@height8 I was going to make a VM for it just to play around with, but…hmm.
@height8 I haven't had much time to organise and upload photos, but they're still being produced daily. It's not an activity so much as a lifestyle — I never go out without a camera — so I never have much to post about it.
Think I might actually learn to get along with this Wusthof, now that I've given it an extra few polishes to get it as sharp as it'll ever be. Still definitely more of a meat knife than a veg prep knife…that said, I did julienne onions in record time using it (because it was so sharp).
@matigo My preferred daily at the moment is Shun. My next buy though will probably be a totally Japanese blade profile, with an even flatter blade, possibly a nakiri.
So this Wusthof Le Cordon Bleu 8" knife is probably not going to get an enormous amount of use…used it to make onion soup for lunch, and it almost felt like I'd forgotten how to use a knife. Everything felt wrong — handle was too heavy, and the blade felt flimsy in comparison.
Clearly I've been using Japanese-style knives for too long.