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Posts by KnifeSavers

3) You don't know the preference of every "cook with an air of seriousness" (but that is to be expected)   Every serious cook I have ever run into uses a pinch grip on their chef/santoku and the Cutco handle, while ergonomic for some applications on butchers/slicers and some items like ladles and spoons, does not work with a pinch grip on a chef at all.   A local Cutco rep out here at least admits this shortcoming. Foodpump covered it all on hollow grinds.   Jim
I have a mag strip for drying knives with wood handles and depending on weight, geometry, mainly hollow grinds, and or alloys some blades do not stick well. Particularly old Chicago Cutlery had a peculiar grind, the RB10, 61S and 78S come to mind, and don't have a good enough contact patch to hold. Some have said the strip is bad but a carbon steel knife sticks like glue. Jim
While I don't disagree that using a fine stone or a strop is better you have to look at where honing rods come in. The place they rule is meat processing.   You cannot take a blood covered blade to a stone or strop. Meat cutters don't have time to clean sanitize and sharpen a blade, so they have fine steel and use it often.   Once cleaned the blade can go to a stone but during a shift there isn't time for that and a honing rod is perfect. It can be cleaned of gunk...
There is only one proper Granton edge and that is the ones on a true Granton knife. http://www.granton-knives.co.uk/granton_edge_knives.html FWIW I agree with Benuser that for the most part they are a pointless waste. The only ones that are really effective are true Grantons and massive scallops like Glestain does. The skinny ones like that Victorinox have just collect grunge. I pull lots of muck out of kullens and the thinner they are the worse it gets. Jim
It was a huge leap in real estate going from 6X2 to 8X3 so I can imagine a 11.5X2.5.   The 90X and 180X. Their instructions said to not use the finer stuff for lapping sharpening stones. I got the 5 pack and have other uses for the finer grits.   Jim
I would if I had bench space for those beasties. ;) I have too many stones and not enough space. Jim
I have these. They come in a nifty rubber footed stand/storage box.   http://www.sharpeningsupplies.com/Norton-India-Bench-Stone-8-x-3-P23C25.aspx   The grit I got from Lee Valley.   http://www.leevalley.com/en/wood/page.aspx?cat=1,43072&p=59752
S/C = Silicon Carbide. I use loose grit to lap oilstones with which is far faster than wet dry paper. I got a 8"x3"x1/2" India set for Sharpeningsupplies.com and they took a few blades to break in and lose some initial aggressiveness. Jim
Is it clogged or glazed Koko?   I had to lap mine a few months back with S/C grit and a glass plate when it had gotten a bit glazed.   More pressure = more abrasion regardless of media but the question is right pressure for the blade.   Jim
Victorinox are inexpensive and good bang for the buck. I see them a lot and even if exceptionally dull they come back easily.   You will need a steel to maintain any Forschners and you cannot beat the clearance deal at Cutlery and More right now..   http://www.cutleryandmore.com/victorinox-forschner/honing-steel-wood-handle-p129587   Jim
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