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Thread: Advice on wusthof knife set

  1. #21
    Quote Originally Posted by SpikeC View Post
    I don't get this life span stuff. I have a Forschner 8 inch chef's that I acquired from a pawn shop in the late 80's or early 90's. It was the most used knife in my kichen by far up until I got my Takeda around the start of this year. I kept it sharp with a Henckels steel, and a fairly rare sharpening on Arkensas stones. The blade looks like it did when I got it. The softness of the steel in the blade allowed the steel to burnish the edge without removing noticeable metal.
    The knife had been left in the pawn shop with a briefcase of knives and other tools that a chef would have. As far as I can tell you would have to use a belt sander on it on a daily basis to wear it out.
    I suppose I am a bit too used to the professional setting. The Forschner at work that my coworker has needs re-sharpening(cause the hone isn't cutting it) like a week after I sharpen it. I mean, I hate the way it cuts no matter how sharp it is, but still.

  2. #22
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    If you have never used a knife that is thin behind the edge you don't miss it!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  3. #23
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    Quote Originally Posted by SpikeC View Post
    If you have never used a knife that is thin behind the edge you don't miss it!
    That's so true...

  4. #24
    Touche.

  5. #25
    Why is anyone concerend about lifetimes use ?

    We either sell them or have so many that unless the steel somehow falls apart its not an issue for anyone.

  6. #26
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    True story. I have never even considered potential life span for knives or other tools, because I choose to buy quality.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

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