Recent content by SShepherd

why mess around, just replace the handle..it's pretty simple:smile:

so, you were just looking for affirmation then ?

hmm..there seems to be some kind of skewd idea, that somehow chefs have sharper knives than "home cooks" The ammount of chefs that actually have the kind of sharp knives buzz uses are probably aroun 3% . The majority of their jobs simply either don't require delicate knife skills, or don't have...

This pretty much echos' what I found all over the net: "A chef's knife generally has a blade eight-inches (20 cm) in length and 1 ½ inches (4 cm) in width, although individual models range from 6 to 14 inches (15 cm to 36 cm) in length. There are two types of blade shape, French and German...

This is not a "for sale" thread, and I'm not trying to push anything-- other than a reason and example why I seem to be here only. This is something that a chef in Phoenix orderd from me. it's an "A type" kiritsuke, pretty much an all around japanese kitchen knife. I tend to have some...

good greif:glare: both those guys with the steels should be flogged with them. .........FAIL the lady...lol, she should show the edge of that "cleaver" I bet it's chipped ........EPIC FAIL just goes to show that any fool can post a vid:dry:

make sure and lets us know how it goes:smile:

As they say, it's not the gun, it's the gunner, and in my experience, the guy who's all hung up on his gun generally ain't much of a hunter. wow, I didn't know we we're going to see insults in this thread:huh: BTW...knives, making them is what I do for a living (thats why I'm "hung up" on...

fanboy is a rather deragatory word in my book:glare: seems there's been alot of posts, "what are/who makes the best XYZ knife" I really don't care what knife it is...if it doesnt feel good in YOUR hand you're not going to use it..period. Second to that, some knives are pretty use specific or...

pay someone to sharpen knives???:lol: if a 12 year old boyscout can learn to sharpen a knife, anyone can--it just takes practice

100% correct:smile:

I couldn't agree more:smile: if it doesnt say 440C, it's 440A..and thats probably the bottom of whats acceptable for a good kitchen knife.

actually, the 440 grades of stainless are medium to high carbon content (from .65-.75 for 440a, to .95- 1.2 in 440C) low carbon steels are generally softer, and have less edge holding, meaning they need to be sharpened more often. I over simplifyied things a little:smile:

I use a plate weighted down with a brick in a 5gal crock. I just make sure the water is above the plate by about "..that gives me room to revoves the skum off the top once every few days.:smile:

I personally wouldn't buy a set of knives..but buy 3 decent/good knives depending on how/what you cook. I only use a chefs knife, a small cleaver, and maybe a breadknife.