If you are running it with no water in you will burn out the mud hatch gasket if it has one.
- Thread starter qwakers
- Start date
If you are running it with no water in you will burn out the mud hatch gasket if it has one.
Barking Mat
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@Maker here you go. I think this is the slightly larger kit. I attached it to the base:
Bottom angle is 17. Search out the YouTube video by Gough Custom (might be Gough Knives) on how to get the best from it.
My dad was a butcher for a while and still prefers stone and steel for speed. The Lansky is capable of a scary sharp finish though. I have the leather as well which works in the same way.
Bottom angle is 17. Search out the YouTube video by Gough Custom (might be Gough Knives) on how to get the best from it.
My dad was a butcher for a while and still prefers stone and steel for speed. The Lansky is capable of a scary sharp finish though. I have the leather as well which works in the same way.
Moose McAlpine
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Not for the first time I've had to fix my knives because feckless housemates use them and put them in the dishwasher.
View attachment 268980
I can just about shave with the big one now but I never seem to get a good edge on the little one, I'm almost tempted to try one of those Lansky things.
What's the deal with them going in the dishwasher?
My mum and dad have Globals like that. Can't say i like them. I have Victorinox that were a fraction of the cost and i find them much better.
mtt.tr
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biggest issue with global are the amount of fakes
but my taylor eye are better than out globals
Maker
Most folk just call me; Orange Joe
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It said not to on the box.
Not sure if its actually the dishwasher that blunts it, wouldn't be surprised if someone was just cutting against a plate or something stupid like that. 
As to Global, they're nice knives but they don't feel special any more. My G2 (the big one) is about half a millimetre thinner than my friends one, hadn't occured to me one of us might have a fake, I'd assume my thinner blade is genuine but the text faded much faster on mine, his still looks brand new. I vaguely remember him saying he only paid about thirty quid too now I think about it...
I do prefer the western style chef knife with a bolster (I think that's what its called) at the back of the blade, no functional reason, I just think it looks nicer.
DAPPH
as dyslexik as I'm daft
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The last time my wife saw an iron she had to be rushed to hospital with deep shock , her motto is , " If it washes & creases it gets thrown away or given to me for rags "
DAPPH
as dyslexik as I'm daft
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Saw the result of a so called "Plumber " capping off a redundant back boiler .
It made a hell of a mess in the peoples kitchen diner , lounge , blowing out a lot of stone & the fireplace from the massive chimney breast & chucking scalding water everywhere . . Thank god the wife & kiddies were in the bathroom getting ready for bed , hubby was outside bringing in more wood for the night .
DAPPH
as dyslexik as I'm daft
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It said not to on the box.
As to Global, they're nice knives but they don't feel special any more. My G2 (the big one) is about half a millimetre thinner than my friends one, hadn't occured to me one of us might have a fake, I'd assume my thinner blade is genuine but the text faded much faster on mine, his still looks brand new. I vaguely remember him saying he only paid about thirty quid too now I think about it...
I do prefer the western style chef knife with a bolster (I think that's what its called) at the back of the blade, no functional reason, I just think it looks nicer.
We found similar probs with decent knives in the dishwasher. They would always be blunt even if I had sharpened them before putting them in the washer . Had a look at the keen edge afterwards using a 10 x magnifying glass the edge was gone , I came to the conclusion that it's the chemicals in dishwasher tablet that errode a decent sharp edge if they are left in the washer to dry & cool . Now they get sterilizing boiling water carefully poured over them after they have been washed with a cloth soaked in dish drops & hot water .
Agroshield
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Quite right. Why would you put your best knife in something that will clean 20 years of road gunk off an oily two-stroke crank case?
Barking Mat
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Thanks !
bigegg
Scream Not Working Because Space Make Deaf
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It said not to on the box.
I have a *really* nice Sabatier[1] chef's knife which I bought 20 odd years ago.
It will sharpen to shaving sharp, and hold its edge for ages.
It never goes in the dishwasher.
It doesn't even get put in the sink. (Too many scars on my fingers to do that again!)
I keep it locked away:
Between Mrs Egg using a glass "chopping board", and my mum wanting to use it to chop soup bones it wouldn't last a day.
[1] yes, I know that's a generic name for "French" knives, but this is a good one.
Cobbler
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Glass chopping board ........ awful things. My wife had one for a short while & I mean short while. I put in the dishwasher & the plastic backing with the picture on & the plastic feet came off, that was the end of that! There was a fashion for them years ago, luckily it didn’t last long, I thought they were all long gone.
Maker
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When I was little we had a glass chopping board but we knew it as "The play dough board", only found out a few years ago it was actually a chopping board (Or, that there was such thing as a glass chopping board), who on earth would want to use that! 
I don't even use plastic boards.
I don't even use plastic boards.
bigegg
Scream Not Working Because Space Make Deaf
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When I was little we had a glass chopping board but we knew it as "The play dough board", only found out a few years ago it was actually a chopping board (Or, that there was such thing as a glass chopping board), who on earth would want to use that!
I have a lovely big 12mm thick piece of HDPE that I use as a chopping board (using the cleaver - not the Sabatier!).
I used to have three of them, but I keep cutting pieces off to make drawer slides.
Dr.Al
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I've got a very nice decent quality Sabatier chef's knife that I've had for over 20 years now. I'm not that precious about it any more (I even put it in the dishwasher now we have one with a tray rather than an upright cutlery rack), but it still keeps its edge for ages.
I used to be much more precious about it but when I was in a house share a lot of years ago, a drunk housemate seemingly decided to see what it was like as a throwing knife. I came down to the kitchen in the morning to find it standing upright (point down) in a chopping board and to have lots of marks (mostly dents, but a few cuts) in the kitchen cupboards. The tip of the knife had been broken off. I reground it to get a point again, but the tip shape is far less elegant than it was. I rarely use the tip, so it's not the end of the world, but it didn't half make me swear at the time.
I kept it in my room after that!
redlig
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Just to show what a heathen I am . Despite the fact that I just love the shape and feel of knives and guns I'm afraid that my " go to" kitchen knife is a simple bread knife . It cuts everything with ease and control and doesn't need constant sharpening. I await the onslaught!
bigegg
Scream Not Working Because Space Make Deaf
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I used to have (may still have) a breadknife-ish shaped knife - a forked end, and serrated. "Devil"? something?
That thing was fantastic for cutting stuff - even frozen (and the tips didn't break off stabbing sausages
) 