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Old 12-16-2009, 03:38 AM   #11
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Originally Posted by Rob Babcock View Post
The great thing about sharpening your knife...is that look on people's faces when you carefully hand them your knife! It's a cross of awe and fear that I never get tired of seeing.
Another chef borrowed my sab a few weeks ago. He was in a bit of a hurry when he was wiping down the bench and didn't realise that he'd bumped into my knife until he felt the top of it pressing against his thumb bone and looked down to see 3/4s of an inch of my knife in him.

Fortunately he didn't chip the tip of the knife.
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Old 12-16-2009, 11:58 AM   #12
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Originally Posted by jpaulg View Post
Another chef borrowed my sab a few weeks ago. He was in a bit of a hurry when he was wiping down the bench and didn't realise that he'd bumped into my knife until he felt the top of it pressing against his thumb bone and looked down to see 3/4s of an inch of my knife in him.

Fortunately he didn't chip the tip of the knife.
The authorities aren't going to make you quarantine the knife while they do rabies checks and make sure the knife isn't viscous are they?
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Old 12-16-2009, 12:10 PM   #13
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You'll love this idea. In one of my science fiction novels, a character uses a kitchen knife made from carbon nanotubes with an edge thicknes of 1 molecule, and harder than diamond, but more resilient and much tougher than steel. Now that would be a knife.

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Isn't that Alan Dean Foster?
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Old 12-17-2009, 05:01 PM   #14
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Isn't that Alan Dean Foster?
Who's Alan Dean Foster? I haven't read SciFi in many years. Too busy trying to write it. And one of the tricks to keeping a novel honest is to not read other work of the same genre. That way you don't accidentally plagerize someone else's work from idea that you may read.

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Old 12-18-2009, 02:34 AM   #15
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The authorities aren't going to make you quarantine the knife while they do rabies checks and make sure the knife isn't viscous are they?
Nah, the head chef's alright. If it was one of the dishpigs ...

Anyways, the knife has been named, and not by me, "blood drinker". It's bitten almost everybody in the kitchen at least once.
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Old 12-18-2009, 03:41 AM   #16
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Anyways, the knife has been named, and not by me, "blood drinker". It's bitten almost everybody in the kitchen at least once.
My 240mm Tojiro is like that. At my previous job nearly everyone in the kitchen cut themselves on it, one bad enough to need some stitches.
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Old 12-18-2009, 01:07 PM   #17
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Nah, the head chef's alright. If it was one of the dishpigs ...

Anyways, the knife has been named, and not by me, "blood drinker". It's bitten almost everybody in the kitchen at least once.
That's impressive! Sounds like the sword from the fantasy series "Elric of Melnibone". He had a sword of power that would occasionally reach out and take the life of a friend or family member, all of its own volition.

Don't think I'd like a tool that did that.

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Old 12-19-2009, 11:34 PM   #18
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That's impressive! Sounds like the sword from the fantasy series "Elric of Melnibone". He had a sword of power that would occasionally reach out and take the life of a friend or family member, all of its own volition.

Don't think I'd like a tool that did that.
That's basically the rep that it's got.

It's a very old school sab with a narrow belly and low point, so it takes a lot of getting used to especially if you're accustomed to a German or Japanese design with a wide belly and high point. It's a very efficient knife, but it is so very easy to get your fingers in harms way if you're being less than 100% attentive to it.
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Old 12-26-2009, 07:07 AM   #19
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A month ago or so the Exec asked to see one of my knives, a 240 mm Akifusa. He went to chop something and recoiled like he'd been shocked- seems he grazed himself and didn't even feel it. He got a little wide eyed at how sharp it was.

I've been sharpening his knives every since...
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Old 12-27-2009, 10:45 AM   #20
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A month ago or so the Exec asked to see one of my knives, a 240 mm Akifusa. He went to chop something and recoiled like he'd been shocked- seems he grazed himself and didn't even feel it. He got a little wide eyed at how sharp it was.

I've been sharpening his knives every since...
For a fee I hope.
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