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Posts by KnifeSavers

Scary scenario there. F Dick does have a lifetime warranty on defects and I'll wager that would fall into that. From F Dick's web FAQ...  Jim
That is more of an in between a Chinese cleaver and a bone cleaver. It isn't for the type of heavy work that Dexter is for   Jim
Mike Shhhhhhhhhhhhhh!!!!   Don' t let out the secret of how good some ODC can be.   I have in my block an old Dexter 10" that is a laser, a Robinson 8" that is heavier duty an likely my favorite all time "feel" knife, a 14" no name cimeter.   Sadly I have grabbed some in thrift stores that were gambles on the rust level and beneath the rust was catastrophic pitting.   Now back to your regularly scheduled J knife love fest. Forget all about ODC.   Jim
Barkeepers friend works fast because of the acid in it and while good on stainless I find it to cause yellowing spots later on carbon steel if you just wash and dry. You have to wash, scrub with baking soda paste, and wash again. I've seen this time and again restoring old carbon steel blades. I use Bon Ami and reserve BKF for specific needs. For the OP that knife needs to be done a  certain way so either send it someone familiar with Japanese knives or if you have...
A heavy cleaver may run $8-15 depending the condition. Dull only about the $8 but damaged edge that needs reformation maybe 15+   I did a 2 lb cleaver that had a big ding in it and the whole edge had to reduce by about 3-5mm and that was eating a lot of steel.   The KO would not be up to that kind of heavy duty task but It can be fine otherwise and comes with a respectable sequence of grit belts.   Jim
A heavy duty cleaver has a broad edge that has more in common with a hatchet than a kitchen knife. A Chinese vegetable cleaver is very thin and is nothing like a hatchet.   Bone cleavers don't need thinning but if the blade wasn't maintained they are a lot of work to restore just due to the amount of metal involved.   Post a picture of the cleaver.   Jim
I thing the Dexter Chateaubriand set looks very cool and is very cheap.   http://www.wasserstrom.com/restaurant-supplies-equipment/Product_122629   Although many chefs look down upon anything Dexter, a Yatagan blade is seldom seen.   You can get a suji or custom that is much better but these take the cake on good looking for me.   I actually have run across several of these type forks and kept several for grilling since they can heft a lot of weight.   Jim
IceMan,   Some place else was mentioned the gear head/hot rod mentality.   Give any good guitar player a tuned guitar he can play you a song. Ask him after how he liked the guitar and there will likely be a lot of nits picked over setup, strings, tone, ergonomics, amp, etc.   Give any good cook a sharp knife they can make a meal. Ask them about the knife and again a lot of nits will get picked.   Gear heads are not just into guitars or cars.   If knives could...
GS I totally agree on your points but as Alex already had a great steel if he only has western knives there is no reason to replace it unless it is damaged. Using any hone riding the precise angle is not going to happen, it is the goal. I've seen many folks run at an obscenely obtuse angle and then I show them, on a flat surface  the angle where their cutting edge really makes contact.   I mentioned a few times getting used honing rods and once cleaned up  there were...
Any honing rod steel or ceramic will destroy edges if used at too obtuse an angle.   The key to honing it to ride the bevel. Make a V of any angle and lay it on a flat surface so the side of the V is in full contact with the flat. That is how your cutting edge needs to slide along the hone using very light pressure like weight of the knife only pressure.   Raise the tip you do nothing. Lower the tip to dig into the hone and you jack it up regardless of material.   I...
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