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Old 05-11-2007, 06:47 AM   #1
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Smile Hello everyone. Knife info wanted. Please.

hello everyone,
heres my first post/thread
hope it's not too annoying.

I got my first knife about 6 months ago from my boss. It's a Wusthof Classic paring knife. i read alot of good things about these Wusthof knives, but today at work, i picked up my knife, and noticed that there was a crack in the back end of my handle....i have no idea how it got there..i do leave it at work, and others use it, so i'm not sure how they care for the knife, but is this normal? and what kind of materials do they use in the handle of the classic series?

Also, Lately i've been intresting in Buying my own Set of knives. (i usually use the ones provided by work) I'm thinking of getting a Boning knife, Chefs knife, and maybe another paring knife. SO, what are some good brands to look into? And maybe handle materials?

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Old 05-11-2007, 06:56 AM   #2
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Hello and welcome to DC. There are many good knives to choose from.

Reading through earlier threads in this Knives Forum will provide you with a lot of information.
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Old 05-12-2007, 06:19 AM   #3
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quick question.
why is it that Chroma says that a steel will damage it's edge?

and do you really need a chroma stone for goood results?
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Old 05-12-2007, 03:15 PM   #4
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Sukeetoshyoo88, you wrote "Lately i've been intresting in Buying my own Set of knives" and "i usually use the ones provided by work". For what type of work do you want these knives?
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Old 05-13-2007, 05:30 AM   #5
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i mostly chop/dice/slice onions, clean off fat/cut pork loin and ribeye, skin/cut salmon/mahimahi, and cut other veggies.
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Old 05-13-2007, 12:15 PM   #6
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Check out the Gunther Willhelm Collection. I bought the entire set, minus the steak knives, last November, use them every day, and a few swipes on the steel will still bring them back to razor sharp condition. I can see myself resharpening these only about once a year.
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Old 05-13-2007, 01:27 PM   #7
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Suke, for what you say, a good Santoku knife would be great for you.

I would look into a good quality one.
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Old 05-13-2007, 05:46 PM   #8
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Sukeetoshyoo88--- re: your cracked paring knife, you might check Wusthof warrany info at:
WÜSTHOF - Warranty
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Old 05-14-2007, 12:06 PM   #9
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Quote:
Originally Posted by Sukeetoshyoo88
quick question.
why is it that Chroma says that a steel will damage it's edge?

and do you really need a chroma stone for goood results?
I have a set of Chroma knives & they appear to have a convex edge, a steel would create a straight angled edge. I'm pretty sure the Chroma stone will do the same thing. When mine need sharpening I'm probibly going to use my own stones & go with a straight angled edge, it's easier to maintain
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Old 05-14-2007, 04:43 PM   #10
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Shun and Al Mar both make great vg-10 laminated knives. Ken Onion also makes some very high quality customs. Blade steel and then edge geometry are the most important criteria in choosing a good blade that'll last a lifetime. Here's a plug on knives by Alton Brown on what makes a good knife.
http://video.google.com/googleplayer...00188336&hl=en
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