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Thread: Review Richmond Artifex M390

  1. #41
    Senior Member Mrmnms's Avatar
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    Quote Originally Posted by tk59 View Post
    I did multiple resets on this knife with a few different stones in the 400-1.2k range (although no King) and I didn't have any problems with any of them. I bet a King is fine.
    Thank you Tk

  2. #42
    Senior Member stevenStefano's Avatar
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    Quote Originally Posted by Asteger View Post
    Accent - doesn't sound Newfie to me, b'y! Sounds more NE US somewhere-ish.



    Not even close!
    Sounds Irish to me

  3. #43
    Senior Member Salty dog's Avatar
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    Sounds like a canuck to me.

  4. #44

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    Quote Originally Posted by Salty dog View Post
    Sounds like a canuck to me.
    Canucks suck!, I mean the hockey team.

  5. #45

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    Why is this important again?

  6. #46

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    It's not important, but a fact.

  7. #47

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    Then, why are we still talking about it?

  8. #48
    Quote Originally Posted by Danny_Harris View Post
    I've held up through different cycles of Richmond's blades as the wrinkles are worked out.....
    That's a nice way of putting it. Maybe just a few more years and the wrinkles will only be little bumps.
    one man gathers what another man spills...

  9. #49
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    Quote Originally Posted by Brad Gibson View Post
    So disappointing that these are being pushed on young cooks as inexpensive quality knives when they suck this bad. It aggravates me.
    tbh at the end of the day these young cooks most of the time want a good knife but dont even want to sharpen or research into knivesand they juzt buy what sounds good they kind of dont deserve something great. but i do agree with you aswell

  10. #50
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    Look, a good use for a Richmond knife!

    http://www.chefsteps.com/activities/...dungeness-crab

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