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  1. "1095" is a steel alloy, specifically iron with...

    "1095" is a steel alloy, specifically iron with 0.95% carbon. It is one of the most common carbon steel knife materials in the West. Hardens well (although typically more on the surface than in...
  2. Carbon steel takes more care for two reasons: ...

    Carbon steel takes more care for two reasons:

    It is much more reactive than stainless, and will discolor and corrode in contact with many food items. As noted, once it has a good patina this is...
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    Even a mediocre edge beats a dull knife! Glad...

    Even a mediocre edge beats a dull knife!

    Glad we could help out.

    My current favorite knife is a really cheap Korean hand forged gyuto. Carbon steel (lemon juice discolored it), but decently...
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    I suspect the problem with those fairly soft...

    I suspect the problem with those fairly soft stainless steel knives is that the burr really just flops back and forth and you never remove it properly (it should be abraded off to leave a smooth,...
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    My current favorite for normal work (not fixing a...

    My current favorite for normal work (not fixing a badly ground knife) is a King Deluxe 300 from toolsfromjapan.com. I've not found a US source for them.

    Very hard, cuts very fast, no slurry,...
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    Having just spent a couple hours grinding off the...

    Having just spent a couple hours grinding off the blunt heel of a couple knives (very hard stainless!), I would question why anyone would WANT a blunt heel. Nothing like a knife that won't cut...
  7. A coarse stone will leave a ragged edge from the...

    A coarse stone will leave a ragged edge from the scratches were individual abrasive grains removed metal. These scratches make a very fine toothed saw out of the edge when it is drawn across...
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    I have a tendency to sharpen one side of the...

    I have a tendency to sharpen one side of the blade at a slightly different angle than the other (specifically lower angle on the left side). Since I'm right handed, it doesn't seem to be much of a...
  9. There is another phenomenon that results from...

    There is another phenomenon that results from overheating while grinding that has nothing at all to do with changing the temper or hardness of the steel.

    When grinding an edged tool, be it a knife...
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    Danish oil should be fine. Semigloss finish,...

    Danish oil should be fine. Semigloss finish, probably.

    You can sand to whatever grit you wish before using oil finish.

    Peter
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    Boiled linseed oil, Danish oil, and Tung oil are...

    Boiled linseed oil, Danish oil, and Tung oil are all easy to apply, accept repair by re-application, and are food safe.

    Boiled linseed oil is going the give a dull finish, and if over applied can...
  12. I just got a set of three MasterChef DuraCut...

    I just got a set of three MasterChef DuraCut santoku knives just for fun. Truly dreadful knives as they came out of the package.

    They appear to be decent material (magnetic, so likely 440C or...
  13. Michael: My brother and I currently have four...

    Michael:

    My brother and I currently have four hives, will have more in the next week as we plan to do a couple splits and need to do at least one cutout (two if my brother in Tennessee had a swarm...
  14. Evansville, Indiana I seriously doubt an 18...

    Evansville, Indiana

    I seriously doubt an 18 inch piece of carbon steel is going to set me back more than a larger piece of A2 I'm looking at for another project (2.5" x 18" x 1/8" or 3/32", $28...
  15. Need advise on making a honeycomb de-capping knife

    I hope this isn't too far afield as a de-capping knife isn't really a kitchen knife, per se, but more or less fits the description. I've been looking for a while and all I can find is serrated "you...
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    If you are just sharpening your knives and do not...

    If you are just sharpening your knives and do not expect to do serious repair work or thinning, a Bester 1000 or 1200 and either a 3000 or 5000 stone will work very well for you. I like the Bester...
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    The progression of stones you should use depends...

    The progression of stones you should use depends on the steel you are sharpening. Very hard Japanese steels are somewhat unforgiving of skipped grits and you will have a terrible time getting...
  18. The 700 is quite a bit more aggressive than the...

    The 700 is quite a bit more aggressive than the 1200, and leaves a much rougher edge. I guess the best way to characterize them is to call the 700 a grinding stone and the 1200 a sharpening stone --...
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    High speed steels are alloys containing various...

    High speed steels are alloys containing various amounts of tungsten, cobalt, manganese, vanadium, chromium, and other hard metals to make tools that will cut at high rotational and feed rates while...
  20. New waterstones, King Deluxe 300 and Bester 700

    I've been getting back into woodworking and decided I might as well get my kitchen stuff in order as well (and probably get decent knives, too), and while doing some research I stumbled across the...
  21. I can see that. Being a home cook, I have the...

    I can see that. Being a home cook, I have the luxury of literally stopping in the middle of things and sharpening a knife if I want to, but a busy kitchen would be another story.

    A ceramic rod...
  22. A good hand plane will produce a nearly perfect...

    A good hand plane will produce a nearly perfect surface. Of course, that's more tools, more sharpening, and another whole ball of wax!

    A piece of adhesive sandpaper stuck down well to a flat...
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    What type of steel? If it's something that work...

    What type of steel? If it's something that work hardens, you must use a good, sharp high speed steel bit, slow speed drill, and lubricant. A hand held drill will be WAY too fast unless you have a...
  24. No, never used a glass rod, just our ancient...

    No, never used a glass rod, just our ancient grooved steel (works great on carbon steel, so-so on high carbon stainless) and a ceramic rod that I didn't know how to use properly. Should be like a...
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    Never noticed any dulling so far, but grapefruit...

    Never noticed any dulling so far, but grapefruit is quite acid and the peel leaves sticky oil on the blade that dries rapidly. You might have a sticky rather than dull knife.

    Peter
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