Quote:
Originally Posted by chefwong
I'm still not a master on sharpening up my own knives with my stones.
I'll do my Macs and Shuns at home as I care less about them than others...
But for the Hattori and Shiefusa, I send my knives down to this guy in PA who is sharpens them like no tomorrow.
To the OP - Sorry for taking your thread off topic...
|
Chef Wong,
You said a mouthful! Like any kitchen lesson, it's a hard learned one. Embarrassment was a great motivator! With some help form a friend and alot of practice, I get by, but no master. Finding a good pro is rare. There's noone around here for 400 miles.
Stuck with a Norton Tri-stone and some luck!
Always wanted some Hattoris-nice stuff. Never had the extra cash!
One of my favorites is a former 12" sabatier, ground and cut to 8". Also, went to an estate sale in old Denver years ago. An elderly Japanese man had died. Bought his handmade stainless clever. He used 1/4" thick steel. Ground one side (right handed). It's awesome. Apparently, he had made other knives etc... but were all sold. Have always wondered about those other knives and if they were hand forged (folded). What a treat that would have been!
No wonder how the good knives always end up at work!!
__________________
2001 e53 4.4i Sport, Nieman Marcus Edition. Stealth One.
2013 e70 3.5d Stacked, Custom
