Search found 918 matches

by Radar53
Mon Apr 12, 2021 1:54 pm
Forum: Knife Recommendations
Topic: Style of knife
Replies: 8
Views: 213

Re: Style of knife

[/quote] Thank you heaps for that information what are some good 210 gyutos? some that caught my eye but I don't think are easy to get include Anryu Blue #2 and Yoshini Kato Im based in Australia so shipping is normally super expensive [/quote] A couple of things here. If you can fill out the sheet ...
by Radar53
Mon Apr 12, 2021 5:23 am
Forum: Knife Recommendations
Topic: Style of knife
Replies: 8
Views: 213

Re: Style of knife

Hi Jonesy and welcome to the forum. That's a pretty broad question without a lot to go on really, but here's a first shot at a couple of considerations. A gyuto is a more versatile blade, that will do most things pretty well. For example you say that you "sometimes rock" and santokus gener...
by Radar53
Sat Apr 10, 2021 6:09 pm
Forum: General Discussion
Topic: Cimeter rec
Replies: 10
Views: 326

Re: Cimeter rec

Completely the wrong size, but this was what came to mind for me < https://www.chefknivestogo.com/kapsbunobukn.html>
by Radar53
Tue Apr 06, 2021 3:28 pm
Forum: Sharpening Advice
Topic: Which direction to put pressure
Replies: 12
Views: 336

Re: Which direction to put pressure

I tried a few things last night and am still figuring out what works. I think leading edge or even pressure was naturally the easiest and pressure on the edge trailing was most difficult. My technique has change a lot from early on to where I am now. After a lot of practice and experimenting you st...
by Radar53
Mon Apr 05, 2021 6:23 pm
Forum: Knife Recommendations
Topic: New knife, never purchased one
Replies: 8
Views: 425

Re: New knife, never purchased one

This is the knife that I usually recommend as a first foray into Japanese knives <https://www.chefknivestogo.com/harukaze240.html> Harukaze make great knives and at $130 this one has to be one of the best value for money knives on the site. I have one and it will be night & day better than your ...
by Radar53
Mon Apr 05, 2021 1:27 pm
Forum: Sharpening Advice
Topic: Which direction to put pressure
Replies: 12
Views: 336

Re: Which direction to put pressure

Just for info, with the method you describe, the push stroke is called a "edge leading" stroke and the pull stroke is called a "edge trailing" stroke. I'm in the minority in that primarily use more pressure on the edge leading stroke. Either is fine and it comes down to what you ...
by Radar53
Sun Apr 04, 2021 10:11 pm
Forum: Sharpening Advice
Topic: Factory Edge Micro-chipping
Replies: 8
Views: 266

Re: Factory Edge Micro-chipping

Hi Greg, yeah, for decent knives I generally start with the 1k and more often that not it works out just fine. Occasionally though naaaaah!! Surprisingly, another one, that of recent times needed quite a bit of work was my Suisin Inox Honyaki. It's fairly pricey with a stellar reputation, but the fa...
by Radar53
Sun Apr 04, 2021 9:20 pm
Forum: Sharpening Advice
Topic: Factory Edge Micro-chipping
Replies: 8
Views: 266

Re: Factory Edge Micro-chipping

Just thought I'd report back. Went out to the garage after lunch and ground the edge with #250 & #500 diamonds. Pleased to say that has got me back to what looks like good steel. So when I get some time, I will complete the progression.

Thanks for your input.
by Radar53
Sun Apr 04, 2021 6:58 pm
Forum: Sharpening Advice
Topic: Factory Edge Micro-chipping
Replies: 8
Views: 266

Re: Factory Edge Micro-chipping

Thanks Ken and Greg for your input & responses. I guess that given this is AS & thin behind the edge, I was hoping it to be pretty much like any number of my other knives (including others in AS). Hence my choice of 10dps & a start on the 1k & I wasn't expecting to get down to the #2...
by Radar53
Sat Apr 03, 2021 11:04 pm
Forum: Sharpening Advice
Topic: Factory Edge Micro-chipping
Replies: 8
Views: 266

Factory Edge Micro-chipping

Since mid 2014, I’m some 20+ knives into this Japanese Knives rabbit hole and have read about factory edges micro-chipping on the forum, but fortunately have had very little of any concerns that weren’t easily fixed. My Moritaka 240 AS gyuto has changed that somewhat. I’ve had the knife for 2 or 3 m...
by Radar53
Thu Apr 01, 2021 5:03 pm
Forum: Sharpening Advice
Topic: 1K Stone Recommendation
Replies: 33
Views: 2218

