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Senior Member
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What did you do to keep the blade from heating up during all that grinding?
And I feel you--the center-oriented belly on cleavers drives me batty sometimes. But it does help to cut sushi rolls, so I'm sure there are other reasons for the belly.
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Senior Member
I had water on the DMT plates just as I would any other stone, but even without I don't think hand pressure/speed would be able to heat it up enough.
This process made me really want to get a belt grinder of some sort for work like this.
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I actually have the KG-30 that I picked up a good while ago. It's a nice cleaver, but I haven't done the work that you did to really try to bring out the performance. In truth, I'm a little ticked I didn't wait a week until Koki had posted it's thinner cousin, the KG-25. As it stands, this guy is a fairly hefty cleaver and feels even heavier due to the relatively short height. I tend to use it for heavier duty tasks, and my CCK or Suein (Thanks J!) for straight veg prep. Still, for $80, which I think was the introductory price, it was a great deal.
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