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Type: Posts; User: Rmag37

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  1. Loving this thread so far, can't wait to see the...

    Loving this thread so far, can't wait to see the finished knives. Definitely gonna be checking this frequently.
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    Alright, i'll try to get in touch with one of...

    Alright, i'll try to get in touch with one of them to see if they can advise me.
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    Wow. I thought the steel was only slightly harder...

    Wow. I thought the steel was only slightly harder than a german knife. I wasn't going to touch the suisin with it again, but can i still keep using it safely on my victorinox? Or should i use the...
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    How would a soft grooved steel remove enough...

    How would a soft grooved steel remove enough metal to change the bevels? It would pull off pieces of fatigued steel obviously, but the bevels didn't appear to change in size or anything. If there was...
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    It's really not all that thin honestly. I'm not...

    It's really not all that thin honestly. I'm not entirely sure if its stamped or not, but if it is a stamped blade, it's pretty average thickness. It did come thinned around 1/3 an inch behind the...
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    I didn't buy the knife from him or i probably...

    I didn't buy the knife from him or i probably would have. Anyways, i raised my angle some more and was able to fix my edge. I work tomorrow so i can test it out to see how i did, but i get the...
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    I recently switched over to Jons technique after...

    I recently switched over to Jons technique after immitating Vincent from... a video series i can't recall atm. I struggle with my edge leading strokes though, my fingers don't grip it so its hard to...
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    The sharpie trick made it look like i was hitting...

    The sharpie trick made it look like i was hitting the edge, i ended up deciding the right edge was almost 25o. Are you sure i'm not hitting the edge? Was i just getting very close? Definitely not as...
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    So i spent 2 hours today trying to sharpen the...

    So i spent 2 hours today trying to sharpen the suisin on a 1000 grit stone. Nothing. No burr, no swarf, no visible change to the edge besides scuffing only visible under my loupe. I thought maybe i...
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    What do you mean by small cleaver? For chopping...

    What do you mean by small cleaver? For chopping herbs i don't need much weight behind it or force, i have always felt that a sharp edge and length of the blade were the most helpful attributes a...
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    I wasn't planning on completely deburring between...

    I wasn't planning on completely deburring between bevels/stones but i figured it would make it easier to tell if i'm actually generating a burr, or just flipping it over from the other side. I just...
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    So from the sounds of things, i shouldn't worry...

    So from the sounds of things, i shouldn't worry about having defined shoulders on the knife? What you described is basically how i sharpen my vicroinox, and i can't even see the bevels under my loup,...
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    Sharpening Suisin Special Inox 270mm Gyuto?

    So i just bought a Suisin Special Inox 270mm Gyuto and the factory edge is pretty underwhelming. Not bad per se, but inferior to the edge i've put on my Victorinox Fibrox 10" chefs knife. It's...
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    Can do. Will probably post a full review after i...

    Can do. Will probably post a full review after i have used it for a month or two. Just because there really aren't any.
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    Alright, I'm gonna go ahead and buy the special...

    Alright, I'm gonna go ahead and buy the special inox. Thanks for the input guys. Hopefully i can stop buying knives before it becomes a problem. Right after i get a good 8 inch chinese chefs knife....
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    That was my suspicion as well. No harm in asking...

    That was my suspicion as well. No harm in asking though.
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    If you go with the akifusa, and happen to find a...

    If you go with the akifusa, and happen to find a place selling the 270mm, post a link please man, i would be interested if i could find it.
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    Also while i'm looking again, has anyone seen a...

    Also while i'm looking again, has anyone seen a 270mm Akifusa Gyuto for sale? I looked around for one of those when i was comparing knives, couldn't find one. Still can't. Only 240mm. Sorry for...
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    At this point someone has private messaged me...

    At this point someone has private messaged me offering a very fair deal on a barely used Suisin Special Inox 270mm, and i am now considering that as an alternative to the carboNEXT. I see Suisin...
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    To be honest i don't know exactly where i heard...

    To be honest i don't know exactly where i heard that. Probably from one of the variety of "Heres 10 knives, which should i buy" threads i read through. I just remember reading somewhere that it was...
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    I had looked at the Fujiwara FKM series but it...

    I had looked at the Fujiwara FKM series but it sounded as if the edge retention was sub par for a japanese knife, which is a big deal for me.

    How exactly is a knife thinned? I've heard the term...
  22. I only have a couple years experience, but i work...

    I only have a couple years experience, but i work in a large hotel kitchen and i can confirm that the Victorinox Fibrox 10" chef's knife is a very solid knife. It is one of the most recommended...
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    Kagayaki Carbonext 270mm Gyuto KC-7?

    I've been lurking here along with Cheftalk for a good few months now while i drool over the plethora of japanese Gyuto's i will probably never buy. Except now i'm seriously thinking about buying one....
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