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Quote from: jounetsu on December 05, 2012, 07:11 AMHave you tried a Japanese water stone Phil? After years of never being able to get my knives really sharp I found these to be excellent. Naniwa are the ones I got, though I suspect they're all similar.I use a combination of 1000 & 5000 grit, finished off with a strop on an old belt. After this even my cheapo knives will shave hairs off the arm, I know I have a bald patch!No, I've not Paul. Is it one (or two) of these ?* Phil.
Have you tried a Japanese water stone Phil? After years of never being able to get my knives really sharp I found these to be excellent. Naniwa are the ones I got, though I suspect they're all similar.I use a combination of 1000 & 5000 grit, finished off with a strop on an old belt. After this even my cheapo knives will shave hairs off the arm, I know I have a bald patch!
Quote from: Salvador Dhali on December 02, 2012, 09:42 PMI'm a gadget nut, and have had many such chopping products supposedly designed to magically transform your culinary life, and have yet to come across anything that beats this:http://www.robertopiecollection.com/Application/images/Cuisine/Cuisine-300-lg.jpg Sadly mine eventually lost its edge, and nothing yet tried has succeeded in re-instating it ** Phil.
I'm a gadget nut, and have had many such chopping products supposedly designed to magically transform your culinary life, and have yet to come across anything that beats this:http://www.robertopiecollection.com/Application/images/Cuisine/Cuisine-300-lg.jpg
