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Thread: Need help dealing with carbon steel

  1. #1
    Senior Member augerpro's Avatar
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    Need help dealing with carbon steel

    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.
    ~Brandon

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    Senior Member bkultra's Avatar
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    Not all carbon steel is as reactive as your Shigefusa's cladding. Shigefusa does have a reputation of being more reactive then most. If you want a flat profile and a less reactive carbon steel... Why not a Masamoto KS?

    Forcing a patina on a Shigefusa... (Edit site not allowed, even blocks it via a PM)

  3. #3
    Senior Member augerpro's Avatar
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    I've considered a Masamoto KS, but didn't know how much better it would be. Besides they don't make a 210 that I can find. I have an Asai karouchi AS nakiri and I don't have any issue caring for that, so I'm not sure what to think...
    ~Brandon

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    Senior Member bkultra's Avatar
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    You are correct they do not make a 210. In fact their 240 runs long (more like 250). I missed that was the only size you are interested in. Try the websit I gave you via PM and see if that helps your reactivity.

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    Senior Member Slypig5000's Avatar
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    I have, in the past, played around with forcing a patina on my knives and don't anymore. My daily use knife for about the last year has been a carbon sab that I feel is fairly reactive. I keep my cutting bored next to my sink and have become very accustomed to just rinsing it off with a splash of water frequently and drying with a towel. It's just kind of become part of my ruitine. The upside is nothing stays on the blade long enough to damage it and the blade is free of any debris after cutting.

    I see that since I started typing this Jon posted the video that inspired me to do this, thank you Jon for all of your vids, I'm a better cook because of them.

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  8. #8
    Senior Member augerpro's Avatar
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    Thanks Jon for the video! I just don't know if I want to go through all that every time I want to prep dinner. Gonna buy a bunch of onions right now and test some things out.

    I wouldn't have this issue if Jon would just do a special run of Ginga's funayaki style, or just a 1/4" taller with more of a spear point like a KS or Shig I love everything about my Ginga I just need a little more weight! Would a Gengetsu or Suisin INOX funayaki be a good compromise?
    ~Brandon

  9. #9
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    while the gengetsu is a good knife, its not quite what you are describing. The suisin funayuki is totally a different knife all together. Funayuki is not really a gyuto shape... its a deba... only in the US has it become this pointy style of gyuto.

  10. #10
    Senior Member DeepCSweede's Avatar
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    I found that using blood and cutting up a lot of proteins to force a patina worked the best on my Kitaeji Shig. I haven't had any smell / discoloration issues since I did that.

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