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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-26-2013, 05:44 PM   #31
buccaneer
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Originally Posted by silverfinger View Post
I agree,
I don't nothing that sharp.
I'll cut something off for sure.
Just accident prone.
It sucks but I have to be careful!!!
Brother dont let anyone tell you otherwise if it is so.
While it is true that very sharp knives means less accidents because they behave predictably without force ever being used, if your body brain link means you are always misjudging then duller blades are safer for you!
No worries.
For most people, sharper is safer.
I admit, I had band aids in wholesale boxes under the sink when I was single and dating lots.
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Old 01-26-2013, 05:54 PM   #32
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Great thread...there would be fingers lopped off in my house with knives that sharp...
Thanks Kirk.
YouTube knife skills -claw grip- pinch grip.
The edge should never be opposing flesh, even with dull blades that can get messy.
Skills plus great edge equals fast and happy prep time!
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Old 01-26-2013, 08:02 PM   #33
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If you don't have a tomato, I use a piece of paper. If I can slice shapes with ease its sharp.
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Old 01-26-2013, 08:33 PM   #34
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Thank you Bucc, just ordered one 1000/4000!
Can you suggest how to use it, when to use the 4000 and when the 1000?
Thanx and bye, Gianni
If you have any trouble understanding the links info, let me know Gianni, and I'll talk you through it!
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Old 01-27-2013, 01:57 AM   #35
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My problem is that I have people that have no experience handling a sharp knife. I keep my knives fairly sharp, but no one else knows how to maintain them.
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Old 01-27-2013, 06:05 AM   #36
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If you have any trouble understanding the links info, let me know Gianni, and I'll talk you through it!
Thank you Bucc, I think that it's all clear, but I will be sure when I'll receive the stone (1 week) and will do the first sharpenings.
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Old 01-27-2013, 09:30 AM   #37
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http://www.dlttrading.com/sharpening-kit-3.html this is all you need a good leather strop with black and green compound. The only time I use stones is when I get good sized chips in the edge, 5 min on the strop and your knife with be crazy sharp.
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Old 01-27-2013, 08:33 PM   #38
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http://www.dlttrading.com/sharpening-kit-3.html this is all you need a good leather strop with black and green compound. The only time I use stones is when I get good sized chips in the edge, 5 min on the strop and your knife with be crazy sharp.
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