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  1. My deba and yanagi from Wasabi all have urasaki,...

    My deba and yanagi from Wasabi all have urasaki, it is rather subtle not obvious but it is there. When you hit the back side on the stones it becomes apparent.
  2. One also comes across the terms 'spring steel'...

    One also comes across the terms 'spring steel' and 'spring temper' which seems to imply that some steels or heat treatments are more suitable or more likely to produce these characteristics?

    ...
  3. Yes it will be useful for you to increase your...

    Yes it will be useful for you to increase your experience and learn some things in the process. Of course it will not be the same as a more expensive knife but the sharpening process is the same.
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    880

    A King 1K/6K stone is what many people start...

    A King 1K/6K stone is what many people start with, and if you only need to sharpen a few Japanese knives as a home cook, you may never want or need anything more. On the other hand, if you...
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    I have a couple of acacia boards which I like a...

    I have a couple of acacia boards which I like a lot. Acai, I don't know if there is a wood, I have only eaten the fruit.
  6. Thread: Gekko Vs Shiki

    by olpappy
    Replies
    4
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    223

    Gekko and Shiki both VG-10, however the surface...

    Gekko and Shiki both VG-10, however the surface finish and cladding of the blades is completely different, just your personal taste which you might prefer esthetically. The Gekko have pakkawood...
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    399

    http://www.amazon.com/Eva-Solo-Angled-Aluminum-Sil...

    http://www.amazon.com/Eva-Solo-Angled-Aluminum-Silver/dp/B00009OWEZ/
  8. Replies
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    6,166

    I have corrected bends on several of my knives...

    I have corrected bends on several of my knives quite easily. You should at least give it a try before deciding it's something you can't do yourself.
  9. Replies
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    6,166

    is the edge any straighter than the spine? Can...

    is the edge any straighter than the spine? Can you take pics of the edge next to a plate glass?
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    1,090

    If you are a fluent Japanese speaker you might be...

    If you are a fluent Japanese speaker you might be able to have some interesting conversations when visiting those shops. In the past there have beeen some threads and info posted by members who...
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    790

    Integral means it was created as forged with or...

    Integral means it was created as forged with or welded to the blade, as opposed to a bolster which is pinned or riveted. An integral bolster should not have any gaps for dirt or food to penetrate...
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    Agree, I don't see any reason you wouldn't be...

    Agree, I don't see any reason you wouldn't be happy with the FKM, it is a great all around cutter and a better choice for cutting an occasional pineapple.
  13. Thread: cpm knives

    by olpappy
    Replies
    33
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    2,253

    The Akifusa PM has been around a long time, lots...

    The Akifusa PM has been around a long time, lots of people have used it and had good things to say about it, and it is not so expensive.
  14. Thread: Hamon Line

    by olpappy
    Replies
    28
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    1,735

    In kitchen knives (which is the only type of...

    In kitchen knives (which is the only type of knife I have seen the term honyaki used often), there are a number of Japanese manufacturers which use the term honyaki for both blades with hamon as well...
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    kasumi, kurouchi, low carbon steel/iron

    Do most here keep their kasumi knives pristine or let them patina?

    I have noted that many including myself have had problems with kurouchi cladding rusting. I am under the impression that the...
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    1,137

    based on the description it does indeed sound...

    based on the description it does indeed sound like an old takohiki, you might be able to clean it up with the appropriate stones, and make it fully functional again.
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    1,051

    Sure a suji is better for large pieces of meat,...

    Sure a suji is better for large pieces of meat, but a 240 gyuto could also do well with both veggies and meats. How big is your cutting board going to be? You might consider getting both a small...
  18. Replies
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    1,137

    overall shape resembles an old takobiki but...

    overall shape resembles an old takobiki but appears to have no shinogi. Does the left side of the blade look the same? Looks quite old. Was the rotten handle a typical wa handle with ferrule?
  19. Maybe in this situation a ceramic like Kyocera...

    Maybe in this situation a ceramic like Kyocera would be an option.
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    That knife is not properly ground. You bought a...

    That knife is not properly ground. You bought a kitchen knife, not a bushcrafting or woodcarving tool. Your #1 choice has to be to try to return it to the maker for replacement or remedy. It...
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    OP, I think the answer to your question really...

    OP, I think the answer to your question really would be based on the same principles in selecting any other knives, not just Sakai Yusuke gyuto. If you like the advantages of carbon steel in your...
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    Yup, that is classic geometry for a peeler knife,...

    Yup, that is classic geometry for a peeler knife, as I am sure you have noticed by now it helps the knife to function efficiently at this task, helps the blade to slide just under the peel rather...
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    in my experience cladding which does not patina...

    in my experience cladding which does not patina readily also tends not to take an etch very well either. If you want to etch it you should take extra care with surface prep and don'T expect great...
  24. the most practical and easy to care for would...

    the most practical and easy to care for would imply something not too hard, stainless, and economical. Forschner seems to meet all these requirements. Ceramic rod would be useful for those used to...
  25. Yusuke white steel gyuto in use about a year. ...

    Yusuke white steel gyuto in use about a year.
    http://i120.photobucket.com/albums/o170/josferi/IMAG0051_zpse5287e7d.jpg
    http://i120.photobucket.com/albums/o170/josferi/IMAG0052_zpseae944b0.jpg
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