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Knife for cutting thin tomato slices - Page 2

post #31 of 34

 


Edited by Kolokotroni - 4/5/16 at 11:26am
post #32 of 34
No sticking eh? That's why Katos and Shigefusas cost $600+
post #33 of 34

@Kolokotroni- What is the perspective on those pics?  Are we viewing down the cutting edge or the spine?

In the video, some of the blades of the photos presented below, here's a link more details:

Knife Sharpening Secrets - Japanese Knives

http://www.cheftalk.com/t/89044/knife-sharpening-secrets-japanese-knives

post #34 of 34

MillionsKnives "No sticking eh? That's why Katos and Shigefusas cost $600+"

 

Dear Sir. Here are the results of their experiment with a knife for $ 6, the correct geometry decided for me to adhesion problems.

Why did the factory do not do right?

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