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Type: Posts; User: Lizzardborn

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  1. Replies
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    On the other side without healthy appetite for...

    On the other side without healthy appetite for new types of steel, profiles and geometry, no one will bother to invest in innovation.
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    Isn't how hard or soft a stone is a function of...

    Isn't how hard or soft a stone is a function of the binder and not the hardness of the abrasive itself?
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    Can you explain what kind of situation is that? I...

    Can you explain what kind of situation is that? I really don't get it (English is second language, and I am not well versed in US dining etiquette).
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    On the question of trusting someone to do their...

    On the question of trusting someone to do their job - one of my professors in engineering school once said to us:

    "When I know what kind of engineers you will be, I am terrified to go to the...
  5. Thread: Oops

    by Lizzardborn
    Replies
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    1,089

    Put it in the dishwasher? Just joking. I...

    Put it in the dishwasher?

    Just joking. I suppose that if the rust is not too deep - which looks to be the case its savable without too much visible damage.
  6. I see two problems with this approach. 1....

    I see two problems with this approach.

    1. There is no definitive knife skills - it is more of a spectrum of different cuts and grips that suit the person.

    2. Putting video out there that has...
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    467

    I have seen sharpening a scythe made from similar...

    I have seen sharpening a scythe made from similar material once (USSR made). It was a two days work.
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    Fu-Rin-Ka-Zan Stainless Wa Gyuto

    Has anyone any experience with it? It looks like brother to Sakai Yusuke and Gessin Ginga (both out of stock sadly) and in similar price range.

    Also - what other Sakai made stainless lasers are...
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    467

    From what I see where I live (not kitchen knives)...

    From what I see where I live (not kitchen knives) the market for customs is going strong and there is appetite for exotic steels. If this is worldwide - I would not be surprised if someone in Hitachi...
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    The sound the knife makes cutting. The horror,...

    The sound the knife makes cutting. The horror, the horror.
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    Cuts from sharp knives heal faster. Since I...

    Cuts from sharp knives heal faster. Since I leveled up my sharpening skills to below mediocre (is horizontal cut of tomato good?) the times of slipping and losing knife control were reduced a lot. A...
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    Not sure if mentioned but precise thermometer...

    Not sure if mentioned but precise thermometer with probe and precise scale.
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    For people from Eastern Europe - something that...

    For people from Eastern Europe - something that works? I don't have access to flitz or BKF. Like Cif?
  14. ESEE 6 drop point, plain edge. Tough guy....

    ESEE 6 drop point, plain edge. Tough guy. Indestructible. Could get comfortably sharp. Same could be said about swamp rat ratmandu 6 inch blade.
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    I think you are looking at that slightly wrong -...

    I think you are looking at that slightly wrong - from the enthusiast point of you. For the majority of posters here a knife has an intrinsic value of its own. The problem (only for value...
  16. I have seen very similar but probably 160-210 -...

    I have seen very similar but probably 160-210 - they were popular in the eastern parts of Eastern Europe during communist times. A lot of homes had one of these as a general knife.

    Cannot comment...
  17. The problem with Akifusa is that the cheapest it...

    The problem with Akifusa is that the cheapest it is in Europe is 300$ (240mm) :( Even more with shipping from US + tax vat. And no one is selling it in Japan. I dream of one since I read the Gator's...
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    Didn't say more money - just that they are...

    Didn't say more money - just that they are segment more easily extorted because these are tools of the trade for them.
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    Simple segmentation. People that make their...

    Simple segmentation.

    People that make their income from cooking and enthusiasts will want 240. The not enthusiasts and gift knifes will want something that peaks at 210. So you make the segment...
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    You mean without heat treatment probably. Because...

    You mean without heat treatment probably. Because it is impossible to cut from flat sheet and not remove stock at least for the tip.
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    The link from previous topic. ...

    The link from previous topic.

    http://www.cashenblades.com/images/articles/lowdown.html (credits to MATS40)

    The topic

    http://www.kitchenknifeforums.com/showthread.php/18662-Kramer-Evolution
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    Go on. And post a performance review :)

    Go on. And post a performance review :)
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    Can you give more info on that method, if it is...

    Can you give more info on that method, if it is not copyrighted of course.
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    I tried that in pressure cooker. Elevated...

    I tried that in pressure cooker. Elevated container inside the pressurized chamber. Turned out way better than my non-existent skill will suggest.
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    As long as angle assisted, powered tools go this...

    As long as angle assisted, powered tools go this is not as bad.

    But if you go that way - just rig simple system using standard whetstone.
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