Recent content by pentastich

The links I posted first are to picassa images, but don't display correctly (although if you open them in a new window they work). Here's another attempt. Sorry for the confusion. Here are pictures of two knives of mine that seem to have this problem. The black handles knife is a Tramontia...

Here are pictures of two knives of mine that seem to have this problem. The black handles knife is a Tramontia. The brown handled knife is a Mundial.

One of the knives I have is a soft stainless chefs knife that looks somewhat like the one on the picture. In particular, there is an area of blade that will have to be removed to match up with the main body of the knife. How would you go about evening up the blade? Sandpaper on a stone? If...

These are nearly 30 years old, so I'll assume they are similar. Thank you.

Cool. I'll save it up until I have some idea of what I'm doing (noob :-) ).

I have some older knives with the same problem. Could I put the knife in a vise and use a Dremel tool to do the grinding? I don't have a belt sander or angle grinder.

Hi... two followup questions: (1) My wife's knives are labeled "no stain chromolybdenum inox <Mundial> brazil". There's a slicer labeled "2111-8" and a chef's knife labeled "2110-8". Is the steel in those knives likely to be similar to what's in my Tramontias? (2) What is a good grit for...

Hi, I've seen several posts refer to "laser knives", usually in reference to knives with light, thin, blades. What do people mean by this term and what are the connotations? From context, it doesn't seem entirely complementary. Thanks! Jim

Thanks all... I now have a CCK small cleaver on order and I'm researching stones. Jim

Hi, I seem to have caught the Japanese knife bug. After reading up on the subject for the last few weeks I've decided that the real issue for me is whether I'm willing to maintain my knives properly. I've been cooking (at home) for over thirty years and haven't done a good job yet, so my...

Hi, I enjoy cooking and have recently developed an interest in Japanese style cooking knives and techniques. So far, I've figured out that there is no point in upgrading my knives unless I'm willing to keep them sharp, so I guess I'm interested in sharpening too :-)