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Type: Posts; User: Mangelwurzel

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    Haha, I'm a lefty so not sure that one would...

    Haha, I'm a lefty so not sure that one would work!

    Aren't usubas meant to be quite difficult to use?
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    Which is more fun...?

    Hi Folks,

    I've just got a new job and to celebrate I thought I'd treat myself to a new knife (how else does one celebrate?!).

    I'm thinking of either a deba or a nakiri. Which one will I have...
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    Agreed, but most of my knives are carbon steel so...

    Agreed, but most of my knives are carbon steel so when I'm sharpening the cutting edge, it doesn't take that long to raise a burr. When thinning behind the edge, I use both directions!
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    Thanks, Rick. Yes, I recall a recent thread...

    Thanks, Rick.

    Yes, I recall a recent thread where Jon recommended using lighter pressure on the edge leading stroke. The technique I've been using is lifting the knife off after each stroke, like...
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    Only edge trailing strokes

    I've recently changed my sharpening technique to using edge trailing strokes only and no edge leading strokes.

    I find, as a relative beginner to sharpening, this allows me to get more consistent...
  6. I'm not sure I follow your logic on wanting...

    I'm not sure I follow your logic on wanting stainless because you don't have a lot of experience sharpening (do you mean good edge retention is what you're looking for?). The best way to learn is to...
  7. The Gonbei is offered by Jon at JKI so it has his...

    The Gonbei is offered by Jon at JKI so it has his seal of approval on it. You should drop him an email. Jon's incredibly knowledgeable and is known for providing very high quality Japanese knives. ...
  8. If you want Stainless-Steel/Damascus/Hammered,...

    If you want Stainless-Steel/Damascus/Hammered, have you considered Gonbei at JKI? ...
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    When I was new to sharpening (well, I still am...

    When I was new to sharpening (well, I still am really), I had problems with rounding my edge on my polishing stone (6K). This thread has some good stuff in it:...
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    Thinning damascus knives

    I would imagine this completely ruins the beautiful damascus pattern. Is there a way to thin them without ruining the damascus?

    I recall reading somewhere that the best way to restore the...
  11. Thread: My knives

    by Mangelwurzel
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    That's a beauty, Anton. How does it cut?

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    They look amazing, Randy. Really nice work! ...

    They look amazing, Randy. Really nice work! What wood are the handles made from?
  13. Hi Tim - Whereabouts did you get your strop? I'm...

    Hi Tim - Whereabouts did you get your strop? I'm based in the UK too. Do you use a compound?

    Cheers
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    I would second this! I'm still fairly new to...

    I would second this! I'm still fairly new to Japanese knives and a Hiro AS was my first purchase about 8 months ago. For all the reasons you outlined, I'd also recommend this as a great...
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    Thanks Marc! I look forward to reading more...

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    Wow Marc. Amazing collection. I'm curious about...

  17. That sounds like great advice, thanks Theory. ...

    That sounds like great advice, thanks Theory. Makes perfect sense to me.

    What about using the 5-6K stone to raise a burr (instead of just stropping on it) as a stage before dropping to the 1-2K...
  18. Thanks for your views guys. I shall give the...

    Thanks for your views guys. I shall give the suggested techniques a go!
  19. Slicing roast leg of lamb with a suji?

    Hey folks, I've gone and ordered myself a custom carbon suji. It's my first custom knife :knife:

    I'd mainly be looking to use it for slicing roasts and making sushi/sashimi. I plan on using it...
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    :plus1:

    :plus1:
  21. Good question Gustavo. I'm in a similar...

    Good question Gustavo. I'm in a similar position. I'd also be interested to hear people's thoughts on how you know its time for a full sharpening progression instead of a touch-up on the finishing...
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    Lovely stuff! Great work as always, Ian.

    Lovely stuff! Great work as always, Ian.
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    Hey Matus, have you received your gyuto back from...

    Hey Matus, have you received your gyuto back from Ian get? I think you've still got half of KKF waiting for the review ;)
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    Kitchen knives & stropping compounds

    Hi all,

    My current sharpening set up is 400, 1200, 6000, then I strop with newspaper. I think Murray Carter recommends that for sharpening kitchen knives, all you really need is a...
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    Congrats on the score, Matus! It's a beautiful...

    Congrats on the score, Matus! It's a beautiful knife. Looking forward to reading your review.
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