Mike
@jimmer
active 6 months, 1 week agoForum Replies Created
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LOL – listening to the book “Live from New York” – behind the scene interviews with cast members and writers from 1975 – 2015 – very interesting stuff. SNL was a “must see” for me
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Thanks Marc – some great information and feedback in your thread. The steel on the 2 on the left and the far right (according to the owner is VG10) and the one second from right is a slicing knife. He mentioned to me that he has a similar knife for sushi.
I did use my traditional whetstones on them to clean them up as I used whetstones for about 8 years prior to purchasing the WE130. Before I make that jump to the whetstone paddles for WE, I will wait to see if I come across any more. I have done many SS Japanese knives my first encounter with NSS and VG10
Appreciate the timely feedback and advice
Mike
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I will agree with MarcH as after some research I purchased the WE130 in November 2019 with stones up to the 3000 grit and am extremely happy with the results. Having come from strictly whetstones over the years, the transition to the WE130 was pretty much seamless. Every time I sharpen a knife they are getting even sharper than the previous time.
It’s a fairly substantial investment but when you spread that over the years to come, it works out to be very small along with a much happier result in the kitchen.
Mike
