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Type: Posts; User: osakajoe

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  1. Replies
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    What are your experiences with VG10?

    VG 10 is a great steel. How come no one has brought up steel compositions?
    That's how you compare different steels.

    Takefu VG 10:
    Roughly 1% C, Cr 15%, Mo 1.05%, Co 1.4%, V 0.2%

    So looking...
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    Removing grind marks

    +1

    With that being said, you want to be careful about loose grit particles. If going from a low grit to a higher grit you want to make sure your station, knife, and stone are cleaned off. Any...
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    Is try to sand or add something to soften it up....

    Is try to sand or add something to soften it up. Generally harder cutting boards dull your edge a lot faster depending on your cutting/chopping technique.
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    If your just going to be cutting soft breads a...

    If your just going to be cutting soft breads a sharp gyuto works better than a bread knife. But if your cutting into hard breads than stick with the mac.
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    Water grinding wheel

    http://www.amazon.co.jp/gp/aw/d/B00BYP1NKQ?pc_redir=1404084818&robot_redir=1

    http://item.rakuten.co.jp/yminfo/10004868/


    Still in Japanese but prices listed in Japanese yen, so easy to...
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    639

    Something like this?...

    Something like this?
    http://www.naniwa-kenma.co.jp/sharpening_stone/sharpening_machine/

    I use the machine on top of the list from time time.
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    Clarifying some japanese terminology

    As for simple terminology
    San (三) = 3
    Usually double bevel (ryoba 両刃) knives

    Ni (二) = 2
    Usually Single bevel (kataba 片刃) knives

    Mai (枚) = counter for flat things

    San mai = three...
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    Old Mac knives

    All mac knives are AUS 8 steel.

    I've got one of those laying around in a bucket of old knives. Those are the old versions of the original series. Same designs on the original series today just...
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    If you get good stones no need for rods. They are...

    If you get good stones no need for rods. They are more for your butchers who cut meat all day.
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    Getting a bit discouraged

    It's probably very dull and needs to be thinned. Would take forever on a 1000 stone. Try a 240 or 400 grit stone to thin it out before jumping to your medium grit 1000. Also what steel are the...
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    Trying to find the length of this deba.

    Looks like a 210-240mm. Though standard debas bigger than 210 are not very common
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    The 'kanji' on our knives

    A bit tough but I think this I the closest I can get.

    正宗二十四代?
    Masamune 24th generation

    _?_広作
    ___hiro saku
    (note 広 is the way they right hiro today. The kanji on the knife is the old...
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    The video you posted is fugu, pufferfish,...

    The video you posted is fugu, pufferfish, slicing. It is not a yanagiba but a fugubiki. They look similar to yanagiba but are much thinner in order to cut very thin slices.
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    Simply put, Deba = fillet knife Where...

    Simply put,

    Deba = fillet knife
    Where westerners use the sole/fillet knife which basically look like a long flexible petty knife. Japan uses the deba and that's where many people fail to realize...
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    If possible a more close up shot so I can read...

    If possible a more close up shot so I can read the kanji clearly.
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    For aesthetics purposes only....

    For aesthetics purposes only....
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    fancy handle on traditional yanagi

    Nice hand made ebony handles with silver rings and water buffalo are not usually common on Japanese knives but reserved for the fancy stuff. And yes they do cost a lot of money. Ebony is not cheap....
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    knives most likely to appreciate

    I'd say he's still young and has plenty of years left. Met him last year when he was in Japan and plan on saying hello when I'm stateside in his area next month. So wouldn't count him out as...
  19. Thats not a hard project to do. Especially if...

    Thats not a hard project to do. Especially if you have a hand power grinder to do the hard work. Then it is on to the stones for fine adjusting the shape, thinning and sharpening.
  20. So just reshaping the blade?

    So just reshaping the blade?
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    If you are looking for a fairly new brand, might...

    If you are looking for a fairly new brand, might want to check out Zanmai knives. Got into the kitchen knife making business a littler over 3 or 4 years ago, but mainly produced scissors (Silky) and...
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    Does it at least come with different grit stone...

    Does it at least come with different grit stone wheels? sounds like hes just grinding away on a coarse stone, which is an easy way to shorten the lifespan of your knife.
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    :bigeek: Whaaat??? lol

    :bigeek: Whaaat??? lol
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    Stainless steel is just a general term everyone...

    Stainless steel is just a general term everyone throws around. I like to use the term stain resistant. I can throw bleach or some other chemical on any "stainless steel" knife and you will see...
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    Which is more fun...?

    +1
    I was going to also recommend that book. Great explanation of the three main traditional Japanese knives.

    If you're a lefty expect to pay mare for a single bevel knife. Most Japanese knife...
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