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 Post subject: Re: Welcome to Chefknivestogo Forum
PostPosted: Tue Jul 15, 2014 5:02 am 

Joined: Tue Jul 15, 2014 4:52 am
Posts: 118
Location: Auckland, New Zealand
Another nube!


Hi Guys, I’ve enjoyed reading the many pages so far and just joined this forum. Quick bio – I’ve had an interest in sharpening knives for about the last 50 years. Mid to late 90’s I started getting into the theory & designed a number of jigs. The last of which was a very large & very agricultural version of the Edge Pro. Then I found edgeproinc.com & found that Ben had done all the hard work and produced a beautiful bit of kit. And so my descent into the rabbit hole began.


I bought the Apex in 1999 & I’m still seriously impressed with it and with Ben’s design & philosophy. I also wish this forum was around back then as it would have saved a lot of mistakes & pfaffing around, but compared to some of you though I can see I’ve got a lot further to go down that rabbit hole! Also finding CKtG is like taking an alcoholic to the pub!


Generally I’m sharpening two sets of kitchen knives half a dozen of my favourite specials, half a dozen other knives and some for friends. Haven’t really got anything that is super hard. I can regularly get hair pinging edges with ease, but having seen drmatt357 & others I can see lots of room for improvement, & that’s where this forum is sure to help.

I will post separately but I have come up with a mod to the Apex stone arm pivot block, which is pretty straightforward, and achieves much the same outcome, in reducing the “slop” between the arm & the plastic of the block, as Madrookie’s mod (professional prototype pivot) to the EP Pro.

Cheers Grant



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Cheers Grant

Just because you're not paranoid doesn't mean they're not going to get you!!
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 Post subject: Re: Welcome to Chefknivestogo Forum
PostPosted: Tue Jul 15, 2014 6:37 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1227
Location: Raleigh, NC
A pleasure Grant. I'm looking forward to any forthcoming tips and tricks from extensive experience!


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 Post subject: Re: Welcome to Chefknivestogo Forum
PostPosted: Tue Jul 15, 2014 2:50 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4301
Well Grant, the pub is open, come on in! :D



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 Post subject: Re: Welcome to Chefknivestogo Forum
PostPosted: Thu Jul 24, 2014 1:27 am 

Joined: Wed Jun 25, 2014 5:25 am
Posts: 24
Am loving my new Masakagi Yuki. Can't wait to buy some more!


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 Post subject: Re: Welcome to Chefknivestogo Forum
PostPosted: Thu Jul 24, 2014 3:42 pm 

Joined: Mon Jul 21, 2014 2:16 pm
Posts: 29
Location: New Mexico
Welcome Grant!


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 Post subject: Re: Welcome to Chefknivestogo Forum
PostPosted: Thu Jul 24, 2014 4:48 pm 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1227
Location: Raleigh, NC
mustyblowfish wrote:Am loving my new Masakagi Yuki. Can't wait to buy some more!


That's the spirit. I know that after lusting after a knife it's all about that next one for me!


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 Post subject: Re: Welcome to Chefknivestogo Forum
PostPosted: Fri Jul 25, 2014 5:00 am 
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Joined: Fri Jan 17, 2014 2:20 am
Posts: 189
Location: north carolina
hello everyone!


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 Post subject: Re: Welcome to Chefknivestogo Forum
PostPosted: Tue Jul 29, 2014 1:30 am 

Joined: Tue Jul 29, 2014 1:27 am
Posts: 6
Hi all, thanks for this forum, for all answers and advice !


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 Post subject: Re: Welcome to Chefknivestogo Forum
PostPosted: Tue Jul 29, 2014 1:42 am 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2417
Welcome aboard Pitts!


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 Post subject: Re: Welcome to Chefknivestogo Forum
PostPosted: Sat Aug 09, 2014 6:00 pm 

Joined: Sat Aug 09, 2014 3:13 pm
Posts: 58
Location: Sweden
Hello,

I live in Sweden and I've enjoyed reading this forum for about a year now and decided it was time to join in.

About 18 months ago I got sick and tired of my cheap IKEA knives (meh! I'm a Swede after all) and decided to buy something with more quality to it. Of course I decided to buy a knife set of stainless K-Sabatier. After all, they looked alot like my old knives, but more expensive. :roll: But just one month later I decided to try something really different. The sturdy Sabatiers were my safe fallback to something familiar and now it was time to experiment. Something japanese with harder steel, maybe even carbon steel? I bought a Goko white #1 and presto! the Sabatiers had become my guest knives. Since then I've bought many japanese kitchen knives, maybe too many? I've started a collection, that's for sure. But it's fun to collect something you can use as well. At the moment I'm all for japanese carbon knives. I've always appreciated handmade things with all its little "imperfections" (I call it a soul). The rustic feel of for example kurouchi and wa handles, I like. Not very interested in glimmering bling. ;)

I'm currently trying to learn sharpening on waterstones. If there is any progress, it is slow, but I have patience, I will learn. Also, I'm buying new knives all the time, which means more rotation and it takes more time for them to get dull. :P

I'll continue to read this forum and hopefully contribute a bit as well. :)


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