Latest Project.

As many of you know, I try to wrangle as many deals as I can with my suppliers to lower my costs. Many times if I just add one knife or a cutting board to an existing order I can get free shipping or a better discount. Other times deals just present themselves.

This santuko was such a knife. I got a deal on the knife itself and a bamboo cutting board and I jumped on the deal. The knife arrived this afternoon.

As I explained in another thread, I taped off the decorative part of the knife to guard against scratches and I froze the blade. I started to align the bevel (make it more uniform) and then rigorously polish the edge.

(I have often joked that my only attire is crappy black Harley T-shirts. I'm not kidding, and this pic is proof. I love a Hog. )

When making the edge perfect, I rely first on a Edge Pro. I have two of Ben Dale's "Pro" models and they are definitely worth the price.

The first picture shows the initial sharpening with a middle grit stone. It was followed by a very fine stone (then a secret procedure) and then buffing with paste and glass.

The edge is now flawless. No scratches, no cloudy buff marks, no compromised sections. And as I might tell Locutus in describing the edge, it floats during the slices, truly "twice and twain."

If I can get "zen" for a moment, this should be the goal of each tinker. Not all knives are high-end Hattoris belonging to internationally famous chefs. But certainly a cook or food hobbyist here should be able to obtain such a cutting implement when setting out to enjoy their work in the kitchen.

In many ways, I am more proud of work here than when polishing those big name products.

Awesome Chico. Very cool stuff ...and hey, I like your T-shirt.

As we've discussed here before, what I'd like to demonstrate is options hobbyists may not have considered in our threads.

Now among the many things I've been accused of, besides toying with the hearts of fair maidens, destroying a forum, and The Wreck of the Hesperus, is elitism. And while I never meant that, clearly a Japanese knife is an investment. Fair enough.

Here is a real-deal Japanese knife that any food hobbyist can purchase for under 100 bucks, and obtaining a small bamboo board for a little over 20 bucks more. A very good example. The knife is quite light and whippy.

(This one is from the Japan Woodworker, but numerous other outlets carry the same or similar knife. I would even suggest going to a kitchen supply store in your area. Many places now sell Japanese knives, and you can handle them.)

These types of items, and a relationship with knife specialists, bring the tools of professional chefs to these food hobbyists. Certainly a debate on new ideas, and probably some dissension.

Here's another important point to consider when going to your local kitchen supplier. Most retailers at better stores offer something akin to "life sharp." That is, if you buy the knife from them, they sharpen it for free.

This little santuko is six inches in length. A professional chef would get an invoice large enough for me to make a motorcycle payment--but free for a client.

This is clearly an area of debate and personal view. However, this is my view, and the forum would like to hear yours.