Hey TW! Let's see your knives!

Would one of guys mind linking to a good source regarding sharpening, and different kind of edges?

My leek is pretty dull and I'd like to sharpen it up properly.

 

There are many and it sort of comes down to personal choice as far as I can tell.

• Lansky
• Wicked Edge
• KME
• Smith's

I've been looking at the Wicked Edge stuff and the KME stuff. There are a variety of different methods too. My thoughts, so far, are to look at something that uses a fixture-which should help maintaining angles. So far, no decision made yet.

 

How is it brand new if you've processed an elk with it and tried to sharpen it thereafter? The knife may be new, but that is not a factory edge, particularly from Helle.

Your post history with that knife indicates you are a victim of operator error. Hopefully your next knife is properly suited to the tasks you'll use it for, which for hunting and meat processing is not a scandi grind. I don't believe you know how to use it properly, and if you can't sharpen 58-59 RC (standard hardness) carbon steel with a long single bevel grind then I suggest a sharpening system as your skills with a stone are severely lacking.

Helle knives are hand polished before they are packaged to ship, they are not super mass produced blades. To suggest your knife is faulty (while possible, if not highly improbable) based on some shmuck "expert" chef knife sharpener is pretty laughable. Send it to Helle for resharpening if you think that's the case, otherwise he probably didn't want to offend you by telling you you chewed that edge to hell with your own hands.

Helle is one of the finest Norwegian knife manufacturers, and make beautiful tools with handmade craftsmanship. I don't buy your story for a minute, unless your post history has left out 80% of the story. Every finished knife has a 45 point inspection before it is acceptable for sale.

Lastly, your $12 Mora Companion is 58-59 RC in carbon and 56-57 RC in stainless, your Helle is 58-59 RC and also carbon, so the "harder metal than I thought" comment holds no water.

 

Correct me if I'm wrong, I'm just going by your own posts and words.

I have no issue, except you clearly damaged the edge of that knife and you blame it on a manufacturing defect. I guarantee if you actually ship it to Helle they'll tell you the damage to your edge is from improper use. Own up to it or don't, but don't complain about poor workmanship when that isn't the case. The only one who said that is the guy who's likely to damage your blade further with powered sharpeners and giving you a concave grind.

One of you doesn't have a clue, or both.

 

Spyderco is my go-to. Just ordered a Buck Lite in Large for the Taco; thanks to a past I seen on here

 

The elk is in my future. The knife is brand new.

I don't really have a dog in this fight except buying the knife. I like it and hope my knife guy can fix it.

No need to bag on me. And the knife guy only uses waterstones. So he told me. No need to get riled friend.

 

Pee. I have nothing but respect for your blade knowledge. You clearly trump me in that department. I hope I become a better sharpener guy. But there is nothing I can do to "prove" anything.

I think you just called me a liar. So I'll just accept it at that.

 

X2

 

Not a liar. Just wish the buyer beware and manufacturing defect was actually founded and not heresay from a grinder jockey.

Hope it meets your expectation a either way, really consider convexing the existing bevel, I think you'll be pleased.

 

Thanks... I think.

 

I will! I just got the myriad of grinds wrong. Confused convex w concave. Thanks

 

It's a good thing lol

 

I forgot all about that. Shweet.

 

Just purchased a Boker Automat Kalashinkov 74 for $50

 

Secret santa brought me these today.

 

Ordered a large myself!

 

What kind of budget are you looking at?

I've got a set of shuns that I like, my set was designed by bob Kramer, they are discontinued but henkels I believe it is has taken up a very similar line, the designs are awesome and very comfortable to use

 

Meh. I'd not buy a set of knives from any maker. Japanese steel has a higher grind (nicer slicing, weaker edge) than German, so figure what style fits you better. Global looks weird and I've never liked their aesthetics at all, or balance.

Also keep in mind you are paying for carbon steel which is incredibly cheap, and you're paying huge for it. If it was my money, I'd buy Victorinox Forschner. Commercial quality, not stunning to look at though. Super cost effective.

Sets in general are shitty in the sense that 70% of the set are poor performers and the price is outrageous. If you can deal with the visual aesthetic of buying a generic block and piecing together your own set you'll be best off. Most would prefer a matching set of handles and manufacturers, though.

There is extensive info to be found online regarding kitchen knife testing and reviews. Whatever you do, don't dishwasher anything, when you hand wash a blade, dry it immediately and thoroughly afterwards, keep them HONED and don't oversharpen them. If they edge is maintained with honing you'll rarely need to actually sharpen the edge, which removes material and that takes away from your knife's useful life.

Avoid Shun/Bob Kramer's current line of high end knives with the polished wood handles and hammered blades.

Go to a store and handle knives. Williams-Sonoma and Sur La Table both allow hands on chopping and fine cuts with apples, carrots, potatoes, etc. Try a knife on whatever you can, get a feel for it, let them (teach yourself also) how to hold a knife properly, try pinch grips, and go from there. Aesthetics come after efficiency.

 

There is a review website that judges kitchen knives under equal criteria and classified by each style of knife. I don't recall what it was, but there is no manufacturer who makes every knife an excellent knife.

If you are interested in commissioning a custom, hand forged chef knife I can point you to a contact. Matthew Paul of MP Knives.

Google is your friend.