PDA

View Full Version : Hello from Toronto



Crush
07-03-2012, 09:38 PM
Hi!

I have a CCK large cleaver and a Shun Classic. I'm not happy with either and want something like a Usuba so decided to come here for research to learn what I need to sharpen and such.

Thanks!

SpikeC
07-03-2012, 09:51 PM
Welcome to the Knut House! All you need is a cement block and a hunk of cardboard. :newhere:

chinacats
07-03-2012, 09:52 PM
Welcome, I too have a large CCK which is nice other than the quality of the steel:scratchhead:

You will find plenty of helpful advice here,

Cheers!

echerub
07-03-2012, 10:05 PM
Welcome welcome! :)

PierreRodrigue
07-03-2012, 10:37 PM
Welcome to the forum! Lots of cleaver love here!

sachem allison
07-03-2012, 11:00 PM
welcome

Crothcipt
07-04-2012, 02:20 AM
welcome, use this help us help you.
http://www.kitchenknifeforums.com/showthread.php/2058-Which-knife-should-you-buy

there may be some terms there that you may not understand use this for it.

http://www.kitchenknifeforums.com/showthread.php/2023-Kitchen-Knife-Glossary

gamblerS4
07-04-2012, 02:31 AM
welcome crush!

Cutty Sharp
07-04-2012, 06:01 AM
Hi - I'm from TO too. Well, sorta...


You will find plenty of helpful advice here, Cheers!

Absolutely, and lots of confusing advice too ;)


welcome, use this help us help you.
http://www.kitchenknifeforums.com/showthread.php/2058-Which-knife-should-you-buy

there may be some terms there that you may not understand use this for it.

http://www.kitchenknifeforums.com/showthread.php/2023-Kitchen-Knife-Glossary

This kind of stuff is good and helpful

VoodooMajik
07-04-2012, 06:09 AM
Welcome!

Do you work at Crush?

markenki
07-04-2012, 03:37 PM
Welcome!

The Edge
07-04-2012, 06:54 PM
Welcome!!

Pensacola Tiger
07-04-2012, 07:30 PM
Hi!

I have a CCK large cleaver and a Shun Classic. I'm not happy with either and want something like a Usuba so decided to come here for research to learn what I need to sharpen and such.

Thanks!

Welcome to the forums.

To get started in sharpening, the minimum equipment you will need is a waterstone of medium grit (1000 or 1200), and something to use to keep it flat, such as 120 grit wet/dry sandpaper and a flat floor tile. As you learn how to sharpen, you will probably add a fine grit stone (5000 or 6000)for polishing the edge and a coarse grit stone (400 or 500) for repairs or thinning.

Jon Broida of Japanese Knife Imports has put together a great library of sharpening videos, and they are located here:

http://www.japaneseknifeimports.com/media

A usuba is a pretty specialized single-bevel traditional Japanese knife that takes months to learn how to use. Perhaps you were thinking of a nakiri, which has the same general profile as a usuba but is double-beveled?

Rick

cookinstuff
07-05-2012, 03:30 AM
Hey fellow Torontonian!

Cutty Sharp
07-05-2012, 02:15 PM
A usuba is a pretty specialized single-bevel traditional Japanese knife that takes months to learn how to use. Perhaps you were thinking of a nakiri, which has the same general profile as a usuba but is double-beveled?Rick

Hi Rick. Can you elablorate on this? 'Months to learn' - why? :wink:

Dave Martell
07-05-2012, 03:10 PM
Welcome crush :)