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Thread: Food Release Videos

  1. #71
    Senior Member mpukas's Avatar
    Join Date
    Apr 2011
    Gyptuckey, CO
    Nice vid Magnus - thanks for sharing.

    Can we talk about "grind" for a moment while we're in the food release thread... just thinking out loud...

    To me, "grind" refers to the end result of what the maker does on a grinder of some sort, whether water wheel, belt, stones, etc. Grind can be used as both noun and verb. The grind of a knife, when I hear it, means that the knife has been ground from spine to edge. This would mean that kuro-uchi knives are not ground from spine to edge, usually from edge to a height of the secondary bevel, or shinogi line. The area above the secondary bevel or shinogi that's left with a kuro-uchi finish would have been hammered to shape.

    So using Moritaka as an example, Magnus's damascus 240 gyuto we see above has (probably) been ground from edge to spine, whereas the KS that Salty shot some time ago has only been ground from edge to secondary bevel/shingoi line (if that's even the correct term to describe it - it may be just one large bevel).

    Shibui - simplicity devoid of unnecessary elements

  2. #72
    Senior Member Mr.Magnus's Avatar
    Join Date
    Jul 2012
    Stockholm, Sweden
    Thanks Mpukas. Took some fast shots on it that should answer your questions.

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  3. #73
    Senior Member guari's Avatar
    Join Date
    Oct 2016
    Very nice thread, thanks for the illustrative efforts

  4. #74

    Amateur hour vids - Asai Hayabusa, Murata, etc.

    I've seen some questions about the Asai Hayabusa floating around. I've been curious as well, thought I'd put up a couple vids with my experience.

    Several other knives as well. I'll put together more as I get to it.
    Asai Hayabusa 240mm gyuto- Eggplant
    Asai Hayabusa nakiri - Zucchini
    Trying chives with:
    -Different knives
    -Different parts of the edge
    -Different cutting motions

    You be the judge

    Murata Nakiri - underappreciated IMO. With a new angle it's a great cutter, stays sharp, no drama
    Asai Hayabusa Nakiri
    Asay Hayabusa Gyuto
    Several vegetables with the Asai Hayabusa gyuto. Onion, pepper, mushrooms, tomatoes.
    Right tool for the job?
    Home cook
    OOTB edges - Wusthof and Nguyen
    My edge - Mac and Calphalon

    Mac 8.2" Chef knife
    Don Nguyen 110mm paring/petty
    Calphalon Katana 3.5" paring
    Wusthof 3.5" sheepsfoot paring

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