Can we do the Becker Necker again?

I've had no problem sharpening mine, though I didn't let it get gruesomely dull first.

I also have no problem with the opener/wirecutter, must be the way I grasp it. I'm a certified beer judge (eat your hearts out!) and was looking forward to using it at the next contest, but then I saw the bottlefly at New Graham's. Somehow the Necker just doesn't quite match that for "cool" factor at a beer contest...

My only problem with the necker is the amount of belly, it's great for slicing, but doesn't do well at poke-type cutting, for which I frequently want to use a small knife.

Al
 
Isnt the bk11 made with carbon steel so that it couls be sharpened easily? Are you sharpening freehand or with a rig or the 204? You might have a problem with the 204 as the coating will clog the pores of the cera sticks and instead of cutting away the steel, just slides.
 
I'm using a corse diamond stone. ITs coming along, its just slow, and it was really dull. The last time I let anyone borrow a knife. Thought my boss would have more smarts using a knife after his service, and being head chef for 20 years.
 
Well, he IS your boss and the knife is not his? :mad: SOooo thats life, however unfair. But you get the chance to do the zen of sharpening......:o
 
The "bottle opener" is one of the biggest turnoffs I have about this knife, and is kind of the reason why I'm reluctant to purchasing one.

A bottle can easily be opened with the spine of the blade. To put a bottle opener on the handle is kind of redundant, don't you think?
 
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