i picked this ticket up today.
guy says he just buys a new one when the old one dulls.......will check with my restaurant guy tomorrow to find out cost of a new one.
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in the meantime........please respond with your thoughts on how to sharpen.........here is a video of it.......it is near the end of a few blades i worked on last day or so.........the tomatoes slicer comes in at: 10:39 so fast forward there if u do not want to watch first part.
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. https://youtu.be/oThMr9FI2V4
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I use a wooden dowel with either sandpaper or diamond paste to sharpen my serrated bread knife. I would suggest you try wooden tongue depressors or popsicle sticks with diamond paste for your tomato slicer. They are thin and flat. They are usually made of good hardwood and are inexpensive.
04-06-2017, 12:49 PM (This post was last modified: 04-06-2017, 01:38 PM by grepper.)
Hey Max - I really enjoy your videos. I like the little story of driving to where you are sharpening, your commentary, and showing all of the stuff you get to sharpen. Very entertaining.
I've noticed in a few of your videos you show chipped Shun knives. They are all pretty hard steel, RHC 60-62 according to Shun. Do you see that often with those knives?
BTW, I always thought the name Shun rhymed with "fun", but apparently it rhymes with "moon" and not "fun". According to the Shun website, "Say, “Shoon” (rhymes with moon). Shun is the Japanese concept of eating fresh, local, and in-season—when food is at the peak of perfection."
04-06-2017, 04:08 PM (This post was last modified: 04-06-2017, 04:09 PM by MaxtheKnife.)
(04-04-2017, 07:28 PM)pjwoolw Wrote: Vollrath / Redco or Lincoln branded unit?
pj.......appears to be a nemco
(04-06-2017, 12:49 PM)grepper Wrote: Hey Max - I really enjoy your videos. I like the little story of driving to where you are sharpening, your commentary, and showing all of the stuff you get to sharpen. Very entertaining.
I've noticed in a few of your videos you show chipped Shun knives. They are all pretty hard steel, RHC 60-62 according to Shun. Do you see that often with those knives?
BTW, I always thought the name Shun rhymed with "fun", but apparently it rhymes with "moon" and not "fun". According to the Shun website, "Say, “Shoon” (rhymes with moon). Shun is the Japanese concept of eating fresh, local, and in-season—when food is at the peak of perfection."
90% of all shuns and globals have them
got these today
04-06-2017, 10:22 PM (This post was last modified: 04-06-2017, 10:24 PM by grepper.)
I find it interesting that you see a lot of chipping in Global knives. According to the Global website, their fantastic Cromova 18 steel is hardened to HRC 56-58, and “remains razor sharp longer than any other steel…”! Wow! http://globalknives.uk/about/
That hardness is not all that much greater than your average kitchen knife so I’m a bit surprised they are so prone to chipping. Maybe the brittleness is the result of whatever it is that allows them to stay razor sharp longer than any other steel.
I’d like to own a Shun knife, but I don’t. I’ve always heard they are prone to chipping. In one of the videos that you posted, you show a Shun chef’s knife with severe chipping along the edge. You were speaking with a customer at W&S and politely said, “this knife has been neglected or used in a very harsh way”. I must applaud your diplomacy as I may have slipped and blurted out something like, “Wow! Someone beat the living !%#$@ out of this knife!”
I wonder what folks are doing with their Shun knives that result it chipping. Just normal use? Whacking through bone? Dishwasher? Banging around in the sink?
(04-06-2017, 10:22 PM)grepper Wrote: I find it interesting that you see a lot of chipping in Global knives. According to the Global website, their fantastic Cromova 18 steel is hardened to HRC 56-58, and “remains razor sharp longer than any other steel…”! Wow! http://globalknives.uk/about/
That hardness is not all that much greater than your average kitchen knife so I’m a bit surprised they are so prone to chipping. Maybe the brittleness is the result of whatever it is that allows them to stay razor sharp longer than any other steel.
I’d like to own a Shun knife, but I don’t. I’ve always heard they are prone to chipping. In one of the videos that you posted, you show a Shun chef’s knife with severe chipping along the edge. You were speaking with a customer at W&S and politely said, “this knife has been neglected or used in a very harsh way”. I must applaud your diplomacy as I may have slipped and blurted out something like, “Wow! Someone beat the living !%#$@ out of this knife!”
I wonder what folks are doing with their Shun knives that result it chipping. Just normal use? Whacking through bone? Dishwasher? Banging around in the sink?
grepper
luckily most shun and global owners hand wash, but not all and you can really see a difference in the blades from hand washing and dishwashing..............the dishwashing ones will get little brown spots all along the knife and at times it attacks the the edge with chip where the brown spot is..........i said 90%, but probably closer to 95% have them with age or metal fatigue........i do not know.
Its just the nature of the beast. Shuns chip more severely than the Global since the Global steel is a bit more forgiving. More to do with the user than the knife really. They don't chip near as much after a good sharpening and get a bit more metal behind the edge. Something around 17 - 18 degrees is what I go for. If its really thin knife I go higher.
