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post #19 of Old 01-13-2013
Zanshin
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Re: Ceramic Knife

I like the Global knives, the balance is very nice but I'm surprised how soft the steel is; it sharpens and hones very well and the edge remains keen, but I'd expected a much harder steel. I don't cook for a lot of people, so the knives see frequent but not heavy use and I always use a steel before use. I'm happy with them, but think that I paid partially for marketing and next time around I might go back to good Solingen steel.

I've never used natural stone for sharpening and the only oil system I used was the Lansky sharpening system (with ceramic stones). Are you happy with your stones? How high to they go? I use a straight edge and finishing those off requires a good 12K or higher plus a leather strop with diamond paste.


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