Become?
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Where'd you get them... bottles?
I only saw that some of the pictures for advertising were identical, I suspect it's the same manufacturer and just recycling photos.No those are substantially different knives
Different handle construction (full tang and pins is better than the one you linked with likely a short tang).
Different shape on the back edge of the blade by the finger area.
Different materials. Likely different knife entirely if you compared in person!
And different name stamps!
I used the knife last night to make air fried chunky sweet potatoes. Such a different coming from a family hand me down knife that blunts weekly to this lol. It made swiss cheese of normal potatoes, so effortless. Can't wait to make more stuff
Assuming its claim of long life and sharpness retention holds true, this might be my only chopping knife.
That's fine because I am the dish washer![]()
Assuming its claim of long life and sharpness retention holds true, this might be my only chopping knife.
It won't retain sharpness that well, it uses X50CRMOV15 steel, which is rated at about 56 on the rockwell chart which is medium/soft. It's a perfectly good steel and quite widely used, but edge retention isn't one of its qualities.
But they're pretty tough and sharpen easily. I'd just get a honing steel and give it a few passes before and after each use. Should keep it perfectly usable for a long time.
I went to CEX to buy an 8GB CF card they had in stock in a particular store but it had somehow vanished so I was offered a 32GB Sandisk Extreme CF card for the same price at 6 pounds. What a result.
The average price of these are selling for 20 pounds on ebay. The prices on these CF cards are going up.
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Why?It will as long as you don't put it in the dishwasher
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technically i didn't buy this, but it is what Amazon sent me. One livechat later and I am being refunded and was told to keep these. So yeah, free biccies.
Why?
That's what I keep hearing, but I've been putting a wusthof ikon classic paring knife in the dishwasher for years and in terms of an edge it only needs sharpening as often as the others that I wash by hand.Dishwashers dull knifes, so does using them though.
Carmalised? Shouldn't that be caramelised?
Why?