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Thread: Hello from Norway

  1. #21
    Quote Originally Posted by bieniek View Post
    Just take into account, it is just 48mm high.
    The main reason I sold my hiromoto. Its just low.

    Appealing though.
    The one I bought was 46mm. But that is what I prefer and have experience with. Maybe later I will start using bigger knifes...

    I also considered buying a 24mm length steel but went for the 21. I will see if I need a bigger one, but I got quite small hands for being a man.

  2. #22
    Senior Member Birnando's Avatar
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    Quote Originally Posted by lechef View Post
    Thanks for the welcoming and help!

    I have bought this knife: http://www.japanesenaturalstones.com...yuto-p/459.htm
    "birnando" showed me this along with a lot of other knifes he had. For me it was excellent, its the best knife I ever tried. Have also bought some stones so are going to start practice sharpening with stones. From now on I will take proper care of my knifes and keep them sharp.
    That's great!
    I know you are gonna be super happy with that purchase
    Let's do a honing evening as soon as you get the stones, I have a few knives for you to practice on!

  3. #23
    Can not believe that so youre making Oslos gathering and doesnt invite me, doesnt want to get invited and doesnt think about some nice dinner together guys?

    Scandalous.

  4. #24
    Senior Member Birnando's Avatar
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    Quote Originally Posted by bieniek View Post
    Can not believe that so youre making Oslos gathering and doesnt invite me, doesnt want to get invited and doesnt think about some nice dinner together guys?

    Scandalous.
    Oh, but of course, naturally we'd welcome any and all to such an evening of honing and knife-geekery
    Seeing as I am the only without a background in food, that goes without saying really

  5. #25

  6. #26

  7. #27
    Thanks for the welcoming.

    I got my knife and stones some weeks ago. Knife is great, had a little accident the first day I used it, I chipped it a bit. But got that fixed, and its working very well now.

    Tried to sharpen with the stones for the first time today. My old chef knife which was extremely dull got quite much sharper, but the edge is not perfect. When it cut I fell like it "bites the cuttingplate". Maybe I have the wrong angle? And when you sharpen I understand that you control the angle by using the thumb? I did that, but they both started to bleed, but thats maybe normal, my thumbs will get used to it?... Because it came much blood on the stone, which is maybe not good for the sharpening?

  8. #28
    Welcome!

  9. #29
    Senior Member

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    Welcome!

  10. #30
    Engorged Member
    El Pescador's Avatar
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    Mar 2011
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    Glad to have you.
    "So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."

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