Quote:
Originally Posted by cho
i have all the basic victorinox ones from school =.=
looking into a 10inch mac chefs knife
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Quote:
Originally Posted by LsquareD
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Where do/did you guys go to school?
Quote:
Originally Posted by beanzzz
I don't have much of a collection since I only use them at work but here we go...
Global Santoku
My everything knife!
Global Sashimi
Only use it for making Tuna Tataki.
Global Ceramic Sharpener
Mino Sharp Combination Whetstones 220/1000 and 1000/8000
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Where do you work? You need to wipe down your ceramic sharpener with a wet towel.
I hope you don't use the sharpener on the sashimi knife!
How are those stones of yours? Are they soft, or hard, and about how much is the 1000/8000 one? I've misplaced my stones after quitting the restaurant business and I need to condition/sharpen/polish my knives, but I don't want to spend $500 on new high quality stones.