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Thread: Richmond Reviews

  1. #51
    Senior Member Crothcipt's Avatar
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    Ugh not that "bar stool cutting board" again. That thing scares me
    Chewie's the man.

  2. #52
    Senior Member masibu's Avatar
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    To hell with drama man.. if I see anything advertised as high end and they charge like 25% of what an actual high end product costs I would be incredibly skeptical. I would start thinking "counterfeit/damaged goods" or something on those lines.

  3. #53
    Senior Member erikz's Avatar
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    Quote Originally Posted by masibu View Post
    To hell with drama man.. if I see anything advertised as high end and they charge like 25% of what an actual high end product costs I would be incredibly skeptical. I would start thinking "counterfeit/damaged goods" or something on those lines.
    There is a Dutch saying for this: "Wanting to sit first class for just a dime".

    Doesn't translate well, but it's something in the line of "what you pay for is what you get, nothing more".

  4. #54
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    Agreed with many of these posts. I am actually glad I saw this review...Well, at least watched the second one all the way through. The first one made my head spin. Anyway, I had wondered if these really performed to the hype based on the price. Now we have the answer. This review may be a big extreme. But, as noted above...Generally "you get what you pay for"

  5. #55
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    My sous chef has that Honesuki and I've sharpened and played with it. It performs exactly as I would expect a $70 knife to perform. It's great for breaking down chickens and light duty boning work like lamb racks. I showed her to follow the factory grind and she has yet to so much as micro-chip it.

  6. #56
    Senior Member
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    i felt like punching myself watch ken attempt to use a knife... and i only watched 20 seconds... lol so stupidddddddddddddddddddddddddddddddd

  7. #57

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    May 2014
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    As boring as an 18 inning baseball game...Cheap knives aren't supposed to be remarkable, but cheap tools can work.

  8. #58

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    Saw this video a while and read his rants on both the CKTG and the cliffstamp's forums. I am glad I am not crazy in thinking this guy is crazy.

  9. #59

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    Jan 2015
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    5 degrees inclusive. Is it possible? Sure, nothings impossible. Is it possible freehand? Uhm sure, its going to be something around 80 thousandths of an inch of rise per every inch of run, so say your knife is 2 inches tall, your talking a heavy eighth inch of lift off of the stone. I bought some artifexes for my prep monkeys when they came out, They're stamped with no grind behind the edge, as far I could tell. So maybe you could have 5 degrees on its edge, but your talking about grinding the whole side of any other knife off otherwise.

  10. #60
    Senior Member petefromNY's Avatar
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    I remember when I first saw this and I thought the guy was nuts and after seeing it again I still think he's nuts.
    "why not you?"

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