PDA

View Full Version : Rustic vs polished



branwell
03-21-2013, 10:23 PM
Hi Guys,

Sry if this has been asked a thousand times. I did use the search and.......


I have two chef knives. One polished, one rustic. The rustic has a White #1 edge and the polished an AS edge. Both are sharpened to about the same sharpness and on veg, they perform pretty close to each other. Problem is with meat. The rustic knife feels like it has a lot more drag against the meat.

Is this common or am I missing something?

If it's the result of the finish, is polishing a rustic knife a good option?

Many thanks,

Branwell

Jmadams13
03-21-2013, 10:28 PM
By rustic, do you mean a black finish? If so, then yes, you will have more "drag" on proteins. The KU (black) finish is there to protect the soft, highly reactive cladding found on most white steel knives from acidic foods from reacting with the steel, and vice versa. Mainly why you are not going to find many, if any (I've never seen one) KU finished sujis, as it's primarily a protein knife. No need to protect the cladding from reacting with acidic foods and such.

Someone please correct me if I'm talking out my butt, lol

Btw, what knives are you talking about. Not that it matters. Just wondering

branwell
03-21-2013, 10:40 PM
Thanks for the reply.

The rustic knife is a 210mm Goko gyuto.
The polished knife is a 240mm Hiromoto AS gyuto.

Both are clad in stainless so no black.

Again, thanks,

Branwell

James
03-21-2013, 10:53 PM
Are you cutting huge hunks of meat or something like a steak?

branwell
03-21-2013, 11:07 PM
Appreciate the reply.

I'm not a pro, just a home cook. No huge chunks :)

The meat is just things like breasts of chicken, pork, and various types of steak.

Jmadams13
03-21-2013, 11:34 PM
Well then, my reply was pretty useless, lol...

chinacats
03-21-2013, 11:34 PM
The Goko I saw when searching looked to have a light KU finish, you got pics or a link?

branwell
03-22-2013, 12:49 AM
The only pic I can find is here.

http://www.************.com/gokogyuto210mm.html

All that said, I took some sand paper to it this evening and polished it up some. The rusticness is pretty deep so I couldn't get it completely smooth, but it feels much more like the other knife now. Will try it out when I get some chicken tomorrow and see how it goes.

Many thanks for the replies.

Stumblinman
03-22-2013, 06:09 AM
like this one ? http://www.japanische-kochmesser.ch/Messer-sortiert-nach-/Klingen-Form/Gyuto:::179_74_77/Goko-Hamono-Shirogami-1-Gyuto-240mm-Nashiji::2806.html

franzb69
03-22-2013, 06:44 AM
a nashiji finish is what they call a pear finish. (like the fruit)

i prefer this finish over kurouchi.

just saying =D

Pensacola Tiger
03-22-2013, 07:07 AM
By rustic, do you mean a black finish? If so, then yes, you will have more "drag" on proteins. The KU (black) finish is there to protect the soft, highly reactive cladding found on most white steel knives from acidic foods from reacting with the steel, and vice versa. Mainly why you are not going to find many, if any (I've never seen one) KU finished sujis, as it's primarily a protein knife. No need to protect the cladding from reacting with acidic foods and such.

Someone please correct me if I'm talking out my butt, lol

Btw, what knives are you talking about. Not that it matters. Just wondering

Takeda and Mortaka make KU sujihikis, and Murray Carter has made several, one of which graces Lefty's kitchen:

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Carter%20KU%20Sujihiki/file_zps7e762dc4.jpg

Mike9
03-22-2013, 07:27 AM
Yup - my Carter suji isn't going anywhere. Thin, nimble and very, very sharp.

http://i1214.photobucket.com/albums/cc489/mikel9nine/GEDC0589.jpg

branwell
03-22-2013, 09:59 AM
Hi Stumblinman,

Thats the knife.

Jmadams13
03-22-2013, 11:38 AM
Huh. Well, at least I knew from the beginning I was talking out my butt, lol. I always forget about Carter

Mike9
03-22-2013, 06:15 PM
Dude - you gotta getta Carter :knife:

branwell
03-23-2013, 12:46 AM
I got my trusty palm sander out today and ran some papers over the Goko. Problem solved :)

Zwiefel
03-23-2013, 12:48 AM
I got my trusty palm sander out today and ran some papers over the Goko. Problem solved :)

:doublethumbsup:
Nice to fix a problem like that with your own hands, eh?

branwell
03-23-2013, 07:38 PM
:)