Recent content by nortagem

Thanks for the comments, all. I guess this issue wouldn't bother me so much had this cheap knife performed just as well as my higher-end knives. It easily outperforms them. Let's take for example my Hado white #1 - it's a great knife, made by reputable craftsmen, with impeccable F&F. Lots of...

Hi all, I’m a home cook, and recently my 9yo daughter’s asked for a small Japanese kitchen knife for herself so she could also “chop food” like her father. I chose the Hatsukokoro "Kokugei" Aogami #1 Kurouchi 165mm Santoku, as it is seemed like a really nice beginner’s knife and is very cheap...

Interesting. I've never considered that. Always progressed with the grit without "skipping" a step. I must say I see lots of interesting points here - from simply stropping as usual, but with the microbevel high angle, to re-doing the microbevel on the stone without stropping, to your...

Surprised you guys are recommending a steel. I've only used it on my German knife (56HRC). But, either way - the question is about the angle - once you've raised the sharpening angle on the right side to about 40 degrees, wouldn't stropping/steeling it on the regular angle ruin the microbevel?

Thanks, Matus. Contacting Jon is a good idea. I'm looking for a knife that will not be on the heavier or thicker side. The blade geometry I'm used to is the same as my current knife (which is quite similar to a K. Sabatier profile, really) - good for rocking, and has enough of a flat area for...

Hi all, I have a Suisin HC Gyuto (HK steel, 58HRC). I sharpen it on #1000, #2000 and #6000 stones. Then use a Bark River balsa strop with a #12000 compound. The process gets the edge razor sharp. However, it doesn't last long at all. Even for a home cook such as myself, after 2-3 meals prep I...

Picking a new knife when I have very little experience with Japanese knives, is tough. Some of the brands suggested here could be great, but how do I know? Could you be more specific? As in to suggest a specific knife, not just the maker? And where could I find reviews of these knives? I...

Godslayer, indeed this knife looks fearsome, however it's way over my budget limit ($399 at CKTG, $454 at Knives and Stones).

I don't microbevel my knives. I guess I should. (How do yo strop an edge with a microbevel, BTW? Guess it's a question for a new thread...) Anyways, I was thinking that indeed AS steel is the way to go - should have very good edge retention and easy to sharpen. Does anyone have experience with...

LOCATION What country are you in? Israel 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)? Gyuto Are you right or left handed? Right Are you interested in a Western handle (e.g., classic...

Good question! Anyone?

Thanks, MAS4T0. I guess the way I push-cut is closer to the second video - only I use a forward motion, where the guy i the vid moves the knife forward-to-back. (is that 'pull-cutting'?) And although I use light pressure, I do hear the blade hitting the board a bit louder than when I...

Thanks, Asteger. Rock-cutting, or slicing, seems to be very gentle on the blade. I use no force, and the slicing is very quiet. You may sometimes only hear the vegetable being cut. I get no chips on my blade at all. When I push cut, I obviously hit the cutting board a little bit harder...

Thanks for your reply. I'm not rock-chopping, I'm rock-cutting, or slicing. The tip of the blade always touches the cutting board.

I use the rocking motion with my knife, and lately decided to try push-cutting as well. It seems to me that this technique causes the knife to hit the cutting board a lot harder, even when being very careful. When I rock the blade, you can hardly hear it touching the cutting board. That's not...