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  1. #11
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    JBroida's Avatar
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    steven, thats a great idea. Sadly, i already shot the two videos for today. I think i will do that next time.

    -Jon

  2. #12


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    Quote Originally Posted by JBroida View Post
    haha... why do you want both the 15 and 20k? Thats a bit of overkill, no?
    No. It's definitely not overkill.

  3. #13
    Senior Member TamanegiKin's Avatar
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    Quote Originally Posted by JBroida View Post
    ahhh... so, on the videos of techniques with japanese knives, we are actually working together with one of the knifemakers we work with and a chef i have spent time training with in Japan to produce those videos. They are working on them as we speak.
    Very much looking forward to these.

  4. #14
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    just realized that i havent shot any video of the gesshin 4000 and takashima awasedo, so those are up next... maybe i'll get to them tomorrow or the next day

  5. #15
    Senior Member geezr's Avatar
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    Quote Originally Posted by JBroida View Post
    just realized that i havent shot any video of the gesshin 4000 and takashima awasedo, so those are up next... maybe i'll get to them tomorrow or the next day
    thank you

  6. #16
    Senior Member mpukas's Avatar
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    Hey John - I have a thought for a video for you. How about demonstrating how sharp you get your knives using your preferred stones, techniques and a micro bevel? There are guys here that are getting crazy levels of sharpness, but that degree of sharpness seems to be fleeting and may not necessarily be practical for professional use (like Salty's tomato knife-weight test). I'm curious to know just how sharp your knives are and how long that sharpness lasts - as a representation of a professioanl Japanese chef's knife. Cheers! mpp

  7. #17
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    i've thought a lot about this... the thing is i cant think of a test that would work well. For example... the tomato test... you can get a knife screaming sharp using strops and compounds and it will pass the tomato test, but it doesnt mean that its a good edge for food. Also, i cant show the feeling of a cut in a video (i.e. if the knife is too sharp that it just falls through food with no feeling or if it has good feedback while cutting). Those are very subtle things that you can only feel in hand. Likewise, cutting paper, shaving hair, the hanging hair test, and pretty much every other method of testing commonly talked about here only show the "how sharp the knife is" aspect of things. They all miss many aspects of a knifes edge that make it good or bad for food/cooking.

    The main point is that sharp is just part of the battle... and too sharp can be a real problem when it comes to kitchen knives.

  8. #18
    Senior Member mpukas's Avatar
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    Quote Originally Posted by JBroida View Post
    too sharp can be a real problem when it comes to kitchen knives.
    didn't know there was such a thing, LOL!!!

    Seriously though, I can see that. Seems to me the sharper the edge, the less it lasts. It's finding that middle ground between a sharp edge that has feedback and also lasts. I haven't reached the upper echelons of sharpness yet, so I haven't found an edge that's too sharp for my needs. I have found a difference between a very sharp smooth edge and an edge w/ some bite.

    You're a clever guy w/ very good communication skills - I'm sure you'll come up with something. Maybe even just a video expanding on what you're describing here and showing what stones you stop at and how you strop, de-burr, etc. Maybe something along the lines of the vid you did w/ KC cutting salmon w/ a voice over. Cheers! mpp

  9. #19
    Senior Member BertMor's Avatar
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    As a suggestion, can you do a demo on getting falling through a tomato or Colin's folded printer paper test, only going up to 2k ?
    Bert M.

    Why?! Because footballs don't have wheels!

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