What grade do you use?Love the Scotch-Brite finish for use. Trying to figure out how to do this at home without belts. Hand pads are available so I'll give it a shot sooner or later.
What grade do you use?Love the Scotch-Brite finish for use. Trying to figure out how to do this at home without belts. Hand pads are available so I'll give it a shot sooner or later.
My submission for best onion knife lol, I couldnt resistView attachment 322915
View attachment 322915
Ha Ha,My submission for best onion knife lol, I couldnt resistView attachment 322915
View attachment 322915
But it is Ken Onion design so it has to be best for onions.Ha Ha,
I have sharpened and tried one of these.
What a shocker, silly profile with really high tip, large gaps in between bolster and blade for food and juices to get stuck and a brittle chippy edge.
We don't recommend using your knife in such a way as to get food and juices in these obvious points of fault. If you're going to be working with anything dirty, we recommend a different knife.large gaps in between bolster and blade for food and juices to get stuck
Exactly, Onion is the knifes name it has to be the best. Game over.But it is Ken Onion design so it has to be best for onions.
That's unfortunate. A wedge-y laser sounds like a bad joke. I guess that would be the most extreme example of how much effect the final finish can have on performance in the kitchen.I have one laser with a mirror finish. It's a handmade honyaki in W2 and it has the most limited usage as it wedges. It should be sold but it's too pretty to get rid of. I put it up for sale, but then back off. It's the one knife making me compromise my stable standards.
Handle heavy also.Ha Ha,
I have sharpened and tried one of these.
What a shocker, silly profile with really high tip, large gaps in between bolster and blade for food and juices to get stuck and a brittle chippy edge.
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