New Posts  All Forums:

Posts by halmstad

What's the difference? The glass stones are a bit more $, so what are the advantages/disadvantages to both? Just curious. Switching my obsessions from the knives to stones....   these are sweet.
want either the Naninwa 3000 Super Stone or Imanishi 4000 to go between my bester 1200 and arashiyama 6000. Any advice ? am I just splitting hairs here?
Phaedrus- great call. I haven't given up on the DMT plate yet. I figured it should have a good deal of life left in it. I have the course plate, not the xxcourse plate, but I think it should still do the job. Trying to figure out what everyone else uses. The drywall screen seems like a good option. Just not sure what to mount it to.
Thanks everyone. cheflayne- What do you use to hold the drywall screen in place so that it stays flat? I bought some at the hardware store, but not sure what I should mount it to. Galley Swiller- I have used the DMT plate to grind down some knives. Actually a friends knives that his brother had decided to "sharpen" using an electric sharpener and basically rendered them useless. So, there I have it. I figured it would last longer. Live and learn. I didn't find the...
All of my other knives get a great edge on them. The one knife I have difficulty with is the Global G-2. It's not bad to use on the line during service and I can get a reasonable edge on it, but it doesn't keep. I can never seem to develop a burr when sharpening. Still I get a decent edge that won't last for more than a couple weeks. Am I the only one?
*What do you flatten your stones with? I've been using one of the flatteners with the deep diagonal grooves in it. Recently I got a DMT diasharp course plate. It worked well at first, but seems to be losing its grit fairly rapidly. And the original flattener I had doesn't seem to be as course as when I first got it as well. I was thinking about getting the extra course DMT plate, but I just got the one I have only a few months ago. In my research on the plate, I did read...
WHOA! didn't see the dates of the posts. a little late i guess.
I own all of your books and will be purchasing the next one by pre-order if available.  i absolutely love them. i used to keep "culinary artistry" at work, mainly for working through ideas i had for specials. the way it is laid out made it possible to find so many compatible ingredients that i wouldn't have thought of working together. i have even given it to 2 cook friends as gifts. it is an amazing resource and one that has never let me down. i have, however,...
HA! I didn't even think to use the ring it came with. Guess I'll have to stop over thinking and get looking. Thanks
New Posts  All Forums: