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Unread 06-04-2006, 06:24 PM   #10
Q_Egg
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Join Date: 05-06-06
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Default Japanese steel knives can be very hard and either ...

... high maintenance or not. They can be extremely sharp and hold their edges longer. When they do need to be sharpened, you can do it with a few professional waterstones and a bit of practice. The harder they are (Rockwell #'s) the harder they are to sharpen.

Take a look at Kershaw Shun if you do not want to go far away from the mainstream. Their Pro and Classic Series have some nice selections. You can also talk to them on their toll free line and ask some specific application questions. They will sharpen their knives anytime for no charge if you ship them to their plant in Oregon.

Regards,
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Tom B.
[FONT=Garamond]aka tommy_bandera
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GMG_Daniel Boone _ pellets only
Big Green Egg _ Large _ need high heat
Broilmaster D3 'natural' gasser
[I]CB Bandera .. hooked me
Traeger Texas 075 spoiled me[/I][/FONT]
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