yeah...
honestly, you shouldn't have any fears about your equipment being mishandled. declare your knives when you check in and have your check-in attendant label it, "fragile".
i'll definately give it a shot, but the knife has a damascus design and i want to retain that as much as possible. either way, i guess it couldn't hurt.
i do enjoy using the japanese knives over european ones. the lack of bolster makes sharpening easier and the lightweight feel is really helpful in reducing fatigue when i have to slice 15 cups of scallions or something like that....
i hear a lot of good things about the vitrinox fibrox from forchner. mainly that it feels good in the hand, it's cheap, and dishwasher safe.
but people also tell me that it's a pain to resharpen with a stone.
cook's illustrated...
really? i really like it. i mean, it facilitates the "rocking" and "gliding" motion when you cut stuff like scallions. the traditional gyutou has a tip that looks similar to a santoku where the spine of the blade and...
hey andrea. i wonder if you're the same andrea as the one i used to work with.
anyways, here's my breakdown of all your concerns.
1) ideally, the steel should be the same length if not longer than the knife you are honing.
2) diamond...
tincook: i think that every cook should have a knife worthy of taking care of. it's like a car. it's used everyday. if you like the heft of a german knife, then a forged henckel or wusthof might be up your alley. the down side of a...
