Would really like that feature.
Yes!
Search found 662 matches
- Wed Aug 24, 2022 4:19 pm
- Forum: General Discussion
- Topic: Do you like this idea?
- Replies: 20
- Views: 1157
- Tue Aug 16, 2022 4:40 pm
- Forum: General Discussion
- Topic: Edge Retention?
- Replies: 11
- Views: 618
Re: Edge Retention?
Yet as people have suggested, with any steel, if you want it to keep effortlessly slicing ripe tomatoes you're going to need to keep after the edge with regular light stropping or other maintenance options. Even after some hard use 30 seconds can bring back a great edge in a range of steels.
- Tue Aug 02, 2022 1:33 pm
- Forum: General Discussion
- Topic: Before and after
- Replies: 11
- Views: 595
Re: Before and after
Really nice job Mark, particularly the clean, smooth curvature of the spine side down to the tip. I can't see even the slightest "step."
I assume you did almost all the grinding down on the spine?
I assume you did almost all the grinding down on the spine?
- Wed Jul 13, 2022 11:55 am
- Forum: Knife Recommendations
- Topic: Laser or Laserish Gyuto?
- Replies: 31
- Views: 2452
Re: Laser or Laserish Gyuto?
I agree, jump on that Shibata.
In addition to all the regular gyoto things, while I wouldn't process a deer with it, obviously, it'll slice meat beautifully.
In addition to all the regular gyoto things, while I wouldn't process a deer with it, obviously, it'll slice meat beautifully.
- Mon Jul 11, 2022 7:34 pm
- Forum: Sold Classifieds
- Topic: SOLD - Watanabe Pro Nakiri 180mm upgraded handle original owner
- Replies: 12
- Views: 960
Re: SOLD - Watanabe Pro Nakiri 180mm upgraded handle original owner
It really was; I was very tempted. Nice.
- Tue Jul 05, 2022 8:27 am
- Forum: Sharpening Advice
- Topic: Do I need high grit (finishing) stone ?
- Replies: 18
- Views: 1211
Re: Do I need polishing (high grit) stone ?
That is a very comprehensive and more than adequate collection. You definitely don't need a higher grit stone. In fact if you have a slight gap it would be that you don't have something in the 220, low grit range. Not a necessity but the more I sharpen the more I realize the value of something in th...
- Sun Jun 26, 2022 11:51 am
- Forum: Sharpening Advice
- Topic: Knife Sharpening Customer Questions.
- Replies: 16
- Views: 1464
Re: Knife Sharpening Customer Questions.
I want to just generally echo the posters who are suggesting that when a knife needs more than a touch up and you need to bring back the bevel starting coarser will really speed things up. A minute or two with that 400, get a burr on each side, and then go up to the 1000.
- Fri Jun 24, 2022 5:32 pm
- Forum: General Discussion
- Topic: Knife identification
- Replies: 2
- Views: 336
- Thu Jun 23, 2022 10:47 pm
- Forum: Sharpening Advice
- Topic: Honing Rods: CKTG vs. Idahone for G3 steel
- Replies: 11
- Views: 966
Re: Honing Rods: CKTG vs. Idahone for G3 steel
I very much agree with Jeff. If you're gentle and move the edge slowly along the rod (not like the high speed strokes butchers have made famous) the worst you'll be able to do is push an unremoved burr or wire edge from side to side. (Instead of getting rid of the last little bit of burr rods can so...
- Wed Jun 22, 2022 12:39 pm
- Forum: General Discussion
- Topic: Question for the Chinese Cleaver Lovers...
- Replies: 17
- Views: 1330
Re: Question for the Chinese Cleaver Lovers...
Aside from the fact that I got a perfectly straight one from Mark, my experience is almost the same as Tostadas'. The 1303 I have benefitted substantially from a sharpening out of the box, I took the edge down to a slightly more acute angle, and I touch it up frequently. But it cuts like the dickens...
- Wed Apr 27, 2022 12:47 pm
- Forum: General Discussion
- Topic: Improving this cleaver.
