhorse. and if they do happen to come back in stock with a bit thinner grind on the shoulders they will be serious contenders!!!!!!
as it is they cut great, but do have a little bit of drag when working on tougher ingredients, easy fix, ease the shoulder area and it falls right though! I love mine and not just for the looks!


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 Post subject: Re: Workhorse that will hold the edge?
PostPosted: Wed Feb 12, 2014 7:09 am 

Joined: Sat Aug 03, 2013 12:06 pm
Posts: 47
Haha, I know about Mel's love of globals :D


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 Post subject: Re: Workhorse that will hold the edge?
PostPosted: Wed Feb 12, 2014 2:12 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2609
It almost makes me want to get one just to piss him off - but I don't want to end up hanging upside down like the guy in that cartoon ;-). I know better...now...that wasn't always the case... I was a knife sheeple once upon a time...


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 Post subject: Re: Workhorse that will hold the edge?
PostPosted: Wed Feb 12, 2014 10:47 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 2296
"I was a knife sheeple once upon a time..."

Gotta learn to walk before you can run.


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 Post subject: Re: Workhorse that will hold the edge?
PostPosted: Wed Feb 12, 2014 10:50 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 717
Location: Minneapolis, MN
I dove in feet first!

Of course I was a butcher for a long time before moving to cooking so I did maintain all the shop knives.


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 Post subject: Re: Workhorse that will hold the edge?
PostPosted: Sat Feb 15, 2014 8:25 am 

Joined: Sat Aug 03, 2013 12:06 pm
Posts: 47
www.chefknivestogo.com/higykn24.html

Would this be a good solution till that shiro kamo comes back in stock?
I could also pick up this : www.chefknivestogo.com/satadagy210.html from a supplier through work. Would that be a better solution?

I will be getting the shiro, but I could also get someting else till then


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 Post subject: Re: Workhorse that will hold the edge?
PostPosted: Sat Feb 15, 2014 8:28 am 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2957
Location: CT
The Hiromoto uses the AS steel at a slightly softer hardness (60 vs 63), so it may be more durable and easier to sharpen than say a Takeda or Moritaka at the higher hardnesses. The Sakai Takayuki is all stainless, but more of a laser class knife. I would go with the Hiromoto; you can get them thinned out by Shaun for $50 to improve the performance of the knife, or use it as is for more of a beefier workhorse knife.


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 Post subject: Re: Workhorse that will hold the edge?
PostPosted: Sun Feb 16, 2014 5:39 pm 

Joined: Sat Aug 03, 2013 12:06 pm
Posts: 47
Wouldn't thinning it defeat the purpose of being able to be an all rounder knife?


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 Post subject: Re: Workhorse that will hold the edge?
PostPosted: Sun Feb 16, 2014 5:48 pm 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2957
Location: CT
Yup, but it allows you to tweak and tune it if you want to have better performance by having it ground differently. It's a knife you can grow with! A laser knife can't be made into a workhorse, but a workhorse can be tweaked and reground to increase performance to cut better if you so desire.


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