Chief Longwind Of The North
Certified/Certifiable
Though I know much about knives, their shapes, the diverent bevels, or convex edge shapes, and a something about what the different knife styles are used for, I don't know as much as you guys. I'd like your opinion of the Porsche designed, Japanese made - Chroma Cutlery. I have a ten inch chef's knife by them, and my son has the santoku. We both love the way they feel and perform for us. But I'd be interested to see how they stack up at about $100 a pop compared to the high-end stuff your talking about. The reviews are good, but obviously, the company won't print bad reviews about their product.
Let me know what you think. And, one more question; the documetation that comes with the knife says that using a steel will ruin the knife edge on these tools. I've been using my knife daily for about 3 years now, touching up the edge with a steel before every use. It's still very sharp. I haven't had to take a stone to it yet. And I'm cutting on a hard-rock maple cutting board and going through everything from frozen beef, to acorn squash, to rutabeggas. I also use the same knife to slice scallops paper thin, and tomatoes as well. So how is using a steel ruining my knife edge?
Seeeeeeya; Goodweed of the North
Let me know what you think. And, one more question; the documetation that comes with the knife says that using a steel will ruin the knife edge on these tools. I've been using my knife daily for about 3 years now, touching up the edge with a steel before every use. It's still very sharp. I haven't had to take a stone to it yet. And I'm cutting on a hard-rock maple cutting board and going through everything from frozen beef, to acorn squash, to rutabeggas. I also use the same knife to slice scallops paper thin, and tomatoes as well. So how is using a steel ruining my knife edge?
Seeeeeeya; Goodweed of the North