Thorndahl88
Well-Known Member
- Joined
- Jun 25, 2017
- Messages
- 159
- Reaction score
- 44
Hi im Niels. 29 years old, and living in denmark.
i work as a professionel chef.
i love the look of japanese knifes, and i love to sharpen my knifes razor sharp.
KNIFE TYPE
Im interested in gyuto 240mm right handed. Santoko 180mm right handed.
I would like the handles to be japanese.
In my eyes im fairly okay at sharpening, so the steel mainly just needs to hold an sharp edge.
maximum budget for my knife would be 200 usd.
i had my eyes on tojiro shirogami gyuto 240mm. But i cant find a place where the shipping goes to denmark without the cost becomes not worth it.
Maybe you guys got some knifes that are affordable and worth it
The knife will only be used in a professionel environment.
The main task for the knife would be push cutting vegtables, thin slicing, and prepping.
Im replacing my masahiro gyuto 210 mm aus-8
my most used grip is pinchgrip
Most used knife methods would be push cutting, and abit of rockchopping. i got a miyabi santoko i practice drumming with.
good Edge Retention would be great
My knowledge of japanese knifes is nothing more than what i read and learned from youtube from jki etc.
KNIFE MAINTENANCE
i sharpen my own knifes, with gritt 400 1k,2k,3k,5k,8k. and stropping on leather
i follow murray carters advice, bob cramer, and jki. and sort of took the best of both worlds, and made it into my own thing.
i sharpen most of the knifes we got at work, co-workers etc - done miyabi birchwood, mac's, tojiro dp,s, masahiro.
Edges convex style, 80/20. double edged and one sided. angles 15. 25, 30.
Are you interested in purchasing sharpening products for your knives? Yes
would love to learn more about sharpening aswell.
Best regards Niels
i work as a professionel chef.
i love the look of japanese knifes, and i love to sharpen my knifes razor sharp.
KNIFE TYPE
Im interested in gyuto 240mm right handed. Santoko 180mm right handed.
I would like the handles to be japanese.
In my eyes im fairly okay at sharpening, so the steel mainly just needs to hold an sharp edge.
maximum budget for my knife would be 200 usd.
i had my eyes on tojiro shirogami gyuto 240mm. But i cant find a place where the shipping goes to denmark without the cost becomes not worth it.
Maybe you guys got some knifes that are affordable and worth it
The knife will only be used in a professionel environment.
The main task for the knife would be push cutting vegtables, thin slicing, and prepping.
Im replacing my masahiro gyuto 210 mm aus-8
my most used grip is pinchgrip
Most used knife methods would be push cutting, and abit of rockchopping. i got a miyabi santoko i practice drumming with.
good Edge Retention would be great
My knowledge of japanese knifes is nothing more than what i read and learned from youtube from jki etc.
KNIFE MAINTENANCE
i sharpen my own knifes, with gritt 400 1k,2k,3k,5k,8k. and stropping on leather
i follow murray carters advice, bob cramer, and jki. and sort of took the best of both worlds, and made it into my own thing.
i sharpen most of the knifes we got at work, co-workers etc - done miyabi birchwood, mac's, tojiro dp,s, masahiro.
Edges convex style, 80/20. double edged and one sided. angles 15. 25, 30.
Are you interested in purchasing sharpening products for your knives? Yes
would love to learn more about sharpening aswell.
Best regards Niels
