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  #21  
Old 01-16-2018, 11:24 PM
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Originally Posted by Formerly YB-2 View Post
Well, drat. Just found out that the Zelite is made in China. Cancelled my order and went with the Henckel 7" Santoku.
Thanks, again.
Good choice.
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Originally Posted by Antonmb View Post
I like Wusthof, or LamsonSharp. I have an 8” Lamson Silver series chef’s knife that is excellent for fine chopping. They’re made in Shelburne Falls, MA.

https://lamsonproducts.com/products/8-chef-knife
I have used the LamsomSharp at a friend's house and it was excellent.
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  #22  
Old 01-16-2018, 11:34 PM
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Originally Posted by matt_zak View Post
. . . . You pay for quality, however, they are one time purchases. If you're getting (have) good knives then spend the money on a good steel. Freidrich Dick makes the best IMHO.
Yes, the F Dick steels are superb. I can (literally) shave with my knives after using F Dick steel.

GET A 12" steel. It makes sharpening 10" knives MUCH easier.

This one is great: F. Dick 12 in. Multiron Oval Steel

so is this one: F. Dick 12 in. Round Regular Cut Sharpening Rod with Wooden Handle

For the last 15 years I have purchased from knifemerchant.com. Their service, prices and selection is the best.

I generally recommend a regular cut steel, NOT a fine cut steel.
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  #23  
Old 01-17-2018, 05:39 AM
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Quote:
Originally Posted by GaryProtein View Post
Yes, the F Dick steels are superb. I can (literally) shave with my knives after using F Dick steel.

GET A 12" steel. It makes sharpening 10" knives MUCH easier.

This one is great: F. Dick 12 in. Multiron Oval Steel

so is this one: F. Dick 12 in. Round Regular Cut Sharpening Rod with Wooden Handle

For the last 15 years I have purchased from knifemerchant.com. Their service, prices and selection is the best.

I generally recommend a regular cut steel, NOT a fine cut steel.
I use the "Dick 2000" (horrible branding lol) and it works great. We also order from knifemerchant.com with great results.
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  #24  
Old 01-17-2018, 08:01 AM
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Originally Posted by wawa_chan View Post
We love our Global knives. We have a few Shun and they are also excellent.

+ 1
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  #25  
Old 01-17-2018, 08:38 AM
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I just bought a new home and updating all of my kitchen utensils. This is the knife set I'm considering (Miyabi 5000MCD). Outstanding performance aside, they are very light and stunning to look at.

https://www.youtube.com/watch?v=3wpSZKzpOhk
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  #26  
Old 01-17-2018, 09:19 AM
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I bought my wife the Pro S series from Henkle about ten years ago .
They have been very good but she got a female version of Lu Flu and started her new system of Global brand Cuttlery.
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  #27  
Old 01-17-2018, 12:37 PM
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Can anyone point to a good tutorial on using a steel? Been using one all my adult life, but would not mind insuring I'm doing it correctly. Can always learn.............
Should have the new Henckel and Global knives tomorrow and Friday.
Thanks for all the great feedback/info. AAf isn't just about audio. Its about living well............ (the best revenge ).
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  #28  
Old 01-17-2018, 12:56 PM
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I recall seeing an Alton Brown video as it pertains to Shun knives. Around 5:20 he uses a steel. It is a good intro video, but maybe you are looking for something more in depth.
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  #29  
Old 01-17-2018, 01:26 PM
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Quote:
Originally Posted by Formerly YB-2 View Post
Can anyone point to a good tutorial on using a steel? Been using one all my adult life, but would not mind insuring I'm doing it correctly. Can always learn.............
Should have the new Henckel and Global knives tomorrow and Friday.
Thanks for all the great feedback/info. AAf isn't just about audio. Its about living well............ (the best revenge ).
There are different techniques that work.

The technique I use is HORRIFYING to most people and is dangerous if people were to get close especially when sharpening long knives, but I get my blades much sharper and with smaller blade angles than they can so I don't care.

I stroke the blade AWAY from myself from handle to tip and between 30 and 40 strokes per minute. That's 15-20 alternating strokes per side of the blade. I tell others to step back when I'm in motion.

Last edited by GaryProtein; 01-17-2018 at 01:29 PM.
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  #30  
Old 01-17-2018, 01:39 PM
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Quote:
Originally Posted by GaryProtein View Post
There are different techniques that work.

The technique I use is HORRIFYING to most people and is dangerous if people were to get close especially when sharpening long knives, but I get my blades much sharper and with smaller blade angles than they can so I don't care.

I stroke the blade AWAY from myself from handle to tip and between 30 and 40 strokes per minute. That's 15-20 alternating strokes per side of the blade. I tell others to step back when I'm in motion.
I have always understood steels to be more for maintaining an edge and not really sharpening, per se.
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