/ck/ - Food & Cooking

Anonymous Mon Mar 19 12:23:07 2018 No.10314832 [View]
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>>10314655
What, you mean me? All I have been tryiing to do is educate angry drunk luthier guy about the difference between a burr, a toothy edge and the properties required beyond a sharp edge for real cutting perfomrance, but he has the reading comprehension of an eight year old.

Anonymous Wed Jan 11 10:50:38 2017 No.8456068 [View]
File: 2.76 MB, 3648x2736, IMG_0076.jpg [View same] [iqdb] [saucenao] [google]

The best pieces of my current collection, European and Japanese "workhorse" knives only. I'm not very interested in the "fancy" stuff. Two F. Dick 1778, two Tojiro DP, two Hattori FH, five Wüsthof Classic, a Herder 1922, three F. Dick premier Plus, a Karl Güde special edition, a powder steel Miyabi MC, a Fujiwara FKM, a CarboNext, a Hiromoto AS. Among them are six knives that have been thinned by Jürgen Schanz, one of the best custom knifemakers in Germany. The gain in performance is incredible.

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/ck/ - Food & Cooking

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