Chef's Knife

[ratcheer]

I suppose it would depend on which system you have. I had the Lamson system in the plastic case with the "rods." The system made sense, but the hones were way too course to get a wicked, polished edge on a blade (yours may differ, though). The diamond "stones" would probably be OK - but again the ones I have remove a lot of steel and are way too course for a good, polished edge.

I think that is probably the same as what I have. I think the diamond hones were too expensive and I just stuck with the standard stone ones. The results are sharper than anything else I have ever done, but it sounds like the system you are describing is light years more advanced.

Thanks,
Tim

 

[Woknblues]

There is a wealth of info here. great thread. I would suggest that you ebay the word "solingen". There are hundreds of great old solingen steel chef knives for a huge discount. This high carbon steel is absolutely second to none. Maybe damascus is better, but not really for chef knives, anyway. For the amount that you spend on one very nice and new wustaf or henckels 10" chef knife, you could get a block full of mix and match henckels and other great manufacturers in all shapes and probably a couple of laguiole's.