Food

[bu11itt]

So do I. I slop it on.

As anyone who has followed this thread even a little can attest, I do too. Just look a few posts above.

[geoffbot]

Some food just can't be plated up stylishly

[gnuyork]

I have a 400/1000grit whetstone yet am incapable of sharpening my globals, despite, I believe, having the technique down pat. So maybe I'm not the man for this task.

So I am not alone... Globals are finicky. I think it's the steel used. I have a hard time as well, so much so that I have given up for the most part.

[geoffbot]

So I am not alone... Globals are finicky. I think it's the steel used. I have a hard time as well, so much so that I have given up for the most part.

Oh? Other knives easier? Same method?

[gnuyork]

Oh? Other knives easier? Same method?

It seems to me the Japanese steel of the Global is harder steel than traditional German steel. I guess I just don't know what I am doing with the whetstone.

[geoffbot]

I wasn't casting aspersions at all! I was asking questions. Can you successfully sharpen German steel on a whetstone?

[gnuyork]

I wasn't casting aspersions at all! I was asking questions. Can you successfully sharpen German steel on a whetstone?

No worries, wasn't implying...I truly am clueless....

German/Whetsotne...I'm not sure, but if I had to guess... I don' see why not.

I want to make my Globals work though, because 1: I already own them and 2: they look cool as hell.

I only have a medium grit stone currently, maybe I need the fine too.

[geoffbot]

Hmm. Maybe I should try another knife.

[Nokie]

Something a bit different for our pizza last night.

[geoffbot]

Eggs maketh a pizza. Well, any dish, really.