Topic: Glasgow 3.5 k recipe and video

[Les]

I'm impressed with the onion chopping skills. I bought a wusthof chef's knife, which I was recommended for their quality, but I can't get anywhere near your achievements!

It's not the knife my friend, You just need more practice ;D

[Gav Iscon]

I find the Wusthof santoku much better for this task than the chefs knife, the latter being thicker and heavier.  in fact I use it for all chopping now.

http://www.richmondcookshop.co.uk/product_info.php?products_id=4688&osCsid=c6lnt1kvmemaagfmk93qf31kq0

Nice, I think if I had one of those, I would have to lock it in a safe away from the rest of my family who really just don't understand.

And @ Les, I know its not the knife my friend but it feels good   ;D  ;D

[goncalo]

I know the technique is the important aspect, but my wushof has worn off a little since I bought it and even using the steel bar, I struggle to get onions chopped that well, it still cuts better than any other knife I've had, but not quite as well as I was expecting it to. I bought this which arrived today along with my stick blender (15 days after purchase date, also the cut off date for asking for a refund, unbelievable.)

Ruby, thanks for the recommendation on the santoku, that was an option, but I went for the cheaper option. I do regret it, as a proper knife when sharp makes a world of a difference to my abbility to cook!

[Gav Iscon]

.......I bought this which arrived today  ......

Let me know what you think. I bought one for work and I think they are a bit rough. I still prefer to give my knifes a whiz up on the steel.

[RubyDoo]

I know the technique is the important aspect, but my wushof has worn off a little since I bought it and even using the steel bar, I struggle to get onions chopped that well, it still cuts better than any other knife I've had, but not quite as well as I was expecting it to. I bought this which arrived today along with my stick blender (15 days after purchase date, also the cut off date for asking for a refund, unbelievable.)

Ruby, thanks for the recommendation on the santoku, that was an option, but I went for the cheaper option. I do regret it, as a proper knife when sharp makes a world of a difference to my abbility to cook!

Be careful with the anysharp as they are brutal and remove loads of metal. As Gaviscon says, the worst way to blunt a knife is let other family members use it. Especially to undo screw heads. Doh! I have got a minosharp3 which is very good but rarely need to use it as 1. Always use a steel and 2. Restrict the missus and kids to their own , cheaper, knives.  I would not use the anysharp on my best knives. Maybe just me and I have no solid reason for it other than the severity of the sharpening.

[RubyDoo]

Oops apologies, just remembered this thread is supposed to be about base. 

[Gav Iscon]

Oops apologies, just remembered this thread is supposed to be about base. 

It is, he's chopping his onions up for the base.

I found the same problem with the Anysharp as you did to be honest. Fortunately I just bought it to use on the cheap knives at work and also our cook finds it easy to use as it sticks to the bench.. 

@ goncalo

I wouldn't use it at home on my kniives and especially on one that cost around

[goncalo]

I do have one, I just don't feel I get proper results out of it. I watched this video once on youtube and it says that the honing steel is not meant to sharpen, but to align the "grooves" at the knife which cause it to be blunt. The reason why I bought any sharp is essentially to sharpen the knife when it gets to severe stages, but not to overdo it. Although, I was unaware of how "bad" it is. so I'll be careful with my more expensive knifes

Thanks!

[RubyDoo]

I do have one, I just don't feel I get proper results out of it. I watched this video once on youtube and it says that the honing steel is not meant to sharpen, but to align the "grooves" at the knife which cause it to be blunt. The reason why I bought any sharp is essentially to sharpen the knife when it gets to severe stages, but not to overdo it. Although, I was unaware of how "bad" it is. so I'll be careful with my more expensive knifes

Thanks!

Personally I think you are right in that a steel just hones not sharpens. Remember someone on here disagreeing though, saying that a steel does sharpen and that is all they have ever used. One of the reglars I am sure. 

[goncalo]

Watch the 3 part videos from this guy, he knows what he's doing, this is part one:
http://www.youtube.com/watch?v=Teh0Cw84QGQ

He explains in this video or the second part how the blade goes when not-sharp, I think it was him who also said that the honing steel doesn't sharpen, but align the blade.