did not know tomatoes could do that, but makes sense now that i think about it.

so i guess i need to learn how to hone + sharpen then...

what do you guys use to sharpen? ive seen whetstones and get the idea, but ive also seen automatic ones and these funny handle things with grooves you slide your knife through.

Don't use the automatic ones or the funny handle ones, they do a bad job and will do more damage than good in the long run. Either use a whetstone or get a company to sharpen them for you.

Where I live there's a company that will rent you knives and sharpen them every month for a very minimal fee. You always have a sharp knife and they even drop by your house to pick up the knives and bring you new ones.

they do house calls, too? cool. im familiar with these type of companies, but didnt know they would do for individuals as well. i guess it makes sense, though, they dont care whos paying them as long as they get paid...

Yeah exactly, as long as they get paid one location is much the same as another.

I believe by global you mean a universal chef's knife?

Global is a Japanese brand of knives, extremely high quality

They all have their strong points, American and European are usually heavier with beautiful wooden handles, but I'm sure you knew this

I will say this, by far my sharpest knife is a Global 6" Flexible Boning Knife

It would cut through a lemon just dropping the blade from an inch heigth practically

Frightfully sharp, to be frank


Edit: I apologize. I'm on my mobile, and before this post had only read the first page

This post was edited by PurpleBuds on Mar 31 2013 11:25pm

well i sharpened my cheapo knife and its serviceable on veg and tomatoes and i'll try beef tonight, but i still ordered a another one off amazon.


i want a a knife as sharp as your 1-inch lemon slicer

Pretty much any knife can be made that sharp. The difference in quality is in how long it will hold that edge.

I didn't read the three pages, but as a Chef, I feel entitled to answer the question.

Don't waste your money on anything that you haven't held in your hand. All (quality) knives will take care of you just as well as you take care of them. You should make your decision based upon how the knife feels in your hand, i.e. how heavy the blade is, how comfortable you are with the length, and lastly - the aesthetic qualities that might encourage you to regularly use it.

I love my knife, and I could never replace it. I steel it regularly, during and after use. I sharpen it on a wet stone, and I keep the edge as thin as a razor. Spend a little extra if you have to, but don't settle for something that doesn't feel perfect in your hand. Only you can know whats right. Find it, and take care of it.

This is so true.



Also this

ive noticed, i can feel my knife dulling already...

i bought the victorinox chefs knife and hope it can hold an edge.