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  1. Replies
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    593

    Are you sure you want to go for the Moritaka?...

    Are you sure you want to go for the Moritaka? They had serious overgrind problems which weren't adequately addressed by their US retailer, I doubt if it has gone better since.
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    130

    Thank you so much, Mari. Very helpful indeed. One...

    Thank you so much, Mari. Very helpful indeed. One question though if you don't mind. Is there in Japanese one single word "ago" for both heel and choil? The picture seems to indicate as a heel what I...
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    309

    If you're looking for a flexible fish filleting...

    If you're looking for a flexible fish filleting blade, have a look at the Europeans. You won't find it with Japanese brands.

    http://www.theinvisibleedge.co.uk/page76.html#Cook’s

    A sujihiki...
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    96

    Fast and dirty: coarse (brown) ScotchBrite.

    Fast and dirty: coarse (brown) ScotchBrite.
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    637

    About asymmetric knives: If you're freehanding,...

    About asymmetric knives:
    If you're freehanding, start behind
    the bevel at the lowest angle
    you're comfortable with, raise the
    spine little by little, verify your
    progression with the marker...
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    309

    Have a look at the Fujiwara FKH with...

    Have a look at the Fujiwara FKH with japanesechefsknife.com
    basic carbon suji, not the finest grained, but should do. Or have a slicer with theinvisibleedge.co.uk
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    637

    About all the fun using the EdgePRO with Japanese...

    About all the fun using the EdgePRO with Japanese knives

    http://www.kitchenknifeforums.com/showthread.php/5656-Asymmetry-–-The-REAL-DEAL
  8. Replies
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    637

    The EdgePRO will provide great edges and poor...

    The EdgePRO will provide great edges and poor cutters. The shoulders the system engenders will make food cutting hard unless you're continuously adapting settings.
  9. Thread: back... sorta

    by Benuser
    Replies
    4
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    144

    Welcome back aboard, Dave!

    Welcome back aboard, Dave!
  10. Replies
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    213

    Thanks, Dan! At least you got the message.

    Thanks, Dan! At least you got the message.
  11. Replies
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    213

    Welcome aboard, Dan! Wait a few weeks till you...

    Welcome aboard, Dan! Wait a few weeks till you have got to know your new Hiromoto, and tell us then what you like and dislike about it.
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    Some soft carbons get extremely sharp with high...

    Some soft carbons get extremely sharp with high grid stones. E.g. French or vintage Sheffield ones. Finely grained, they benefit from fine polishing. With soft stainless though you better keep a...
  13. Won't be simple to match both sharpness and edge...

    Won't be simple to match both sharpness and edge retention of a properly sharpened 270mm Hiromoto AS. Add a microbevel perhaps.
  14. Thread: edge pro

    by Benuser
    Replies
    35
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    1,358

    I have no experience with the EdgePRO but wonder...

    I have no experience with the EdgePRO but wonder how you may, when thinning, apply the necessary pressure on the part you want to thin. This besides the minimal angle question that has already been...
  15. Have a plate carbon steel, fast heating, fast...

    Have a plate carbon steel, fast heating, fast cooling, great temperature control. For the Dutch only: have a basic De Buyer with Duikelman, Amsterdam, for an apple and an egg.
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    170

    Happy Birthday!

    Happy Birthday!
  17. Replies
    37
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    1,127

    You may use your steel with soft German steel...

    You may use your steel with soft German steel like the Victorinox, or with soft carbon. With Japanese knives there's a serious problem: the harder steel types are less tough and more brittle, their...
  18. Replies
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    1,127

    Excellent suggestion. Just for the record: a...

    Excellent suggestion. Just for the record: a conventional honing steel has a hardness of some 70Rc IIRC. There is a thin layer of chromium deposed on it (Hartverchromt in German). With a 60Rc carbon...
  19. Replies
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    1,127

    A grooved steel is not soft at all and may...

    A grooved steel is not soft at all and may destroy your hard edge within seconds.
  20. Replies
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    514

    This is why I prefer carbons. Low abrasion...

    This is why I prefer carbons. Low abrasion resistance, and you put a patina on it.
  21. Replies
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    1,127

    20 to 30 strokes per side on grooved steel NOT...

    20 to 30 strokes per side on grooved steel NOT causing any microbevelling?? A few strokes would do, and make any use of the marker trick to restore the factory edge uncertain. Now the original edge...
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    1,127

    Not so sure whether these bevels are a part of...

    Not so sure whether these bevels are a part of the factory edge or made with your grooved steel. Anyway, relatively obtuse angles aren't that uncommon with very thin blades. See them as some micro-...
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    A small gyuto often has a shorter cutting edge...

    A small gyuto often has a shorter cutting edge than a 190mm santoku. With the gyuto more length is lost with belly and tip.
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    514

    To get rid of deep scratches you have to use...

    To get rid of deep scratches you have to use about the same grid that caused them.
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    Independent from the steel type, a lot of brand...

    Independent from the steel type, a lot of brand new edges are chippy. Must have to do with factory heat treatment and/or buffering. Nothing specific to VG-10 in my experience.
    What is specific to...
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