Ultimate Knife Sharpener? The Facts Are In...Full Report!

[Timothy]

Me?  I like high carbon knives for the kitchen.  Gotta hand wash or they rust and if they are real dull take a bit to sharpen BUT if ya hone em before/after/during use they stay sharp.  I have a set from 30 years ago that I paid all of 40.00 for and I love 'em.

+1  

I bought a set of Henckel Twin Pro S high carbon knives six or seven years ago, sharpen them regularly and probably won't ever need another set.  Nothing more dangerous than a dull knife...Started with three and every year I add another style to fill the block.  Right now, I need one more knife and a set of steak knives to completely fill the block.  Probably going for a boning knife that will double as a fillet knife.  All told, probably got 500-600 bucks invested but that was all at sale prices or through Amazon.  I don't pay retail for anything...

[Hazcat]

+1 

I bought a set of Henckel Twin Pro S high carbon knives six or seven years ago, sharpen them regularly and probably won't ever need another set.  Nothing more dangerous than a dull knife...Started with three and every year I add another style to fill the block.  Right now, I need one more knife and a set of steak knives to completely fill the block.  Probably going for a boning knife that will double as a fillet knife.  All told, probably got 500-600 bucks invested but that was all at sale prices or through Amazon.  I don't pay retail for anything...

Yeah, I need a good boning knife, too!  No more than six inches long, tough but flexible (all for around $20.00! )

[fullautovalmet76]

Yeah, I need a good boning knife, too!  No more than six inches long, tough but flexible (all for around $20.00! )

May I suggest the following:
Forschner 6" Boning Knife (#40513) ~$21.90

https://alpha.secured-websites.net/~emknife/BoningKnives.htm

I have used this one for several years, and along with an 8" chef's knife from the same company, these knives kick ass in the kitchen.

Bill,
I have the Chef's Choice 110 and I like its performance. I don't think you'll go wrong with yours either.....

-FullAuto

[Hazcat]

May I suggest the following:
Forschner 6" Boning Knife (#40513) ~$21.90

https://alpha.secured-websites.net/~emknife/BoningKnives.htm

I have used this one for several years, and along with an 8" chef's knife from the same company, these knives kick ass in the kitchen.

Bill,
I have the Chef's Choice 110 and I like its performance. I don't think you'll go wrong with yours either.....

-FullAuto

WOW!  Good looking stuff!  Maybe the 40519?  Have any idea how flexie the 'semi-flexie' is?

[Big Frank]

WOW!  Good looking stuff!  Maybe the 40519?  Have any idea how flexie the 'semi-flexie' is?

As flexible as a semi.





 

[Sponsor]

[fullautovalmet76]

WOW!  Good looking stuff!  Maybe the 40519?  Have any idea how flexie the 'semi-flexie' is?

I'm not sure about that one but mine is flexible without being too flexible; there is some stiffness.

[Hazcat]

I'm not sure about that one but mine is flexible without being too flexible; there is some stiffness.

How far can you bend it?  Measured (guesstimate) from the tip. (Hold and bend how far?)

[oldfortyfiveauto]

Over the years I've learned a few things about knives. Good ones are great, but if you have to make a choice put your money on a good sharpener. When properly sharpened even all but the junk knives will work well. My EdgePro system is drastic overkill, but I've never regretted it. The key is getting the angle right and keeping it that way. Most sharpeners just can't do it. Few can do it well enough freehand.

[PegLeg45]

LOL - thank you Tom, I was thinking the same thing.

Can we ramble on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on

or what?

I seem to remember a very long thread about COFFEE..........        

[fullautovalmet76]

How far can you bend it?  Measured (guesstimate) from the tip. (Hold and bend how far?)

Pressing vertically on the tip of the blade, I get about one inch at the top of the arc off the centerline of the blade. Keep in mind this is unsupported against any kind of bone or meat, which might allow me to bend it more. I never have to bend it that much anyway. I hope this helps!

What I won't do for my mates on this forum.....