Quote:
Originally Posted by JBroida
first i straightened the knife, then i thinned it a bit, then i sharpened it, and then i made it look pretty
straightening was...
Quote:
Originally Posted by Scomel
Re the Shige's - Tips breaking off and problems with how handle has been attached.
OK..amazing considering that Shig's seem to be one of the few knives...
Quote:
Originally Posted by Scomel
I contacted CKtG and they said they've stopped selling Shige's due to too many problems.
Too many problems keeping them in stock?
Quote:
Originally Posted by KnifeSavers
It was very informative Jon I really learned quite a lot and appreciate the "test drives" of the various stones.
For those...
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Originally Posted by Kayakado
It won't help you with restaurant quantities, but I've switched to Whole Foods Tongol Tuna. It seems to a cut above the other chunk lights. It actually looks like flakes of...
If it doesn't bubble you may have other problems...the only problem with the bubbles is that if they get too large, the cheese and toppings will slide off (leaving a less than desirable slice)--so you are technically both...
Could also use "loaded paper" (3-m micro) some of these are available with an adhesive backing and some not, but these put on a flat surface do essentially the same thing for a lot lower...
yes you don't need one with a base...you could try something like this...
http://www.leevalley.com/US/wood/page.aspx?p=54849&cat=1,43072,67175,67176&ap=1
Quote:
Originally Posted by Phaedrus
That was actually a typo- I meant to say I didn't want to come off a shill but I noticed it too late to change it. I take no offense, but for information my review does...
