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  • Sas
    Sas reacted to Delat's post in the thread Which knife to get? with Like Like.
    Sorry I missed the part where you have the option to return the knife. If I were in your shoes with this being my first j-knife ever and...
  • Sas
    Sas reacted to Benuser's post in the thread Which knife to get? with Like Like.
    Perhaps the poor edge retention has more to do with a remaining burr.
  • Sas
    Sas reacted to Delat's post in the thread Which knife to get? with Like Like.
    Convexing the bevel typically means rounding off the shoulder where your edge bevel meets the rest of the blade. The degree to which you...
  • Sas
    Sas replied to the thread Which knife to get?.
    I was reading this thread today anyways and makes me feel like I don’t want a laser, and that I would like a nicely tapered blade. Do...
  • Sas
    Sas reacted to HumbleHomeCook's post in the thread Which knife to get? with Like Like.
    Have a read here: https://www.kitchenknifeforums.com/threads/what-started-the-workhorse-craze.70762/post-1091626...
  • Sas
    Sas replied to the thread Which knife to get?.
    Very very possible, I very likely did not fully remove it
  • Sas
    Sas replied to the thread Which knife to get?.
    Yeah I really don’t care about any sound, but the knife kind of gets stuck in the carrot. Yeah I used some cheap diamond plates to...
  • Sas
    Sas replied to the thread Which knife to get?.
    I doubt that was the problem since I am quite experienced (have worked many years professionally) but I will definitely have it in mind...
  • Sas
    Sas posted the thread Recommend me in The Kitchen Knife.
    LOCATION Netherlands KNIFE TYPE chef’s knife (right handed) HANDLE No strong preference (wa if I had to choose) LENGTH 210mm (220 would...
  • Sas
    Sas replied to the thread Which knife to get?.
    Timid as I’m not slicing fast enough? Would it help to upload a video?
  • Sas
    Sas replied to the thread Which knife to get?.
    I see. The problem is I am completely new to sharpening and on a low budget. Therefore I prefer to have a knife that cuts very well...
  • Sas
    Sas posted the thread Which knife to get? in The Kitchen Knife.
    So I’m looking for my first japanese chef knife. I bought the tsunehisa/ikazuchi/tose icha/akifusa OEM AS Migaki recently but I don’t...
  • Sas
    Sas replied to the thread Stone for thinning.
    Why does it get messy? I planned to do it above the sink actually. And what about loading, what exactly is that, how do I...
  • Sas
    Sas replied to the thread Stone for thinning.
    Hmm sandpaper, you think that will be cheaper over the course of thinning 3/4 chef knives and maybe 2 paring knives? Cuz the crystolon...
  • Sas
    Sas reacted to The Forest Ninja's post in the thread Stone for thinning with Like Like.
    I use a Naniwa Traditional Japanese Whetstone Sharpening Stone, 220 grit, T-901 for thinning. :cool:
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