Posts by Wagstaff

It sure is a beautiful knife.  Why are you thinking it seems short? (Already?) -- are you using it as a slicer on ham or roast beef or... are you using as an all-around "chef's knife"?   I have a short "suji" (210mm)...

Quote: Originally Posted by PeteMcCracken  Check out the MAC Knives website before you buy...     +1.  Glad you're going this direction -- these knives will not become obsolete...

I kinda ignored the marching steak-knives thing myself... though I think it's manageable with any of the suggested (or suggested-for-consideration) knives.   I'm out, since this is a foreign set of overarching...

I hate to tell you to spend more money... but if you can buy or borrow or steal or "browse" a copy of Chad Ward's book, 'An Edge in the Kitchen', I'd suggest it.  One of the things he covers is  how the treatment of steel has...

Congratulations on the new Masamoto.  I might still buy one of those down the road.  Out of "want", more than "need" at least!   I think there's very little argument for a Global or Shun if you're making the choice...

Also just maybe the opposite of what your thought was on stainless vs. carbon... In general carbon will be easier to sharpen and I think (as a beginner, still) easier to learn on.  I've sharpened both and developed a basic...

Stone holders are not that "important" in the big picture, but may be for convenience.  At least, my choice was a stone holder which came with a tray to catch the swarf.  There's a tiny bit of splashing maybe, but it's so...

I'm glad you executed a good solution for the pin problem -- any less would have been disappointing!   I haven't actually held a knife with those rounded handles.  Seems like a great feature.  Again, congrats!

Hi Curtis, again --   in some cases more specific, and certainly less wordy, you'll get some information relevant to your opening questions on this very recent thread, too:...

You've figured out where to drill a hole by now, I presume? (Sorry -- I just saw this post here after having seen it replied to elsewhere).  I'm a bit envious -- great knife.  I'm less envious than I might be because my real...