Cooking Knives thread

[Aloysius]

[ QUOTE ]
My favorite slicer is the Wusthof Classic 10 inch Super slicer.

It has a wavy serration that is softer than a typical bread knife so it is excellent for breads, meats, cakes and even soft cheeses. When looking at a bread knife get one that’s curved not flat like the Henkel show earlier in the tread. I had one of these for years and was always barking my knuckles on the cutting board.

[/ QUOTE ]

Thanks for the rec. I'm gonna check this one out.

[ QUOTE ]
A knife steel for keeping you blades sharp and in true.

[/ QUOTE ]

What's proper technique for this? Is this about right? Also:

[ QUOTE ]
The other issue with the CC system is that the grind angle is fixed at 33 degrees which is OK for most chef’s/utility knives. Shuns and certain other Japanese knives use a blade grind of 22 degrees so if you use a CC on one if these you’ll ruin it.

[/ QUOTE ]

Does the differing blade grind degree impact the angle when using knife steel? Thanks guys, some great info in here.

-Al