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Type: Posts; User: psfred

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  1. Replies
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    1,004

    I get shivers thinking about the damage a steel...

    I get shivers thinking about the damage a steel can do to a very hard Japanese style blade. Steels are use to re-align a soft edge and restore minor folding or bending of the edge. I do NOT...
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    219

    Don't forget that a patina protects the food from...

    Don't forget that a patina protects the food from the knife and the knife from the food.....

    Carbon steel is highly reactive to many foods, and can do things like turn onions gray and acquire...
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    1,004

    Copy the factory bevels to start with. Avoid...

    Copy the factory bevels to start with. Avoid using a steel on those hard japanese knives, it's far too easy to fracture the edge without actually restoring the apex -- in fact, if you are not...
  4. CKTG -- Chef's Knives To Go. It's on sale at the...

    CKTG -- Chef's Knives To Go. It's on sale at the moment.

    Peter
  5. Update on the stone: My buddy brought over his...

    Update on the stone: My buddy brought over his two chef's knive (and his girlfriend) and I sharpened them up. One is a Wolfgang Puck, I assume an example of typical German steel since it sharpened...
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    Hard to say what would help. My mother can no...

    Hard to say what would help. My mother can no longer cook or do dishes very well for the same reasons (back pain) but she's 90, not a young pup like us.

    Is sitting better? You should be able to...
  7. Not sure of the maker, it's the one that...

    Not sure of the maker, it's the one that This Site Not Allowed Here.com currently has.

    For sure slow and easy is the way to use this stone. I was amazed by the look of the edge under magnification, I'm fairly...
  8. First impressions of a synthetic "blue aoto" stone

    Bought this instead of the "green brick" from Naniwa because I was intrigued by the composition. I'll never own natural japanese stones, way too expensive, and I have a use for this grit range for...
  9. Replies
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    I've only got a few knives, but I've seen that...

    I've only got a few knives, but I've seen that unsharpened area on several. Seems to be a "safety" item -- leave the knives dull where people get a fingertip under the heel!

    Seriously, I've had...
  10. Thread: Over polishing?

    by psfred
    Replies
    43
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    1,531

    A burr raised on a fine or very fine stone is...

    A burr raised on a fine or very fine stone is going to be quite small unless you rolled the edge over. I don't look for one, I just watch the bevel and when it is polished to the point I expect for...
  11. One should use care with coarse diamond plates...

    One should use care with coarse diamond plates and very hard steel. You might do OK with soft German style underhardened stainless, but RC62-64 steel knives with a fine edge are very very likely to...
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    You won't be very excited about the edge on the...

    You won't be very excited about the edge on the Henkel's when you get done -- they can be sharpened, but those are the knives that people chop into a hard cutting board with instead of slicing (makes...
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    Maylar: Let me guess, you'll be using those...

    Maylar:

    Let me guess, you'll be using those waterstones on plane irons very shortly. Vastly easier if somewhat messy, and I suspect you will find you can get a better edge faster than Arkansas...
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    I have a King Deluxe 300 I got from Stu (from...

    I have a King Deluxe 300 I got from Stu (from Japan, not sold here) that is great. Cuts much faster and cleaner than my Naniwa SS 220 and is very difficult to dish, although I've done it. I use it...
  15. Freehand sharpening will get you the sharpest and...

    Freehand sharpening will get you the sharpest and brightest blades, and I'm sure you will find that once you get a knife truly sharp and not just a sawtooth edge from a knife sharpener, you won't go...
  16. "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...
  17. 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...
  22. 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...
  24. 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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