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Slasher..

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kobe01
Posted: Sat Aug 30, 2014 5:50 am Reply with quote
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Joined: 24 Aug 2004 Posts: 2105 Location: Amsterdam
A couple of years ago i got myself a good quality kitchenknife, a Sabatier from France.
Nothing fancy, just a 50 bucks or so, way good enough for my skills..
Also got one of those sharpening steels to straighten the blade before use.
All was good untill a couple of months ago it kinda gave up on me..
So last week i took it to a pro to get it fixed.



Goodbye kitchenknife, hello nasty slasher!
Now its so sharp its just silly how easy it slides thrue whatever you feed it!

When i picked up my knife @ the shop i noticed a lot of those ceramic knifes on display..
Any of you ever used one of those?

@

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slob-air
Posted: Sat Aug 30, 2014 8:40 am Reply with quote
Site Admin Joined: 27 Oct 2001 Posts: 63452 Location: S&B HQ
Ceramic knives are amazing. Until they need sharpening. But that's a long time.

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kobe01
Posted: Wed Sep 03, 2014 7:57 am Reply with quote
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Joined: 24 Aug 2004 Posts: 2105 Location: Amsterdam
Thanks, my worry is that the blade doesnt "follow" because its so light?

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Coco
Posted: Fri Oct 10, 2014 12:18 pm Reply with quote
Joined: 05 Oct 2009 Posts: 2803 Location: back in the day
Just don't buy Henckel knives. Those things get dull slcing bread.

Wusthoff will be my next knife purchase I think. I like the German stuff for some reason.

The Japanese make some really great kitchen knives too.

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EastCoastBP
Posted: Fri Oct 10, 2014 1:10 pm Reply with quote
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Joined: 16 Nov 2010 Posts: 2638 Location: Atlanta
The ceramic knives work well when still sharp and it takes some time with normal use to dull them. You really have to be careful to not break them through misuse- they are somewhat brittle and if you drop them or if you try to bend them they will break. They will also nick easily if you hit bones or other hard items when cutting.

I got my parents a set of decent ceramics three years ago for Christmas and they still slice and dice like new.
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bltvah
Posted: Mon Jan 05, 2015 1:56 pm Reply with quote
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Joined: 08 Jul 2014 Posts: 1071 Location: Gatineau, Quebec Canada
Best bang for the buck I found are Sanelli Knives. Got them after a friend who owns a few restaurants made a recommendation to me. They are industry standard, stay sharp a very long time (or about a month when used in a restaurant environment), and are really tough. I've had them for almost 10 years, get them sharpened every 6 months for $10, and have no complaints.

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