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On 22 Mar 2007, at 13:38, Joel Bernstein wrote: > > It really isn't that difficult to learn to use a stone. I'd > recommend a > stone mounted in a box with a hook at the front - that way you can > hook > it over the edge of a worksurface and it stays in place, while you > work > the blade forward and back along its length while using your thumbs to > maintain a 30 degree angle. The japanese water-stones are easier to > work > with than oilstones potentially - they're softer so you always have > freshly-exposed particles to grind/polish with - but they do form a > sort > of slurry of ground stone and water. This is arguably an excellent > grinding paste though, and probably easier to clean up than spilled > linseed oil. I'm totally in agreement with Joel on this one. I have a few Global knives, the first of which I bought in 1997 and I still use it every day. You can't substitute anything for quality! The global knives are all one piece which means that they are stronger and easier to clean. Also they look really cool! I bought a japanese water stone when I got my latest knife, and it has made using them much more pleasurable, as they are now kept sharper than they ever were before. I haven't got decent steel though, I must get one. The weirdest knife I have got is one my wife bought me - a tomato knife. It really is quite amazingly good for cutting tomatoes (who would'a thunk it?) http://www.amazon.co.uk/Global-GS-9-8cm-Tomato-Knife/dp/B00005OL3Q I'm pretty sure that she got it a lot cheaper than that though. JamesThere's stuff above here
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