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Thread: HHH Knives 240mm AEB-L forum thread!!

  1. #151

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    Quote Originally Posted by tomsch View Post
    Great news Randy! I had to put away all my knives except for one because we have has a 2 year old in the house. The one I picked to use exclusively was the HHH. Such a great knife!


    Quote Originally Posted by 29palms View Post
    A wonderful western style gyuto. These really take a great edge and it holds up very well and it's very nimble for its size. My "All American" mag bar is populated with Carter, Devin, Ealy, Fowler, and HHH and it's like eeni meeni miny, moe who's getting a work out today? Great production knife Randy.


    Im super stoked to hear you guys are digging the Production chef knives! Thanks for the update!!

    I have only a couple of these 240's left. Its time to move them out and help offset the costs of the floor coverings for the new HHH world headquarters..

    Stay tuned for announcement/Post with pricing info. and how to get in on the SALE.


    Blessings!

    Inspired by God, Forged by Fire, Tempered by Water, Grounded by Earth, Guided by the spirit.. Randy Haas

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  2. #152
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    Almost 7 months later and the 240 AEB-L remains as my main knife in the kitchen. I did thin it a little but it is an outstanding general purpose knife that is just perfectly balanced. Thanks again Randy for putting this project together!!!

  3. #153

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    Tomsch, Thats awesome. I am happy and honored to hear this!

    Anyone else loving there HHH production 240's? I would love to see a few pictures and stuff.

    Inspired by God, Forged by Fire, Tempered by Water, Grounded by Earth, Guided by the spirit.. Randy Haas

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  4. #154
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    Older thread but since I still use my AEB-L Gyuto on a daily basis I have a question about sharpening. For those of you that use these knives consistently what is the approximate angle you have been sharpening to? I'm currently running about 15 degrees per side (30 inclusive) but I feel that this steel can go to something < 15 per side. Has anyone done much thinning with a finer angle?

  5. #155
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    15 is fine I'm aiming for 12-15 saying that I free hand it. Never thinned it, it holds an edge too long curse you randy and your god like heat treating technique. Basically the same as any of my other normal j knives. It could probably handle 9-11 degrees but I don't like to push my luck as its a work knife. Give her a try and see, worst case you readjust with a higher angle.

  6. #156
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    This weekend I'm taking it down to around 11 degrees per side and go from there. If it is too thin next step will be to add a steeper micro-bevel and give that a try.

  7. #157

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    Tomsch, How did that work out for ya?

    Inspired by God, Forged by Fire, Tempered by Water, Grounded by Earth, Guided by the spirit.. Randy Haas

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  8. #158
    Senior Member Mrmnms's Avatar
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    My HHH Aeb-l 240 was thinned to between 10 and 11 degrees per side over a year ago. It's like a completely different animal. It is one of my most used knives. I am not hard on my knives but still, the edge holding is remarkable. I have no need of a microbevel at all. BAK.

  9. #159
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    I ended up going down to about 12 degrees per side and so far so good! I recently switched to a rubber cutting board and was not too sure of how it impacts the edge holding but it's been several weeks of use with only one light strop.

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