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03-11-2019, 04:26 PM - 1 Like   #64021
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QuoteOriginally posted by Racer X 69 Quote
Meanwhile, the business end of a Ferrari V12.

I'll have to dig up the slides I took atthe one and only F1 race I ever attended...2000? 2001? in Austria

03-11-2019, 04:27 PM - 4 Likes   #64022
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QuoteOriginally posted by CharLac Quote
Right up there with this scene
My favorite:

03-11-2019, 04:35 PM - 3 Likes   #64023
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QuoteOriginally posted by CharLac Quote
I'll have to dig up the slides
You bury your slides?
I keep mine in a cool dry place.
Mostly Kodachrome, but plenty of Fujichromes too.
03-11-2019, 04:41 PM - 1 Like   #64024
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QuoteOriginally posted by eddie1960 Quote
i watched reviews mixed but seem particularly in the asian ones well made
This one?

amazon.com: DALSTRONG Carving Knife & Fork Set - Shogun Series -9?tag=pentaxforums-20&" - AUS-10V - Sheath: Kitchen & Dining

I linked the wrong one - this is the Carving Knife and Fork I bought. I already had a steel from the Chef Set. I don’t think they sell the steel separately.

Not surprised the reviews are mixed. The fit on the handles varies from knife to knife. I don’t particularly care about that but it is noticeable if you do. To a degree they market by packaging excessively nicely the way Apple does.

03-11-2019, 04:45 PM - 5 Likes   #64025
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QuoteOriginally posted by CharLac Quote
I'll have to dig up the slides I took atthe one and only F1 race I ever attended...2000? 2001? in Austria
This is what happens to washed up F1 drivers.

03-11-2019, 05:01 PM - 1 Like   #64026
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QuoteOriginally posted by monochrome Quote
This one?

amazon.com: DALSTRONG Carving Knife & Fork Set - Shogun Series -9?tag=pentaxforums-20&" - AUS-10V - Sheath: Kitchen & Dining

I linked the wrong one - this is the Carving Knife and Fork I bought. I already had a steel from the Chef Set. I don’t think they sell the steel separately.

Not surprised the reviews are mixed. The fit on the handles varies from knife to knife. I don’t particularly care about that but it is noticeable if you do. To a degree they market by packaging excessively nicely the way Apple does.
Actually disregard what I wrote about my knives. After reading some reviews I think I was a chump to buy them. They’re good enough for me but most reviews I’ve just read say to avoid them.

Not made in Canada - Made in China. They’re sharp enough for me and suit my needs but not professional knives. Sorry folks.
03-11-2019, 05:08 PM   #64027
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F1 starts yeh

Renault only because Daniels there

Dave

03-11-2019, 05:10 PM   #64028
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Hi Racer

Which one ?

Dave
03-11-2019, 05:15 PM - 2 Likes   #64029
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QuoteOriginally posted by monochrome Quote
Actually disregard what I wrote about my knives. After reading some reviews I think I was a chump to buy them. They’re good enough for me but most reviews I’ve just read say to avoid them.

Not made in Canada - Made in China. They’re sharp enough for me and suit my needs but not professional knives. Sorry folks.
You weren't a chump, Paul... If they do what you want and do it well enough, there's no problem, right?

For my own purposes, I'm going to try Victorinox. I've read so many reviews since my earlier question and welcome advice that I'm convinced they're worth a try. But as @robtcorl kindly suggested, I'm going to start small... not with one knife, though, but two - a chef / carving knife and a paring knife, both with the "Fibrox" handles. If they're half decent (and reviews suggest much better than that), those'll get me through most of what I do. If they're not, it's only a very small financial risk. If I like them, I can add to them as necessary

Thanks again, folks
03-11-2019, 05:30 PM - 1 Like   #64030
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QuoteOriginally posted by BigMackCam Quote
Continuing the subject of sharp knives...

How do you folks keep your kitchen knives sharp? I'm assuming most use a steel for honing, but what do you do when honing is no longer effective... Do you use wet stones, oil stones, an electric sharpener (never liked the idea of those), a wheel, or do you get them sharpened by someone else?

I've been reading quite a few articles and threads, and was surprised to read that some restaurant kitchens use knife hire schemes where they get freshly sharpened knives every so many weeks or months, and other still that use good quality but lower-cost knives, and simply discard them when they'll no longer hone sharp. I'm guessing the better ones must use good quality knives and either sharpen them in-house or have a professional do it for them?

I can sharpen a pocket knife with wet stones, but I've never become truly proficient at it. I can't imagine I'd be any better with cooking knives
With regard to sharpening knives I have only two words: Spyderco Sharpmaker.
03-11-2019, 05:34 PM - 2 Likes   #64031
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QuoteOriginally posted by tim60 Quote
My Wustofs get a steel first, later A diamond steel, and after that a wet stone.
That sounds bass ackwards to me.
03-11-2019, 05:37 PM - 1 Like   #64032
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QuoteOriginally posted by Parallax Quote
With regard to sharpening knives I have only two words: Spyderco Sharpmaker.
Ah, interesting. I have one of those in my storage boxes that I used to use for pocket and utility knives. Maybe I oughtta dust that bad boy down...

Thanks, Jim
03-11-2019, 05:49 PM - 2 Likes   #64033
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QuoteOriginally posted by Parallax Quote
With regard to sharpening knives I have only two words: Spyderco Sharpmaker.
QuoteOriginally posted by BigMackCam Quote
Ah, interesting. I have one of those in my storage boxes that I used to use for pocket and utility knives. Maybe I oughtta dust that bad boy down...

Thanks, Jim
Yeah, and you can calibrate your monitor with it too.
03-11-2019, 05:50 PM - 1 Like   #64034
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QuoteOriginally posted by Parallax Quote
That sounds bass ackwards to me.
Me too.

I always start with a stone, and finish with a diamond hone.

And I only use a steel to clean up an edge in between restoring a new edge with the stone.
03-11-2019, 05:58 PM   #64035
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QuoteOriginally posted by eddie1960 Quote
my japanese knives will go to a specialist. my wustoffs i have the wustoff electric sharpener and it works well.
as for knife services. the knives are usually cheap johnson and rose w plastic handles. the service is weekly they are dull by end of a week
we havr a service at work but all the chefs also have their own knives
depends on what they are doing
general chopping always the service knives. more detailed work like portioning strips or ribeyes and trimming usually their own
Thanks, Eddie This is awesome info, even though the use case is well above my own. There's a lot more information in your short post than initially meets the eye
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