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  1. macka17

    Sharpening question..

    Hi. I'm not a chef or pro Knife sharpener. But have been keeping razor plus sharp hunting and working blades for over 50 yrs now. Personally  I'd get\have a smooth as you can get it steel. Ceramic. or flattened Diamond. and use that every time (coupla light laps each side b4 I use it.  Every...
  2. macka17

    Help Deciding on Knives - Shun vs Kagayaki

    Hi, ""Another important tool is The cutting board. Do you have a wood end or Edge grain board?"" What is the difference. If steel alloys that sensitive. It can't be a good thing? Both my Wusthof and Mundial (8 in\6 in) will cut thick skin tomatoes with their own weight. Just push\pull the...
  3. macka17

    Searching for a honesuki/petty 150mm 50/50 bevel

    Hi. For a decent working Boner. I use a meatworks $27 special  6in narrow. Curved stiff blade. Professionals use them ALL day. very day on piece work rates. They KNOW what's best for that job. Most of my others are Wusthof. But I can't find a decent Boner that works in any of the fancy...
  4. macka17

    Wusthof Santoku

    Hi. Buy a cheap knife. Second hand will do and practice sharpening. I'd go a combination stone (wetstone)  8000\2000  or 1000\4000 Plus, Myself a 10 in 600 grit Diamond steel from Mitchel Catering and an old worn smooth Dick. same size 600 diamond stick too. with a Smiths type single pull...
  5. macka17

    What is your sharpening regimen?

    Wow. some fancy work going on here. I have a $30 500\1000 wetstone. a 1000\4000 $48 same.  with a 600 grit Diamond oval steel and a worn out smoother diamond steel around 25yrs old or more. (Smooth as) and a 3 inch old army leather belt for stropping. had it for my cutthroat yrs ago Plus...
  6. macka17

    Thinking about a new knife.

    Hi. A good all round Japanese knife that is touted a lot and see a few of too Are the Tojiro They have the r Gold 10 inner core and outer wraps. also do Damascus. metal handles (I don't like) and single layer steel too. VERY good pricing. I have a couple (almost) and have a few mates with...
  7. macka17

    What is the best way to sharpen Wusthof knives?

    Hi. As an old home cook and long time Wustohof owner. As in I've just  bought a new Torijo 150mm Utility to replace my 40 odd yr old .worn down to blade thickness 6 in Wusthof Classic.  And my 8 in classic cooks is away getting changed for a new one (Hairline crack in spline Their warranty is...
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