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FagboyHhhehhehe t1_iy047um wrote

I also get my knives from a restaurant supply store. To be exact an Asian restaurant supply store in China Town. They sharpen well and are cheap to replace.

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[deleted] t1_iy0stk9 wrote

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FagboyHhhehhehe t1_iy16fm3 wrote

Oh no i got a nakiri with a wood handle of some sort. I wouldn't buy an actual cleaver cause i have no need for one and neither does anyone in my house. It's a nice all around knife and i have about a year with it i think. Haven't replace it because it has yet to chip or become very dull but i hone it on a stone on the occasion. But when I do replace it, it'll be less than a McDonald's meal in price.

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[deleted] t1_iy1pyfi wrote

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Sierra419 t1_iy27d54 wrote

Yeah they hone with a stone???

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Fox_Hawk t1_iy3am90 wrote

My grandmother honed on her stone kitchen steps. When she passed away her knives were sharp, old, half the size my father remembered.

The top step was worn almost to nothing.

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Sierra419 t1_iy3bxf1 wrote

That’s not honing though. That’s sharpening. A honing rod is metal and reshapes the blade edge to make it sharp again by aligning the point. Stones sharpen the blade by removing metal.

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KaneMomona t1_iy1746b wrote

This. I have 20 year old knives and I expect them to outlast me.

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sigmatrophic t1_iy1npzi wrote

Toronto?

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thesmokestack t1_iy3kgct wrote

Go to Tap Phong, but even Nella is good for this (but is becoming more fancy end-user all the time).

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Knowsnoone t1_iy2idnf wrote

I use these kiwi knifes as beaters which I get from a Asian market for dirt cheap. It’s shocking how long they hold a edge.

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