Recent content by crlums

Some Tanakas, including my B2 Nashiji from ~2018 have a concave grind. The post linked below has some nice pics and discussion of the Tanaka concave grinds. I think you are right that a hallow grind is causing that pattern...

I don’t have that exact knife. I do have a 240 tanaka stainless clad blue 2 nashiji gyuto I’ve been meaning to sell or trade though. I realize it’s a different length and profile but if you’re potentially interested shoot me a pm.

I also make bacon at home. I actually have a really similar process to yours and make square-ish blocks and freeze them just like you do. I've gotten the best results when I can cut a slice in a single smooth (but relatively slow) slice. For me, my best results have been with a slow drawing...

PM incoming on the Hinoura

very cool. Thanks for the response and the video!

Awesome video. Thanks for sharing. I noticed that around 4:25 he pulls the blade from the fire. Does several hits with a wet hammer, and then moves over to the spring hammer for for most of the shaping. Any idea what the water step is doing there?

Currently: 210 Youshikane SKD 200 Miyabi Artisan SG2 (I don't like to call it a beater because I keep it sharp, but chicken bones and rock chopping are fair game when this knife is out) 240s: I go with carbon steel

I’m interested in the Gesshin 1200 and will send a PM

Thanks! I've been doing oil, and then finishing with a home made board butter. I think I'm going to increase the proportion of wax in my mix though. It seems a little thinner than some commercial options like the one you linked to

Do you use strait beeswax to finish or a blend of wax and oil? I've been doing by final coat with a home made boardbutter that is a mix of oil and beeswax. I think the wax wares off somewhat quickly though and have been thinking of upping the quantity of beeswax in my mix.

This boos board must not have gotten much oil from the manufacturer. It sucked up a good 6-8 oz of mineral oil over 3 days before it stopped absorbing it. I suppose it pretty thick so maybe that could contribute to how much oil it takes on? I finally got to use it for the first time tonight.

My mistake for posting in the wrong section. I didn’t want to deal with the hassle of international shipping and a VAT refund so I went with epic edge. Thanks the the responses.

Is there is difference between the hammered finish Yoshikane SKD guyotos from epicedge versus cleancut? I have a 240 in W2 from cleancut that is my favorite guyoto. I'm now looking for a 210 in SKD. I'm in the US so epicedge has a better price and shipping time. The websites list nearly...

With my edge grain board I have found that board butter is much more effective at preventing lingering garlic onion/odor. It seems like the beeswax creates enough of a barrier to prevent absorption. I do end up needing to do a deep clean of my board 1-2 x per year though to eliminate odors...

Thanks all. I’ve had issues with boards taking on onion/garlic odor in the past. I think I’ll be patient and do a few more coats followed by board butter.