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King Combo is fine... King stones are fine...actually very good they just get muddy and wear faster than more expensive stones, but they sharpen just the same.

Great stuff. Inexpensive stones like King are not actually cheap...they use good abrasive. Better stones last a bit longer, but the grit is grit...all good. The 6k side of the stone can be used as a touch up strop...every so often.

The point of a convex is to mitigate chipping out the blade...microchips happen...yes...any blade. For field dressing animals...you'd want to have a more extreme pronounced convex...it allows you to dig in and cut and not worry as much about hitting the bones as you cut. More edge supported by...

The Atoma 140 is fine...just little pressure...if primarily a flattening stone... Little tip for ya...when you wet the stone and load up the atoma with mud...after you are done, take an ordinary brown paper grocery bag...the thicker ones not the beer bags :) slop that mud on top of the paper...

How about the old carbon Henckels Grand Prize...1904... Sure is ugly, but cuts nice...plenty of samples if you search the net. I'm not sure who had mine but it was well used, but not overly sharpened. Has a nice big belly and a huge blade...love it...even the dorky bolster. One thing is...

My Tanaka has great food release on potatoes...That's not say I've tried any others...but others have commented on the good food release of the Tanaka. For what it's worth I wouldn't consider a razor thin knife for what you want to do. Unless you have perfect technique...that is to say keeping...

Mango/chili salsa.

The lowest priced Kohetsu are the ones you should explore...It's not that they are the best knife in the world, but for the money and how nice they are out of the box in terms of sharpness...you'll cut a box of produce in no time...think of the lineup under 200$...even the lowely VG5...

Do you have good stones? Middle weight knife...that's subjective. All of the Japanese knife vendors on-line are overly embellishing the knives as being hand crafted when in fact they are mass produced in an industrial district of japan. They aren't any more or less of a knife than a drop forged...

Salary is a scam. If the salary does in fact pay you more, think about the hours you work. Making more money...can essentially be bad...more taxes, less free time. Sell your labor short and the house will cheat you...it's their money...When you can be hourly and have a steady schedule you are...

Best job in the entire place...just water and dishes...simple job...yet so essential. Also when the toilet backs up..."hey just send the diswasher he's not too busy for that"

My knife was the Shimo line...clad knives can have problems...I'd rather have a "seconds" option than to pay a premium for the knife. But I think most first time buyers or average users aren't going to get involved. My luck these days is big cheap carbon...the low end japanese knives are every...

Look at the Kohetsu line of knives...very much a good value and every bit as sharp as the more expensive knives. The lesser blue steel knives with stainless cladding are made well...no issues with the cladding. Good luck. Sometimes you can spend less. It's silly to think more money gets you a...

Sadly i don't think the on-line knife vendors really care much...I've had my share of problem knives...what I've learned is to stop listening to hype...reality is properly hardened mono steel carbon is equally good as forged/clad knives...if not better...Better heat treat, better edge retention...

I'd put a Tanaka VG10 Guyto on that list too. White steel takes a mean edge, but it stinks for cutting onions, the reaction is always there. Tanaka knives are cheap cheerful performers. I like them a lot. Not a lot of bling but good cutting. The Tanaka knives that I have used, don't wedge...

Vintage carbon has tall blades, but they are softer steel, however, they are still sharp.

I would polish the heck out of it, yes that will improve it's release of food, not so much edge retention. Those knives were sold at many department stores back in the day. I think they are as good as modern day Wustoff standard line of knives.

I can't figure out the date on this one. Sorry I don't have photos. I can't exactly get a good close up of the blade. It's a nice big fat tall 12 incher. The Grand Prize lettering is faded.It reads 1900, then what looks like to be 04 lettering...No serial number or anything that I can make...

Check out Chef John's Pie Dough...he has a youtube channel...I honestly think he's the best down to earth no nonsense, home pantry type chef, nothing too exotic. The trick to pie dough is to freeze the butter and let it sit out a minute then chop it up into cubes, pulse with flour in the...

I bet it doesn't work on Cutco.