Treat Yourself
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Chef that’s so awesome, I am glad you enjoyed them! I’d like to take credit for them but really, that machine makes it so easy that the credit has to go to it and not me. When I am doing a lot of knives I try to seperate them into lengths cause I use different speeds for different lengths, then i do all 3 phases with thos knives and I finish with a paper test, if it doesnt slice perfectly through the paper it goes back to stage 1. You had really nice knives so aside from that one that didnt want to hold an edge) they were easy to do. Post a pic of the michael meyers (halloween not SNL) knife!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Chef that’s so awesome, I am glad you enjoyed them! I’d like to take credit for them but really, that machine makes it so easy that the credit has to go to it and not me. When I am doing a lot of knives I try to seperate them into lengths cause I use different speeds for different lengths, then i do all 3 phases with thos knives and I finish with a paper test, if it doesnt slice perfectly through the paper it goes back to stage 1. You had really nice knives so aside from that one that didnt want to hold an edge) they were easy to do. Post a pic of the michael meyers (halloween not SNL) knife!
Jonathon is this the knife you are referring to? Both came from my grandparents’ corner grocery store from the 20’s, so they are near 100 years old. From the stories he told me, many which were enhanced over the years, the thin blade knife used for boning was originally a chef’s knife. In those days they just put it on a grinding stone…
I use the large one mainly to cut a whole chicken in half for barbecuing. A quick tip for smoking chicken, I do skin side down so it traps the moisture. Makes for very tender chicken.
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I love the old hand me down knives. I have one from a great aunt that was passed down to me from my dad. Still holds a great edge.
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I love the old hand me down knives. I have one from a great aunt that was passed down to me from my dad. Still holds a great edge.
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I have a set of Wusthof knives that I bought at the factory in Germany 10 years ago on my honeymoon that need sharpened. Approximately how much does your sharpening service cost? I also screwed up and bent the blade on my Santoku, which is my favorite knife. Is that something that can be corrected?
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I have a set of Wusthof knives that I bought at the factory in Germany 10 years ago on my honeymoon that need sharpened. Approximately how much does your sharpening service cost? I also screwed up and bent the blade on my Santoku, which is my favorite knife. Is that something that can be corrected?
tackleberry65 I believe the cost is $3-5 per knife plus shipping to get it there. Call into customer service and they can give you all the details. As fsr as your bent blade, I don’t think that is something Walton’s would be able to correct. Out of curiosity, how did you bend it?
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I have a set of Wusthof knives that I bought at the factory in Germany 10 years ago on my honeymoon that need sharpened. Approximately how much does your sharpening service cost? I also screwed up and bent the blade on my Santoku, which is my favorite knife. Is that something that can be corrected?
tackleberry65 Wusthof are the king of kings when it comes to knifes. There were 8 Wusthof that Jonathon sharpened for me. as far as repair, eversharpknives.com is a Wosthof certified repair center. They are very reasonable.
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tackleberry65 Wusthof are the king of kings when it comes to knifes. There were 8 Wusthof that Jonathon sharpened for me. as far as repair, eversharpknives.com is a Wosthof certified repair center. They are very reasonable.
Chef I agree Wusthof are great knives, my Mother started buying them for me for Christmas. I have a full set and great memories of her when I use them.
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Chef I agree Wusthof are great knives, my Mother started buying them for me for Christmas. I have a full set and great memories of her when I use them.
bocephus Well, for anyone considering them, I would suggest that they go to a retail store and get the feel of them. For me, I love the Icon and Classic Icon. The weight and handle style just feels like a well balanced extension of my hand. Other people like other styles. Too much of an investment not to get what feels right to a person.
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bocephus Well, for anyone considering them, I would suggest that they go to a retail store and get the feel of them. For me, I love the Icon and Classic Icon. The weight and handle style just feels like a well balanced extension of my hand. Other people like other styles. Too much of an investment not to get what feels right to a person.
Chef I agree, I have the classic and love them. A good knife makes all the difference.
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tackleberry65 I believe the cost is $3-5 per knife plus shipping to get it there. Call into customer service and they can give you all the details. As fsr as your bent blade, I don’t think that is something Walton’s would be able to correct. Out of curiosity, how did you bend it?
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Tex_77 I was an idiot and tried to cut meat that was a little too frozen with the wrong knife. I should have either waited until it thawed a little more or grabbed a blade with a heavier profile.
tackleberry65 that a reason to keep a couple cheaper knifes like a Dexter or the like around for jobs like those.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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tackleberry65 that a reason to keep a couple cheaper knifes like a Dexter or the like around for jobs like those.
Tex_77 you are correct, they have their place. one for certain is the knifes my wife uses. LOL
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I use cheaper plastic handled knives for processing animals, don’t want to use my good knives cutting around bone.
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