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Unread 12-05-2012, 09:45 PM   #61
Toast
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Quote:
Originally Posted by kcmike View Post
I may get flamed for this, but IMHO, all electric sharpeners are junk...

The perception of sharpness is relative. Many people have never actually experienced a truly sharp kitchen knife. But once you do, you'll immediately recognize the difference. Just ask Wayne from MoKan Meatheads. He won one of my gift baskets at last year's Kooker's Kare winter banquet. That basket contained a Japanese carbon steel gyuto (chef's knife) which I had hand sharpened. That knife had an edge honed down to less than a quarter of a micron (~60,000 grit)...
No flame here kcmike. I really appreciate you informed input. I normally filet fish and have skinned a buck and duck or 2. When it comes to heavy beef cuts off the smoker, I'm still a novice compared to you Pro's here.

retired trucker made some very good points here about blade angles. I can relate to that.

I guess, I'm just looking for some good quality knifes that will last about 20 years and hold a good edge with light to medium usage. But like us all, we want it to be sharp with no muss, no fuss until sharpening time.
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