Looks very expensive. Just the place wifey would like to go.
Chicago: Planning holidays for 2026.
21 Aug 2023
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I have knives. I know how to sharpen them. Some of them are reasonably high quality. I can't claim to be qualified to provide any kind of worthwhile advice about them though, it definitely sounds like something that tricky will have more extensive knowledge of.
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If you like Japanese light style knives (rather than the more German heavy style) then the budget offering, with no real loss of blade sharpness and cutting quality was always Tojiro DP3 knives Carbon steel core (for a sharp edge), with more stainless like outer layers for strength and hard wearing. The advantages of a multi layer Damascus blade at lower cost.
Light Japanese blades benefit from a more technical care regime, rather than heavy repeated sharpening. More unrolling curled edges with a ceramic, and only occasional sharpening necessary. I have a full set, and only paid about twenty quid a knife over a decade ago. They are impeccable still. I can't find the supplier I used back then, they were the only importer into the UK at the time, and a small operation. Much more widespread now. The knives were popularised by a knife skills book I used to mention on here, but I can't put my hands on it now.
Sixty sheets seems a bit eye watering compared to what I paid, but all bets are off after the Tory economic miracle of the last fifteen years.
As a wild card, for the light style knife lover, a good ceramic knife can be very good indeed. The periodic lidl specials 'Ernesto' are exceptional. Razor sharp, ideal for paring and soft cutting, particularly when not cutting into a hard surface. They are brittle and can chip, but they don't rust or lose their edge through anything other than direct wear. I think I paid around thirty and twenty notes respectively for these five (two sets), and two of them could be paring knives.
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I bet you don't. How do you think you sharpen them?
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Guns for show, knives for a pro(stitute killer).
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This was the information I was looking for. Managed to find a knife of the right sort
Thanking you
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Your local prossies might not be so thankful.
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I have a few wet stones (400, 1000 and 3000) which I use according to the way I was taught on a sharpening course at a knife place in Toronto. Diagonal strokes on one side and in one direction until you create the rolled over edge, then flip and repeat the process on the other side until you have the same rolled over edge (there was a name for this but I forget it) on there, flip and repeat a few more times as the rolled over edge gets smaller and smaller each time, then go to the next stone and do the same, then finish on leather and felt.
It seems to do an effective job of making my knives sharp, and it's quite a zen thing to spend a couple of hours doing.
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Old thinking. Use a smooth ceramic to gently unroll the edge after use (cleaning and drying properly to avoid oxidation). Occasional use of a very fine ceramic but not trying to take material off. In both cases setting the angle appropriately by hand (90 degrees, half that is 45, half that is 22.5) drawing slowly, smoothly, and lightly, away from the edge, straightening but not filing.
If it needs actually sharpening (removal of material) use something like an edge pro or nothing less than a DMT, to accurately set the angle and maintain it.
If you attempted to sharpen my knives by hand, with gritty sharpening stones, manually setting the angle, harsh words would be spoken.
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You have my heartfelt promise that I will never attempt to sharpen your knives, by any method.
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By the same token, out of mutual respect, I won't attempt to use your blunt and rusty spoons.
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I got a Japanese knife several years back when this topic came up before.
I am too scared to use it as it is too sharp for my poor cutting technique /ability.
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This is "The book".
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Tonight with wifey being out of town on a job it will be the return of Beans On Toast. Suck it losers.
Inject the cat with insulin after a 14 hour work week. Gobble my meal down with extra sharp melty Cheddar Cheese and watch some sports. Rinse and repeat for 6 days.
Chicago: Living the bachelor life.
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I made a bean curry today. Or I meant to. I got a can of tomatoes out instead by mistake. So I made a tomato curry.
I think. Never can be sure with curry.
