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Thread: What task takes the edge off?

  1. #1
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    What task takes the edge off?

    Just curious what jobs you use your jknives for at work that are the hardest on your edge? And what jobs will make you put away your carbon gyuto and reach for a beater?

    I have to [super]finely chop up large amounts of parsley and sometimes other herbs at work and I've started to avoid using my jknives and only use my kiwi and steel after every few bunches just because it quickly dulls my jknives (which I can't immediately steel back to life, like my kiwi) and then I just get frustrated any time I have to cut anything else afterward. I feel a little guilty about NOT using my jknives for herbs though

  2. #2
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    Large amounts of tomatoes. They seem to dull my carbon knives quickly. Also, the few stainless knives I have (Tojiro DP) are usually finished with a coarser end grit, so lots of bite. If I need to do a touch up then a few strokes on a Idahone ceramic works great.

  3. #3
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    Smoking a cigarette and glass is whiskey takes the edge off

  4. #4
    Senior Member spoiledbroth's Avatar
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    Quote Originally Posted by panda View Post
    Smoking a cigarette and glass is whiskey takes the edge off
    good call

    a case of hard carrots will take the edge off generally :P
    "The self-seeking man who is looking after his personal comforts and leading a lazy life- there is no room for him even in hell" - Narendranath Dutta

  5. #5
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    Quote Originally Posted by panda View Post
    Smoking a cigarette and glass is whiskey takes the edge off
    Whiskey or other libation and the Grateful Dead does it for me.

  6. #6
    Senior Member Benuser's Avatar
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    Sand, acid, poly boards.

  7. #7
    Senior Member spoiledbroth's Avatar
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    Oh yeah leeks can be really bad if you're working with lots and they can be quite sandy. Those type of leeks will also really tear up soft stainless cladding.
    "The self-seeking man who is looking after his personal comforts and leading a lazy life- there is no room for him even in hell" - Narendranath Dutta

  8. #8
    Senior Member cheflarge's Avatar
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    I'm with Bill & Panda!
    Good food is essential, where knives are an integral part of the process.

  9. #9
    Senior Member Benuser's Avatar
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    In addition only: Apium graveolens var. rapaceum, AKA celeriac. Especially when sandy. Remembers me why I do need a microbevel on soft carbons. Keep the blades thin to limit damage, so less force is involved.

  10. #10
    Senior Member stevenStefano's Avatar
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    Cutting cabbage for coleslaw used to dull my knives super quick
    "There are 2 mistakes one can make along the road to truth...not going all the way and not starting"

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