tag:blogger.com,1999:blog-365858055267871677.post2587024429289813046..comments2024-03-29T10:14:10.987-04:00Comments on The Feral Irishman: Knife and Sharpener Data From Comments.... THANK YOU ALL.Irishhttp://www.blogger.com/profile/09772405362867585844noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-365858055267871677.post-55538249833646655492021-11-28T11:01:01.342-05:002021-11-28T11:01:01.342-05:00I use a "Peasant Chef's Knife" from ...I use a "Peasant Chef's Knife" from Lee Valley and a steel. The knife is carbon steel (not stainless) and it takes an edge far more readily than SS. Yes it gets a little mottled over time but it cleans up with a poly scrubbing pad. I don't mind the discoloration...it gives it character.Edward Teachhttps://www.blogger.com/profile/16499750460000582470noreply@blogger.comtag:blogger.com,1999:blog-365858055267871677.post-66093470958164004202021-11-26T23:31:23.186-05:002021-11-26T23:31:23.186-05:00"Irregardless"?"Irregardless"?iOpenerhttps://www.blogger.com/profile/00059950887197561123noreply@blogger.comtag:blogger.com,1999:blog-365858055267871677.post-26142879560911740472021-11-26T23:07:16.972-05:002021-11-26T23:07:16.972-05:00I have been using Chicago Cutlery for 40+ years. ...I have been using Chicago Cutlery for 40+ years. My 61S gets a lot of use. I sharpen with EZE lap diamond. My first EZE went about 30 years, the second one is 10+ and going strong. another Jimnoreply@blogger.comtag:blogger.com,1999:blog-365858055267871677.post-91328850151184914152021-11-26T16:24:05.969-05:002021-11-26T16:24:05.969-05:00I'm surprised that Ontario Knives, Old Hickory...I'm surprised that Ontario Knives, Old Hickory blades weren't on the list. I have a half a dozen in various sises and shapes. High carbon steel, and very easily sharpened. I use a diamond stone. and yes, as mentioned, it takes some practice to get the angle right.Sarthurknoreply@blogger.comtag:blogger.com,1999:blog-365858055267871677.post-59308618365622185982021-11-25T20:18:28.181-05:002021-11-25T20:18:28.181-05:00https://wickededgeusa.com/https://wickededgeusa.com/Anonymoushttps://www.blogger.com/profile/01024680464423182203noreply@blogger.comtag:blogger.com,1999:blog-365858055267871677.post-72479648796972984512021-11-25T10:04:10.531-05:002021-11-25T10:04:10.531-05:00I ran into the exact same thing TechieDude did so ...I ran into the exact same thing TechieDude did so I bought some decent-but-cheapo knives for Herself to use (Victorinoxes), hid my knives (the usual 4, 6 and 8 inch combo of Pro Henkels, a 10 inch Wusthoff and my favorites, an 8 inch Shun and 4 inch non-serrated Wusthof). I sharpen her Victorinoxes every couple months, she's happy. <br /><br />I've got a Tormek for sharpening my woodworking tools, and used it on the Victorinoxes with the Tormek knife guide tool but always did mine by hand with a pair of waterstones. Tormeks come with a 600 grit stone that will put a very fine edge on anything; when I got a 4000 grit stone ($450) for it and saw what it did on hand carving chisels I decided to try it on my Henkels. WHOA. Just as good as waterstoning by hand and 1/4 the time. Haven't had the courage to do the Shun on it, but everything else is Jake. Scrivenerhttps://www.blogger.com/profile/07072142842807887992noreply@blogger.comtag:blogger.com,1999:blog-365858055267871677.post-75381070923428387252021-11-25T00:41:10.646-05:002021-11-25T00:41:10.646-05:00I missed this, but I'm surprised that no one m...I missed this, but I'm surprised that no one mentioned my favorites. I grew up on a farm and butchered and cooked until I became unable to stand for long after age 70 and back surgery. Anyway, Old Hickory, now made by Ontario Knives are high carbon, easy to sharpen using a decent steel (or stone), and quite inexpensive. I always have extras on hand to give to friends and replace mine at need. I always keep a 10" butcher knife that I learned to chop veggies with (they have an 8" Chef's knife), a 6" boner, and at least 2 paring knives. I have others, but those are my basics. They make others and other sizes, so look around. Most cost less than $20. They have hardwood handles (not all hickory anymore)and 2 brass rivets. You can tell the older ones because the larger ones have 3 rivets. Don't make those anymore. :( If you buy the 12" butcher knife and the 7" cleaver and keep a good steel you could butcher an elephant. And one of the saddest days of my life was when they quit making their granny fork and my last one broke. It was perfect. