Age has absolutely no relation to value. zero. zed. zip. nada. nunka. As a historian, I'm continually baffled by both sides of the Atlantic on this topic.
Remember: You're a unique individual...just like everybody else.
P.S. I am not quite sure what's up with town ages and how is that related to knives anyway. I hope knives in there are not made using 700 year old tech
The idea, to some, seems to be that a traditional steel, like good Japanese carbon steeled knives, (shigs and whatnot) can take that little extra keenness fresh of the hones.
The longevity of that edge seems less important to some of us, as honing is another enjoyable/acceptable part of this sport/hobby or whatever.
If I am to speak for myself, I tend to agree with the above, and do not enjoy one bit the rubbery feeling modern super-steels gives while honing.
further more, they seem to be able to hone up pretty good, but they seem to settle very quickly at about 95% of what was achieved on the hones, and keep that way longer than most carbon steeled knives.
And while 95% is just fine and dandy for getting the job done, some of us seem to prefer the even keener edges that we feel some traditional knives will yield.
That last paragraph is my experience on the subject thus far anyways.
In other words, it is all about feel.
Both while using the tool, but also when honing them.
Not nescessarily ease of honing, but feel.
As a final sigh before I hit the sack, we should probably all consider the fact that most anything we discuss regarding this topic would leave the majority of chefs and novice users alike shaking their heads and consider us all pretty much ready for the looney bin...
Splitting hairs and minute differences would be other terms to describe what I mean
This sounds like a nice routine to me.When worked at restaurant, would woke up half an hour earier to sharpen my knife and make it ready, every morning.
Mornings I am a Dad not a chef. The kiddo is asleep by the time I am done with work so no knife sharpening before work for me. When working sous in a kitchen that closed at 1:00 AM and was BUSY until midnight while being home alone with a 3 month old starting at 4:30 AM I admit my "preference" for edge retention changed radically.
Already fixed. I will admit your posts on Kato were very helpful. I do think it is a very strong performer now.Send me the faulty Kato if you wish.
'I don't want to achieve immortality through my work... I want to achieve it through not dying.' Woody Allen
At work, I never think whats better for the edge retention, I bash the edge chip the edge scrape board with the edge. Chop chop chop job done. Tell me how wrong I am and maybe send Dick Chenney to fix me. I dont do that because of lack of respect for the tool, oh no, I really like my stuff polished but all of them, indeed, are tools.
They earn my money. Maybe thats the difference?
Im not sure why you start talking about Pakistani? Are these ground in similar manner to decent kitchen knife? Are them really all that sharpenable? I just handled one so far, from my experience it did not tick any of these boxes, maybe youve had such a luck?
But really, you managed that good edge on a 'furi' blade??
I myself wonder why the blade road on a us makers knife is so small with hollow bevels? I see it all the time, and end up reaching for something that is influenced in a totally different way.
Chewie's the man.
I'm not sure whether you are in Oslo or Poland, but at any rate, you probably should be worried more about Putin as a threat to your 700yr old home town, rather than me sending Dick Cheney powered by electrical pump to wreck havoc in there or change your sharpening habits.