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Ginsu Chikara - Page 2

post #31 of 34
Thread Starter 

Thought on this: 






or should I just take it/ship it to Mac? Thought about Epicurean Edge sharpening service? I am located in Seattle, so I can take it to Epicurean Edge to have it professionally sharpened.

post #32 of 34

I don't use them. I don't know any working people that do. But I have heard some good things about them from home cooks. Just make sure you match the blade bevel of the knives you own to the sharpener. (50/50, 70/30, 80/10, etc) . It's always nice to get a professional sharpening from a craftsman, but IF you pay, make sure it's someone who uses a stone, not someone just grinding or sanding it down. You can do it yourself. I know someone said he was too lazy, and I understand.

post #33 of 34

These things take off a lot of metal.  The other problem is that they don't thin.  On most knives the spine is the thickest part of the blade. The victorinox is stamped so it's actually uniform all the way down.  It could work for that.  I don't know about on the Mac.


For the money, you could get a good 2 stone setup.

post #34 of 34

Sorry about jumping in a few days late - I got hung up with a family shindig which took up time and I am only now catching up.


Epicurean Edge in Kirkland probably would be a good place to take your MAC.  The proprietor, Daniel O'Malley, is a bladesmith, and the description of his sharpening process (combination of Japanese waterstones, buffing and wet belt grinders) is within acceptable procedures.


Devin Thomas and Dave Martell (who together probably know as much about knives as anyone else) both have good things to say about EpicEdge and Dan.



Galley Swiller

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