Recent content by Tony_AAA

30 and 40 degrees total equals 15 and 20 degrees (respectevly) per side. Same thing, different way of expressing it.

On the Carbon vs SS discussion, SS (Steel with Chromium added) has Chromium carbides with a RC of about 70 (for the carbides NOT the steel) This adds to the cutting abitity of the edge via increased wear resistance HOWEVER Steel only needs about 1-3% Chromium to obtain this trait, adding more...

I agree, Besides being the only "twin-stick" style system that works on serations, the sharpmaker has 15 and 20 degree angles (as opposed to the too obtuse 20 & 25 angles on the crock stick brand.) 15 degrees is a better angle for santoku and other "soft" food knives 17-20 degree on your heavy...

Hmm.... While I'm not a Henckels fan, knives coming semi-sharp isn't that big a deal. FYI, most high-end japanese knives come in a semi-sharp condition. The buyer is expected to put the final edge on the knife. Besides, anyone with a little skill can put a better edge on the knife than the...

Here's the best deal I've ever seen---This set is $300.00+ everywhere else. Messermeiser Meridian Elite 7 piece set for $150.00 http://www.cameronscookware.com/Meridian%20Elite%20Basic%20Block%20Set%20-%207%20Pc.aspx

No problem Goodweed, happy to help. Oh yeah, you've got to try this test for sharpness. Lay a piece of paper on a flat surface and try to "cut" a word or letter off the paper without creating a hole or lifting the paper---you are literally "shaving" the word/letter off the paper!! (without...

Sorry, but he's 100% correct--- These are nothing more but serrated knives stamped out of crappy low-carbon, thin, steel that does rust, with plastic handles that crack. I once recieved a set as a present from a friend who knew I was "into" knives and bought into "that" infomercial. They are...

no no no, Global knives have a convexed edge (also called an appleseed edge) and should NOT be sharpened or steeled like traditional "edge" sharpened cutlery. As soon as you "sharpen" a Global via conventional means, you destroy the convex edge and put a "normal" edge on it! Google convex...

Hi, 1st post. I would not recommend Henckels as they are no longer forged---the bolster and tang are now welded on (yes, even the high-end ones) but their marketing tries to hide this. For the Chef's and paring knife, I would recommend Messermeister's Meridian elite series (they are forged...