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General Friendly Chat / Re: Japanese Kitchen knives
« Last post by rmhinden on Today at 10:37 AM »
I've got all Global knives.  They too were insanely sharp out of the box.  As I mentioned in my Sharpening Kitchen Cutlery post, I use the Worksharp Ken Onion Edition to sharpen my knives.  Though I'm not able to get it as crazy sharp as it was when brand new.

We have also been using Global knives for the last ten years or so.   Have about six of them.  I use the MinoSharp 3 Sharpener (has three wheels: rough, medium, and super-fine) to keep them sharp.   Easy to use.

Bob
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General Friendly Chat / Re: Japanese Kitchen knives
« Last post by Cheese on Today at 10:33 AM »
Here's an interesting video on using a Shun steel.



I've been wanting to try/get a Shun for awhile, but I've kinda got OCD and don't want to have 1 knife of a different brand. 

I've always had a serious medical condition of feeling the need to have all of my handles match. [smile]  That's the reason I invested so heavily in Wüsthof over the years. Using the Shun kind of alleviated the normal angst I feel.  [cool]

Now if that same treatment could be applied to the green tools downstairs...or even my sock drawer.  [wink]



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Finishing and Painting / Re: Failed HVLP attempt, Advice?
« Last post by mschmidt10k on Today at 10:26 AM »
With a Fuji MM4, there's no need to thin the Emtech HSF5000 at all - I spray it with a 1.3 cap and it lays down easily. Did you try it out on a practice board beforehand so you could set the spray pattern/air flow?
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Festool Jigs & Tool Enhancements / Re: Rotex Jig
« Last post by Cheese on Today at 10:14 AM »
Luckily Festool is not Wolfcraft.

Now that's funny... [thumbs up]

Luckily Festool is also not Milescraft.

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Classifieds / For Sale MFT Clamping Elements NEW
« Last post by Hawk Nest on Today at 10:13 AM »
Brand new still in package MFT clamping elements  $110 shipped CONUSA...PayPal F&F.  It costs around $18 to ship, purchased new at $125....so $110 makes it a win win.
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General Friendly Chat / Re: Japanese Kitchen knives
« Last post by GoingMyWay on Today at 10:10 AM »
I've got all Global knives.  They too were insanely sharp out of the box.  As I mentioned in my Sharpening Kitchen Cutlery post, I use the Worksharp Ken Onion Edition to sharpen my knives.  Though I'm not able to get it as crazy sharp as it was when brand new.

I've been wanting to try/get a Shun for awhile, but I've kinda got OCD and don't want to have 1 knife of a different brand.  I really could/should get a Global Chef's knife.  We only have a Santoku knife that we use as our main knife.  A brand new knife would also give me the opportunity to do some inspection with some of my gadgets I got that might help me understand how it's been sharpened from the factory.
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General Friendly Chat / Re: Japanese Kitchen knives
« Last post by Cheese on Today at 10:07 AM »
Very nice blades but what are you doing with the Wusthof's?
The Premier Chef was what the guy at WS recommended an easy move from the Wustohof.

I don't know Bob...that's the conundrum.  [tongue]  Not only do I have them in black, I also have about 6-8 of them in white.

I prefer the Premier Santoku to the Wüsthof Chef. When I used the Wüsthof Chef I always found myself choking up on the handle whereas I use a more conventional grip on the Santoku.  I haven't tried the Premier Chef because I have no issues with what I have.

You make an interesting point though...maybe I should try the Chef at WS. [smile]

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General Friendly Chat / Re: Japanese Kitchen knives
« Last post by Bob Marino on Today at 09:43 AM »
Right now, I have all my bases covered and will concentrate on keeping all my knives sharp, but those knives sure are nice looking.

Hey Bob that's what got me looking at the Shun Premier line in the first place. Shun has been available locally for a long time but most of their knife lines have weird shaped blades and handles. After using Wüsthof for so long and developing knife skills that worked with the European blade shape and handle style, I didn't want or feel the need to change. The Premier line was literally the crack in the veneer.

Having used and owned just about every Wüsthof produced, I've settled on this small selection of knives that gets me through 99.9% of the cutting tasks. It's so nice to go from a clunky knife block that holds 20+ knives to a small wall mounted one that only holds 8.  [big grin]

Paring.....Santoku.....Carving.....Bread.....Flexible Boning.....Decorating.....Fork.....Steel

(Attachment Link)

 Very nice blades but what are you doing with the Wusthof's?
 The Premier Chef was what the guy at WS recommended an easy move from the Wustohof.
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Bump- This sale is ending next week! Bandsaws, Sanders, Table saws and more!
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General Friendly Chat / Re: Japanese Kitchen knives
« Last post by Cheese on Today at 09:28 AM »
Right now, I have all my bases covered and will concentrate on keeping all my knives sharp, but those knives sure are nice looking.

Hey Bob that's what got me looking at the Shun Premier line in the first place. Shun has been available locally for a long time but most of their knife lines have weird shaped blades and handles. After using Wüsthof for so long and developing knife skills that worked with the European blade shape and handle style, I didn't want or feel the need to change. The Premier line was literally the crack in the veneer.

Having used and owned just about every Wüsthof produced, I've settled on this small selection of knives that gets me through 99.9% of the cutting tasks. It's so nice to go from a clunky knife block that holds 20+ knives to a small wall mounted one that only holds 8.  [big grin]

Paring.....Santoku.....Carving.....Bread.....Flexible Boning.....Decorating.....Fork.....Steel

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