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What Knives Do You Hate to Sharpen?
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Thread: What Knives Do You Hate to Sharpen?

  1. #1
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    mr drinky's Avatar
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    What Knives Do You Hate to Sharpen?

    Go ahead: brands, steel, type of knife...anything.

    For me, I'm not one to quibble over steel. I sort of expect difficult steel to have a future payoff somehow -- though that isn't always the case. BUT small paring knives make me feel like a retard. They laugh at me, call me fat, and push me off the monkey bars in front of the girls.

    The margin of error on angle is smaller and there is really nothing separating the belly from the tip. All of of my inadequacies are evident.

    k.
    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

  2. #2
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    VG10

    Thats about all I can think of.

  3. #3
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    Bird's beak parers.. Period...

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    One of my favorites, but also the one I dread sharpening, my old hickory bull nosed butcher knives...I can never get the tip 100%

  5. #5
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    I do not look forward to the initial sharpening of single bevels, I still have yet to sharpen my usuba that arrived about two months ago. It is just such a time consuming process, for me, to take the new knife through the full progression for hamaguriba. I know what Drinky is talking about with small knives, one day I spent about two hours working on my new deba, then decided to touch up a petty at the end, it wasn't good. I have not yet sharpened the 14" bread knife but I can already tell I will hate that more than anything else.

    I do prefer to sharpen single bevels over double in general, though.

  6. #6
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    Quote Originally Posted by MadMel View Post
    Bird's beak parers.. Period...
    +1111111111111
    I haven't lived the life I wanted, just the lives I needed too at the time.

  7. #7
    Senior Member NO ChoP!'s Avatar
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    Quote Originally Posted by mr drinky View Post
    ... make me feel like a retard.

    k.


    Offensive hate word....
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

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    Anything with a recurve or bolster or super flexible is painful. Whatever Haslinger used on that passaround was awful (S35VN?) and anything super gummy like $3 hampton forge blades.

  9. #9
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    Quote Originally Posted by NO ChoP! View Post


    Offensive hate word....
    I actually considered that, but after the movie, Something About Mary, I thought it was OK. My bad

    k.
    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

  10. #10
    Globals, especially their paring knives. Too abrasion resistant, and too uncomfortable in the hand. Cheap hardware store knives, where the steel crumbles and never forms an edge. Boning knives and flexible fillet knives, too.

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