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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.

unless you enjoy collecting expencive rocks (japanese water stones) go with the glass stones. I find I keep buying waterstones just to try them out:doh:

to be honest...it really has nothing to do with "zen".Sometimes people like at add mystical tags to things to make them seem extraordinary. Sharpening is just a skillset, it takes practice with correct form-just like cutting perfect 1/4" cubes.The cutlery industry is entirely too full of myth...

Thanks for the chart, it seems people just come up with numbers willy nilly when it comes to grit sizes

well, he may have been good using the EP, but he was a bit too full of BS, and himself for me to take him seriously ( especially after how I saw his comments about his "customers") sometimes, it's just a bit cheaper and easier to do it with stone,,IMO:smile:

wow..320--800 800--3000 are HUGE jumps in grit that's going to take alot of effort to get the scratches out:sad: theres nothing that will fit in between those grits?

it's not the steel , but the degree of hardness in japanese knives. A steel is generally around 61RC, and some japanese knives can be as high as 65RC. Also improper technique can cause alot of chipping. On japanese style knives with double bevels, I hear the borosilicate rods work very well...

I suggest you find a cutlery shop, and if you like the santuko style, handle as many as they have. Handles, weight, blade shape and thickness vary from maker to maker. Find the one that feels best to you:smile:

I think that European knife companies do tend to use their best steels in their forged blades, but Japanese companies don't necessarily have that tendency. Darn internet:ermm: sometimes it's difficult to convey what were thinking I guess. Thats how it read to me, but no harm no...

Back in the day..."days of Yor" etc.. steels were forged to work out some of the impurities, and simply because forging is an efficient was of using metal. The japanese actually add corbon to the steel as part of the forging process of tamahaganae. Proper heat treating is what determines if a...

Thats actually incorrect. A majority of japanese manufactuers use steel from Hitachi metals. Ao-ko and Shiro-ko steels have very tight tolerances from the steel mills and give very consistant results when heat treated. Add the "stainless" versions from japan, such as Cowry-y and ZDP189, and they...