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Posts by Benuser

For hard cheese, unless you're dealing with a whole one, all you need is a very narrow blade to avoid dragging. I often use a worn non-serrated steak knife, or the front section of a sujihiki. If you take care because of its flex, a filet knife would be great as well. Or a straight peeler. Never seen any damage on the edge with hard cheese, even with very old stuff full of salt crystals. With a whole old cheese, people here use a wire.
Sharpening is more than putting an edge on a piece of steel. You have to restore a previous configuration that will get moved a little towards the spine. So, first thing to do is thinning behind the edge, and lift the spine little by little until you reach the very edge and raise a burr. To be repeated on the other side. As far as I know, this continuously changing the angle isn't that simple with a jig system. That's probably why its users tend to neglect the thinning,...
Not so sure a ceramic rod will work that well with a hard steel like SG2.
If you have a Wüsthof you hardly need a Western deba for rough tasks. PM sent about knife shops in Holland.
Ever considered a traditional French carbon steel? Much lighter and thinner than your Wüsthof without being fragile, symmetric edge, easy maintenance, not very reactive. http://www.sabatier-k.com/couteaux-de-cuisine_15_vintage---au-carbone_.html
Really symmetric blades don't exist -- they would wedge terribly. Even European blades have some degree of asymmetry, but their edge isn't off-centered as with their Japanese counterparts. You may find Japanese knives with a symmetric edge, just as Europeans. But even than their geometry isn't strictly speaking symmetric, whatever some salesmen will tell you. As the chef's knife is the one you may use for all your task, you better have both your own, rather than some...
For a left-handed, I would recommend an adapted chef's knife, with an inversed geometry, left side more convexed, right side flatter. Most makers have them on special order, Masahiro Virgin Carbon left-handed are in stock. Expect a premium of some 30%. Most resellers don't advertise this and offer instead a conversion of the edge, which is in fact a neutralizing that does not affect the blade's fundamental geometry. So, a left-handed will still experience a sticking...
You're most welcome, Isabella! Have a look here: http://www.sabatier-k.com/couteaux-de-cuisine_15_vintage---au-carbone_.html
http://www.knifemerchant.com/product.asp?productID=5874 If you happened to live outside of the US, japanesechefsknife.com carry them as well without mentioning in their catalogue, though. Ask Mr Iwahara, koki@kencrest.us
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