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Type: Posts; User: keithsaltydog

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  1. Replies
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    576

    The Suisin set sounds good, probably do not need...

    The Suisin set sounds good, probably do not need the paring knife. A cheap Victorinox parer works fine if you need one. Forget the belt sander great way to screw up your knives, get a couple...
  2. I always heard good things about the Konosuke HD...

    I always heard good things about the Konosuke HD knives. Used a Kono white steel at work couple years back before the price hikes. Also a Konosuke Fujiyama Blue #2 240mm. That knife is worth every...
  3. I am certainly no expert on powder steels, like...

    I am certainly no expert on powder steels, like my carbons. Do have a ginga 240mm stain resistant steel I think it is around 61Hrt. which is good for kitchen knives. Edge retention is about like some...
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    I like some of Mings cooking shows we get them on...

    I like some of Mings cooking shows we get them on public station. I do not think he is aiming this vid at knife nerds, the other 99% who know nothing. Never needed a serrated knife to cut tomato's.
    ...
  5. If you like thin & light the Gesshin Ginga 270mm...

    If you like thin & light the Gesshin Ginga 270mm is an option. The stain resistant steel is of good quality & is easy to sharpen.

    Comes with a Saya.
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    You have to be careful when sharpening Damascus....

    You have to be careful when sharpening Damascus. I would think if they offer the service, they would know better than to scuff the blade face. I would let them know of your concern before they do it....
  7. Yes pressure near the edge raises a burr quickly....

    Yes pressure near the edge raises a burr quickly. For burr removal you can use decreasing lighter pressure on each side. I prefer a side sweep on the stone, it only takes a second & with practice can...
  8. Replies
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    936

    Agree have no problem deburring VG-10 most take...

    Agree have no problem deburring VG-10 most take off on the stone finish on newsprint. I find VG-10 pretty easy to sharpen compared to junk stainless. Have a thick core of VG-10 in my Tojiro cleaver....
  9. When you figure it out that Suisin will be easy...

    When you figure it out that Suisin will be easy to sharpen. You have probably thinned behind the edge a bit with 2 hours on the stone. Are you using Jons technique with handle hand controlling spine...
  10. I used cleavers a lot putting out banquets. An...

    I used cleavers a lot putting out banquets. An Usuba is a specialized tool, to me a Nakiri is too small for quantity prep. I will give you an example of a nice small cleaver (Chinese Chefs Mall)...
  11. There are lots of options for deburr, I take most...

    There are lots of options for deburr, I take most the burr off on the stone any residual on newspaper. It is a good idea not to twist or tork a Japanese gyuto, but other than that you do not have to...
  12. Nothing wrong with that line of thought,:) it is...

    Nothing wrong with that line of thought,:) it is nice to work with a fine tool.
  13. Nice Gyuto bet you are looking forward to that....

    Nice Gyuto bet you are looking forward to that. Sujihiki's can be found in 60-63 Hrt. in stainless & carbon. They may have them in powdered steel don't know. I am not the best one to ask about them,...
  14. Wider tip makes it easier to place the slice of...

    Wider tip makes it easier to place the slice of meat on the customers plate, you have more control. When I was carving buffets I liked the Victorinox 12" graton edge. I used it with a fork to carve...
  15. Gesshin Ginga at Japanese Knife Imports. 270mm wa...

    Gesshin Ginga at Japanese Knife Imports. 270mm wa handle with saya. 280.00. The Ginga is a thin knife, quality stainless, good on the stones. 270mm is a nice size for sujihiki. As long as not...
  16. When holding the blade 45% to stone with poor...

    When holding the blade 45% to stone with poor technique the heel will drift off the stone causing the area in front to dish over time with same mistake. Most high heels on knives with out bolsters...
  17. Replies
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    I guess persons can have different concepts. Mine...

    I guess persons can have different concepts. Mine is working front line where a lot of the food is prepared in a limited space, placed under hot lamps for pickup from the waiters. Ovens, burners,...
  18. Yeh with the knives you are buying gotta learn...

    Yeh with the knives you are buying gotta learn freehand. It is all about technique not how long you spend on the stones. As home cook a Beston 500 for thinning, Bester 1200. I can get a very sharp...
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    Most knives 2K, at most 4K. Single bevels 8K

    Most knives 2K, at most 4K. Single bevels 8K
  20. Thread: Gifts

    by keithsaltydog
    Replies
    27
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    739

    That is a good deal for a 210mm Tojiro DP

    That is a good deal for a 210mm Tojiro DP
  21. Blades fresh off the stones can get stuck in end...

    Blades fresh off the stones can get stuck in end grain boards. Happens with me esp. with cleavers using a chopping motion. When blade goes from shaving sharp to sharp not a problem. I do the same as...
  22. For a knife this hard use only a ceramic smooth...

    For a knife this hard use only a ceramic smooth rod. 12" is good for a 240mm. When I was reading your knife profile I was thinking the same knife Pensacola Tiger reccom. I have knife with same steel...
  23. That looks like effect fr. full heel bolster...

    That looks like effect fr. full heel bolster knives. A lot of sharpeners neglect the heel, all of the heel must be on the stone to maintain good knife geometry. Comes from moving knife on the stone...
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    Happy birthday Rick another year:)

    Happy birthday Rick another year:)
  25. Replies
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    There are a lot of sharpening video's. Anyone can...

    There are a lot of sharpening video's. Anyone can have a camera pointed at them. What to recomm. easy Jon's Brioda's(knifesharpeningplaylist)
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