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69LikesThread: Kitchen Knives
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03-16-2014, 07:02 PM #11Senior Member
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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.CAUTION
Dangerous within 1 Mile
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03-16-2014, 07:06 PM #12lobeless
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If you can run a steel, short of boning something, I doubt you would ever need to hone.
Originally Posted by pixelfixed
David
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03-16-2014, 07:08 PM #13Customized
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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.Bjoernar
Um, all of them, any of them that have been in front of me over all these years....
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03-16-2014, 07:13 PM #14Senior Member
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I love my Kitchen tools
//Magnus
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The Following 4 Users Say Thank You to MrMagnus For This Useful Post:
earcutter (03-16-2014), ImpalaDean (08-01-2014), Refuge (06-04-2014), spazola (05-13-2014)
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03-16-2014, 07:27 PM #15lobeless
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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!! Originally Posted by MrMagnus
[CENTER]I love my Kitchen tools
Nice collection!!
David
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03-16-2014, 07:41 PM #16Senior Member
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haha Originally Posted by earcutter
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!!
Nice collection!! thanks i guess
earcutter likes this.//Magnus
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03-16-2014, 09:11 PM #17No that's not me in the picture
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My goodness that display is nice Originally Posted by MrMagnus
[CENTER]I love my Kitchen toolsI love living in the past...
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The Following User Says Thank You to RoyalCake For This Useful Post:
MrMagnus (03-17-2014)
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03-17-2014, 11:29 AM #18Senior Member
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Thank you. I made it myself.
Originally Posted by RoyalCake
spazola likes this.//Magnus
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05-12-2014, 01:37 AM #19No that's not me in the picture
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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
earcutter likes this.I love living in the past...
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05-13-2014, 09:58 AM #20Senior Member
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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
RoyalCake likes this.
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RoyalCake (05-13-2014)
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