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Thread: Richmond Reviews

  1. #11
    I wouldn't want to have that much air time for people to nit pick at, but does he argue that his honesuki is only for fish?

  2. #12
    Senior Member Salty dog's Avatar
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    Dave. This is below you.

  3. #13
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    Chef Niloc's Avatar
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    Quote Originally Posted by Salty dog View Post
    Dave. This is below you.
    O come on it's not like he emailed it to everyone in his addresses book....well not yet anyway

  4. #14
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    This guy is just a wanker it sounds like he uses a wicked edge anyway so why would he want better knives... also who takes a chefs knife to 5 degrees per side is he trying to thin on his wicked edge or something.. look how ****** the honesuki is haha

  5. #15
    Senior Member cheflarge's Avatar
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    Hmmmmmm?????

  6. #16
    If you dig a little deeper you can find reports where this guy tested the same knife in M390 using all the Cliff Stamp test methodologies. He hacked tree limbs "in an abusive manner" and dropped it onto gravel. Pretty standard stuff highly representative of any modern kitchen.

  7. #17
    Senior Member NO ChoP!'s Avatar
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    I take this review less seriously than the knife itself....

    It is what it is. A production run knife in aeb-l with a not so terrific grind at an entry price point.

    This thread is like German car enthusiasts poking fun at Hyundai.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  8. #18
    Senior Member erikz's Avatar
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    Srsly 5 degrees? Why would you want to have a 5 degree edge on a knife that hits the board all the time... 5 degrees on a parer would be feasible, but still to steep if you ask me.

  9. #19
    Senior Member ramenlegend's Avatar
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    i didn't even get through half of the video and I'm exhausted

  10. #20
    Senior Member NO ChoP!'s Avatar
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    You'd have to go half way up the blade face to get that kind of angle on that knife. I seriously doubt this was actually accomplished.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

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