I have noticed the same thing with the way many people approach photography. Standard operating procedure all too often is just a quick snap with a cel phone with no thought of light or composition.
One of the things which fascinates me about sharpening is how many layers and levels are involved. We have the garden variety "never need sharpening" really poor quality knives being used for mediocre chores. We have the more interested cooks who take their knives to the farmers markets to keep them cutting well. We have those who appreciate our ancient heritage with sharp edge tools. We also have some who appreciate that heritage enough to explore past the present frontiers of sharpness.
Do not be upset by those who get angry and call you an idiot. Sensible people knew the earth was not convex, and that Columbus was an idiot. (Some of their descendants are still with us.)
Yup. Got to agree with you Max. I'd say that's a deal too. I have no idea how well those Lasting Cut's hold an edge, but they were very sharp right out of the package. The handles were comfortable, grippy plastic, and are NSF certified. They remind me a lot of Victorinox chef's knifes in style and weight.
If you are looking for a heavy knife those are not it, but for $7.00 I'd say they are more than worth the price. A plenty useful "banger" blade.
(04-05-2017, 04:17 PM)MaxtheKnife Wrote: now this is a deal right here
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Hello Mr. Max,
Are Lasting Cut knives shown in the advertisement still available in your area? I cannot find any on-line or in restaurant supply houses in the Texas area.
(04-04-2017, 04:59 AM)Edgepal Wrote: So, what is sharpening? Is it to make an edge sharp? That can a child do, it is just yo make two surfaces ro meet properly in a low angle. It is very simple.
Or is sharpening to make an edge work perfect for its purpouse? I think so. Sharpening for me is yo choose type of edge, type of steel, decide penetration skill, decide edge angle or convex sphere - and then make the complete edge for a special purpouse - and make the Esge just as sharp it need ro be dor its purpouse - and balance the sharpness with the retention the edge needs to have to be functional.
Maintainence sharpwning is to keep the edge sharp after all things above - without that ghe edge change att all.
Thomas
What a great thread Grepper, and Mr. Edgepal, you just nailed it with your words!
01-13-2019, 11:40 PM (This post was last modified: 01-13-2019, 11:40 PM by grepper.)
Glad you enjoyed it Mr. Luis! That is why I asked you in some other thread what you, as a chef, thought of a smooth vs toothy edge for general kitchen use. I found it interesting that you do mostly push cuts instead of slicing cuts.
Que interesante es tener en cuenta todo esto, yo soy soy un chef profesional y me encanta mucho todo lo relacionado con estos temas, sobre todo cuando se trata de sombrero chef
