Search found 662 matches

by d_rap
Wed Aug 24, 2022 4:19 pm
Forum: General Discussion
Topic: Do you like this idea?
Replies: 20
Views: 1115

Re: Do you like this idea?

Would really like that feature.

Yes!
by d_rap
Tue Aug 16, 2022 4:40 pm
Forum: General Discussion
Topic: Edge Retention?
Replies: 11
Views: 589

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.
by d_rap
Tue Aug 02, 2022 1:33 pm
Forum: General Discussion
Topic: Before and after
Replies: 11
Views: 570

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?
by d_rap
Wed Jul 13, 2022 11:55 am
Forum: Knife Recommendations
Topic: Laser or Laserish Gyuto?
Replies: 31
Views: 2353

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.
by d_rap
Mon Jul 11, 2022 7:34 pm
Forum: Sold Classifieds
Topic: SOLD - Watanabe Pro Nakiri 180mm upgraded handle original owner
Replies: 12
Views: 932

Re: SOLD - Watanabe Pro Nakiri 180mm upgraded handle original owner

It really was; I was very tempted. Nice.
by d_rap
Tue Jul 05, 2022 8:27 am
Forum: Sharpening Advice
Topic: Do I need high grit (finishing) stone ?
Replies: 18
Views: 1145

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...
by d_rap
Sun Jun 26, 2022 11:51 am
Forum: Sharpening Advice
Topic: Knife Sharpening Customer Questions.
Replies: 16
Views: 1424

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.
by d_rap
Fri Jun 24, 2022 5:32 pm
Forum: General Discussion
Topic: Knife identification
Replies: 2
Views: 321

Re: Knife identification

https://osakatools.com/products/santoku ... teel-165mm

Looks like one of Osaka Tool's offerings.
by d_rap
Thu Jun 23, 2022 10:47 pm
Forum: Sharpening Advice
Topic: Honing Rods: CKTG vs. Idahone for G3 steel
Replies: 11
Views: 916

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...
by d_rap
Wed Jun 22, 2022 12:39 pm
Forum: General Discussion
Topic: Question for the Chinese Cleaver Lovers...
Replies: 17
Views: 1273

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...
by d_rap
Wed Apr 27, 2022 12:47 pm
Forum: General Discussion
Topic: Improving this cleaver.
Replies: 84
Views: 7893

Re: Improving this cleaver.

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.
Me too.
by d_rap
Tue Apr 19, 2022 4:02 pm
Forum: General Discussion
Topic: Masamoto KS -- stamped?
Replies: 21
Views: 1588

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.
by d_rap
Thu Apr 14, 2022 9:43 am
Forum: Knife Recommendations
Topic: Deba for spatchkocking?
Replies: 11
Views: 911

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...
by d_rap
Mon Apr 11, 2022 7:23 pm
Forum: Sharpening Advice
Topic: Thicker stones drying question
Replies: 10
Views: 637

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.
by d_rap
Mon Apr 11, 2022 6:00 pm
Forum: Sharpening Advice
Topic: Thicker stones drying question
Replies: 10
Views: 637

Re: Thicker stones drying question

Overnight, a day or so at most, you're going to be fine.
by d_rap
Sun Apr 10, 2022 8:18 pm
Forum: General Discussion
Topic: Anryu Knives Updates
Replies: 172
Views: 22759

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...
by d_rap
Sat Apr 09, 2022 11:01 am
Forum: Knife Recommendations
Topic: Boning/filet knife suggestions
Replies: 16
Views: 1151

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.
by d_rap
Fri Apr 08, 2022 11:49 pm
Forum: General Discussion
Topic: What did you cook today?
Replies: 5597
Views: 498674

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!
by d_rap
Fri Apr 08, 2022 3:37 pm
Forum: Sharpening Advice
Topic: single bevel touch up
Replies: 3
Views: 488

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.
by d_rap
Fri Apr 08, 2022 12:11 am
Forum: Sharpening Advice
Topic: single bevel touch up
Replies: 3
Views: 488

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...