Type: Posts; User: vlad8
Oops too late did not read the full post.
I use alcohol on the smooth strop. It work great for me.
I use wicked edge it is difficult to not get great result.
Not any more. Looks like nobody has them right now and the carbon kramer is not for my wife.
Can you tell me what is the thickness of the Kramer?
do you know where i can see or buy this ?
I think people have to stop buying his knives and he will get the message. The problem is all the great reviews out there that mislead people.
I was thinking about getting Blazen. My wife likes to cut apples with the pairing knife and I am looking for something thin that does not wedge.
i had similar experience even after thinning it does not perform as good as my gesshin ginga. I say buy something else.
what concentration? cam I apply it or I have to dip it in it? how long do i keep it in it?
I am doing some thinning on my Takeda gyuto which exposes more of the cladding. Is there safe way to force some patina on it without messing the edge.
Don't buy the takeda get something thinner.
2 weeks back i was sharpening on WickedEdge and reached over to take something on the the other side of the table while talking to my wife and they just removed 14 stitches from my hand.
one other option is give to somebody that knows what is doing like Dave if somebody is willing to do it.
looks like it is going to be lots of work to thin it. What stone should i use? Any guide i can use when thinning?
Yes I compared it with my Geshin ginga. The problem the this shinogi line or whatever it is called. it looks to me it has to be a few mm higher.
Also i think it needs some thinning. I cut carrot with it and i can feel a little wedging. What is your experience with it?
I just joined the takeda club :) and i have a few questions.
What is the conclusion regarding the lacquer? What is the angle this knives come sharpened at? What angle do you sharpen...
These really look good. do you know what is the dimensions on the 240mm one. isnt 4mm too much?
I think they filter this url out. The knife is Takeda AS Classic > Takeda Classic Gyuto 240mm Medium.
If I decide to go the Takeda I would be definitely interested in...
I keep reading that most of the people here prefer carbon steel knifes. All my knives are stainless and I started thinking that probably i should try carbon steel knife too. I like the look of the...
i guess i will just use petty as Chuckles suggests for now.
the sabatier looks like something that would do the job. do you think it would be better then the mac?