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Thread: New and I would love some advice

  1. #11
    I'd recommend gesshin stones, 1/6k combo would work great really great stones from Jon, honestly wish I would have went with then to start.

  2. #12
    Thanks to everyone who replied i am now in the process of determining what stones and knife to buy I will keep you updated. Also please keep all suggestions coming

  3. #13
    Senior Member
    SpikeC's Avatar
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    Call Jon. He has the experience in the kitchen and will steer you in the right direction without up selling you.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  4. #14

    Zwiefel's Avatar
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    Quote Originally Posted by SpikeC View Post
    Call Jon. He has the experience in the kitchen and will steer you in the right direction without up selling you.


    Jon = Jon Broida of www.japaneseknifeimports.com
    Remember: You're a unique individual...just like everybody else.

  5. #15
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    Quote Originally Posted by ThEoRy View Post
    A. Don't spend 550 on your first knife.

    2. Don't bring that knife to school unless you want to just give it away.

    #. Get a 240mm Gesshin Uraku gyuto and some stones.
    +3 The Gesshin Uraku 240mm is a choice starter blade for the workforce,tall at the heel,good steel,sharpens easy holds a edge.Even comes wt. a saya.

    You don't want a real expensive fancy blade to take to school.You want a workhorse blade,that's the Uraku.

    Mercer seems to sell alot of knife kits to culinary schools even here in Hawaii,these are the lower end Mercers,don't care for the steel at all,Victorinox fibrox steel is better at similar price.

    You don't need alot of stones either,a good medium stone wt. freehand skill goes a long way.Call Jon at japaneseknifeimports,he also has a knifesharpening playlist free online that will with practice turn you into a freehand sharpener on whetstones.You will also need a diamond plate

  6. #16
    So i ended up going with the Gesshin Uraku 240mm Stainless Wa-Gyuto and a King 1000 stone thank you all for the advice!!!!

  7. #17
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    Good choice the handle & saya wt. the Uraku are very light in color.I used a Tung oil mixture on both.About five coats one coat a day rub into the wood wt. soft cloth like an old T-Shirt.Then one day after final coat buff it.It will help waterproof the wood & make it look better.

  8. #18

    knyfeknerd's Avatar
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    Welcome!
    You have found the right place and look like you've made some excellent purchases thus far.
    Where are you working in Charleston? I'm there pretty often and love it. I want to move there so bad, but life has decided to deal me & my family a different hand for now.
    Congrats on the purchases.
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  9. #19
    Quote Originally Posted by keithsaltydog View Post
    Good choice the handle & saya wt. the Uraku are very light in color.I used a Tung oil mixture on both.About five coats one coat a day rub into the wood wt. soft cloth like an old T-Shirt.Then one day after final coat buff it.It will help waterproof the wood & make it look better.
    Can you please explain what the mixture is. I want to do everything I can to take care of it

  10. #20
    Quote Originally Posted by knyfeknerd View Post
    Welcome!
    You have found the right place and look like you've made some excellent purchases thus far.
    Where are you working in Charleston? I'm there pretty often and love it. I want to move there so bad, but life has decided to deal me & my family a different hand for now.
    Congrats on the purchases.
    PM sent

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