As Canada's largest cutlery retailer, our goal is to match our customers with quality and functional tools and edge-u-cate them on how to use and maintain them. And while we do have an appreciation for all things sharp -- don't let the name fool you, we're more than just knives.
I am looking for a mod for this model. Someone made a 3d printed part that connects to the blade grinder attachment that raises the platforms to bring the knife closes to the grinder so you don't have to worry about holding it level. They made it for mk1 not for mk2. I'm looking.
That was my thought too, but consider having one for a commercial kitchen, or using it for a sharpening service. A quick method of sharpening while minimizing lost material could be very useful for the professional industry, where time, efficiency, consistency, and waste are all important factors. The price could be justified by the overall gains, assuming you have the proper needs for this. It could absolutley be done for cheaper with or methods and machines, but at what cost in the distant future
I have a 25-year-old, made in China Kitchen butcher knife that has only been honed on the steel I bought the same day and it's still razor sharp. Even the original Edge is still barely visible and I use it almost every day. Regular home use. I have ordered knives from you before. Quebec.
After you have worked through the different grits sharpening your knives…you come back to re sharping your knife. Do you go back through all of the different grits
0:28 - Is this a $1 stone from the Alibaba marketplace? I bought the exact same stone in my city for $40, and then found another identical stone for $5. The only difference was the logo. Then I looked for other stones and found several more identical stones at different prices with different logos. Even the rubber backings were identical.
Oh dear! I am so confused with the numbers. What exactly is 4000/8000, 300/1000 and some are 1200/2000. I know the smaller front number means coarse and the bigger number is fine. So what numbers do I go for when buying a knife sharpening stone? (Whetstone) 😢Plea...se help. 😅 Thank you. 😊
Use a pull stroke, not a push stroke, to straighten the micro teeth. If you ever see a video which includes a microscopic magnified view of the sharp edge, you'll understand why pulling is better than pushing the blade against the honing steel.
I filet alot of fish..i love my steel hone then finish with ceramic...i hit the ceramic every third or so fish...my knives stay scary sharp...i own lots of stones
You can definitely over-brush your teeth jesus ha And also, who makes a video whose purpose is to show you movements, and then makes those movements from the hardest possible angle? 🤦♂
