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View Full Discussion Ok @Deaomega1214 my special knife friend.
Here we go.
I am cutting steak .5"/1.27cm Chicken 1"/2.54cm and vegetables (carrots being the hardest one)
No BS or sales pitch, is your knife the ONE?
I love the look of it and the HRC.
Plus the fact you really stand by it and have sold many units without one return.
Do you have the BE ALL END ALL of knives?
Also, I have big hands. Like big and heavy.
Tell me if I should drop.
When using cutlery, we find that there are two types of users. People who like knives that are job specific, such as a cooks knife only for vegetable, or a slicer only for meat. Then there are people who want a knife that does multiple jobs. This was the purpose of the fusion. Unlike a Santoku, we made it long enough 8.5"s so you can cut two lbs of asparagus in one pass. It's 3mm in the spine with no taper. This gives you the strength do butchering like cutting through chicken joints. The extra curve in the edge allows for better rocking, making it perfect for delicate jobs like mincing Herbs. It also protects the edge if the user likes to slam the knife into the board or roll the edge. The micarta handle is dishwasher safe. And while the warranty covers the knife in the dishwasher, for safety, we never recommend you put a knife in the dishwasher. This knife has the strength to cut squash, but still is nimble enough to julienne carrots. If you are looking for s knife that does many jobs I think you will be happy. If for any reason you are unhappy we will give you a full refund.
Short answer to your question. You'll love it.
that little tippy part lets me unroot fennel in two slices, i can fit it into a bunch of green onions and cut the label off without destroying anything. i've never cut parsley thinner. your big heavy hands will appreciate a heavy solid one piece blade.
Sold. And solid. Thank you.
Keeping it sharp.
Guide me fine sir.
I have no idea.
What should I buy?
Tip, I will be buying knives for 3 restaurants and who knows how many more in the future if all things go well. :D
So I need to keep them maintained.
Lead the way.
And thank you.
Sharpening is a whole nother world. You can of course send your knife to us and we will sharpen it for you, but you'll be without it for up to a couple of weeks. If you contact me at depstein@apogee culinary.com, and let me know your location, I can recommend a sharpening service. Sharpening yourself is a real talent. JAPANESE wet stones are the best, but unless you know what you are doing, you can ruin the knife easily. The best home machine I've seen, is the Ken onion work sharp sharpener by Derix. Available on Amazon. If you are buying for three restaurant, contact me, and I will send you our special recurve steak knife to test. It was rated steak knife of the year, and is used by many famous steak houses across America. You can see it on Apogee culinary.com.
I have seen that Ken Onion.
Just wasn't sure if I should attempt something like that.
I have added it to my list, thank you.
And like dude, you're awesome.
I do want to learn how to sharpen properly but not sure I have the time, so something that is machine run but lets me control it like the one you suggested would work.
I just can't wait to have this knife in my hands. :D
As to a steak knife, if you want to send me one, go for it. I will never say no to trying stuff out.
I will need a bread knife soon enough, don't worry, if this first knife works out, I will have all your knives. :D