UncleBoots
Gold Member
- Joined
- May 27, 2020
- Messages
- 584
I have observed the rule that asking about knife valuation requires a Gold membership, and purchased one, freeing me to ask this question.
Some years ago, I purchased a David Boye kitchen knife. I never did much with it. First, I never got used to thick Chef's knives. I work with Chinese cleavers mostly, and I prefer my knives thin, except when chopping bones. Second, I could barely manage to sharpen it on my Shapton glass stones. I think that weird "dendritic" steel, with its visible flakes or whatever they are, was too hard for the stones.
So now I am facing two possible paths. Any advice for choosing between them?
(1) Use it. I have learned here that lack of affection for a knife with good steel probably means that the angle is too high for me. On this path, I use my diamond stones (didn't used to have those) to reprofile it to 15 degrees, and go to town. I'll probably enjoy it.
(2) Sell it. Really, I would only do this if its current value made it, for me, too valuable to use. The weird part -- I can't tell what its value might be. I see no David Boye kitchen knives for sale anywhere, even on eBay. That raises the possibility that this is a collectors' item, with real rarity value. If that's what it is, I don't want to throw away money.
Any thoughts or advice?
Images:
https://imgur.com/a/IX1CWwI
Some years ago, I purchased a David Boye kitchen knife. I never did much with it. First, I never got used to thick Chef's knives. I work with Chinese cleavers mostly, and I prefer my knives thin, except when chopping bones. Second, I could barely manage to sharpen it on my Shapton glass stones. I think that weird "dendritic" steel, with its visible flakes or whatever they are, was too hard for the stones.
So now I am facing two possible paths. Any advice for choosing between them?
(1) Use it. I have learned here that lack of affection for a knife with good steel probably means that the angle is too high for me. On this path, I use my diamond stones (didn't used to have those) to reprofile it to 15 degrees, and go to town. I'll probably enjoy it.
(2) Sell it. Really, I would only do this if its current value made it, for me, too valuable to use. The weird part -- I can't tell what its value might be. I see no David Boye kitchen knives for sale anywhere, even on eBay. That raises the possibility that this is a collectors' item, with real rarity value. If that's what it is, I don't want to throw away money.
Any thoughts or advice?
Images:
https://imgur.com/a/IX1CWwI
I know better I have had several of his knives and this one in particular is a favorite