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Type: Posts; User: iceman01

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  1. Replies
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    I use Tung oil 1:10 diluted with orange oil. I...

    I use Tung oil 1:10 diluted with orange oil. I usually submerge the handle for a few days in the oil and then let it dry in sunlight since tung polymerises in sunlight. I do the same with sayas,...
  2. If it is finished well I'd rate performance over...

    If it is finished well I'd rate performance over looks every single day.

    Although I don't know if I'd buy a "Hello Kitty" knife even if it outperformed a Suisin Inox Honyaki or Konosuke HD. :)
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    I use a 80/20 tung oil orange oil mixture. The...

    I use a 80/20 tung oil orange oil mixture. The orange oil acts as a solvent and enables a deeper penetration of the wood, plus the wood doesn't lose its haptic properties.
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    That's the way to go with a MAC. Just thin it to...

    That's the way to go with a MAC. Just thin it to about 10 per side and add a secondary bevel and it will perform in an entirely different league.
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    I tried using a Dremel, but you have to pay so...

    I tried using a Dremel, but you have to pay so much attention not to work too long on a single spot. Using two different grits of sandpaper and a piece of wood or hard rubber are so much more...
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    Give Mark a call and he'll set up an appointment...

    Give Mark a call and he'll set up an appointment for you to visit him and take a look at the stuff he offers.
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    My favorites are Korin Togiharu G-1 (aka Masamoto...

    My favorites are Korin Togiharu G-1 (aka Masamoto VG-10) Guyto 21cm, Kagayaki VG-10 24cm gyuto and Global G-2 20cm gyuto. Plus the Yoshihiro Kasumi 18cm shirogami deba for fish.
  8. Thread: Got my EP Pro

    by iceman01
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    2,528

    When I set an edge with multiple bevels, I don't...

    When I set an edge with multiple bevels, I don't care about thoroughly removing the burr after each stone when I do the first bevel, but you have to raise a burr to make sure both planes meet at the...
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    That's true. How do you keep your bevels convex?...

    That's true. How do you keep your bevels convex? Soft stones or the mouse pad sandpaper trick?
  10. Thread: Cheese Knife

    by iceman01
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    I use one like this...

    I use one like this for brie and other soft cheese. It really excels at this task cause very little sticking and very little blade to clean afterwards. For semisolid cheese I use a chefs knife or a...
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    I have to contradict. Having thinned a G-2 and...

    I have to contradict. Having thinned a G-2 and many other knives to 5-10 per side the GS never caused any problems. The bevels are of even polish and wideness. Unless you are going to sharpen/thin...
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    The question is whether or not a more rounded...

    The question is whether or not a more rounded edge is better for push cutting. After stropping you get a smoother edge, during the process you loose much of the bite. Jon told me that he doesn't like...
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    I keep my edges on the push cut level by touching...

    I keep my edges on the push cut level by touching them up on the Sharpmaker with the UF rods. Works even with a Global thinned to 10 and microbevel at approx. 15.
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    I have GS .5k, 1k, 2k, 4k and 8k, use them in...

    I have GS .5k, 1k, 2k, 4k and 8k, use them in the gizmo, but I have to admit that the 3k is redundant. Really great stones, but they suck on wide bevels like traditional blades. For the beginning, I...
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    IIRC, in a No Reservations episode in Japan, Tony...

    IIRC, in a No Reservations episode in Japan, Tony accompanied Morimoto when he fetched a custom made knife from a knifemaker in Sakai.
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    To prevent staining during sharpening I wrap the...

    To prevent staining during sharpening I wrap the handle in fresh wrap when I'm doing more than a touch up.
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    I use a mixture of about 90% pure tung oil and...

    I use a mixture of about 90% pure tung oil and 10% orange oil. The addition of orange oil makes the oil penetrate the wood deeper and also helps speed up drying/polymerizing.
    I submerge the handle...
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    I guess from the technical point of view it is...

    I guess from the technical point of view it is nearly impossible. Most likely the people who use the sharpen-without -raising-a-burr-technique stop at the moment the burr just starts forming so...
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    I don't know this particular knife, but as you...

    I don't know this particular knife, but as you were looking for a long suji for slicing tasks and not a shorter one that can double as a huge petty for cleaning cuts of meat, I'd say give the knife a...
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    The bread knives from Wuesthof are hardened to a...

    The bread knives from Wuesthof are hardened to a Rockwell count in the low sixties.
    IIRC Chad Ward mentions that the Solinger alloy is in fact quite good and could take higher HRC numbers w/o...
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    The alloy doesn't suck at a HRC around 60, what...

    The alloy doesn't suck at a HRC around 60, what sucks are those cooks that have extremely poor skills and tend to abuse the knife, like whacking through smaller bones instead of using the appropriate...
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    I once talked to a Wuesthof representative and he...

    I once talked to a Wuesthof representative and he told me that they are well aware of the superior abilities of J-knives in terms of sharpness, edge retention and wedging but that 99% of the...
  23. Excellent Jon, I'm really curious.

    Excellent Jon, I'm really curious.
  24. Sounds like it needs to be translated to English....

    Sounds like it needs to be translated to English. :)
  25. Thread: Hattori KD

    by iceman01
    Replies
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    http://www.dick.biz (http://www.dick.biz/) used...

    http://www.dick.biz used to sell them but they sold out their stock and can't get new ones. However, the chief sharpener told me that they have another line to replace them. In his opinion these...
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