Re: 1K Stone Recommendation

Hi Ken thanks for your reply. I've found that the Plat 1k hard also seems to benefit from a good soak (maybe 5 minutes) prior to sharpening. And purely by co-incidence have found that flattening immediately after sharpening was somewhat easier than my initial "splash & go" attempts. I ...
by Radar53
Tue Mar 30, 2021 10:15 pm
Forum: Sharpening Advice
Topic: 1K Stone Recommendation
Replies: 33
Views: 2218

Re: 1K Stone Recommendation

Jack ~ what's your experience in terms of flattening the Speckled, especially if it's the extra hard? I've got a number of Shapton Glass stones, which are pretty hard I think, but the Nub Plat 1k hard was a completely different beast to flatten. It was like my Atoma 140 just felt like it was "s...
by Radar53
Mon Mar 22, 2021 6:41 pm
Forum: Knife Recommendations
Topic: Travel Knife
Replies: 35
Views: 1118

Re: Travel Knife

^^^^^ +1 I have a #8 Opinel folder and think they are great knives for a very reasonable price. They come in a range of sizes, inox or carbon and are very good for just chucking in a backpack when you're out & about. I find it easy to sharpen, takes a good edge, and doesn't lose it too quickly. ...
by Radar53
Mon Mar 22, 2021 3:58 pm
Forum: Edge Pro Advice
Topic: Photo of Edge pro rod modification
Replies: 8
Views: 641

Re: Photo of Edge pro rod modification

Hey Anthony, nice compromise here and I will check out MadEdge on line. It certainly addresses the primary concerns of the stone arm "rattling" around in the pivot block. The "RodMods" also addressed a secondary concern and that was the angle change due to the offset of the stone...
by Radar53
Fri Mar 12, 2021 2:12 pm
Forum: Sharpening Advice
Topic: Anyone using a Wicked Edge
Replies: 8
Views: 616

Re: Anyone using a Wicked Edge

Hi Mike, I think there are some similarities in your transition, with the EdgePro. Firstly, I'm assuming that if you're already grinding these steels, that you have stones that are capable of doing that. As Infrared above notes, the edges are finer, so think about using less pressure and fewer strok...
by Radar53
Sun Mar 07, 2021 7:27 pm
Forum: Knife Recommendations
Topic: Gyuto recommendation
Replies: 12
Views: 596

Re: Gyuto recommendation

You will quickly adapt to the 240 length. In terms of blade length, there a couple of other issues to consider. The first is do you have the room in your food prep area to wield a 240? The second issue, is the size of your current cutting boards sufficient. A general rule of thumb here says that the...
by Radar53
Fri Mar 05, 2021 5:23 pm
Forum: Knife Recommendations
Topic: Workhorse Gyuto for professional use
Replies: 18
Views: 571

Re: Workhorse Gyuto for professional use

Pro environment, performance, edge life, value for money, my pick would be the KOHETSU HAP40 GYUTO 210MM CUSTOM.

Just my 2c worth.
by Radar53
Sun Feb 28, 2021 3:35 pm
Forum: Sharpening Advice
Topic: Is this a good routine?
Replies: 17
Views: 897

Re: Is this a good routine?

As far as a deburring stone goes, how would you suggest mixing it in to my described process? Between blocks/grits? Would you then build a burr back up on the 5000 then deburr again? Thanks! What I do in going through a sequence is to deburr after each stone, generally on that stone but sometimes o...
by Radar53
Fri Feb 26, 2021 2:13 pm
Forum: Sharpening Advice
Topic: Is this a good routine?
Replies: 17
Views: 897

Re: Is this a good routine?

Hi Corey. One of the forum members, Pete Nowlan has a lot of good videos, is a member of this site, sharpens professionally and for, me has a knack of making the seemingly difficult understandable. You can find some of his stuff here; Peter Nowlan Sharpening playlist videos <https://www.youtube.com/...
by Radar53
Fri Feb 26, 2021 2:05 pm
Forum: Sharpening Advice
Topic: Knives that do and don’t need finish sharpening
Replies: 23
Views: 1594

Re: Knives that do and don’t need finish sharpening

d_rap wrote: Fri Feb 26, 2021 10:16 am I would put Makoto and Shibata on the list for beautifully sharpened ootb.
+1 from me, plus I would add Konosuke, Kurosaki and Takeda