Recent content by larryzap

I'm a retired chef having cooked mostly western Canada and Ontario. For knives I had the usual Henkel briefcase set and a few Zangers that got used professionally . Later I got into Japanese knives, have a nice set of Masakage Kumo from Knifewear in Calgary. Knifewear is the only place I would...

Thanks bkultra I'm a retired chef having cooked mostly western Canada and Ontario. For knives I had the usual Henkel briefcase set and a few Zangers. Later I got into Japanese knives, have a nice set of Masakage Kumo from Knifewear in Calgary.

I used a 10" Zanger chef knife for many years professionally and still have one. I found the best way to sharpen them was to use the Japanese wet stone method. Properly done the edge lasts a long time. I learned the technique from Knifewear knife stores. They did most of the sharpening for the...