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Nice! GLWS

Sweet!

GLWS

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Yup - I’m a home cook so 6 onions is a full day of prep. For that kind of prep any handle will do! 🤣🤣

I have some Kramer carbon steel knives (got em cheap 50%+ off) If memory serves 52100. Thin and pretty good but, as with ALL KRAMERS, the grip is just incomfortinle in my hand … too big for my hand.

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Sorry!

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Thanks

I see 2 x posts saying price cut bit only the $175 orig price. Did not see a response or link to specs / steel etc??? If I missed it, sorry.

OMG - No profit here !!!!! I’m pretty far down the rabbit hole!

No problem. Success is largely dependent on the stones you choose. there are an unlimited choice of stones. There is some technique, but it is a pretty quick learning curve. The aspect I like is you can dial in the wdge angle you like … like 14°. and if you keep notes that is easily...

Ha ha ha … I am surprised nobody has said it, probably because everyone is so polite bit ….. My brain says I should focus on a few knives and maximize technique and skill with them. Same goes for my multiple sharpening systems. I think so many different directions and choices has negatively...

I use sharpening systems and tried setting from everything from 12° to 20° and up to 10,000 + strop. best edge was on the TS Prof but I’ve used WickedEdge, EdgePro, and Tormek. I just cannot get it to hold whatever edge I put on it (speaking of Miyabi 400 FC61) - Not a fan of Zwilling Friodur...

Send me money and I will feel even better!

I will sponsor you and you can sponsor me.

Many of the knives are starters or junkers. I was collecting vintage carbon steel Wusthof, Henckel, Dexter, and Sabatier knives too. … but thats another story 😎🔪🔪🔪

Oh - found my Wustohf 200 yr Anniversary set boxed carbon steel chef & paring w/ walnut handles!!!! (unused)