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Thread: Hello from Toronto

  1. #11
    Senior Member markenki's Avatar
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    Issaquah, WA
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    Welcome!

  2. #12

  3. #13
    Senior Member

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    Feb 2011
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    Pensacola, FL, USA
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    Quote Originally Posted by Crush View Post
    Hi!

    I have a CCK large cleaver and a Shun Classic. I'm not happy with either and want something like a Usuba so decided to come here for research to learn what I need to sharpen and such.

    Thanks!
    Welcome to the forums.

    To get started in sharpening, the minimum equipment you will need is a waterstone of medium grit (1000 or 1200), and something to use to keep it flat, such as 120 grit wet/dry sandpaper and a flat floor tile. As you learn how to sharpen, you will probably add a fine grit stone (5000 or 6000)for polishing the edge and a coarse grit stone (400 or 500) for repairs or thinning.

    Jon Broida of Japanese Knife Imports has put together a great library of sharpening videos, and they are located here:

    http://www.japaneseknifeimports.com/media

    A usuba is a pretty specialized single-bevel traditional Japanese knife that takes months to learn how to use. Perhaps you were thinking of a nakiri, which has the same general profile as a usuba but is double-beveled?

    Rick

  4. #14
    Senior Member
    Join Date
    Mar 2012
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    Canada
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    Hey fellow Torontonian!

  5. #15
    Quote Originally Posted by Pensacola Tiger View Post
    A usuba is a pretty specialized single-bevel traditional Japanese knife that takes months to learn how to use. Perhaps you were thinking of a nakiri, which has the same general profile as a usuba but is double-beveled?Rick
    Hi Rick. Can you elablorate on this? 'Months to learn' - why?

  6. #16

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