Recent content by marmozet

Beautiful story I hope the Karma passes on. Prawn / shrimp?

That's great Nemo very helpful. Sounds like either is good and keep to a good HT. Cheers for that.

Ok I've been taking on board all the suggestions here. Question now is in terms of sharpening how does B2 SS clad compare with R2 SG2 stainless? My reasoning is, if B2 SS Clad is easier to sharpen and both B2 and R2 keep a good edge for weeks then I might go for the one that's easier to...

Very nice that's great to know, I can live with both of those. I have started out with a beginner's knife a Tanaka b2 180mm KU and just finished oiling the wooden handle. I've used it once and it already shines over my Globals which were sharpened on 3000 grit a week ago. Can't believe it. If...

Great advice there Nemo your comment about 3 week retentionfor both B2 and R2 for me makes a lot of sense. I'm not working the knives hours a day. I'm torn between B2 SS Clad and R2.

Great list and summary Java and I particlulalry like your comments from personal experience. I'm going to look into all of them.

Can I get JNS Itionomonn shipped to Australia? That would be great...

Great suggestion romanion, any thoughts on R2 stainless steel vs Blue2 SS clad? Also how does the Takamura Migaki R2 compare with the Syousin?

great suggestion daveb funny that was one of the ones I was considering. Next question, what's your view of Blue #2 SS Clad vs R2 / SG2 stainless (like a cheap Takamura Migaki R2)?

LOCATION What country are you in? Australia KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Chef's Knife Are you right or left handed? Right Are you interested in a Western handle...

VG10 stainless steel vs white 2 carbon steel. The stainless steels with vanadium and chromium are the main difference and it seems that these elements make it harder to sharpen. I know with vanadium tools, they have a very hard grittiness to them as does tungsten. At a guess they make stainless...

That blue looks awesome surreal

Cheers daveb looking forward to learning a few things here and one day contributing.

Hi I’m a long time amateur cook mainly on savoury dishes and more recently on slow cooking / home made pizza. I’ve had Globals for 10 years and love them, then my brother got me looking into Carbon knives. Now I’m hooked…thanks man. Anyhow I’m also a Mechanical Engineer who’s studies...

Total respect to you Samit.