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TOPIC: Sharpening culinary for Professional Chefs

Sharpening culinary for Professional Chefs 11 months 3 weeks ago #13764

  • LeoBarr
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Here is some more on the subject
Last Edit: 11 months 3 weeks ago by LeoBarr.
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Sharpening culinary for Professional Chefs 11 months 3 weeks ago #13765

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Last Edit: 11 months 3 weeks ago by LeoBarr.
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Sharpening culinary for Professional Chefs 11 months 3 weeks ago #13767

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My head hurts. I think I "over ate" this morning. It's going to take some time to digest all this info!!

I feel like I'm in an online apprenticeship education class.

I pushed the "Thank You" button on a few posts this morning. Don't know what that does yet, but I appreciate all the time and expertise that is obviously behind all these deep and broad posts.

Amazing, really.

Thanks all you mentors.
~~~~

For Now,

Gib

Φ

"Things work out best for those who make the best out of the way things work out."

"My goal is to be a good, practical knife sharpener. My dream is to polish molecules."
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Sharpening culinary for Professional Chefs 11 months 3 weeks ago #13768

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CKTG bank warning - they have a lot of wonderful stuff they are friendly & deliver quickly they are on Facebook if any of you use it.

You have some beautiful knives Mark !
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Sharpening culinary for Professional Chefs 11 months 3 weeks ago #13779

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LeoBarr wrote:
CKTG bank warning

Hahah, yes, you're right. Some of those knives are not cheap, Although the Artifex is really good value for money - just make sure you have it thinned behind the edge. CKTG can do this for you - Tim turned my entire blade into a convex shape. And after rehandling it's looking great, too.

I also have a Fujiwara 24 cm Carbon Gyuto. Great value for money, too, at $83. I didn't have this one thinned out, but hope to do this myself when I get the low angle attachment.
You have some beautiful knives Mark !

I'll try to post some pictures soon.
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Sharpening culinary for Professional Chefs 11 months 2 weeks ago #13791

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Man, thanks so much guys... I will try to keep you posted on how it goes! This is great information! Now, how does the "chef line-up" go, is there an executive chef on down or what are the titles? I am wondering how often they will need their blades sharpened... I will try to teach them some good tips on taking care of it (i.e. not dragging the edge across the cutting board but using the spine instead, etc.)

that's a good point about thinning the knives mark... fortunately I just got set up to do that! After a few practice runs I think it won't be an issue for me to do, I just won't do full convex as that would be a pain.
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