Chefknivestogo Forums

Great to see Fred. Really encouraging results.

It seems that the market for easy maintenance with a stainless cladding is driving the market. Some months back when I bought my Takeda 240 I talked to Mark pros and cons on a phone call, and later that night I emailed Takeda san who actually responded to me. He said performance-wise go with the NA...

Fred mentions not wanting to get another stone. So Fred, either leave the chip alone use the knife and sharpen as appropriate as Jeff and Kaleb suggest. That makes total sense if you can live with the chip. Or, do the slow work with the 400 or use sandpaper, Ken's options. But I still want to put in...

Great shot with the knife, as always tack sharp. Really enjoying all these posts (that bacon!).

Yeah that might be slightly over budget.

Yeah just started my post in the middle of a thought. (I'm a high school English teacher but not having seen the inside of the school since March I guess I'm out of practice.) In any case the thinning isn't the immediate priority. I have some ideas on that front and I would be very interested in mor...

Then probably some thinning to get the geometry back. Totally doable. Some people would sharpen literally at 90° on the atoma along the whole edge. Or you could sharpen at like 70° alternating side to side. To sharpen a chip out that big at your normal bevel angle would take quite a while, although ...

Ha, I was just at Lowes trying to decide between Fiskars or Coronas. Get these Mark - ill buy 'em. Funny. Just took apart and sharpened my wife's fiskars a couple weeks ago, thought I did an ok job. When I asked her how they were she said "better." Wow. I bet these will get a different response. St...

Diamond would be fine I'll bet I just posted that, my way of saying they don't need diamond stones the way, say, m390 really does. Yeah go low and get a burr before you go up. D2 will burr, absolutely. And if you need to, even sharpen at a slightly higher angle than factory, give that a try, leave s...

Give some more details Ronnie. Difficulty getting a burr? Difficulty de-burring? Angle, profile? Coming over from the EDC realm there's a lot of discussion about D2. Some of the older iterations, as in the classic Benchmade 710, are said to be fairly different, harder, than the newer Chinese version...

Those are gorgeous.

Some really helpful suggestions here.

Got mine in W1 on this page a month ago. Couldn't be happier. GLWS.

I use my Ishikawa honesuki not only for parting chicken and fileting smaller fish but also for a variety of small detail cuts. Probably not the world's best petty, and a 50-50 grind might be more versatile, but I've gotten used to it and it's my go-to for cutting an eye out of a potato type of tasks...

Great photos, wonderful that the girls are doing the cutting and prep, not to mention gathering, eating and anticipating such healthy, satisfying food.

Really inspiring.

Same questions and thoughts as Cutuu... Yeah the way these knives are at airbnb's and our friends' houses I mean in all honesty you're better off running around with a 220 or 400. But given that that's what you've got why not try gently working the knives on it. Be prepared, a dull enough global cou...

I hear that. The 1200 Venev is a very smooth, hard finisher and the results are subtle. 800 is similar feeling. The only meaningful feedback is in the 240-400 range. But at the end of a progression after some few light strokes, the refinement you get off the 1200 makes it well worth it.

Great stuff Ronnie.

Same experience. EP Diamond Matrix are superb.

Overkill for anything like the hitachis or vg10, but similar to the venevs (I have the phoenix) just fantastic with the super steels.