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Thread: Everything has turned to warm butter

  1. #11
    Senior Member
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    Quote Originally Posted by JBroida View Post
    oh yeah... you can do better than that for the edge for sure
    I'll have to learn some new superlatives to post about a better edge.

    Actually I haven't use the new knives much.
    I've been holding off till my end-grain block arrives this Friday.

    Our old cutting boards will be relegated to use by the unwashed masses here along with those Henkie Denkie "knives".

  2. #12
    You do have a sharpening stone, right? Once you put your own edge on that knife, it's all over for you. Just hand your wallet over to Jon. I suspect you'll be visiting him frequently...

  3. #13
    Senior Member stevenStefano's Avatar
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    Another thing you should notice is how different the things you cut feel. Try cutting a cucumber with your new knife knife then with a blunt one and it gives a good example of the difference

  4. #14
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    99Limited's Avatar
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    Wait until you diced potatoes. It's like your knife is falling thorough a mound of flour. The joy of cooking has just been renewed.

  5. #15
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    Ah, having an "out of saya" experience?
    “Ignorance more frequently begets confidence than does knowledge.”

  6. #16
    hahaha this is awesome.

    Congratulations, your standards will never be that low again!

  7. #17
    Senior Member goodchef1's Avatar
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    from the thread topic, I thought someone was on "lsd"

    unfortunately, once you discovered it, or get used to it, you will not have that same feeling again

  8. #18
    We get spoiled by the good stuff, it's true - but even though the pure elation isn't there after a while, there are still moments when you really appreciate just how good your tools are
    Len

  9. #19
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    I just got the Gesshin Ginga petty, two days before going on a trip (hi from Vermont!) -- so haven't attempted to sharpen. Used it OOTB and it has a very respectable edge like that... My first real "laser" so mayhbe I still don't know what I'm in for, either! I meant to italicize "very" in the previous sentence....

    My parents have an ancient "Sabatier" of some sort, thinner than my Nogent and just beautiful though it's been badly abused. Broken tip and the edge is not straight. Still took it to a whetstone that appears to be from some time around 1965, which is when my dad bought the knife or so. First time sharpening "dry" -- super easy to sharpen except for where it's just not straight. That was fun, and I can't believe how thin the thing is for a French (or maybe American?) knife. Now I want to go home and get sharpening the new Gesshin Ginga.

  10. #20
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    "Ah, having an "out of saya" experience?" I like it, made me chuckle.

    I really need to get a bunch of stuff to cut up for no reason, my current pace is not working out too well. Have not used my DT mid-tech that much yet (nor have I sharpened it yet), and about to get one from Stephan Fowler which will be my first carbon. I hate to waste food, but I could use the practice anyway. A friend who has been giving me a bunch of grief over this hobby is now in love with my Tojiro that I have sharpened a few times and now thinks his old knife (his dad had gotten a custom one from somewhere in NY a long time back, not sure from who or what type steel) is inadequate, even though I have sharpened that a few times as well. It will be interesting to let him compare that with the others. Not sure he will get hooked, and is happy to let me continue to do the sharpening, but he has shown some recent interest in the knives.

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