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  1. ThEoRy
    Post

    What is the worse treatment of a good knife you've seen?

    If you don't mind my asking, what the hell do you even charge for that repair? Whatever it was, I'm sure it wasn't enough.
    Post by: ThEoRy, Apr 3, 2014 in forum: The Kitchen Knife
  2. ThEoRy
    Post

    Edge Pro v. Wicked Edge v. Work Shop Ken Onion Electric Sharpener

    That blade is only a couple inches long. Pretty sure it doesn't take long to sharpen it. I'll say however, if I were to choose a jig system, the...
    Post by: ThEoRy, Apr 3, 2014 in forum: Sharpening forum
  3. ThEoRy
    Post

    Edge Pro v. Wicked Edge v. Work Shop Ken Onion Electric Sharpener

    I think what Edipis is saying is, why would you want to over polish this knife into underperformance of it's intended purposes. While it may look...
    Post by: ThEoRy, Apr 2, 2014 in forum: Sharpening forum
  4. ThEoRy
    Post

    WIP - Western Rehandle(s)

    [IMG]
    Post by: ThEoRy, Mar 31, 2014 in forum: JapaneseKnifeSharpening / Dave Martell Knives
  5. ThEoRy
    Post

    Edge Pro v. Wicked Edge v. Work Shop Ken Onion Electric Sharpener

    Like what for example? I'll pass on the madrookie thanks.
    Post by: ThEoRy, Mar 31, 2014 in forum: Sharpening forum
  6. ThEoRy
    Post

    Opinel Kitchen Knives

    I use the paring knives as steak knives. Works great.
    Post by: ThEoRy, Mar 30, 2014 in forum: The Kitchen Knife
  7. ThEoRy
    Post

    Dishwashers + Custom Knife Handles = Don't Mix

    This is like that movie with Robert Redford where he's on a boat by himself and he doesn't know how to sail and he keeps making mistakes but he...
    Post by: ThEoRy, Mar 30, 2014 in forum: JapaneseKnifeSharpening / Dave Martell Knives
  8. ThEoRy
    Post

    Edge Pro v. Wicked Edge v. Work Shop Ken Onion Electric Sharpener

    Ok so it just grinds in a steeper bevel on the tip. I don't think it would degrade knife cutting performance but it could make it more fragile or...
    Post by: ThEoRy, Mar 30, 2014 in forum: Sharpening forum
  9. ThEoRy
    Post

    Edge Pro v. Wicked Edge v. Work Shop Ken Onion Electric Sharpener

    Yeah I read that a few years ago and it's part of the reason why I ask, "How do YOU work around it's limitations". As some people aren't aware of...
    Post by: ThEoRy, Mar 30, 2014 in forum: Sharpening forum
  10. ThEoRy
    Post

    Edge Pro v. Wicked Edge v. Work Shop Ken Onion Electric Sharpener

    How do you sharpen deba, yanagiba, usuba and other single beveled knives? Or how do you blend a hamaguriba edge on single beveled knives. And...
    Post by: ThEoRy, Mar 28, 2014 in forum: Sharpening forum
  11. ThEoRy
    Post

    Edge Pro v. Wicked Edge v. Work Shop Ken Onion Electric Sharpener

    Just curious how you work around the limitations. Are there any solutions?
    Post by: ThEoRy, Mar 28, 2014 in forum: Sharpening forum
  12. ThEoRy
    Post

    Edge Pro v. Wicked Edge v. Work Shop Ken Onion Electric Sharpener

    How do you deal with single bevel knives or hamaguriba edges or the asymmetrical double beveled Japanese knives?
    Post by: ThEoRy, Mar 28, 2014 in forum: Sharpening forum
  13. ThEoRy
    Post

    Edge Pro v. Wicked Edge v. Work Shop Ken Onion Electric Sharpener

    None of the above. What kind of knives are we talking about sharpening here?
    Post by: ThEoRy, Mar 26, 2014 in forum: Sharpening forum
  14. ThEoRy
    Post

    Rehandle Gallery

    Man, you're on a roll here Dave!!
    Post by: ThEoRy, Mar 26, 2014 in forum: JapaneseKnifeSharpening / Dave Martell Knives
  15. ThEoRy
    Post

    honesuki or deba?

    165-180mm
    Post by: ThEoRy, Mar 20, 2014 in forum: The Kitchen Knife
  16. ThEoRy
    Post

    I love tarragon.

    I like thyme, flat leaf parsley, chervil, tarragon, rosemary, mint, sage, chives, scallions, basil, oregano, marjoram blah blah blah. Depends on...
    Post by: ThEoRy, Mar 20, 2014 in forum: Food and Drink
  17. ThEoRy
    Post

    honesuki or deba?

    Honesuki for fish is worse than deba for chicken.
    Post by: ThEoRy, Mar 20, 2014 in forum: The Kitchen Knife
  18. ThEoRy
    Post

    WATCHES/TIMEPIECES

    Here's mine. [ATTACH]
    Post by: ThEoRy, Mar 16, 2014 in forum: The Off Topic Room
  19. ThEoRy
    Post

    How High of Maintenance is Mirror Finish

    My Konosuke Mioroshi Deba is mirror polished. After a few years though it's quite patinated. Here she is OOTB. [media]
    Post by: ThEoRy, Mar 15, 2014 in forum: The Kitchen Knife
  20. ThEoRy
    Post

    How High of Maintenance is Mirror Finish

    On honyaki blades it may hold up better. On softer cladding like the HIromoto, those become easily scratched.
    Post by: ThEoRy, Mar 14, 2014 in forum: The Kitchen Knife
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