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Maria Samms
Picky Eater Pleaser
1272
Thu Dec 28, 2006 8:42 pm
Morristown, NJ
Bob Henrick
Kamado Kommander
3919
Thu Mar 23, 2006 7:35 pm
Lexington, Ky.
Maria Samms wrote:So I recently bought a 7" Sankotu from Pampered Chef through my friend. It was a bit pricey, but hand forged, yada yada, and I like Pampered Chef products. This knife was to replace my everyday knife, which most of you know is a steak knife...LOL. I use a steak knife to peel fruits and veggies, chop them cut sandwiches, meat...pretty much everything.
When I first received the knife (2 weeks ago) the first 5 times I used it it sliced through tomato like I have never seen a knife do...it was great. Now, it's already struggling and seems to be dulling. Is this possible? Am I doing something wrong or is this pretty standard?
Paul Winalski
Wok Wielder
8494
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
Larry Greenly
Resident Chile Head
7035
Sun Mar 26, 2006 11:37 am
Albuquerque, NM
Karen/NoCA wrote:I agree with Randy....I have a good steel and use it everytime I use one of my knives except the Kryocera. You need to straighten out the edge and your knife will retain it's edge much longer. I have mine professionally done every two years.
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Jo Ann Henderson
Mealtime Maven
3990
Fri Feb 16, 2007 9:34 am
Seattle, WA USA
Howie Hart wrote:I found this very interesting article: http://forums.egullet.com/index.php?showtopic=26036
Maria Samms
Picky Eater Pleaser
1272
Thu Dec 28, 2006 8:42 pm
Morristown, NJ
Gary Barlettano
Pappone di Vino
1909
Wed Mar 29, 2006 5:50 pm
In a gallon jug far, far away ...
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