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Changing beliefs about knives

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dafox

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What are some of the beliefs that you originally held about knives that you have since changed?
 

Midsummer

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Cutting mostly. But I certainly have some highly varied experiences in their sharpening as well. I have AS that sharpens easily(Denka) and white 1 that’s a bear (Carter). There are many other examples, but as been said so many times before; it is the treatment of the steel by the “smith” that is so critical especially in sharpening.
 

JDC

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Shapton Pro 220 has good feedback.

Shapton Pro 220 dishes significantly in thinning.
 

Carl Kotte

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’I don’t like knives that are too blade heavy and forward balanced’
’Whetstone sharpening is impossible’
’I will never have to thin my knives’
’Knives arrive from the Smith/maker/factory in the best possible condition in terms of finish and performance’
 
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HSC /// Knives

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Cutting mostly. But I certainly have some highly varied experiences in their sharpening as well. I have AS that sharpens easily(Denka) and white 1 that’s a bear (Carter). There are many other examples, but as been said so many times before; it is the treatment of the steel by the “smith” that is so critical especially in sharpening.
Just curious, are you saying that the white 1 Carter is difficult to sharpen?
 

aszma

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When I first started getting into knives i thought work horses and lasers meant totally different things to what they actually meant. I bought only knives considered work horses bc i thought it would be better suited for actual kitchen work.
 

Kippington

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  • I was told as an apprentice that a full bolster and rivets are a sign of a quality knife
  • At one stage I believed that a super polished edge that could cut a hanging hair is the ultimate goal for a kitchen knife
  • I used to think that ferrules served no functional purpose, and were only there for aesthetics
  • Through initial observations, I used to think travelling knife-sharpeners (the ones that go kitchen-to-kitchen) were highly trained in an advanced skill that all chefs relied on
  • I thought that high quality steel guaranteed a high quality knife
 

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