Roger
Well-Known Member
- Joined
- Oct 6, 2014
- Messages
- 105
- Reaction score
- 0
Hello everybody,
First I have to say I'm happy I joined !
I life in France and I love food. My favorite thing is bread, I make and bake, low yeast, high hydration dough everyday and it's always with the mind focused on improvement. I'm all about getting it better than the last time. Still, I'm just a home cook, but in the kitchen everyday.
I was growing more and more tired of cooking without quality gear so since the beginning of this year, I spent a good sum in professional equipment, including a new oven and the whole set of small accessories needed to make almost anything I want comfortably, excluding the fancy stuff. I'm on a budget but I don't want to sacrifice quality for quantity or diversity.
I have been buying new knifes a couple months ago, nothing fancy, I didn't spend a fortune and got a good value for my money. They are all made in Italy, so it's not the worst. Some of them bought from the web, I also go to Italy every year near Maniago witch is a known place for knife production, everything is made locally, this year I have been at the knife festival, you can buy directly from the manufacturers witch is a great experience.
So all my knifes were great at the beginning but I kind of ruined the edges with a standard steel (thoses pos with the non smooth surface) I since have bought a smooth - 50cm long titanium rod as an experiment, and it seems to work much much better to realign without screwing with my shiny edges. I wanted a very long smooth thing to steel my longest knifes, and commercialized steels were not long enough to my taste.
I always have liked knifes, but I still don't have even tried a really good Japanese knife and I feel the itch more than ever, I think I caught the bug !
My favorite for the moment is a big Sanelli chef's knife with a 12" blade (hrc 54-56). This brand do a great job, but when it comes to edge retention it could be better, it's still stamped stainless steel. The parer will shave my fine arm hairs but only after sharpening. I still can peel a tomato at the lowest angle even after a little use tough.
With the increasing need to sharpen my dull knifes I stumbled upon here, witch seems to be a great place to gather information about what is best to fit my needs. Lurking was very helpful and I found what I wanted. I am very happy with my two Naniwa professional stones (800/3000) for the moment, I now have to buy something to flatten them. I'm really enjoying sharpening, I already spent at least a dozen hours on the stones experimenting with my knifes. I really like the kind of results I can achieve, better than when they were new, but there is this taste for more.
I like to take my time when I buy things, I think you have to enjoy the process of searching for something to really get the best you can hope for.
So reading was not enough anymore, now I'm going to have to interact with all of you guys to help me on my quest for a great, razor like, long lasting edge.
Thanks for the reading
First I have to say I'm happy I joined !
I life in France and I love food. My favorite thing is bread, I make and bake, low yeast, high hydration dough everyday and it's always with the mind focused on improvement. I'm all about getting it better than the last time. Still, I'm just a home cook, but in the kitchen everyday.
I was growing more and more tired of cooking without quality gear so since the beginning of this year, I spent a good sum in professional equipment, including a new oven and the whole set of small accessories needed to make almost anything I want comfortably, excluding the fancy stuff. I'm on a budget but I don't want to sacrifice quality for quantity or diversity.
I have been buying new knifes a couple months ago, nothing fancy, I didn't spend a fortune and got a good value for my money. They are all made in Italy, so it's not the worst. Some of them bought from the web, I also go to Italy every year near Maniago witch is a known place for knife production, everything is made locally, this year I have been at the knife festival, you can buy directly from the manufacturers witch is a great experience.
So all my knifes were great at the beginning but I kind of ruined the edges with a standard steel (thoses pos with the non smooth surface) I since have bought a smooth - 50cm long titanium rod as an experiment, and it seems to work much much better to realign without screwing with my shiny edges. I wanted a very long smooth thing to steel my longest knifes, and commercialized steels were not long enough to my taste.
I always have liked knifes, but I still don't have even tried a really good Japanese knife and I feel the itch more than ever, I think I caught the bug !
My favorite for the moment is a big Sanelli chef's knife with a 12" blade (hrc 54-56). This brand do a great job, but when it comes to edge retention it could be better, it's still stamped stainless steel. The parer will shave my fine arm hairs but only after sharpening. I still can peel a tomato at the lowest angle even after a little use tough.
With the increasing need to sharpen my dull knifes I stumbled upon here, witch seems to be a great place to gather information about what is best to fit my needs. Lurking was very helpful and I found what I wanted. I am very happy with my two Naniwa professional stones (800/3000) for the moment, I now have to buy something to flatten them. I'm really enjoying sharpening, I already spent at least a dozen hours on the stones experimenting with my knifes. I really like the kind of results I can achieve, better than when they were new, but there is this taste for more.
I like to take my time when I buy things, I think you have to enjoy the process of searching for something to really get the best you can hope for.
So reading was not enough anymore, now I'm going to have to interact with all of you guys to help me on my quest for a great, razor like, long lasting edge.
Thanks for the reading
