Search results

Hi KKFers, I’m looking for a long petty or short sujihiki as a slicer. I don’t have a slicer, so this is a serious inquiry - but I won’t know it until I see it. Connecticut, USA Preferences: -Ironclad carbon, or mono carbon, or mono stainless, in order. -180mm-210mm edge length. -Not a project...

Gesshin 2000 grit stone - SOLD $70 206mm x 76mm x 25mm Weight: 805g Purchased new from JKI about one year ago. I tried it exactly twice, sharpening only; it’s been stored in the box ever since. It’s a well-known, well-loved stone, as close to new as you can get. But over 25% off to the buyer...

I’ve seen this phrase many times, and I’m still trying to understand the full meaning. As a background to this, it seems that the terms “sharpening” and “polishing” are not differentiated for many experienced people, but rather are considered different parts of one process. For awhile, I...

MATSUBARA PETTY, 150mm, AOGAMI 2 $95. Patina is free. SOLD Blue 2, stainless clad Handle: stabilized dyed oak burl Ferrule: stabilized bog oak Blade, handle to tip: 165mm Edge, heel to tip: 154mm Blade height @ heel: 34mm Spine thickness @ heel ≅ 3.1mm Weight: 94g Purchased June, 2023 from...

I’ve read a few discussions about this issue, yet every situation is different. I got a new, inexpensive knife directly from Japan, from a maker quite esteemed in the “rustic” category. This knife is not all that rustic - well sealed at the handle, no rough corners, and so on. The cladding is...

… April 1 2024, a new rebranded model is being released in Eastern Europe.

ASHI GINGA 210 WA-GYUTO — SOLD With saya $175 $160 White 2 mono Magnolia handle w horn ferrule Blade, handle to tip: 214mm Edge, heel to tip: 203mm Blade height @ heel: 43mm Spine thickness @ heel ≅ 2.4mm Weight: 115g Purchased at the end of July, 2023. I lightly touched it up on 3K or 6K...

Be open-minded. Give it another try. Game-changer prep method for Brussels sprouts, if you want to give it one last go. Easy, but not fast. -Cut sprouts in half vertically with favorite knife -Notch out stem part with another favorite knife -Separate each half into individual leaves -Rinse...

I was given a couple old stones Saturday. I tried them out on a sub-par knife with shirogami 1 and iron cladding. My comments about speed and feel refer to sharpening. #1 is a 6K, on a dai. It looks and feels like it has inclusions of different material. Hard, quite slow, and pretty muddy. And...

In Athens, Greece. If you have, how was it? Thanks.

Can anyone recommend, for or against, using this Pride ‘truing stone’ to flatten waterstones? Thanks. https://www.leevalley.com/en-us/shop/tools/sharpening/stones/110009-pride-abrasive-truing-stone-for-water-stones?item=70M4100

I’ve seen advice in this forum to jump no more than 3x grit from stone to stone in the same line. 1K to 3K, 2K to 6K etc. I also know that many stones expand their nominal grit range with more or less slurry, irrigation, and pressure. My daughter is a new mother who I see a few times a year. I...

Why would two or three knives, from the same line of the same maker, have different kanji on the blades? What does it mean?

question withdrawn

I’ve decided to take a break from buying knives and stones for awhile, redirecting the $ to more frivolous things like food, shoes and clothing. In case I change my mind before dinner time, does anyone have firsthand experience with two or all three of these?

What is your sequence after thinning to check the outcome - polish then sharpen, or sharpen then polish? (Then cut a carrot). I go to zero edge while (infrequently) thinning, then polish first, because I can’t imagine preserving the edge while polishing. Then I sharpen, it doesn’t take much...

I’ve tried search terms every which way to discover this without asking, and I learned a lot, but the question remains: It looks like the king 300 and king 800 would be great starters to learn about polishing. All I see out there are “deluxe”. What’s the difference? Or is that an obsolete...

I'd like to get a small slicer, but I don't want a single bevel knife. I've found some others to consider, but I'm hoping you'll weigh in, thumbs up or thumbs down, on using this Ashi Ginga W2 as a slicer, and on the knife itself. This is for portioning (i.e. to freeze), prepping, and...

My neighbor came out with this while he and I were talking about my interest. Is this for sharpening, do you think? It has sparkles and glazed spots, and raises a thin neutral grey slurry. Sorry for the large files - I like to upload smaller files, but they sometimes get turned 90 degrees...

As time goes on, my wife is seeing the value of having some nice knives. Last week she caught herself dicing WAY more vegetables than she needed for a marinara, out of sheer pleasure, with a very inexpensive stainless nakiri (Shibamasa), which I bought for her when the long boxes started...