Chefknivestogo Forums

You can thin behind the edge of the blade freehand which should help. Jon Broida prefers 3 to 5 degrees for thinning blades with good steel. I don't believe that the EP, Wicked Edge, or TSProf are optimum for thinning. Jon Broida of JapaneseknifeImports thins blades with good steel freehand at a 3 t...

You can ask Cody to send you back your original blade table with the new one. I believe he only replaces the front piece.

Cody at EdgePro is making removable magnets for the EP Professional Version, which he expects to have for sale soon. He had me send him my table and he replaced and installed a new front piece of the table with holes on each side of the table hold two 1 inch by 1/2 inch cylinder magnets. He also inc...

I put a good quality, fairly thick paper plate on a regular plate when I eat steak or pork chops. A reasonably sharp steak knife seems to work better and holds the edge better when cushioned by a paper plate. I enjoy the steak more when it is easy to cut and my knife doesn't scrape directly on the p...

You can use very coarse silicon carbide granules on glass, as I occasionally do for a Norton Crystolon stone because it is very cheap, but somewhat of a pain; granite if available to you is better and flatter than glass. A more optimum solution is a good very flat, very coarse stone, such as the 24 ...

I have a Norton Crystolon 120/300 grit combo stone. The 120 grit Crystolon works well for a little while, then stops cutting well. I haven't used this stone for a long time, and I had only used it a few times with water, because I have to rough it up with low grit silicon carbide on a glass plate wi...

I just registered on the new forum. I had approximately 100 posts on the old site. Is it possible to have my post count restored?