This one was fast. It wasn't for me, so I didn't have much time to play with it. However I did manage to test it head to head with Global cheese knife. Overall it's an ok knife, but I wouldn't buy it again. Too small of a handle. Never seen 160mm(5.5") knife with the handle that narrow. What's up with that?
Wednesday, April 29, 2009 23:12:00
Finally the review is finished :) At least for now. The biggest and toughest bread knife I have ever seen and handles. It is a monster knife, but works superbly for the bread of all types. If you are not a knife nut like me I am sure you can use it for many other cutting tasks as well, starting from vegetables and ending with meat slicing.
Tuesday, April 28, 2009 19:31:48
Summary and discussion of the California state knife laws. That includes the laws defining what is legal to buy,sell and posses and street carry laws. As usual, you have to remember that besides the state law there are local laws and those may restrict what is legal under state law. Be sure to check with those as well.
Tuesday, April 28, 2009 13:26:28
Detailed initial review. Including disassembled knife pix, steel and other info. Well, the usual review. May be a little more detailed. Overall, I am very much impressed with this knife. For 75$ the knife of this quality and top end steel? Talk about a bargain. Check out the review for mode details and lots of pix
Monday, April 27, 2009 17:27:51
Added the handle section. Even if it is so similar with Chefs knife still has its differences which are discussed in that section. Well, I've updated Shunu Classic Chefs Knife review as well. Again, handle section. Few things about left handed Shuns and lefties :)
Friday, April 24, 2009 18:15:45
From now the review tabs will include the price and the date when the knife was purchased. I've learned that a lot of readers wanted to know the price of the knives being reviewed and without the date that doesn't make much sense these days.
Friday, April 24, 2009 17:16:29
Another edge restoration project completed. Overall it took around 1.5 hours to redo the edge completely. Like I said VG-10 steel is real easy to sharpen compared to CPM-125V, ZDP-189 and other monsters like that. The edge was quite messed up, but nowhere near as the other Shun I've restored week before that. Still, interesting damage to the edge. Check out the review for micrographs of the chipping and more details on the knife.
Thursday, April 23, 2009 22:29:19
I was asked to sharpen this knife couple weeks ago. Haven't seen it for a while and shizzzzz, it was messed up. Counted 38 chips and nicks on the blade. Gave it a really polished, 0.25mic edge. Sharpening was real easy compared to all the ultra hard steels I have in my kitchen knives. Easy to sharpen, easier to dull most of the time, but there's a balance somewhere ;)
Wednesday, April 22, 2009 19:13:36
This is an old article that I never got around to finish until now. To give you an idea, in 2005, I have picked two knives and used them for 7 weeks continuously and exclusively. one was Benchmade 710 HSSR folder, M2 steel, for every day carry, and the other was Rinaldi TTKK custom knife, S30V steel, for kitchen use. I've photographed edge damage duringthis period and the article is summary and discussion on the results.
Tuesday, April 21, 2009 15:38:35
Finally got over with 710 restoration project :) That is, one of the Benchmade 710 HSSR blades that were rehardened, was given a satin finish, or kindda like satin finish. Overall it took 8 hours of sanding using sanding blocks and various sandpaper. Can't say it was fun, but in the end I got the folder with 64.5HRC blade. Sharpened at ~15 degree angle per side, probably less. Cuts like crazy and edge holding so far is superb!
Monday, April 20, 2009 19:15:27