Quantcast
Another help me find a knife thread ! - Page 3
Page 3 of 3 FirstFirst 123
Results 21 to 29 of 29

Thread: Another help me find a knife thread !

  1. #21

    Join Date
    Feb 2013
    Location
    People's Republic of Massachusetts
    Posts
    47
    If you're not dead set on western handle, I HIGHLY recommend the Tanaka Sekiso Damascus. Check it out (there are a couple videos as well I believe on another site). Ridiculously sharp, holds its edge forever, and looks pretty damn sexy after a patina forms

    Chris
    Last edited by sharkbite111; 03-17-2013 at 03:30 AM. Reason: correct tense/grammar

  2. #22
    Senior Member
    Join Date
    May 2012
    Location
    Philippines
    Posts
    1,405
    basically I want a knife that can do this (especially the no touch horizontal tomato slice!):
    learning to sharpen can lead to a knife that can do that. it takes years and years to find out what knife you really wanna settle on. it's a long process.

    =D

  3. #23
    If I end up with a nice Gesshin, Sussin or god forbid Shun and send it out to a master sharpener such as Dave here, would it be able to perform the no-touch-horizontal-tomato-slice ?


    @sharkbite111 I like that tanaka a lot!

  4. #24
    yes
    one man gathers what another man spills...

  5. #25
    Quote Originally Posted by Smith View Post
    If I end up with a nice Gesshin, Sussin or god forbid Shun and send it out to a master sharpener such as Dave here, would it be able to perform the no-touch-horizontal-tomato-slice ?


    @sharkbite111 I like that tanaka a lot!
    Maybe. In my experience, and perhaps Dave can add his thoughts here, most sharpeners aren't gunning for this kind of sharpness. It's time consuming and this kind of edge will not last.

    Is there a reason why you are so concerned with this kind of sharpness? I've talked with someone who can reach this level of sharpness and, according to this person, as soon as you hit a cutting board with this edge, that sharpness is pretty much gone. So you're regularly will to spend $40 or so and you get a few seconds of this? (FWIW, I've never been able to get knives this sharp, but I also don't care to do so - it's not my goal when sharpening.)
    Michael
    "Don't you know who he is?"

  6. #26
    Senior Member
    Join Date
    Jan 2013
    Location
    Bay area
    Posts
    485
    Quote Originally Posted by mhlee View Post
    Maybe. In my experience, and perhaps Dave can add his thoughts here, most sharpeners aren't gunning for this kind of sharpness. It's time consuming and this kind of edge will not last.

    Is there a reason why you are so concerned with this kind of sharpness? I've talked with someone who can reach this level of sharpness and, according to this person, as soon as you hit a cutting board with this edge, that sharpness is pretty much gone. So you're regularly will to spend $40 or so and you get a few seconds of this? (FWIW, I've never been able to get knives this sharp, but I also don't care to do so - it's not my goal when sharpening.)
    So suppose one gets this level of sharpness and takes a super fine stone and microbevels the end a few degrees higher. Would the knife stay scary sharp longer?

    (I get my knives pretty sharp - easily slice tomatoes with the weight of the knife - pull and push - but not *that* sharp, and then the microbevel I put on lets me keep it happy for a long time with an occasional(!) stroke of my 2k dmt ceramic...)

  7. #27
    Quote Originally Posted by mhlee View Post
    Maybe. In my experience, and perhaps Dave can add his thoughts here, most sharpeners aren't gunning for this kind of sharpness. It's time consuming and this kind of edge will not last.

    Is there a reason why you are so concerned with this kind of sharpness?
    I didnt realize that level of sharpness was so difficult and temporary. Good to know.. Guess Im looking to get to that level just for the badassery of it

  8. #28
    Senior Member
    Join Date
    May 2012
    Location
    Philippines
    Posts
    1,405
    I didnt realize that level of sharpness was so difficult and temporary. Good to know.. Guess Im looking to get to that level just for the badassery of it
    practically any good knife that gets suggested on here is capable of doing that. =D

  9. #29
    (Ikeda) Akifusa

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •