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Can Someoen Identify This Knife?
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Thread: Can Someoen Identify This Knife?

  1. #1

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    Can Someoen Identify This Knife?

    Picked this guy up at Bowery Kitchen at Chelesa Market as a used item for $10 bucks. The collection of knives there is pretty sweet, but even sweeter is a bin of used knives and other kitchen items where I found this nice deba.

    Most likely not one of the high end debas. I had to touch up the blade. Then I found out that debas are sharpened differently than double bevel knives. I guess these guys take a micro bevel. Hopefully I didn't mess it up too bad.

    So I do have a question... Can anyone identify this knife? I'll sleep better at night knowing I didn't F up a $300 dollar knife.




  2. #2
    Senior Member EdipisReks's Avatar
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    you don't have to worry about it being a $300 knife.

  3. #3
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    The kanji says "Japanese special steel," but I don't know what THAT means.

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    Didn't think I would have to. But you can never have too many knives to paractice sharpening skills on

  5. #5

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    Quote Originally Posted by DanB View Post
    The kanji says "Japanese special steel," but I don't know what THAT means.
    I think it translates as "SURGICAL STAINLESS". Sometimes also known as "Mystery Metal(tm)". :P

  6. #6
    Senior Member Crothcipt's Avatar
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    how did you like sharpening it? was it tough to get the burr to show? did you use stones, or some other method?

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    Quote Originally Posted by EdipisReks View Post
    you don't have to worry about it being a $300 knife.

  8. #8

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    Quote Originally Posted by Crothcipt View Post
    how did you like sharpening it? was it tough to get the burr to show? did you use stones, or some other method?
    This is my first single bevel, but I didn't find sharpening to be that difficult. On the other hand, I didn't sharpen it correctly. After sharpening it, I did quite a bit of research (which I should have done before hand but the whole new toy thing got the better of me), and discovered that you grind down lower bevel half of the knife, then put a micro bevel on the edge at 45 degrees.

    But yea, I got a burr after 30-40 passes on a medium stone and finished it with a 1000 gritt stone, then stropped with some newspaper.

  9. #9
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    Quote Originally Posted by SliceNDice View Post
    This is my first single bevel, but I didn't find sharpening to be that difficult. On the other hand, I didn't sharpen it correctly. After sharpening it, I did quite a bit of research (which I should have done before hand but the whole new toy thing got the better of me), and discovered that you grind down lower bevel half of the knife, then put a micro bevel on the edge at 45 degrees.

    But yea, I got a burr after 30-40 passes on a medium stone and finished it with a 1000 gritt stone, then stropped with some newspaper.
    the sharpening involves a bit more than that to do it properly... if you have questions, please dont hesitate to ask

  10. #10

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    are you talking about going to a finer stone like 8000 or something? The knives that I use in the kitchen tend to take a beating, so I don't go all out on the sharpening. However, if I finish with my #1000 and leather strop, it'll slice through newspaper like nothing, and that's really all I need for most kitchen jobs. My edges get plenty of bite with 1000 and 2000 stones.

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