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  1. #1
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    Chefsteps knife tips


  2. #2
    I love how in the first vid you can see how poorly he matches the profile of his knife when re sharpening by looking at the space between his edge and the grattons.

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    Check out their other videos, they do a lot of experimenting with sous vide, the guy that runs it (not in the video) ran Heston Blumenthals test kitchen.

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    Senior Member Salty dog's Avatar
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    Boy, could I see myself hanging out with that guy.

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    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by Salty dog View Post
    Boy, could I see myself hanging out with that guy.
    I can't tell if you're being facetious or not.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  6. #6
    Senior Member stevenStefano's Avatar
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    Thanks for the links, the videos are fairly interesting though my sharpening technique is very different to theirs. From the few kitchens (some pretty fancy) I've been in, I think the fanciest knife I've ever seen is a Global so the one where they compare the 99c knife to the fancy one is pretty funny. Anyone recognise the knives he was using?

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    I saw an addict somewhere there. I'm not sure what the hammered damascus wa was; could be a yoshikane

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    Senior Member mpukas's Avatar
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    Please move to knuckle heads thread
    Shibui - simplicity devoid of unnecessary elements

  9. #9
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    Quote Originally Posted by mpukas View Post
    Please move to knuckle heads thread
    Thought about it, but the experimental stuff they do is their saving grace.
    Stick with what you know is a good motto for them.

    I saw Mr R's damascus knives in one of the videos

  10. #10
    Senior Member Chuckles's Avatar
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    Theory's video makes me nitpick my technique. These videos make me feel much better about it.

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