Always a pleasure to watch your vids!
Type: Posts; User: skewed
Always a pleasure to watch your vids!
I totally forgot to post a thank you! I appreciate your post. Keep it up.
The Tojiro Shirogami knives are pretty neat for the price but really need an investment of time to bring out their potential. They are carbon steel with a soft iron clad that is pretty reactive....
I like to test out the ootb edge for a day prior to digging in on the stones.
Only thing that I do is have some sandpaper ready to ease the spin/coil/tang if needed. Pack it in the roll and...
Is that a super blue Zakuri? The edge steel sure doesn't that much of patina. I have a Zakura 210 petty in super blue. Haven't used it very much and it shows almost zero signs of patina.
Been using straights off and on for 3-4. End up using a DE most of the time because I have been having a tough time getting the edge just right on a straight. It really is an art. When the edge is...
Tons of great albums. Good selection from everyone.
-Carol King Tapestries
-CSNY Deja Vu
-Prince Sign o' the Times
-Joanna Newsome Ys
-Don Caballero American Don
-Ryan Adams Gold
Here is my short take on oil v water stones:
+ Oil stones are usually pretty hard so they do not dish very fast nor need to be flattened very often. They last longer due to hardness.
- They do...
As long as the board is pretty darn flat to start with a card scrapper would work well.
120 and a 210. I have a gesshin ginga 120 for paring and a inexpensive 210 Tojiro DP petty for the line. SS for the line is nice to have.
Just my opinion.
I think you pretty much nailed it. The Hiromoto should be a great knife to learn to sharpen on. Once you are able to reliably get a sharp edge with the Bester 1200 you might want to take it up...
Holy moly! I would not have guessed half that price for the Chef's Choice.
Get a couple of stones and I am sure you will learn how to 'free hand' sharpen. It is really rewarding being able to put...
Light, thin, stainless and should take a get edge. The new handle will certainly give it a nice bling factor.
Yeah- that. The frosted bead (sand?) blasted area between the kurouchi and the edge. I have a couple of Tojiro shirogami knives and a Zakuri with this finish.
I need to jump in and do this to a couple of my knives with the fuax kasumi large double bevels.
Thanks for the nice review and great pics. What stones are you using for the thinning out?
Very true. A bester 1200 and some course sandpaper on a marble tile (to flat the stone) would be a great starting stone.
Best of luck,
I have several and all of them seem to have at least slight overgrinds too. Nothing too terrible and I think they will iron out with a little time spent on them.
The couple of FKH's that I have...
Personally: I buy nice quality knives for the sole reason to be able to get the most out of them as a tool. This means that I keep them at or above 90% of their cutting potential (ball park...
Being able to maintain and tune is the backbone with nice knives, just like with many other nice tools/machines. It doesn't matter how high of quality you buy if you can't maintain the edge. Sooner...
The couple of carbon Fujiwara's that I have both have strongly skewed right handed bevels (like 90/10 or more). IMHO it would take quite a bit of edge removal to flip it around to a lefty. You might...
I have a couple of Tojiro's shirogami knives and they use the same box as the one in the OP.
The DP line has different boxes and the printing on the blades is quite a bit different than on the...
That should be a great intro-to-carbon knife for you. The Zakuri that I have came with one of the best ootb edges I have ever received.
I have a gesshin ginga 120mm that I love but it is super thin (like the Kono knives). I would definitely use something a little more robust to break down chickens. The Zakuri 210mm that I just got is...