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Type: Posts; User: The Anti-Chrysler

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  1. I've always thought knife sets were kind of a...

    I've always thought knife sets were kind of a waste of $$. 90% of home food prep can be handled between a 8"-10" gyuto and a 4" paring knife. Throw in a decent bread knife, and a 6" santoku/nakiri/or...
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    Just wash 'em, dry 'em and put them on a magnetic...

    Just wash 'em, dry 'em and put them on a magnetic strip. I have three Fujis, got a smokin' deal on 'em (like best bang possible for my buck good deal), and love them.
    I never use a any kind of...
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    Last year I bought a Yaxell 165mm santoku in...

    Last year I bought a Yaxell 165mm santoku in aogami #2, and so far I love it. It's nice and thin, easy to sharpen to a wicked edge, and holds it's edge very well. It is considerably thinner and has...
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    In my kitchen, the paring knife is in my top...

    In my kitchen, the paring knife is in my top three most used knives. It's indispensible, IMO. I do, however, almost never use a petty.
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    Looks pretty nice from here.

    Looks pretty nice from here.
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    I don't think I've ever gotten a decent knife out...

    I don't think I've ever gotten a decent knife out of a thrift. A few decent utensils, but no knives.
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    I picked up all of my Shun/Kai products for...

    I picked up all of my Shun/Kai products for substantially below retail price. The only one I really no longer use is the Classic 8" chef's knife. The tip is too high for my liking. The Fuji line is...
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    They look like nice stones.

    They look like nice stones.
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    I made mine out of 3" wide leather belt material...

    I made mine out of 3" wide leather belt material glued to an oak board.
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    I'm no master sharpener by any means, and I can...

    I'm no master sharpener by any means, and I can get my blue #2 freaky sharp. I bought the three stone starter set from Dave Martell, and after the progression I finish up with a wood-backed leather...
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    I have a Santoku in Blue #2, kirouchi finish...

    I have a Santoku in Blue #2, kirouchi finish (Yaxell), and I love it. Easy to get wicked sharp, easy to keep sharp. I'm a little too po' for Mizuno, but they sure look like nice knives. Sure haven't...
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    Which one?

    Which one?
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    Sounds reasonable.

    Sounds reasonable.
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    My first Japanese knife was an 8" Shun classic...

    My first Japanese knife was an 8" Shun classic that I bought about 5 years ago. It's a nicely made knife, was stupid sharp out of the box, and I got it for substantially cheaper than retail. My only...
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    240+ mm is a pretty big starter knife, IMO. Both...

    240+ mm is a pretty big starter knife, IMO. Both in terms of handling and sharpening.
  16. Trim fat off steak? What the heck for? :D...

    Trim fat off steak? What the heck for? :D Seriously though, I use a honesuki or a paring knife if trimming individual steaks.
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    What is it? I don't see how a knife couldn't be...

    What is it? I don't see how a knife couldn't be reground into a smaller knife and continue being used.
  18. Man, it looked like it was used as a machete....

    Man, it looked like it was used as a machete. Yikes. The re-work is downright beautiful.
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    That's a heck of a collection!:doublethumbsup: I...

    That's a heck of a collection!:doublethumbsup:
    I haven't bought a knife in probably six months; I've run out of room to store any more.:(
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    That's too pretty to use.

    That's too pretty to use.
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    Wow! That's one puuurdy knife.

    Wow! That's one puuurdy knife.
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    It started life as a bullnose, it's older than...

    It started life as a bullnose, it's older than you realize!:wink:
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    I flatten mine on a stationary belt sander. I...

    I flatten mine on a stationary belt sander.
    I had a few odd stones laying around, but finally ended up springing for Martell's three stone set, and made up some strops. My technique leaves a lot to...
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    I like to get a good blade on the cheap!

    I like to get a good blade on the cheap!
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    Picked these up while yardsaling and posted these...

    Picked these up while yardsaling and posted these over in ODC. Good enough to share again here.
    The Chinese cleaver is even slightly hollow ground and right-hand biased. Neat. The Forgecraft is in...
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