Wife and I have had the same set of german twin Brand blades for 30 yrs.
Have never seen a stone but they do get a couple strokes on a Diamond steel before each use,always very sharp.
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Wife and I have had the same set of german twin Brand blades for 30 yrs.
Have never seen a stone but they do get a couple strokes on a Diamond steel before each use,always very sharp.
If you can run a steel, short of boning something, I doubt you would ever need to hone.Quote:
Originally Posted by pixelfixed
Kitchen knives is another area where my AD's have hit hard the last few years..
I love the variety in honing a kitchen knife or a tactical folder:)
Every man should own at least one proper kitchen knife, honed all the way, just like a straight.
There is so much more fun in the kitchen when using a properly sharpened and well profiled piece of quality steel.
I love my Kitchen tools :D
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I mean this in the nicest possible way, and know its born out of my jealousy for you, but I think I might hate you lol!!Quote:
Originally Posted by MrMagnus
Nice collection!! :) :)
haha :D thanks i guessQuote:
Originally Posted by earcutter
My goodness that display is niceQuote:
Originally Posted by MrMagnus
Thank you. I made it myself.
Quote:
Originally Posted by RoyalCake
Well just an update. Just now got around to the first sharpening. Kept it simple with the 1000 Naniwa and even with my low experience on free honing - wow! Maybe it's cause I don't have that great of kitchen knives to know what it should be, but my jaw dropped when I got it off the stone. Now I won't be able to accept less out of a kitchen knife :)
As carbon steel goes the blue paper is probably the best imo. It takes a really mean edge, you could leave the finish at 1k but that steel will defiantly benefit going upto 5k ish. You will notice a significant difference :)
