Recent content by steevjp

noted, thanks

I am just going to give it another go with the tools that I have here and see how it goes, I am not expecting perfection, just need them to cut meat and veg realtively easily but if it all goes wrong then ill get them sharpened somewhere.

haha, it would seem I have, i must admit I was compeltely unprepared for all the detail, i was thinking ive these knives, im struggling with getting them sharp, ahhh a knife form, that'll do, how hard can it be... famous last words

thanks for the welcome :)

Can someone explain carbides please? Whilst one of my knives has some damage at the tip (no idea how that happened) the rest have not been mistreated and are not chipped and have never been in a dishwasher. I guess unless you are knowledgeable in the beginning when looking for knives global...

Thanks.

This is them, one is meat holder so dont count as a knife lol they do need a good clean I can see from this pic https://gyazo.com/cc0ca20abeabd5d93dd3d8e76c3703be

If I think the globals are expensive and i coul dsell all 6 or 7 to get a decent Gyuto (never heard of that) then I guess they are eye wateringly expensive

yeah ive had these knives a long time, cannot recall how long, but long

possibly I have about 6 or 7 (they were actually all bought for me)

I guess they just have good marketing then to pull the unknowledgable in, Ill look for a thread for recommended knives, never know i may be tempted at some point to chnage

Lessons learnt I guess, I have them now so just need to make to most of them, dont think I could sell them, they have some marks on them although in realtively good condition, not chips or damage to the cutting edge from what i can tell. They have not been mistreated.

lol, thats OK, ive had them a long time, i must admit (not that I know anything about kitchen knives) i wouldnt buy them if i had the money now, I find them stupidly expensive, although no idea how they rate price wise around better options

Initially i was using the guides within I think are set at 15 degrees, I wanted to visually just see that angle, and then i try not to use the guides but keep the 15 degrees, I do know that when Ive been doing it i find it imposible to keep the knife at theat angle and ive watched number of...

yeah ive never sharpened a thing in my life, i am not even familiar with some of the terms being used here so I am proper green to this. Kinda loathe to buy a course stone when I dont even know if this is something ill continue with and may jut end up shelling out for it to be done, not as...