Recent content by Silver

Check with some of the more hardcore knife nerds specialists at the knife forums at places like Fred's Cutlery Forum, Knife Forums or Chef Talk. There are some people there that know knives like nothing I've ever seen...they can probably help you be sure and give you tips on appropriate maintenance.

I just helped some friends buy an 8" Mac Pro while we were in Honolulu. Comes sharp, gets sharper (see below), nice and stiff and great feel in the hand...if you want an 8" knife. Overall, great blade. Since I started learning about knives and have been working on my sharpening skills, I...

Never measured, Bill, but I do use a Tilt Box II (same as an Angle Cube) and it seems to be where I hold pretty steady. Thanks Addie!

Thanks Rob, I'll probably just hold it steady at my usual 13'ish and leave it at that. I appreciate the feedback!

Thanks Chief. As a home cook who doesn't have any imposing need for much, I think that I've come to the realization that maintaining the factory edge and improving on it slightly when required will be all I need. Also, it's a much sharper knife than I thought.

Rob (or anyone else, of course!), any recommendations for setting the initial edge? It didn't come particularly sharp, so I've got to spend some time with it. Should I go double bevel? Straight down to 10*? Anything else? I'm willing to give it a try! Thanks!

That's inspiring - I'm really interested to try a knife that's really super sharp. The HD is sharp, but I don't think it's THAT sharp. I'm sure it can get sharper as well...once I finish learning properly (getting a Tilt Box II - same idea as an Angle Cube - today from Lee Valley, which should...

Yep, Bill, I'm definitely figuring that that will happen. I'm going to ruin these beautiful blades but, hey, they're tools, right? Sigh. Chief, I've read that as well. Chad Ward seems to have a bit of a thing for the convex edge but I haven't read too much about it, yet. Am I ready? Maybe I'll...

Well, I hope not to be shooting my knives around in the forest, so that should help! Thanks guys! Sharpening is my weak point right now...hoping that I can get this freehand thing figured out and wishing that I'd gone with an Apex right about now. I'm sure I'll get it going in time.

Thatnks Tatt! I'm hoping this set will last me...well...forever. I don't see why not. Unless we start slicing with lasers... And yeah, Rob, I've heard great things about the edges that they'll take. I thought long and hard about the differences between the AS and the #2 and took the retailer's...

Haha, I have no doubt! It's all very addictive...which is probably why I just ordered a Moritaka #2 270mm gyuto to...round out the set? what the hell am I doing??? Ah well, more knives = more fun! I just wanted one carbon...and it looked REALLY cool.

Thanks everyone (Addie - no Macy's in Canada - that I know of, at least - ...too bad!) Thanks Josh, will check out the MCP for sure and will also check out the discount stores. I've seen a few pieces here and there (grabbed a Calphalon triply saucier/sauteuse/chef's pan...whatever you want to...

Thanks guys - Hammster, I never thought of C&M - I've been ogling their site for weeks looking at knives and never even looked at the cookware, good thought. GLC - good thinking - I've sort of avoided ebay over the last couple of years as it seemed to have gone up in price and risk and didn't...

I, too, have a Lagostina set with an encapsulated base and it's okay. Does the job for most liquidy stuff. It has a small'ish saute pan that's non-stick, so I almost never use it. I guess, to be fair, I'm not really dying to buy all new pots... Skillets and nice big saute on the other...

So, every now and then, some great deal comes up that everyone's talking about. Sometimes it's a line that Costco has for a great price or the Tramontina at Wal-Mart or...? What's the current deal-du-jour on clad cookware? (induction ready) I've been searching around on Amazon, Costco...