An Existential Hardness Question

I’m going to resurrect this thread for a couple reasons ….

with my move to KY, my shop ( and grinder) has been down, so I can’t sharpen my harder blades, which are all getting to a “too dull for me” state. The other day I was in a restaurant supply store picking up a container, and spotted one of those steel “V” pull through sharpeners with a knuckle guard. thinking “what the heck”….

I do have a couple inexpensive victorinox stamped blades ( the ones with molded black plastic handles) … and I will say that the V sharpener quickly brought those blades to a “oh … this works really well” state. I know that sharpness will not last long, and will eventually destroy the blades, but for now this keeps me going in food prep ( and does reinforce to me that the softer steel blades can have a place in the scheme of things ( but yes, I do miss using the nice blades….).

second reason … in one of the first posts in this thread I mentioned a good friend from China who I often cook with ( Brian by name). Well, sadly Brian a few weeks ago lost his battle with a rare cancer, and will no longer be wielding his knives in making food with me and for others. He fought ( and won!) so many battles in his life ( including against the communist party in China), and left a trail of good loyal friends and family. So sad. Rest in peace Brian.
 
Condolences on the passing of your friend, Cushing.
 
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Sorry about your loss. There's been a lot of that going around in my circle. But that tends to happen the older we get. Hopefully we can get used to it.
 
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EDIT: Sorry for your loss.
 
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Cushing H. said:
I’m going to resurrect this thread for a couple reasons ….

with my move to KY, my shop ( and grinder) has been down, so I can’t sharpen my harder blades, which are all getting to a “too dull for me” state. The other day I was in a restaurant supply store picking up a container, and spotted one of those steel “V” pull through sharpeners with a knuckle guard. thinking “what the heck”….

I do have a couple inexpensive victorinox stamped blades ( the ones with molded black plastic handles) … and I will say that the V sharpener quickly brought those blades to a “oh … this works really well” state. I know that sharpness will not last long, and will eventually destroy the blades, but for now this keeps me going in food prep ( and does reinforce to me that the softer steel blades can have a place in the scheme of things ( but yes, I do miss using the nice blades….).

second reason … in one of the first posts in this thread I mentioned a good friend from China who I often cook with ( Brian by name). Well, sadly Brian a few weeks ago lost his battle with a rare cancer, and will no longer be wielding his knives in making food with me and for others. He fought ( and won!) so many battles in his life ( including against the communist party in China), and left a trail of good loyal friends and family. So sad. Rest in peace Brian.
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Sending love brother, hope all of Brian's friends and family are able to find peace.
 
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