Posts by KnifeSavers

BDL gave you great guidance. Choices are hampered by the limitation of WS only.   What knives do you have now anyway? You can step up to good German or step higher to great Japanese but there are caveats   There is a...

What is it that makes you want to replace the Wusthofs anyhow? If they have damage, like cracking handles on the Classics, that may be covered under their lifetime warranty.   A well maintained Wusthof is hard to beat without...

As BDL said some mineral oil and time can work wonders on old wood. Dark walnut or rosewood can urn out the best   Sometimes <5% they can have serious issues and turn mushy. Those are few and far between and need other...

Quote: Originally Posted by Roo61384  I can get from anyone, Black Diamond is Sysco?  I also am near ( a few hours) from Mac Knifes, and was thinking about taking a drive over there.  How long have you had...

Quote: Originally Posted by boar_d_laze    I can't speak for knifesavers, but he probably uses a "universal" stone holder something like this one: BDL I do have one of those for...

I use these Nortons   http://www.sharpeningsupplies.com/Norton-India-Bench-Stone-8-x-3-P23C25.aspx   8x3 has more stone and steel contact per stroke. These are only 1/2" high but using the stand the short stone is...

Quote: Originally Posted by Chrismit  Thanks for the response. Sounds like the cleaver is a no brainier for such a low price. Looking forward to trying something totally new. One more question, will a regular 10 in blade...

To add to BDL's questions what did you have from culinary school and what has been your sharpening scheme the last 4 years?   Many student sets are either Victorinox, Dexter, Mercer, or German makes like Wusthof or...

Worked for me.   Jim

Quote: Originally Posted by boar_d_laze  .  Try to bear in mind -- with the exception of the $75 Gesshin 400 -- all coarse stones suck.    Hope this helps, BDL I'd put an exception...