- Replies: 84
- Views: 8243
Re: Improving this cleaver.
Me too.ColonelJLloyd wrote: ↑Wed Apr 27, 2022 12:40 pm I received an email that the W2 King Chopper is available, but perhaps it was a misfire. I do want to order the wa handled Fook Kee.
- Tue Apr 19, 2022 4:02 pm
- Forum: General Discussion
- Topic: Masamoto KS -- stamped?
- Replies: 21
- Views: 1666
Re: Masamoto KS -- stamped?
Why do I get the feeling you're trying to make me $375 poorer Ronnie?
Been gazing at it ever since it hit new arrivals.
Been gazing at it ever since it hit new arrivals.
- Thu Apr 14, 2022 9:43 am
- Forum: Knife Recommendations
- Topic: Deba for spatchkocking?
- Replies: 11
- Views: 948
Re: Deba for spatchkocking?
What knife you can use without fear of damage depends also on exactly what technique you use to spatchcock. I get that shears are probably the easiest when all is said and done, but you can also use a quality, very thin edged honesuki (and certainly a deba) if you carefully cut right through the joi...
- Mon Apr 11, 2022 7:23 pm
- Forum: Sharpening Advice
- Topic: Thicker stones drying question
- Replies: 10
- Views: 660
Re: Thicker stones drying question
Full disclosure, I store my stones on a rack anyway so I really should retract my above statement. Correction appreciated Jeff. I bet if I took some before and after weights as Ronnie suggests I would see that full drying is taking longer than I think.
- Mon Apr 11, 2022 6:00 pm
- Forum: Sharpening Advice
- Topic: Thicker stones drying question
- Replies: 10
- Views: 660
Re: Thicker stones drying question
Overnight, a day or so at most, you're going to be fine.
- Sun Apr 10, 2022 8:18 pm
- Forum: General Discussion
- Topic: Anryu Knives Updates
- Replies: 172
- Views: 23298
Re: Anryu Knives Updates
do you know when any more blue (#2 or super) gyutos might be available? I'm sure the white#2's that are currently available are great, but his tsuchime blue seems more iconic to his brand (at least in my mind). Welcome tlertler. Mark lets us know here when they're on the way. A handful have been po...
- Sat Apr 09, 2022 11:01 am
- Forum: Knife Recommendations
- Topic: Boning/filet knife suggestions
- Replies: 16
- Views: 1215
Re: Boning/filet knife suggestions
https://www.chefknivestogo.com/iswh2hocu154.html
I have this Ishikawa, it's a single bevel, and while it is a honesuki, it is flexible, an exception to the rule.
I like it very much for the tasks you list.
I have this Ishikawa, it's a single bevel, and while it is a honesuki, it is flexible, an exception to the rule.
I like it very much for the tasks you list.
- Fri Apr 08, 2022 11:49 pm
- Forum: General Discussion
- Topic: What did you cook today?
- Replies: 5759
- Views: 513744
Re: What did you cook today?
I'm also a fan of Adam, Ronnie and I saw one of his latest videos where the knife is honorably mentioned. More power to him supporting his channel, but I bet he would really love what we got going on here.
And Ray, sure wish I was there!
And Ray, sure wish I was there!
- Fri Apr 08, 2022 3:37 pm
- Forum: Sharpening Advice
- Topic: single bevel touch up
- Replies: 3
- Views: 507
Re: single bevel touch up
Just because of the steering and whatever but yeah throw away comment. Hold it perpendicular to the paper like a double bevel knife and it doesn't cut properly. Cuts better if you hold it obliquely or at an angle to the edge of the paper.
- Fri Apr 08, 2022 12:11 am
- Forum: Sharpening Advice
- Topic: single bevel touch up
- Replies: 3
- Views: 507
Re: single bevel touch up
Absolutely start with the path of least resistance, with a strop and compound and follow the angle of the microbevels. Very likely the tiny microbevel on the flat or slightly concave ura side is at a different (lower, smaller) angle than the microbevel on the side with the primary bevel. Just as whe...