Recent content by flphotog

I'm not talking about a burr, I'm talking about the appearance of the actual cutting edge and the amount of polishing given it. For a kitchen knife I polish for a heavy duty outdoor knife I do not polish it, simple as that.

Not what I was talking about, I was talking about knives in general not just kitchen knives. Some people prefer a toothy edge, that is less polished, I wasn't talking about imperfections in the edge just a more toothy edge and they certainly are not microscopic. In general I like a polished edge...

A strop is usually a strip of leather sometimes, for knives usually mounted on a firm substrate such as wood. I doesn't sharpen the blade but is used to polish the edge which is the final step in getting a knife very sharp, unless you want a toothy edge that some people like, personally I like a...

Very true Andy, also a steel used incorrectly can actually damage a blade. Also don't just assume a butcher knows how to use a steel. I've seem some that have no idea what they are doing when it comes to using steels. Personally I love to sharpen knives and do all of my own using a KME system...

I had already purchased this one: Henckels International Bamboo Knife Block, 16-slot | cutleryandmore.com but tried that other one just to see if would save a little more room but that didn't work out so I"m going back to the henckels. I had bought the henckels because the one I'd been using for...

I know a couple of you were looking for some feedback on the new style knife "block" so for what it's worth, I'll be sending it back. While it does look nice and does save a small amount of counter space, I'm finding it a bit awkward to use, it seems a little strange to pull the knife straight...

I was and maybe still am concerned about that as well and that I asked that question of previous buyers on Amazon. All of the answers I received was that there had been no issues with it. I'll have to take a close look and keep an eye on it and see what happens.

I've looked at the description and the reviews and questions asked on line and it looks like it will accommodate my 8" chefs knife as well as my sandoku with no issues at all. The top heaviness may be an issue but if that is the case I'll just return it. I also never put a knife away dirty so I...

Be careful of the magnetic tape you buy. I bought some and a knife bar form Amazon. As luck would have it the bar came about an inch shorter than advertised, doesn't sound like much but would have made it a little tight for my use so it went back. The flexible magnetic tape was to weak to hold...

Alright just to put this to rest I had several Shun and a few Global knives a few years ago and just didn't like them. This is just my opinion and I'm not trying to force it on anyone. It is my opinion which I am entitled to.

Sorry, I disagree, a good sharp pain blade is what you need for tomatoes. A finely serrated knife maybe (but not for me), on a bread knife the serrations are to coarse to cut a tomato cleanly IMHO.

Just wanted to pass this along in case anyone was interested. As many of you know I recently purchased several of the Henckels International Classic knives included the 7" Santoku. The international series is honed to a 40 degree (inclusive) angle but I wasn't sure about the Santoku so I sent...

I've had a Chicago Cutlery set for years, they look like the Walnut Tradition but the set I have is slightly different. I just recently replace them (actually still in the process, the last two knives are due here today) with Henckels International Classic series knives and wishing I'd done it...

I like knives also Princess but have no desire for the lighter harder Japanese knife. I prefer more heft to my knives. This is one of my favorites, not a kitchen knife but has been used on food on occasion.

I agree Andy and my Chefs knife will remain my goto knife for most prep I just like the feel of it better. I am glad I got the Santoku as well however because it does work a little better or me for dicing garlic, chopping parsley and that kind of thing so they will both have a home for the...