Recent content by Edgy Guy

Thank you. I didn't know that.

Thanks, you're probably right. But I'm looking for the original angles (or angles that experts here recommend for such knives) to give these knives a fresh start after being neglected. I think copying/preserving whatever wonky angles these knives have now is a mistake. When new they were...

Help. I've been bad. 3.5 years ago I bought a Konosuke 240mm Hitachi White #2 steel Wa-Gyuto, and a matching 120mm Petty. They've had light use in a home but I have never sharpened them on a stone. I have only touched them up on a round ceramic rod. I want to restore the edges to the...

Thanks. I heard about drawing on the edge with a sharpie and when all of the black is gone you have found the correct angle. Good idea? The Konos are a couple years old, get only light use but are way overdue for the stone. Sorry. I do use an end-grain board and touch up with one of those...

I have a Konosuke 240mm Hitachi White #2 steel, Wa-Gyuto and a matching 120mm Petty. I also have a set of Henckels Four Star knives which are for the rest of the family to use. I'm thinking the Germans get a 20 degree angle and the Konosuke's a 12 degree. If not what should I shoot for?

Maybe it's compensation for . . . something . . . like men and big sports cars or pick up trucks.

I always knew apple would lose its focus without Steve Jobs.

http://www.youtube.com/watch?v=GkMp6B4s2K8&feature=autoplay&list=ULDgedbX6stc4&lf=mfu_in_order&playnext=1

Thanx. I kept the receipt and can return the unopened can of that Leave-it-to-Beaver-era mystery-sludge. Confession time - I've used EVOO for years exclusively for "seasoning" my Lodge cast iron pans. I know EVOO is not a high temp fat but, Hell, I ain't croaked yet. I don't know; perhaps a...

Well I got 3 pans. 10" mineral fry pan 12" mineral fry pan 8" crepe blue - which came with a goofy William Sonoma crepe mix and wooden crepe flipper - I feel like SUCH an airhead stylish trendy white American Yuppie! LOL Wow, these pans ARE heavy! I could not find coconut oil at the markets so...

Thanks everyone. I've decided on the de Buyer Mineral 10" and maybe a 12" and a country pan. A local William Sonoma has them in stock at the same price as Amazon, plus I get them immediately. I have to pay 10% sales tax, but that would probably be about the same as shipping. WS's website says...

How does deBuyer's Mineral line differ from their Carbone line?

I want, for home kitchen use. I realize this is a knife forum, and you guys directed me to JKI where I got my two beautiful Konosuke White #2s, which I love. I have heard posters here talking about deBuyer pans so . . . I'll start with a 20mm (8") for cooking eggs for one and add larger sizes...

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. :bliss: Our old cutting boards will be relegated to use by the unwashed masses here along with those Henkie...