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  1. Thread: cpm knives

    by olpappy
    Replies
    33
    Views
    2,015

    The Akifusa PM has been around a long time, lots...

    The Akifusa PM has been around a long time, lots of people have used it and had good things to say about it, and it is not so expensive.
  2. Thread: Hamon Line

    by olpappy
    Replies
    28
    Views
    1,475

    In kitchen knives (which is the only type of...

    In kitchen knives (which is the only type of knife I have seen the term honyaki used often), there are a number of Japanese manufacturers which use the term honyaki for both blades with hamon as well...
  3. Replies
    1
    Views
    193

    kasumi, kurouchi, low carbon steel/iron

    Do most here keep their kasumi knives pristine or let them patina?

    I have noted that many including myself have had problems with kurouchi cladding rusting. I am under the impression that the...
  4. based on the description it does indeed sound...

    based on the description it does indeed sound like an old takohiki, you might be able to clean it up with the appropriate stones, and make it fully functional again.
  5. Replies
    17
    Views
    792

    Sure a suji is better for large pieces of meat,...

    Sure a suji is better for large pieces of meat, but a 240 gyuto could also do well with both veggies and meats. How big is your cutting board going to be? You might consider getting both a small...
  6. overall shape resembles an old takobiki but...

    overall shape resembles an old takobiki but appears to have no shinogi. Does the left side of the blade look the same? Looks quite old. Was the rotten handle a typical wa handle with ferrule?
  7. Maybe in this situation a ceramic like Kyocera...

    Maybe in this situation a ceramic like Kyocera would be an option.
  8. Replies
    93
    Views
    6,864

    That knife is not properly ground. You bought a...

    That knife is not properly ground. You bought a kitchen knife, not a bushcrafting or woodcarving tool. Your #1 choice has to be to try to return it to the maker for replacement or remedy. It...
  9. Replies
    34
    Views
    2,862

    OP, I think the answer to your question really...

    OP, I think the answer to your question really would be based on the same principles in selecting any other knives, not just Sakai Yusuke gyuto. If you like the advantages of carbon steel in your...
  10. Replies
    6
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    525

    Yup, that is classic geometry for a peeler knife,...

    Yup, that is classic geometry for a peeler knife, as I am sure you have noticed by now it helps the knife to function efficiently at this task, helps the blade to slide just under the peel rather...
  11. Replies
    3
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    280

    in my experience cladding which does not patina...

    in my experience cladding which does not patina readily also tends not to take an etch very well either. If you want to etch it you should take extra care with surface prep and don'T expect great...
  12. the most practical and easy to care for would...

    the most practical and easy to care for would imply something not too hard, stainless, and economical. Forschner seems to meet all these requirements. Ceramic rod would be useful for those used to...
  13. Yusuke white steel gyuto in use about a year. ...

    Yusuke white steel gyuto in use about a year.
    http://i120.photobucket.com/albums/o170/josferi/IMAG0051_zpse5287e7d.jpg
    http://i120.photobucket.com/albums/o170/josferi/IMAG0052_zpseae944b0.jpg
  14. looks like a Tosagata to me, rustic kuro uchi...

    looks like a Tosagata to me, rustic kuro uchi knives made in the style of a village blacksmith, they are a decent knife, the main difference between these and more expensive knives will be that these...
  15. Thread: What to do?

    by olpappy
    Replies
    126
    Views
    8,328

    Link doesn't work, " this site not allowed here "...

    Link doesn't work, " this site not allowed here " is not a valid URL.
  16. Thread: What to do?

    by olpappy
    Replies
    126
    Views
    8,328

    Well, I don't usually like to compare knives to...

    Well, I don't usually like to compare knives to cars, but to me this is sort of like, my car looked OK when it was new but I took a grinder and ground off the paint, underneath I found a low spot on...
  17. Thread: What to do?

    by olpappy
    Replies
    126
    Views
    8,328

    If you put the sides of a chef knife on stones it...

    If you put the sides of a chef knife on stones it will almost never be completely flat, although they may look that way. Usually the small imperfections are blended together in the final stages of...
  18. Thread: What to do?

    by olpappy
    Replies
    126
    Views
    8,328

    I don't think it would affect performance much. ...

    I don't think it would affect performance much. A situation similar to this would be a Granton edge knife with cullens. If they are halfway up the blade,you won't get into the cullens until a...
  19. Thread: What to do?

    by olpappy
    Replies
    126
    Views
    8,328

    So you expect perfection? Nothing is perfect. ...

    So you expect perfection? Nothing is perfect. Perfection is an ideal that knifemakers try to achieve but never can be achieved. If you expect perfection, I suggest you make some knives yourself...
  20. Thread: What to do?

    by olpappy
    Replies
    126
    Views
    8,328

    I don't think you have the right to expect...

    I don't think you have the right to expect anything from the vendor because when you tried to "fix" it and found out you couldn't bascially you started something that you can't finish.

    When you...
  21. .110 could be used for a chef knife and other...

    .110 could be used for a chef knife and other kitchen knives, if used for a paring knife it might be a bit on the thick side depending on a person's preference.

    .098 would be better for paring...
  22. Replies
    10
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    621

    You could try rubbing it with a wine cork and...

    You could try rubbing it with a wine cork and baking soda. Let us know what you end up using and how it works out.
  23. Replies
    138
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    10,895

    I have had one for several years now and it...

    I have had one for several years now and it hasn't rusted. I have treated it as a stainless knife, I have ground on the cladding behind the edge with stones to thin it and left it open to the air...
  24. choice of steel depends what qualities are best...

    choice of steel depends what qualities are best for your intended use as well as your preferences and sharpening methods. carbon steels can rust, but have finer grain and generally easier to...
  25. Replies
    49
    Views
    2,874

    Fibrox gets a huge thumbs up from me, even with...

    Fibrox gets a huge thumbs up from me, even with all the fancy custom knives I have not thrown out the Forschners precisely because the Fibrox is so comfortable. The shape of the handles isn't great...
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