augerpro
Senior Member
- Joined
- Jan 20, 2013
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- 320
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Backstory: I've had a stainless Gesshin Ginga for several months and love it, but recently tried a Tanaka blue and really like the additional weight since I'm starting to work on my chopping skills (I'm mainly a push slicer, hence why I love the Ginga). Didn't like the Tanaka's profile though (I like flat), so I decided to try a kasumi Shig hoping it was the best of both worlds. Performance wise it pretty much is, slices like a laser but weighs more. I tried forcing a patina with mustard, and it helped with reactivity, but only for very short jobs. But some jobs, or maybe it is a certain vege (garlic seems the worst) leaves some orange or purple staining. The orange freaks me out because I was afraid it was rust. Anyway used Barkeepers Friend to take off the patina, and then did a hot vinegar treatment (like 1 minute at time, 3x). It seemed to work great, left a solid grey patina. But when I used it onions today it stuck BIGTIME. I'm going to try to use some steel wool to smooth out the finish and see if that helps. Anyone have some tips? I can't believe how just a surface patina affected the stiction so much.
If I can't make this work (I really am not interested in super-babying a knife), I could use some advice on a stainless gyuto (210), excellent grind that cuts like a laser (or close), but with a little more weight than laser. Actually I wish there was a Ginga with a profile like the Shig, just that extra height and bigger tip would probably be all the weight I'm looking for.
If I can't make this work (I really am not interested in super-babying a knife), I could use some advice on a stainless gyuto (210), excellent grind that cuts like a laser (or close), but with a little more weight than laser. Actually I wish there was a Ginga with a profile like the Shig, just that extra height and bigger tip would probably be all the weight I'm looking for.