Thanks for this great post!
Type: Posts; User: Benuser
Thanks for this great post!
Medium sandpaper, P400, or coarse (brown) ScotchBrite, both along the edge
Sujis are narrower than gyutos and will therefore taper less gradually. Not that it matters that much as a blade won't wedge in meat. The sujis I know aren't exactly delicate. Some sharpeners though...
If so, you better abrade the burr. If it came off it would leave a heavily damaged edge behind.
Are you sure? I would guess you go rather along -- and not across -- the grain to have grasped some debris.
I add a 2-3" double microbevel on most of my knives, beginning at the heel, and use that section for rougher tasks.
Carburundum (SiC) stones are great for removing a lot of steel, and are indeed meant to be used with huge pressure. I use them for fat stainless European blades. Both the Victorinox and the Zwilling...
They all have a relief bevel at the lowest angle I'm comfortable with, right side gets a minibevel @35 degree or so, the other side a convexed edge ending below 15 degree. I start the minibevel on a...
I've seen that single-sided microbevel at some 35 degree with soft carbons by Robert Herder, Solingen. Well, microbevel, rather a minibevel, as it is made on the coarse stone. It allows quite a ...
My Cerax stone works quite well with basic carbon. With more advanced steels, e.g. VG-10 and AS, it seems not the best at dealing with the respective carbides, leaving an unstable edge.
If I were left-handed I wouldn't go for a Hiromoto gyuto unless specially ordered which is now out of the question. Fairly asymmetric. Expect stiction issues with the relatively flat left face. They...
Sharpening a stainless Sab is really no fun! Highly abrasion resistant.
I happen to know both the Victorinox and the Zwilling Motion, and both are better off with stropping on a 2k, I believe. Stay away from gadgets, please.
Welcome aboard, Larry! There were some serious QC problems with the Moritakas that were not very well addressed by their American distributor. Google site:kitchenknifeforum.com Moritaka AND overgrind...
Don't waste your time and stones with poor stainless steel. Get a simple basic carbon steel blade -- Old Hickory, Opinel, simple Robert Herder, K-Sabatier. And have fun.
Don't use a rod. It will fatigue the steel, and the fatigued steel has to get abraded with the next sharpening session. I use a Chosera 800 with these stainless, and deburr perhaps on a 2k. For...
Small factory, small batches, good HT, uneven F&F, decent OOTB edge. Not what I would call mass production like Shun, Global of Wüsthof.
BDL about the 6":
6 and 10" Nogent slicers, NOS by Thiers-Issard
Mr Nagao, maker of the Hiromoto knives, has ended production of his regular series of Ginsang-3, Aogami Super and VG-10 Damascus knives, as Mr Koki Iwahara confirmed.
If I remember correctly, you get your Misono with a highly, overly convexed edge, after factory buffering. A reasonable edge will be some 10-15 degree at the right side, convexed, and a small,...
Holding a heavy 270mm.
From the photos I would say it might be a very slight overgrind, or just a microbevel you didn't hit. Nothing to worry about.