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Type: Posts; User: vai777

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  1. Replies
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    About 8k anything past that is pointless as the...

    About 8k anything past that is pointless as the edge is pretty much gone if you hit the board. I find that after 8k the point of diminishing returns is exponential.
  2. Replies
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    405,071

    the grind is nice... for sharpening I find the...

    the grind is nice... for sharpening I find the Shapton glass stones to be the easiest to get good results with on hard stainless... also have some choseras.
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    I would bet if everyone looked at their knives...

    I would bet if everyone looked at their knives they would see quite a few examples
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    yes but I have seen the same thing on knives with...

    yes but I have seen the same thing on knives with no fingerguard
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    I don't think it is a defect, but rather an issue...

    I don't think it is a defect, but rather an issue that arises when sharpening. I know I have read somewhere that this area should not have a burr formed when sharpening (not sure how that is...
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    The portion of the blade marked seems to wear...

    The portion of the blade marked seems to wear faster than the rest of the knife when sharpening. It is not exactly the same spot, nor is this to "scale" but this is just the general idea.
    ...
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    yes that is what I would like to know as well

    yes that is what I would like to know as well
  8. Replies
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    wow that is surprising on a Doi... and I have...

    wow that is surprising on a Doi... and I have read it is common on double bevel knives. Haven't really read about it on single bevels. With a sujihiki or yanagiba it shouldn't really matter much but...
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    yeah I will.... gotta put some miles on it...

    yeah I will.... gotta put some miles on it though. I will say this, it sharpened up just as well as SRS-15. The handle on this knife is larger, much larger. Nice FF overall (small gap in handle fit)....
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    Kohetsu 240MM HAP40 Gyuto ...

    Kohetsu 240MM HAP40 Gyuto

    http://i.imgur.com/ypdt1XK.jpg

    http://i.imgur.com/xD6rtaM.jpg

    http://i.imgur.com/JBQX44F.jpg

    http://i.imgur.com/w3ymqEX.jpg
  11. Replies
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    Somewhat Interesting / Concerning Observation

    I have read and noticed something odd concerning sharpening kitchen knives. There are a few mentions on the net of a small portion of the blade just before the heel of a knife that seems to be a...
  12. Replies
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    Like I said... DO NOT leave it in the saya. The...

    Like I said... DO NOT leave it in the saya. The saya is good to transport the knife... for storage...NO!!!
  13. Thread: edge pro

    by vai777
    Replies
    36
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    1,470

    You aren't going to be able to thin a blade with...

    You aren't going to be able to thin a blade with it, and if you have J knives you will need to raise and lower the bevel according to the side you are sharpening, as all J knives (at least most) are...
  14. Thread: edge pro

    by vai777
    Replies
    36
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    1,470

    Hey I have a Hello Kitty cup in my automatic...

    Hey I have a Hello Kitty cup in my automatic Chevy!!!!
  15. Replies
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    I'll save you a **** load of time.... if you want...

    I'll save you a **** load of time.... if you want pure performance / edge retention.... this is it. Now if you are dead set on carbon / wa-handle knives that is another story.
    ...
  16. u sure about 270mm? 270 IS HUGE get a 240 Akifusa...

    u sure about 270mm? 270 IS HUGE get a 240 Akifusa and be done with it.
  17. Replies
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    458

    Depends on how long you store them... I oil my...

    Depends on how long you store them... I oil my blades every 3-4 months. Never touch the blade... if you do wipe it down and oil it again.
  18. Replies
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    your stones will not be flat after less than 30...

    your stones will not be flat after less than 30 minutes of use (truly flat) you could probably go about 15 minutes of actual sharpening. Less if you use a lot of pressure. more if you have a light...
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    this is true, and the reason free hand is so...

    this is true, and the reason free hand is so difficult is that you can pretty much raise a burr on any stone, (except 10k and up... even then though) and if you don't understand what to feel or look...
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    Also the santoku is already going to have a...

    Also the santoku is already going to have a thinner profile making it a bit easier to sharpen
  21. Replies
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    It isn't easy, you can't pick it up in a day, or...

    It isn't easy, you can't pick it up in a day, or a week or even a few months. I would think the issue here is the steel on the chefs knife may be softer and you are rounding the edge.
  22. I will be finding that out shortly :biggrin:

    I will be finding that out shortly :biggrin:
  23. Had a few Ginsan-ko knives... can't touch SRS-15...

    Had a few Ginsan-ko knives... can't touch SRS-15 it isn't even close
  24. Replies
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    If you live in a humid climate do not store in...

    If you live in a humid climate do not store in the saya. I kept mine oiled and in the VCI paper they cane in.
  25. lol

    lol
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