well done OP, I am also quite pleased with my CN, as it was my first purchase too. I opted for their ES (extra sharpness) option for 10 bucks due to my newbness in sharpening. I could easily shave my arm with it after using it for a month (home kitchen, not a pro). Frankly I was so impressed with being able to do that that I had some substantial bald spot on my arms. Sadly I am a hair brute and thus folicular crop circles were quite noticeable lol
Hey all, it has been quite the while since I've been around these parts. Sorry for the absence. Over the last year or so, have there been any better knives-for-the-price than Carbonext in terms of semi-stainless (or stainless), relatively thin knives? I'm back in the market for a knife for a friend who's an enthusiastic home cook, so I'm hoping these are still the bee's knees for the price.
Just get it. It's basically a TKC clone. Just needs a little attention at first to set up the edge.
Starting this harvest I'm a starving startling artist/
Lyrical arsonist it's arduous spitting this smartest arsenic/
I was impressed with the steel in the Carbonext. I thinned behind the edge & was able to get it very sharp.Was not hard at all to raise a burr.Holds a decent edge. Put a nice burl handle & sold it to a cook friend. He has been using it at work.
The problem I have with my CN is that after sharpening (not quite skillful) to 4000 the cutting goes like that you don't feel the first few millimeters then you hit a brick wall with friction/wedging on carrots.
But the sharpening process was very easy.
Does the knife steer perhaps?
I have no experience with quality knives (or kitchen at all) so can you please give more context about what steering is and how to be detected.
I you hold the knife with a lose grip, and cut into a piece of copy paper, does it cut straight, or does it make a curve?