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Type: Posts; User: tbott

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  1. Replies
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    Stone fixer for soft/high grit stones?

    I have a DMT XX Coarse plate that I generally use to flatten/fix stones, but I feel like it's much too coarse for finer grits. I've used it before on softer stones (like Naniwa superstones) but it...
  2. Something I think helps (since I've had a few...

    Something I think helps (since I've had a few stones crack on me as well, including a Chosera 3k) is actually storing the stone on its side. In a kitchen that might be tough to prevent it form...
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    Thoughts on thinning process?

    Hello good people of KKF!

    I was wondering if anybody could offer some pointers on the thinning process. I have a Konosuke Fuji in white #2 which I've had trouble getting really sharp for the...
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    Is it a knife you'd recommend? I was looking into...

    Is it a knife you'd recommend? I was looking into it to replace a Kono Suji....I like the dimpled surface for food release, much nicer than the stiction you get from a laser suji. Does the finish...
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    My line/beater knives are a Shun 8" and my Tojiro...

    My line/beater knives are a Shun 8" and my Tojiro Honesuki. The Shun mostly because it was the first "real" knife I ever owned, and since graduating a bit (that is, gaining a particularly expensive...
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    Thanks guys. ThEoRy, I think you've actually...

    Thanks guys. ThEoRy, I think you've actually passed this video on to me before, thanks for the reminder since I know it's got a lot of good stuff in it. I generally think I'm pretty good about...
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    So how do REALLY use a polishing stone?

    Hey folks,

    This is probably an elementary question, but hey, I'm an elementary sharpener-guy. I got my first 'real' polishing stone, a Naniwa 5000x superstone. Whenever I use it I only seem to...
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    Thoughts on Banno Bunkas?

    I'm looking into a Bunka as my next knife buy. I like the idea of a small knife that can still take care of business during prep, but mostly have something more compact for the line. It seems like...
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    I'm glad I'm not the only one! It was that...

    I'm glad I'm not the only one! It was that comparison with newer knives that have very small bevels that made me realize how off I was. I do think you're right, too, about edge durability. With the...
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    Precisely. Now the bevel is really tall...

    Precisely. Now the bevel is really tall (particularly so on the right side...I'm working on being more consistent). My normal progression is Chosera 1000, Chosera 3000, and I just just got a 5000...
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    I have a question: I am not a seasoned...

    I have a question:

    I am not a seasoned sharpener by any means, but I've certainly improved over the six or so months that I've become much more serious about it. The problem is, when I was...
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    Thanks everyone who replied. I have been out of...

    Thanks everyone who replied. I have been out of town since I put up the original post and just got back to see a wealth of good ideas. Getting back to work today, so I'll try some of those things...
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    Reducing stiction on Kono HD suji?

    Hey all,

    is there any ways physically possible, perhaps via edge geometry or whatever, to reduce stiction on a Konosuke HD suji? I have this suckling pig dish on my station, which involves slicing...
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    Thanks all! I'm glad this seems to be a recurring...

    Thanks all! I'm glad this seems to be a recurring problem and not just user stupidity (though there's still some of that). I'll work on getting it mounted. Can one buy empty bases and just glue them...
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    Ha thanks all. I appreciate the feedback and...

    Ha thanks all. I appreciate the feedback and detailed responses. Also reminding myself to avoid wedgies.
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    Naniwa Chosera 3000 cracking?

    Soooooooo what gives? Seem to be getting hairline cracks in the stone. There also seems to be some kind of dark spot/stain in the other side. I treat it exactly the same as my Chosera 1000, and...
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    Can anyone explain wedging?

    Hey all, I'm wondering if someone can explain wedging. Im of course familiar with the phenomenon itself, but I'm curious what factors in your knife contribute to it. How does grind, profile, or edge...
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    I'll try it all when I bring my knives home this...

    I'll try it all when I bring my knives home this weekend. Are any of you familiar with the Kono HD steel? Does is benefit from anything in particular?
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    That was definitely helpful. I think I'll get...

    That was definitely helpful. I think I'll get back to the sharpie trick, and I like the idea of stropping between grits. Thanks!
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    Overview on sharpening carbon steel

    Hey folks

    Not a big poster but I browse a lot of threads and have learned quite a bit. I'm wondering if anybody knows of a decent video or literature that provides a good sharpening overview. I'm...
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    You guys are awesome! I knew there was a reason I...

    You guys are awesome! I knew there was a reason I joined this forum. Yeah, I think this is all good advice....My biggest confusion was how sharp I could get my other knives with the exception of the...
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    Problems sharpening white#2 steel?

    Hey folks,

    I was wondering if anybody has any advice on sharpening white #2. I have a Konosuke Fujiyama gyuto, and for some reason as can't seem to get it as sharp as my Moritaka petty (AS) or my...
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    Salutations from Truckee, CA

    Hey folks,

    I've learned a lot about (and helped fuel my obsession for) knives by viewing this forum. I figured it was about time to become an active participant! Look forward to the knowledge...
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