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Thread: Masamoto KS

  1. #11
    Basic cutting just shows how the KS has some sticking problems

  2. #12
    Senior Member Crothcipt's Avatar
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    nice review, not a bad knife at all. I wouldn't mind having one myself.

  3. #13
    much more awesomer
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    Quote Originally Posted by jgraeff View Post
    Basic cutting just shows how the KS has some sticking problems
    I find that myself. Maybe needs to be polished, ā la Salty?
    Francesco
    Unskilled flunky

  4. #14
    Thanks for taking the time to write a quality review.
    Twitter: @PeterDaEater

  5. #15
    Your welcome glad you guys enjoyed it.

    And I really think its the grind over finish personally it really could be thinner behind the edge and have better taper from spine to edge overall. Never the less still one hell of a cutting machine.

  6. #16
    Sticking has more to do with the grind than polish in this case - KS has a machine finish, not polish.

    The knife is flat ground, with little convexing toward the edge. I tweaked one recently, thinning and convexing to improve cutting and food release, and it did perform better, but one is limited the existing geometry.

    I have heard that Chromium Oxide strop works better than diamond.

    M


    "All beauty that has no foundation in use, soon grows distasteful and needs continuous replacement with something new." The Shakers' saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  7. #17
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    Nice Review

  8. #18
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    Marko, mine has sticking problems like (I imagine) many do, but I just checked and it appears to be convex-ground from spine to bevel. It's slight, but it's there; it's not a very thick knife to begin with so I can't imagine it could be any more convex without being... thicker.
    Francesco
    Unskilled flunky

  9. #19
    Senior Member Salty dog's Avatar
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    Quote Originally Posted by SameGuy View Post
    Marko, mine has sticking problems like (I imagine) many do, but I just checked and it appears to be convex-ground from spine to bevel. It's slight, but it's there; it's not a very thick knife to begin with so I can't imagine it could be any more convex without being... thicker.
    Pretty much sums it up.

  10. #20
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    So should I polish mine up like you did? Start with 500 and work my way up? I have 3M paper up to 3000 and a variety of (commercial) Meguiar's polishes of ascending grits.
    Francesco
    Unskilled flunky

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