Recent content by macka17

Well I've used Wusthof and a few other European "rocker" blades. And I like my Santoku 170 a lot too. I like both types of knife just tend to think about when is the job at hand a bit too much for the light blades. That never happens with a Wusthof. Anybody that worries about a coupla...

A lot of chefs have used a lot of Wusthof over the yrs with no complaints they will do all general jobs in a kitchen, everything. These new world (to us) skinny japanese items are on for lighter usage. BUT they all say don't use on ???? Basically with few exceptions. they NOT man enough to...

Hi. O/T a little. Regarding sharpening. Nowadays there's no need to "try" and get it right. There are several little items. Tojiro do one. That you hold against the blade and it holds your 20/17/15deg angles for you. Also. for a few more bucks there are machines? that you set up...

Yes. But there's budget. Then there's cheap. there's a difference. Cheap are those Chinese etc items. both in price and quality. They would NOT have decent steel in them The likes of Tojiro and that Brazilian mfg (Mundial) would be the lowest i'd go for a knife I wanted to give and hold...

================================ Hi I have a Tojiro 150 Petty and a 170 Santoku. Basic knives hold a fine edge (almost wife proof.) and cheap. Try Hocho Knives for them. That's where I get mine from. Normally 5/6 day del. But probably more this time of yr.

Hi. I've got Tojiro DP 150mm Utility. and more recently a DP 170 Santoku. Along with several others incl a later model (this yrs) Wustof Classic 8in. Chef's knife. The Utility gets used daily. Last time I sharpened. on Diamond plates. was around 5 months ago, Touch up with smooth diamond...