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Old 04-24-2008, 08:38 PM   #31
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I was just "teasing"!

I glad you took it well. LOL!
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Old 04-24-2008, 08:41 PM   #32
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OOps!

I forgot to add that I am a member on the knife forum also!
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Old 04-24-2008, 08:54 PM   #33
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Quote:
Originally Posted by Leolady View Post
I was just "teasing"!
I glad you took it well. LOL!

OOps!
I forgot to add that I am a member on the knife forum also!
You can't really mess with a Marine mind. It's already made up, but I'm a good listener..
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Old 04-24-2008, 09:21 PM   #34
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my key maker sharpens.
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Old 04-25-2008, 10:14 PM   #35
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Because I fillet, slice and skin a lot of fish I have found that sharpening my knives Japanese style for a right handed person to be very effective, I don't know if this method would win any chefs over but it works great in my job.
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Old 04-26-2008, 04:46 PM   #36
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Because I fillet, slice and skin a lot of fish I have found that sharpening my knives Japanese style for a right handed person to be very effective, I don't know if this method would win any chefs over but it works great in my job.
Korin - Fine Japanese Tableware and Chef Knives
As a mollydooker I only have two left handed versions of traditional Japanese knives. I sharpen most of the rest of them at a 70/30 left handed bias.
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Old 05-09-2008, 05:36 AM   #37
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I bought a set of six serrated steak knives at D&W six years ago for about $15 and I have never had to sharpen them once; they are still as sharp as the day I brought them home.
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