Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.
Page 13 of 14 FirstFirst ... 311121314 LastLast
Results 121 to 130 of 137

Thread: Kaeru!

  1. #121
    Senior Member
    Join Date
    Nov 2016
    Posts
    109
    I used 600 grit wet sandpaper followed by a polish with fine steel wool. I rounded the spine and choil a little more too. Took me about 20min.

    I'm sure I could feel a bit of drag from the blasted satin finish. Quite noticeable when halving onions.


  2. #122
    Senior Member niwaki-boy's Avatar
    Join Date
    Nov 2016
    Location
    PNW
    Posts
    370
    That looks good Sleep. The tesshu petties from aframes have that stupid faux bevel as well ... first thing to go


  3. #123
    Senior Member labor of love's Avatar
    Join Date
    Dec 2011
    Location
    dirty south, louisiana
    Posts
    5,529
    Quote Originally Posted by niwaki-boy View Post
    That looks good Sleep. The tesshu petties from aframes have that stupid faux bevel as well ... first thing to go
    Yep. Same cost cutting measures are in place too.

  4. #124
    Senior Member tommybig's Avatar
    Join Date
    Sep 2016
    Location
    Germany
    Posts
    76
    That does look way better. Thanks for sharing.

    Does anyone know whether all the 210s have the bigger/wider tang that goes into the handle. I kinda like the way the 240 looks on the website but i am eyeing a 210.

  5. #125
    Senior Member Mucho Bocho's Avatar
    Join Date
    Feb 2012
    Location
    Raleigh, NC
    Posts
    3,469
    Yep, 210 has nice large emoto, not sure how deep the tang goes though, it also offers hidden mache too, which I like.
    One thing you can give and still keep...is your word.

  6. #126

    Join Date
    Sep 2015
    Location
    Savonlinna, Finland
    Posts
    36
    Quote Originally Posted by Sleep View Post
    I used 600 grit wet sandpaper followed by a polish with fine steel wool. I rounded the spine and choil a little more too. Took me about 20min.

    I'm sure I could feel a bit of drag from the blasted satin finish. Quite noticeable when halving onions.
    Is there any difference at food release with that new finish?

  7. #127
    Senior Member
    Join Date
    Nov 2016
    Posts
    109
    Quote Originally Posted by Tonsku38 View Post
    Is there any difference at food release with that new finish?
    Hard to say as I haven't used it much since refinishing. We're having a quiet week while our kitchen gets refurbished. This morning I cut 15kg of potatoes for gratin (I hate mandolines!) and food release was brilliant.

  8. #128

    Join Date
    Sep 2015
    Location
    Savonlinna, Finland
    Posts
    36
    Quote Originally Posted by Sleep View Post
    Hard to say as I haven't used it much since refinishing. We're having a quiet week while our kitchen gets refurbished. This morning I cut 15kg of potatoes for gratin (I hate mandolines!) and food release was brilliant.
    I had to try it too. Just 5 minutes with sandpaper and it already looks ten times better.

  9. #129
    Senior Member panda's Avatar
    Join Date
    Dec 2012
    Location
    south east florida
    Posts
    5,103
    you're nuts, slicing potato for gratin is one of the few tasks i actually do use mandoline or hobart slicing machine for big batches.

  10. #130
    Senior Member
    Join Date
    Jan 2018
    Posts
    238
    Quote Originally Posted by panda View Post
    you're nuts, slicing potato for gratin is one of the few tasks i actually do use mandoline or hobart slicing machine for big batches.
    I'll use a mandolin for chips, but other than that I avoid them.


Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •