Ginga 180mm looks perfect?
Type: Posts; User: augerpro
Ginga 180mm looks perfect?
huh, that doesn't look too bad. Looks like 4" or so that is pretty flat? How thick behind the edge does it feel? How does it cut compared to others you've used? Thanks for any feedback, looking to...
I'd like to see the profile to see how much belly there is
ohbewon> can you get a side shot of the Itinomonn gyuto? What do you think of the grind?
I just picked up a parer from Itinomonn. If they had a flatter profile it would be exactly what I'm looking for. Maybe Maxim can the 210mm flatter in the future. Until then I'll probably pick up a...
So 320 grit as the highest grit? Seems low, but I'll try it. I tried a hot vinegar bath and it worked awesome as far as reactivity, but I noticed it had major stiction afterward. Hit it with 0000...
Anyone out there to have used both of these? Also anyone have feedback regarding my last comment on polishing having increased stiction?
Well it does appear less reactive now. garlic still left a couple little marks, but not like before. I think I may have overpolished though, it seems a little stickier.
Just wet sanded with 1000, than 2000 grit, followed by 0000 steel wool. We'll see how it does later today.
Mind sharing that morel sauce recipe, or at least an overview of the flavorings?
Due to dulling the edge?
What kind of refinish do you suggest?
As far as the subject of thread, I'll either wait for the Kochi to come back in stock, or buy the Yoshikane I'm thinking.
Yeah it patinas, but some things, especially garlic, give it orange spots immediately that really freaks me out and it really doesn't matter if it is patina'ed already when that happens. I've done...
The 210 Kochi is out of stock. Does look pretty good though.
How is the profile on the Kochi? Looks pretty curved from the pics?
Too bad about the Masakage, it seems all these knives with cool finishes want to try maximize the size of the finish instead of...
I actually just bought an Itinomonn parer. And you are right, that is *almost* perfect - but too much belly for my tastes.
Been looking for a small parer that won't cramp my hand. I felt like a larger handle and a short blade might help, but had a hard time finding one that wasn't an 1" tall. This little 90mm Itinomonn...
I have a 210 Shigefusa that I love, finally found the perfect grind and profile for me. But I'm considering looking for something stainless clad for less upkeep. I push cut and chop a little and...
Just grabbed this 90mm petty. My hand cramps when peeling stuff *I think* because of the usually small handles of paring knives. Hoping the larger wa handle will help that, and I like that the blade...
I REALLY like that profile! So is this a laser, or more normal thickness? How is the grind?
How did you refinish them?
hmmm...well that's bunk. Guess I'll just have to live with this crummy Shig :)
They show a 210mm in kurouchi for Y22.5k here. Actually if it is SS clad, Kasumi is fine too. I'm guessing the 210mm listed for Y25.5K here is the kasumi SS clad?
Been away from the forum awhile, but once I got my Shig seemed all my questions were answered :) Anyway I was wondering what the opinions are of the grind of the Watanabe Pro line (blue steel core,...
So now sees an issue using different angles on either side? Or working one side more than the other? Or should I just keep things equal?
The same thing as me or tk59?