Quote:
Originally Posted by Wagstaff
I love the Sabs and am very much annoyed by the finger-guards... I want to get someone to grind 'em out (or at least attenuate them...
@ BDL. What do you figure (any) Sabatier's current carbon steel is? I was guessing the other day that it might be something straightforward in the 10XX series, but I have no reference points to back that up. It was just conjecture...
Quote:
Originally Posted by Phaedrus
I haven't had a chance to use a Tormek. IIRC there's another machine very similar to it but a bit cheaper, too.
This thing perhaps? I have no idea about...
Quote:
Originally Posted by chinacats
steel = iron + carbon (plus an assortment of other goodies)
chromium makes steel stainless
all steel knives have carbon
rust does not = patina
rust =...
Quote:
Originally Posted by spikedog
what is hollow grinding?
There's a picture on this page. As you can imagine, it's the inevitable outcome of sharpening on a wheel. Which isn't to say that wheels aren't use...
Quote:
Originally Posted by BDD8
...
Any opinions on K-Sabatier knives? Any one?
I have a K-Sab. Just one 10" carbon chef's knife I bought last year and I'm pretty new to all of this...
Quote:
Originally Posted by OnePiece
One reason is that ChefKnivesToGo doesn't sell the Tojiro Zen line.
They do sell the DP line, with the same handle the Zen has though....
Yesterday I fixed this same problem on my chef knife in the exact same way. I guess by either freehand or with a clamp system it's natural to abrade less material right at the heel, because the heel (and tip) doesn't get a "double...
I'm by no means the most experienced sharpener on this forum, but if your edges are dulling after a few hours of use it sounds like you have a classic case of "wire edge". A ceramic steel would likely rip that wire edge right off, but...
