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Old 08-12-2008, 09:21 PM   #11
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Buzz, is that some of your work, you little devil?
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Old 08-12-2008, 09:34 PM   #12
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Originally Posted by Chico Buller View Post
Buzz, is that some of your work, you little devil?
Left handed Usuba, white steel, the proper medium(s), elbow grease, my knife, my pleasure.

Why not do it right? After all, someone might actually see my knives someday......
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Old 08-12-2008, 09:43 PM   #13
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Very nice. I'm trying to do more of that style, myself.

Personal use (only), or did you slink down the ladder of success and become a tinker?
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Old 08-13-2008, 03:54 AM   #14
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Man, I knew there was a reason I didn't sell that polisher.
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Old 08-13-2008, 11:17 AM   #15
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I recommend that all serious cooks and chefs get into Japanese cookware, or at least develop an account with a tinker.

When you work with superior tools you'll find that other aspects of your hobby or job bring you joy.

For example, let's suppose your signature dish is a tasty paella. I have just put a spooky sharp edge on your usuba or your nakiri and someone got you a shiny new bamboo cutting board.

Can you imagine the fun you'll have that afternoon during the preparation?

I froze and sharpened a simple five-inch Pampered Chef utility knife for my wife for routine jobs in cooking our nightly dinner. She has knives all over the house. But this one was hers, and she had a blast.

Here's what I tell reluctant potential clients: Go to a local kitchen service and supply store in your area. Take with you an old dull or damaged knife that used to be one of your favorites. Have it professionally sharpened and polished. Then cook that signature dish.

Like him or not, if you get a chance go to Alton Brown's home-page. He has a section on Shun knives. When you click on that page, go half-way down to a sentence called "See the Video."

Believe it or not, it is a great tutorial.

http://www.altonbrown.com/shun/shun_edge.html
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Old 09-25-2008, 08:23 PM   #16
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Chico, nice edge but correct me if i'm wrong but don't you use an edge pro? Anyone can hold a knife in a machine. Why don't you use stones? W.b.
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Old 09-25-2008, 10:41 PM   #17
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Chico, nice edge but correct me if i'm wrong but don't you use an edge pro? Anyone can hold a knife in a machine. Why don't you use stones? W.b.
Yeah, anyone can hold a knife in a machine just like anyone can hit a golf ball with a club. If you've ever used and EP you'll know there's worlds of potential that it takes a lot of practice and skill to unlock. BTW, the EP does use stones- and Chico uses a lot more than those.
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Old 09-25-2008, 11:02 PM   #18
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Yeah, anyone can hold a knife in a machine just like anyone can hit a golf ball with a club. If you've ever used and EP you'll know there's worlds of potential that it takes a lot of practice and skill to unlock. BTW, the EP does use stones- and Chico uses a lot more than those.
Ain't it the truth. I like to profile with an EP because I know exactly what is being produced, angle wise. Once an edge is established I can do as good a job freehanding. The finished product is good enough to be proud of but my efforts would never be considered a work of art, just a **** good edge. I have personally watched Chico sharpen in Madison and his results are definitely museum quality. There is much more to it, vai777, than simply holding a knife in a machine.
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Old 10-02-2008, 02:33 AM   #19
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Quote:
Originally Posted by Chico Buller
I froze and sharpened a simple five-inch Pampered Chef utility knife for my wife
I've seen this mentioned a couple of times now. Could you elaborate on the "freezing" part? What does this accomplish? Does it affect the steel itself, or make the job easier in some way?

Thanks for taking the time!

-Dawk
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Old 10-02-2008, 08:41 AM   #20
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i've seen this mentioned a couple of times now. Could you elaborate on the "freezing" part? What does this accomplish? Does it affect the steel itself, or make the job easier in some way?

Thanks for taking the time!

-dawk





it does absolutely nothing. Just something to say to try and make him sound like an expert and to try and get more business. W.b.
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