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  1. Replies
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    ^^ This. Strong because the spine can be...

    ^^

    This. Strong because the spine can be plenty thick. Thin behind the edge for a long time makes for some effortless cutting but can be very sticky on short items.
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    I can't really describe the grind on that Mario...

    I can't really describe the grind on that Mario either. But here is another pic.
  3. I think the existence of a forum like this one...

    I think the existence of a forum like this one puts the 'simply selt taught' aspect into a grey area. New ways for rapid sharing and demonstration of knowledge make the development of these new...
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    I am giving this person a Wustoff 8" chef knife...

    I am giving this person a Wustoff 8" chef knife and a forshner parer that I have sitting around. After seeing this knife up close I can't in good conscious let someone go to work with these things....
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    I'll take out the loupe when I get home tonight...

    I'll take out the loupe when I get home tonight and see what I can see. The scratch pattern from the silicone carbide stone was intense.
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    My goodness!!! Nicely done!

    My goodness!!! Nicely done!
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    24781 Well, so happy your coming to town...

    24781

    Well, so happy your coming to town Chris. Just in time for a backhand accross the face. :clown:

    I didn't realize when you guys said silicon carbide you meant 'that stone I've moved...
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    Watanabe 180mm pro series. Buffalo horn...

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    I used a beston 500, king 800, gesshin 2k. ...

    I used a beston 500, king 800, gesshin 2k.

    I'll have another chance on these in a couple hours. I will use the king 800 as the finishing stone and start with the a 220.

    Sounds like heavy...
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    Sharpening a Top Chef knife.

    I was asked to sharpen a 'Top Chef Knife'. I just finished and it has been a strange experience. The steel is X30Cr13. I don't know what that means but it is 'ice tempered at -300F' to a Rockwell...
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    These pics look way better before I upload them....

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    Some Japanese knives.

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    Harner.

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    Del.

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    Marko.

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    Thanks for the bump. I'm about due for an update....

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    I made the mistake of recommending the Tojiro...

    I made the mistake of recommending the Tojiro Shirogami to a prep cook a while back. I don't think you would like it. The edge retention is far worse than the Tojiro DP. Believe Rick when he says...
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    For your price point I have been finding myself...

    For your price point I have been finding myself drawn to the Ken Onion Rain boning knife. It has the right profile. I'm not sure there is much else out there worthwhile aside from the macs already...
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    Happy B-Day

    Happy B-Day
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    I would make sure whatever you decide to do takes...

    I would make sure whatever you decide to do takes less time then they say you have. I don't think I've ever seen a local chef finish what they've started. The morning show peeps are great at filling...
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    Cooks make $10-15/hr. servers make about $50/hr....

    Cooks make $10-15/hr. servers make about $50/hr. Here in Minnesota a law has been passed raising the pre tip wage for servers to $9.50/hr.

    That's why it is so easy to rip on them.

    I waited...
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    Happy Birthday!

    Happy Birthday!
  23. Yup.

    Yup.
  24. For me, one you get to the $500 mark in a gyuto...

    For me, one you get to the $500 mark in a gyuto you are buying something that goes beyond getting a tool to cut food. You are just indulging past that point and you should be able to get what you...
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    Once you become a liquor baron, PLEASE write a...

    Once you become a liquor baron, PLEASE write a book.

    Glad to see you are doing better.
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