Search results

Hi all. There is something I've wondered about CCK cleavers for a while. So I toss it out to you. Sorry if this has already been covered, but I haven't seen it. I have two CCK cleavers. The much loved KF 1303 (standard small slicer), and the KF 1103 (the large slicer). They both have...

I have a lefty ground Yusuke. The difference in release is subtle but noticeable - probably not quite as much a difference as you would notice with a beefier knife with a more pronounced convex face. The markup wasn't too bad. But especially since it's my only lefty ground knife, going for the...

It came up on the other forum - I had already excluded a belt sander from the list because the learning curve usually entails ruining some knives unless you're already quite good on stones (in which case you don't need a guide like this one), and that's usually a problem for home cooks. How...

Thanks for the feedback guys. Very perceptive I also left out a couple perennial favorites over on CH: 1) swear up and down that your knives which haven't been sharpened in a decade are 'razor sharp' and get offended if someone implies otherwise Speed.........5 Ease...........5...

Thanks for the feedback. I will make a graph eventually, but only once I'm pretty sure I'm not gonna tweak my numbers. I agree that the information might be too much and too buried for a casual reader. To combat this, I've reformatted and put the important information all at the top of the post...

Right now I'm thinking Fast -> Speed Easy -> Ease Effective -> Performance Cheap -> Affordability Versatile -> Versatility Some of these are still clunky words, but they're less grammatically wonky. And it's still important to me that I stick with one scale (V. low - V. high) where 'low' is...

Yeah, the wording is still pretty clunky. Basically, I was just trying to keep 'low'=bad and 'high'=good. Hence low=expensive. I had already decided to change 'cheap' to 'affordability' or something like that, so changing 'fast' to 'speed' would also seem like a good idea.

You mean the whole vampire thing is gonna get even worse? Lordy, this thread is depressing.

Once this is finalized, I'll probably make a color coded graph for easier quick reference.

Hi guys. At another forum, I'm posting a comparison of different kinds of sharpening. It is a food forum, not a dedicated knife forum, so a lot of the people I'm writing for don't have very nice knives and aren't willing to spend a lot of time or money in maintaining em - few have the...

That's a hard question to answer, especially because unless you have a wire edge or sharpen at an angle too acute for what you're doing with the knife, your edge doesn't really fail - it just gets duller and duller until it fails to meet your particular standards for sharpness. My edges dull...

Right there with ya. It could just be an issue where I'm not skilled enough to use the 12k to full effect, but on the other hand I can get a pretty comfortable shave off of the 8k with a newspaper stropping afterward, so at least in the kitchen I'm not sure what I'd be gaining by regularly...

Hey guys. I posted every once in a while over at the other forum. This seems to be where the action is now. Looking forward to diving in. I can tell from my lurking that there's some good stuff in this forum.

My arsenal -DMT XXC - I just use it for flattening -Nameless 240/1k stone - actually not bad for the price - cuts nice and fast, decent finish but is dishes quickly and is now badly worn -Beston 500 - I use it when I have to. Prefer to start with the 800 king stone if I don't need major...

I usually finish on an 8k naniwa superstone, followed by dry newspaper laid across an unused waterstone. Used to finish on chrome ox loaded leather, and sometimes I still go there after newspaper just for the heck of it, but I don't notice any significant improvement for kitchen use. Obviously...