May I suggest you get one of these now then:
http://www.everten.com.au/images/P/H...ro-Stone-L.jpg

A steel rod, is not for sharpening as it will almost grate the edge, so you'll really be pleased you got the stone.
I've got Raadvad Sensei series knives, and the Zwilling double sided stone.
I used a really fine steelrod before, and the difference between using a rod vs. stone, is night and day :)

Rods are for keeping an edge, not making one, that's why.

I know Quantum, I even said that it's not for sharpening.
Please remember that not all of us here, have English as their native language. It's not always that easy, to find a good enough way to write things.

Sorry, missed the first line.

Congratz! Now get a good cooler and overclock the crap outta that knife.

hahahttp://www.discussworldissues.com/fo...ies/laugh1.gif overclocking the knife..

I think I have to do that with my wrist http://www.discussworldissues.com/fo...lies/wink1.gif



Today it is beef teriyaki, I love those flavours.... :)

Between ceramique and steel, I believe steel is more alive and has something special.. ceramique is hard, cold and meh. Cuts good I guess, but I love steel.


If I had money and time, I'd be buying a kife from Kramer. If you search for this man....http://www.discussworldissues.com/fo...lies/cool1.gifhttp://www.discussworldissues.com/fo...s/excited1.gif

Oh ****, there is a thread about knifes.... whats next?
We are getting old [surrender]

We've got three global knives, but find they tend to go blunt quite quickly. Need to find a decent sharpener.

Do you have a good quality cutting board ( snijplank?) Also if it's wood, make sure to drain it with grape seed oil.

Also een "aanzetmes" is important.

Never dishwash them, hot water and some soap is sufficient. Dishwasher detergents are very powerful and harmfull, for ALL things.

For sharpening I think best is to use a wetstone..

And before you start looking for a cutting board:

http://www.epicureancs.com/cutting-boards.php

this puts an end to everyones quest for the perfect cutting board:

• Protects the knive
• Slim
• Hygienic
• Dishwasher safe
• Comes also in black

Hmmm's pricing is a little top.. too much for cutting blocks. I can't disagree about quality, I bet that will be fne.

Dishwasher safe statement on wood and steel = BAD INFORMATION !!!! http://www.discussworldissues.com/fo...ies/laugh1.gif[yes]

Who cares about black when you like white?

What cutting board isn't hygienic after being desinfected?

new chefs knife.. one to start collection with..
 

http://farm6.static.flickr.com/5098/...ac0f82eb_b.jpg

The bottom one is from BK.


If you tap gently on the wooden block.. the Henckels sounds like a crystal glass.. the BK sounds like brick.

http://farm6.static.flickr.com/5224/...97af3b81_b.jpg

http://farm6.static.flickr.com/5025/...b9b8a981_b.jpg


Nice quality, cuts really sweet. Perfect upgrade ! [thumbup]

Isn't that because you've bought the hollow steel handle? I use the Twin Pollux range, brilliant knives.

Hmmmm'ssss thats a nasty question http://www.discussworldissues.com/fo...ies/laugh1.gif[cursing]

It could be, but beyond the sound , it cuts so sweet.. Ooohhh... Given me more pleasure doing prep work ! [thumbup]

How much ?

I need to buy one, then start a collection.

The ones I have right now is crap and make cutting a simple salad a dread.

between 80 and 100 Eur.

I first wanted Fissler or Global. But I had this one in hand and it felt good, I also liked the total stainless steel look.

I rather go for ceramic knives for fruit and vegetables, but I do approve that you understand the difference between a good knive and an IKEA one.

Thats why I am happy. At the beginning you need to learn to cut, to chop and make spices fine. Later on you start to realise that it's not you who's in the way of your progress, bt your tool. So I upgraded. http://www.discussworldissues.com/fo...s/biggrin1.gif

The respect for the knife is definately a must, it'll cut your nail of worse when not being carefull.

That's the only brand of kitchen knives my wife will own. Having said that, I've grown accustomed to them myself and when I use anyone else's knives I notice the difference in quality...

Thanks.....gonna look into it and get one asap.