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Lefty
12-11-2011, 12:10 PM
While making breakfast this morning, I decided to pull my Dad's old Henckels chef knife (1978, IIRC) down to prep all the ingredients. I had virtually forgotten that it is in fact a knife, and not "just for decoration". I tested the edge on my nail, and thought, "not bad, but a quick honing on the ceramic should bring it up to speed". A few passes each side was all it took and it was as sharp as any knife I've ever used (that wasn't my own) - it was a hair popping machine!
I put it to work and immediately remembered why I became so passionate about knives in the first place. It just felt RIGHT. I kind of fell in love with it all over again, and I think it's going to take the role of "go to" for a little while. :D

HHH Knives
12-11-2011, 12:31 PM
Thats AWESOME. Thanks for sharing!

obtuse
12-11-2011, 12:47 PM
While making breakfast this morning, I decided to pull my Dad's old Henckels chef knife (1978, IIRC) down to prep all the ingredients. I had virtually forgotten that it is in fact a knife, and not "just for decoration". I tested the edge on my nail, and thought, "not bad, but a quick honing on the ceramic should bring it up to speed". A few passes each side was all it took and it was as sharp as any knife I've ever used (that wasn't my own) - it was a hair popping machine!
I put it to work and immediately remembered why I became so passionate about knives in the first place. It just felt RIGHT. I kind of fell in love with it all over again, and I think it's going to take the role of "go to" for a little while. :D

I had a similar experience with my dad's old wusthof. growing up, he cooked every meal with that knife. I sharpened it up this past week and used it to cook a few meals. It felt great! I love nostalgia, I will treasure that knife.

ajhuff
12-11-2011, 01:24 PM
Makes you wonder how important Rockwell hardness numbers really are.

-AJ

DwarvenChef
12-11-2011, 03:21 PM
I have a couple knives like that, you get so familier with them that it's hard to let them go.

deanb
12-11-2011, 07:55 PM
I have a Messermeister 6" Chef's knife that I still use for cutting up chicken. I think it's a mistake to think that softer knives dont't have their place.

SpikeC
12-11-2011, 08:24 PM
The thing about the softer knives is that the edge is lost easily, but brought back just as easily with a steel. It takes a harder steel to support a thin blade, though.