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-365858055267871677.post-19166323217969729022021-11-24T22:11:49.857-05:002021-11-24T22:11:49.857-05:00My buddy sells Henkells knives online. He scored b...My buddy sells Henkells knives online. He scored big at an estate sale. These are lazer branded as factory seconds. Many are broken tipped he has recurved. I have several and appreciate these comments.Anonymoushttps://www.blogger.com/profile/00927979634858285307noreply@blogger.comtag:blogger.com,1999:blog-365858055267871677.post-33730832074445409152021-11-24T21:35:20.006-05:002021-11-24T21:35:20.006-05:00Add my vote for Worksharp for a knife sharpener.Add my vote for Worksharp for a knife sharpener.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-365858055267871677.post-515034304238132992021-11-24T19:25:16.982-05:002021-11-24T19:25:16.982-05:00I have a Victorinox chef's knife that only I t...I have a Victorinox chef's knife that only I touch. I have a Forschner 10" boning knife that was part of a set, that I gave to a friend who raises goats, but I kept this for myself, and have never used it. I know that it is made by Victorinox. I actually won the set as part of a public radio auction. <br />My parents owned a restaurant for over 30 years, and they tended to use knives from commercial restaurant supply houses. They were actually not expensive, but held up pretty well. I did work there some in school, but worked 2 years pumping gasoline at a Mobil station. Pigpen51https://www.blogger.com/profile/01683463718454987063noreply@blogger.comtag:blogger.com,1999:blog-365858055267871677.post-10716399597779674032021-11-24T19:24:29.549-05:002021-11-24T19:24:29.549-05:00What?!
No Ginsu?
What?!<br /><br />No Ginsu?<br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-365858055267871677.post-75123967979229715992021-11-24T12:14:10.091-05:002021-11-24T12:14:10.091-05:00That would cause A “RCOB” in my house. My beloved ...That would cause A “RCOB” in my house. My beloved uses my good kitchen knives but knows better than to use them on hard surfaces or put them in the dishwasher or sink. My good scissors however, are OFF LIMITS as hers wind up being (mis)used for yard work. ChrisJhttps://www.blogger.com/profile/03753742843601462795noreply@blogger.comtag:blogger.com,1999:blog-365858055267871677.post-72136384079277591132021-11-24T11:39:49.596-05:002021-11-24T11:39:49.596-05:00I have a Victorinox chef I bought to see if I want...I have a Victorinox chef I bought to see if I wanted to go back to a chef blade after replacing my previous henkel one (I dropped on the tile and it broke the blade in half -FWIW I used it as a mini cleaver for years. It was too nice and expensive to toss). Turns out I missed the shape and replaced my Henkels.<br /><br />That said, you get a decent bang for a buck with Victorinox and Chicago Cutlery.<br /><br />I'm thinking of putting my Henkels in a wrap for only my use.<br /><br />Why?<br /><br />"Never touch another man's blade."<br /><br />Because herself will use my ancient and coveted Henkels 6" chef or paring knife to cut her steak - WHEN IT'S ON HER GOTDAM PLATE!<br /><br />Nearly burst a blood vessel in my neck when I saw her do that.<br /><br />FFS it's not like we don't have cheap ass pampered chef steak knives around.<br /><br />I may buy some Chicago Cutlery to put on the magnetic holder for her. <br /><br />Oddly enough, she sold pamered chef and uses those knives - with their fat playschool handles - when she cooks. I find them dull, heavy, and unbalanced. Those, I use an electric sharpener on because they aren't worth my time honing.TechieDudehttps://www.blogger.com/profile/13050577102954271927noreply@blogger.com