- Joined
- Jan 9, 2011
- Messages
- 16,369
Oh, don't fret Bako, I despise the santoku, which was designed by the japanese for western chefs! I love my classic french chefs patterns, my favorite is my 12" Old Hickory French Chef. I just want that japanese steel, in a french chef pattern.
Daniel, sounds rough. Glad you made it through your mission. I've heard of a specific therapy to deal with the PTSD, it involes rubbing knives on stones to create an edge like no other!
-X
I really need to try some Japanese chef's knives as I mostly use American style. I like how food should not stick with the bevel the way it is plus they are super easy to sharpen if made correctly and you have the setup. if

Today I had the idea that if I made a chef's knife with a hollow grind with a crazy thick edge, then ground the edge to a near zero bevel for a decent height flat scandi style grind that I would have something that might really work well. I have to try it!
Usually I grind my Chef's knives this wacky sideways way on the platen, it makes for a very subtle full flat grind that cuts like a laser.
Go Daniel GO!!!!!!!!!

Keep your (G10) powder dry, and watch your Six(-ty grit)!
Yep!

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