Chefknivestogo Forums

Everything has gone up in price. Vg-10 can be good enough for many end users and if its available and inexpensive, its a great way for makers to get their name/brand out there to people in an affordable way. I know from some steels I use, some are around $10/knife steel cost, others are $35+ just fo...

Tanaka or Kurosaki are safe bets in most steel! Stones longer can make the burr less, too, but sometimes you need to go slightly steeper (ie a micro bevel) to remove it by abrasion, sometimes it can be pulled off with a strop, like felt or coarser plain leather. Think of a chocolate chip cookie. The...

VG-10 from good makers is good (Tanaka, Kurosaki, etc), VG-10 from not good makers isn't so good. It all depends on the heat treating! It can be gummy and hard to deburr. It can micro chip easily, too. The carbides are larger, which cause some of these issues. It looks like the steel manufacturers a...

Shuns make take more effort to remove the burr, but it sounds like you got it removed with the stropping!

Cutting low or soft ingredients works well with a single bevel where there is less chance of wedging/steering until you get used to the single bevel. Slicing down chicken breast, steak or pork, peppers, mushrooms etc for fajitas with a single bevel can be nice. Thinly sliced onions takes a little ge...

The smaller one is 12" cutting edge and a 2 handed handle. Larger is around a 15-16" blade.

2.75" s90v blade and paper micarta handles 20240110_134013.jpg 2.75" blade, 80crv2 with od green canvas micarta handles: 20240202_100942.jpg 8 of the larger in magnacut, 10 larger in Nitro V and 12 of the smaller in Nitro V. First 2 models water jet cut, prepping for heat treating! 2024032...

S90v warncliff, 2.75" blade, buckeye burl handles:

Cpm 20cv, 2.75", with natural canvas micarta handle: 3" cpm 3v and day glo ameragrip handles 80crv2 blade, 3", with g10 camo handles

Haven't done an edc update in a while! 3" Cpm Cruwear and natural burlap layered with orange denim: 20240402_134856.jpg 4" 52100 blade, canvas micatra handle and black liners and pins: 20240307_173733.jpg 4" magnacut with usmc logo, red Ameragrip handles: 20240307_173713.jpg 2.75"...

Fixed blade. My folders get more gunk and stuff in them. You can always carry some alcohol prep pads if you need to quickly clean your blade off too.

What length would you be looking for? I make lots of edc stuff

Very flat kiritsuke:
https://www.chefknivestogo.com/haaski24.html

All stainless Kiritsuke:
https://www.chefknivestogo.com/yaginahaenki.html

You can tape metal washers to the end of the handle to shift the balance more rearward. Balance does have interesting effects and is worth playing with. Your blade is heavier than what I normally do and from what I am used to. The blade I finished for myself is lighter than I am used to blade wise a...

It's very comfy in use, but adds a good bit of weight to the blade. The balance point is pretty much right at the choil because the blade itself is so thin and light! I used a caliper to get some measurements. The spine is right around .090" thick (3/32"), but the thickest part of the blad...

The long flat spot takes getting used to, but I really like it. I do a lot of veggies, so it's like having a nakiri at the heel end for chopping and you have more length as well. Onions are interesting. With a thicker blade, I change the angle of attack on the onion a bit. If just straight chopping,...

They also make hot glue pellets now that are kinda like rice or couscous grain sized that may work for hot gluing handles. I got a bag, but havent tried them yet.

I slow my 2x72 way down when thinning, especially when I get to finer belts. The soft cladding also tends to grab more on the belts vs the harder steel, so I gotta play with the speeds to find a speed it will grind the soft and hard steel well and not grab as much. When I start going up in grits and...

R2 will have a bit better edge holding, but slightly more difficult to sharpen and may not take quite as fine of an edge. G3 may take a touch finer edge, but is a tad tougher, easier to sharpen, with less edge holding. Home use, R2 will need to be sharpened less, but lets be honest. Most of us sharp...

Some other options:

https://www.chefknivestogo.com/hagisitsdagy.html
https://www.chefknivestogo.com/kagigy21.html
https://www.chefknivestogo.com/nisi3dagy20.html

I use a soft platen face of leather or felt to thin and convex. Others use the slack portion of the belt, usually just before or after a wheel where there is the most tension on the belt. A bench grinder would be hard to thin with even if the stone was just trued and the blade would be more likely t...

Yeah, a good thinning will get it working again! It's probably sharp edge wise, but doesn't feel sharp in use due to the extra thickness behind the edge. I am lucky enough to have a variable speed belt sander, so thinning is a breeze! I even thinned out my Magancut gyuto a bit more to see how far I ...