Ok, good news. One of our fellow members has very kindly offered to give this knife a...makeover?! not sure of the proper name! But anyway the main thing is that hope remains for this blade! This forum is really great.
Ok, good news. One of our fellow members has very kindly offered to give this knife a...makeover?! not sure of the proper name! But anyway the main thing is that hope remains for this blade! This forum is really great.
I just think that we're going away from the actual issue, which is taking an already purchased Ultimatum and helping the owner get the knife he was hoping to get.
We all know they're fatties, with a one track grind (convex is king), but how do we get the knife to where it should be, performance-wise. The owner bought the knife believing he was getting one thing and upon arrival, discovered it not to meet his standards. The two options are: return it; get it fixed by someone willing to do it. So, who here, in this awesome, giving community will take the project? Don't worry, you won't catch Lamsonitis from doing it.
I just wanted to say, ^this kind of attitude^ I love love love. This is the attitude that put a man on the moon, broke the sound barrier, made a plane fly etc. Wish I saw more can do spirit and less can't do spirit in this world. As I used to tell some employees, "Stop telling me what you CAN'T do and START telling me what you CAN do!"
-AJ
Not that Tom isn't a great guy but all he did was ask for volunteers.
Again, there should be a balance between sharpenability and edge holding. One thing I've never understood with guys like us is, why do we want the best edge retention humanly possible, when we all enjoy pushing the sharpness limits and actually using our stones? If it gets you through a couple shifts, shouldn't that be good enough?
Well I wouldn't say everyone likes sharpening and a lot of pro guys have very little free time. I'd happily sacrifice a bit of sharpness for edge retention, 3 weeks is usually how often I sharpen. To me it sounds like the M390 is a little too far. After this mystery man with too many diamond plates has finished his work, it will also be interesting to see how easily maintained the knife is for a long period of time.
+1
-AJ
Yup. Again...getting carried away. To date, the two stainless blades that have made me happiest are S35VN, which is surprisingly sharpenable, and a tie between the regular old Moly steel Misono uses and AEB-L. Both get frighteningly sharp, and I get phenomenal cutting performance with them.
Again, there should be a balance between sharpenability and edge holding. One thing I've never understood with guys like us is, why do we want the best edge retention humanly possible, when we all enjoy pushing the sharpness limits and actually using our stones? If it gets you through a couple shifts, shouldn't that be good enough?
cutting frozen food with a gyuto is generally going to be a bad idea.
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