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Old 01-24-2010, 03:36 AM   #1
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You might be obsessional about sharpening if ...

... When asked if you've used your brand new knife that you got delivered to work two days ago yet, you reply "No because I haven't had time to take it home and sharpen it yet"

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Old 01-24-2010, 10:58 AM   #2
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What's the make and model of the knife?
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Old 01-24-2010, 02:50 PM   #3
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An Andre Verdier yatagan carver.
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Old 01-24-2010, 03:37 PM   #4
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Good luck with your new carver. Hope the blade is not so flexible as to impede sharpening.
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Old 01-24-2010, 08:31 PM   #5
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It's an old school yatagan carver, basically an oversized boning knife. Nice stiff blade, but not too thick. I'll be using it to break down larger cuts of meat like whole blades of beef mainly.

Got it dry shaving on my first pass through the stones. High Carbon V-Mo blade and it's shining up quite nicely. I think I'll take it to a sharper angle than my chef's knife as it will be mostly used for butchery and won't be getting the same volume of work.
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Old 01-25-2010, 02:12 AM   #6
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I don't usually use a knife until I get a chance to sharpen it, either. OOTB isn't good enough for me!
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If we're not supposed to eat animals, then how come they're made out of meat?
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Old 01-25-2010, 05:37 AM   #7
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Quote:
Originally Posted by Rob Babcock View Post
I don't usually use a knife until I get a chance to sharpen it, either. OOTB isn't good enough for me!
This one takes a good edge. I'll have it properly sharp in about a month or so.

The other chefs just shook their heads when I said factory sharp just doesn't cut it for me.
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Old 01-30-2010, 02:32 AM   #8
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I have a 240mm Akifusa gyuto in my case that I sharpened myself. A few days ago I bought a used on in 210mm from a member of another forum. It has a good edge, polished over 1cm up the blade (I don't do much polishing aside from the actual edge). Well, one of the guys at work tried it and turned to me and said, matter of factly, "The one you did yourself is sharper."
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Old 01-30-2010, 12:19 PM   #9
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Just used a Friedrich Dick fine cut Balkan to bring back the edge on one of my Dexter traditional High Carbon 8" wide boning knives. 3 or 4 light passes on the Balkan is all that it took. The knife lists for $22.95, the Balkan for $72.
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Old 01-30-2010, 03:05 PM   #10
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Yesterday one of the other chefs borrowed blooddrinker (my 9" Sab) to process some pumpkins. He made the comment that blooddrinker wasn't as sharp as it normally is. I just picked it up, cleaned it off and push-shaved 2" of my forearm.
The other chefs laughed and said "holy crap if that's blunt ...".
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