boomchakabowwow
Senior Member
- Joined
- Feb 1, 2013
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there i said it.
just made a big pot of Butternut Squash soup and my big 10" Wustof classic is my go-to kitchen hatchet. along the way, i kinda figured out how to sharpen a knife. i can get it damn near just as sharp as my Gyoto. i dont think i'll ever get rid of it.
its not all nimble and hot-roddy like a thin japanese chef knife, but it still gets it done in fine style. that 10" has put down so many lobsters.
i just touched it up and stropped it, and whoa!! just whoa. it has that singing sharp edge. you know when you touch the edge and it sings that metallic zinging sound?
i sharpened my wife's Wustof 6" GranPrix and i better leave a danger note on it.![Smile :) :)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
just made a big pot of Butternut Squash soup and my big 10" Wustof classic is my go-to kitchen hatchet. along the way, i kinda figured out how to sharpen a knife. i can get it damn near just as sharp as my Gyoto. i dont think i'll ever get rid of it.
its not all nimble and hot-roddy like a thin japanese chef knife, but it still gets it done in fine style. that 10" has put down so many lobsters.
i just touched it up and stropped it, and whoa!! just whoa. it has that singing sharp edge. you know when you touch the edge and it sings that metallic zinging sound?
i sharpened my wife's Wustof 6" GranPrix and i better leave a danger note on it.