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Thread: Black Friday / Cyber Monday Sale

  1. #71
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    Quote Originally Posted by labor of love View Post
    @blue steel, just polish the bevels with something like a king 800 and it will greatly reduce the reactivity.
    Thanks for the tip! So polishing is better for reducing the reactivity than building and keeping the patina? Is it because the surface metal is a lot more reactive than what is underneath? Closest I have to a King 800 is a Chosera 1000 - should that work for this task?

    Cheers,
    Blair


  2. #72
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    Quote Originally Posted by Nemo View Post
    I also received the Miz 270 on Friday. I guess this shows how inefficient Australia Post is!

    The F&F is pretty good. James said that he hadn't done anything to the knife except put a handle on it. As mentioned, it's a beautiful handle. Second best handle I've held. Brilliant, James. And it balances the knife nicely (about 0.5-1 cm in front of by pinch). The spine and choil seem to have been rounded, but not to the levels of comfort that James created with my Shiro Kamo. The grind is convex and appears well very executed. It's a quite pretty knife. It's acceptably thin behind the edge. OOTB edge is functional but not refined. Not able to shave at all. Paper cutting was possible but not effortless.

    Had an opportunity to compare to some of my other workhorses last night. Food release was good. Cutting through potato was fine. Harder ingredients (beetroot, sweet potato) were not as effortless. I suspect this is because of the factory edge. Didn't wedge in carrots. I didn't use any reactive ingredients, so no patina.

    I'll report back when I've sharpened it.
    So I've sharpened the Miz 270. I decided after reviewing a number of old posts that a hamigabura edge was most appropriate, which gave me a bit of the heebie-jeebies as a novice sharpener. Anyway, I watched Jon's videos twice over and it wasn't as hard as I'd feared. There were a few bits of the bevel that were difficult to grind, especially at both heels. After dong some reading, it suspect that they were over grinds in the original grind. I used a Chosera 1k and 3k, then a 20 degree right microbevel on 8k Junpaku. In retrospect I should have omitted the 3k and maybe microbevelled at 30 degrees.

    There were a few places where I scratched above the shinogi line and I did clean these up with 600 grit wet & dry (sorry for my vanity- I know it's a tool), which blended in well with the kasumi finish.

    The steel was pretty easy to deburr.

    I did notice that the convexity is much more significant on the right side.

    The knife now cuts very well.

    It has great food release and is beautifully balanced. Doesn't wedge in carrots, but does make its presence in them known more than some of my thinner knives.

    Obviously can't comment on edge retention yet.

    Great knife.

    Thanks James.

    Last edited by Nemo; 12-05-2016 at 07:01 AM. Reason: typo
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  3. #73
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    Quote Originally Posted by Nemo View Post
    So I've sharpened the Miz 270. I decided after reviewing a number of old posts that a hamigabura edge was most appropriate, which gave me a bit of the heebie-jeebies as a novice sharpener. Anyway, I watched Jon's videos twice over and it wasn't as hard as I'd feared. There were a few bits of the bevel that were difficult to grind, especially at both heels. After dong some reading, it suspect that they were over grinds in the original grind. I used a Chosera 1k and 3k, then a 20 degree right microbevel on 8k Junpaku. In retrospect I should have omitted the 3k and maybe microbevelled at 30 degrees.

    There were a few places where I scratched above the shinogi line and I did clean these up with 600 grit wet & dry (sorry for my vanity- I know it's a tool), which blended in well with the kasumi finish.

    The steel was pretty easy to deburr.

    I did notice that the convexity is much more significant on the right side.

    The knife now cuts very well.

    It has great food release and is beautifully balanced. Doesn't wedge in carrots, but does make its presence in them known more than some of my thinner knives.

    Obviously can't comment on edge retention yet.

    Great knife.

    Thanks James.
    Hey Nemo,

    Thanks for your write ups! Would you be able to post a link of the video you followed? I'd like to take a look and hopefully learn also!

    Cheers,
    Blair

  4. #74
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    Quote Originally Posted by BlueSteel View Post
    Hey Nemo,

    Thanks for your write ups! Would you be able to post a link of the video you followed? I'd like to take a look and hopefully learn also!

    Cheers,
    Blair
    I used Jon at JKIs videos on sharpening single bevel knives (available on the JKI website under "media", then "sharpening playlist". Also on the JKI youtube channel) but just did it on both sides. I used the video on theory of single bevel sharpening and practical demonstration of single bevel shsrpening (minus ura sharpening, of course- I deburred as for a double bevel knife). There is another video on single bevel microbevels.

    Thanks again Jon for your fantastic videos and you often very informative posts.

    I found this thread quite helpful: http://www.kitchenknifeforums.com/sh...zuno-270-Gyuto

    For some reason theabove lin takes you to the last page but you can navigate to the start.
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  5. #75
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    Quote Originally Posted by Nemo View Post
    I used Jon at JKIs videos on sharpening single bevel knives (available on the JKI website under "media", then "sharpening playlist". Also on the JKI youtube channel) but just did it on both sides. I used the video on theory of single bevel sharpening and practical demonstration of single bevel shsrpening (minus ura sharpening, of course- I deburred as for a double bevel knife). There is another video on single bevel microbevels.

    Thanks again Jon for your fantastic videos and you often very informative posts.

    I found this thread quite helpful: http://www.kitchenknifeforums.com/sh...zuno-270-Gyuto

    For some reason theabove lin takes you to the last page but you can navigate to the start.
    Thanks!

  6. #76
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    Quote Originally Posted by BlueSteel View Post
    Thanks!
    Pleasure.

    Enjoy the Miz.
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  7. #77
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    Quote Originally Posted by pkjames View Post
    I have to say Aussies are so slow on the sale! There will not be a xmas sale my Aussie friends. It is holiday time
    Thank-you for not having a Xmas sale James. I need time to work out how to smuggle more knives into the kitchen.🤔
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  8. #78
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    I am still recovering fromt the BF sale. Will list some cool things before the xmas

    WWW.KNIVESANDSTONES.COM
    Youtube Channel,Instagram
    gtalk: knivesandstones at gmail dot com

  9. #79
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    Quote Originally Posted by pkjames View Post
    I am still recovering fromt the BF sale. Will list some cool things before the xmas
    Think I need to visit the showroom again !

  10. #80
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    Quote Originally Posted by kevpenbanc View Post
    Think I need to visit the showroom again !
    A full report when you do please!

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