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Reducing stiction on Kono HD suji?
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Thread: Reducing stiction on Kono HD suji?

  1. #1

    Reducing stiction on Kono HD suji?

    Hey all,

    is there any ways physically possible, perhaps via edge geometry or whatever, to reduce stiction on a Konosuke HD suji? I have this suckling pig dish on my station, which involves slicing guanciale a la minute, and it's ruining my life. A co-worker has a slicer (it's fairly common, but I'm blanking on the name) with a heavily dimpled surface, which does fine, but it's impossible to slice the stuff without massacring it with my kono. As I understand it, the kono, being a 'laser', is so thin it practically has no grind geometry to speak of, and therefore doesn't shed food. Now, since the Kono is my only slicer, and I don't want to ask my buddy to use his slicer every night, is there anything I can do?

    My guess is that most of your answers will be something along the lines of "that's an excellent excuse to buy another one!" But I'm broke. I mean I'm a cook, what would you expect?

    As usual, thanks ahead of time for the input.

    T

  2. #2
    Try wiping the blade with a damp towell/ oiled paper towell between slices.
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  3. #3
    Senior Member chefcomesback's Avatar
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    I am not sure if you can do anything about that due to the grind and the thinness of the blade, you don't have much steel there to play with , more experienced users will chime in, I would be personally inclined to sell yours and buy something with less flex, more substantial at the spine, but thinner behind the edge like Kochi


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  4. #4
    Senior Member Brad Gibson's Avatar
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    i sushi, you keep a six or nine pan full of water, stick your tip in the water and hit the butt end of your handle on your board before the slicing begins. it will give you a wet edge and go through things way way easier.

    if you decide to sell the knife LMK!
    "A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller

  5. #5
    Senior Member NO ChoP!'s Avatar
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    Keep the cured meat icy cold, if serving cold. Or slice slightly warmed. Room temp pig fat is a sticky, smeary mess.

    Spray your blade down with food release spray, dip in clarified or evoo...
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
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  6. #6
    Senior Member stevenStefano's Avatar
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    You coulod try extremely asymmetrical sharpening though I doubt it would make a big difference, like you say with so little steel to play with it's tricky
    "There are 2 mistakes one can make along the road to truth...not going all the way and not starting"

  7. #7
    Senior Member
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    A Konosuke HD Suji if in good shape will sell.You can get less expensive carbons that will work better for your a la minute slices.Are you cutting with limited space on a thin line board?I like smaller suji's for line slicer.The Takeo Murata Blue#1 Aogami Koyanki slicer Kurouchi finish,nice octagon handle 64hrt.,is a great meat slicer,takes a nice patina wt. protiens.The Kurouchi & patina less stiction.

    As your co-worker has a blade that works better,you could also sell your Kono. HD & get what he has.Just my experience that good carbon steel makes better specialty slicers,Yanagi's or suji's.

  8. #8
    Senior Member Benuser's Avatar
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    If you want to keep the knife, you may consider to convex it from the spine, having the spine thinner than the middle. Kesseler Walkschliff in German IIRC.

  9. #9
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    El Pescador's Avatar
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    Other than changing the geometry (convexing) or the tricks mentioned above, nothing you can do.
    "So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."

  10. #10
    Senior Member zitangy's Avatar
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    #repost from ano thread that this response wrongly went to.#

    Hi
    Has the knife face ever been on the stone flat?

    as said above, convexing it may work. Try sharpening it on sand paper with soft backing.. say either soft leather or say 20 paper of newspaper or what ever is required. IN addition, leaving the striations from 600 grit sandpaper will leave fine serrations/ striations which may reduce stiction if you had smoothened/ polished the blade face before.

    a) Thinning it at a very low angle with starting grit of 400- 600 auto sand paper and then higher shld you desire a smoother finish.

    b)The final edge can still be on sandpaper , finer if you prefer.

    Hope it helps.

    Question. : are all lasers being thin, really flat at the blade face? Is it a fact or supposition?

    Have fun.. rgds

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