Seems you never experienced the pleasure of make-up sex.
2nd. Are you really inviting a comparison between a Shigefusa and a MID TECH knife?
Shigefusa against a mid tech. Is that the only American made knife you've handled? If so you've only seen the tip of the iceberg. :2cents:
But 1st rule of fight club, dont get personal.
You want to prove me wrong, you wont achieve that by saying crap about 700 year old sh!thole
700 years?
Is that all?
I thought it was like OLD.
This thread just got boring.
What's so confusing about wanting better edge retention? I can sharpen just about anything to be sharp and then what? Using your logic, i.e. removing edge retention from the equation, Furi or Pakistani no name junk knives are just as good as top end kitchen knives from either side of the ocean. Nevermind that the edge lasts 3 minutes on one, and 3 month on the other... Is that what you really are saying?...I can also see some confusing opinions from you... Youre saying youre a knut, youre spending hours and hours on the stones, yet youre mentioning retention as very important.
This one I dont care about. Mee too I like my stones talking to them using them so no problem. When worked at restaurant, would woke up half an hour earier to sharpen my knife and make it ready, every morning.
What's so confusing about wanting better edge retention? I can sharpen just about anything to be sharp and then what? Using your logic, i.e. removing edge retention from the equation, Furi or Pakistani no name junk knives are just as good as top end kitchen knives from either side of the ocean. Nevermind that the edge lasts 3 minutes on one, and 3 month on the other... Is that what you really are saying?
P.S. I am not quite sure what's up with town ages and how is that related to knives anyway. I hope knives in there are not made using 700 year old tech
When worked at restaurant, would woke up half an hour earier to sharpen my knife and make it ready, every morning.
Send me the faulty Kato if you wish.
What's so confusing about wanting better edge retention? I can sharpen just about anything to be sharp and then what?
This thread just got boring.
Age has absolutely no relation to value. zero. zed. zip. nada. nunka. As a historian, I'm continually baffled by both sides of the Atlantic on this topic.
I see So, having higher edge retention prevents you from enjoying sharpening process more often. I suppose to each his own.And then you have to use it hard, so you can sharpen some more. How simple is that concept?
Dude, your "US is so evil" gets kindda old You don't have to squeeze political crap into sharpening/knife use discussion, and no I didn't post a reply to you based on nationality or location...Tell me how wrong I am and maybe send Dick Chenney to fix me.
And spending more time on sharpening vs. actual cutting helps to earn more money how? As far as I understand you are getting paid for cooking, not for sharpening?They earn my money. Maybe thats the difference?
Yeah, if you try hard and long enough you will, lasts for very short time, but its presence can be detectedBut really, you managed that good edge on a 'furi' blade??
I suppose hones == stones? Anyway, how long that keennss lasts if you bash the edge and scrape on the board an chip it? I have not used any of my Japanese knives fresh off the stone, as usual I go with 3 different strops after that, I can't really comment on exact longevity under such use, but I suspect stronger edge would help.The idea, to some, seems to be that a traditional steel, like good Japanese carbon steeled knives, (shigs and whatnot) can take that little extra keenness fresh of the hones.
Alright, that's fine, although nothing prevents you guys form sharpening as often as you want Regardless of the blade edge retention.The longevity of that edge seems less important to some of us, as honing is another enjoyable/acceptable part of this sport/hobby or whatever.
Well, as it was posted, sounds like you guys would rather have Shirogami or Aogami at 60 hrc is vs. 64-65... There's plenty of makers doing both, so which one would you choose?If I am to speak for myself, I tend to agree with the above, and do not enjoy one bit the rubbery feeling modern super-steels gives while honing.
I suppose hones == stones? Anyway, how long that keennss lasts if you bash the edge and scrape on the board an chip it? I have not used any of my Japanese knives fresh off the stone, as usual I go with 3 different strops after that, I can't really comment on exact longevity under such use, but I suspect stronger edge would help.
Well, as it was posted, sounds like you guys would rather have Shirogami or Aogami at 60 hrc is vs. 64-65... There's plenty of makers doing both, so which one would you choose?
Birnando, Perhaps you should post some pics of your knives? I'm sure there are may of here that would love to see what knife could possibly stand up to your scrutiny.
Let me guess, you picked up the "Homemaker plus eight right?" Little Cutco humor. Serious, pleae post some pics of your favorite blades.
I may be taking you out of context here, but age is related to scarcity and scarcity is related to value. Let alone tradition, sentiment etc. which are both very valuable to people, more valuable than money and logic.
Birnando, Perhaps you should post some pics of your knives? I'm sure there are may of here that would love to see what knife could possibly stand up to your scrutiny.
Let me guess, you picked up the "Homemaker plus eight right?" Little Cutco humor. Serious, pleae post some pics of your favorite blades.
Australia is a great idea
It is hard to imagine a neutral ground further away from Mr. Tsourkan and I
And a bottle of that shiraz wouldn't be wrong, not at all
Have a look:
http://www.edenwebshops.co.uk/en/ct/robert-herder-knives.htm
please be aware you might be entitled to VAT restitution if you live outside Europe.
... Im not going to put anything in your mouth...
Enter your email address to join: