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Thread: Knife Library

  1. #31
    Senior Member mpukas's Avatar
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    Quote Originally Posted by EdipisReks View Post
    ... i am finally less busy, now, and i need to give my Heijis for a spa day soon (one person wanted a tutorial on Heiji sharpening, but if there is other interest i can make a general post), ....
    That'd be me. I had suggested to Jon about making a vid on the finer points of sharpening a very thin knife BTE like the Heiji. I have noticed that you've taken very good care in sharpening your Heiji - especially cleaning up the shinogi line around the curve of the tip, so I'd love to see/hear how you go about doing it. Dealing with a knife like this is completely different than taking a "normal" knife and making it sharp. Cheers! mpp
    Shibui - simplicity devoid of unnecessary elements

  2. #32
    The alleles created by mutation may be beneficial


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    Quote Originally Posted by EdipisReks View Post
    i still have his Ealy. i was planning on thinning the tip, but had gotten busy and never gotten around to it (been using it plenty, though, nice knife). i am finally less busy, now, and i need to give my Heijis for a spa day soon (one person wanted a tutorial on Heiji sharpening, but if there is other interest i can make a general post), so i'll do the Ealy at the same time. i've had this knife way too long, time for somebody else to enjoy it, once i give it the needed tweaks.
    Sharpening mystical, wide-beveled knives? A general post for sure!

  3. #33
    Senior Member EdipisReks's Avatar
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    i'd be happy to make a general post, especially since i bought a D600 a couple weeks ago, which makes this kind of photography much easier. maybe this weekend, if the wife doesn't have me doing large mothers day dinners.

  4. #34
    Quote Originally Posted by mpukas View Post
    That'd be me. I had suggested to Jon about making a vid on the finer points of sharpening a very thin knife BTE like the Heiji. I have noticed that you've taken very good care in sharpening your Heiji - especially cleaning up the shinogi line around the curve of the tip, so I'd love to see/hear how you go about doing it. Dealing with a knife like this is completely different than taking a "normal" knife and making it sharp. Cheers! mpp
    Me three!
    one man gathers what another man spills...

  5. #35
    Canada's Sharpest Lefty Lefty's Avatar
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    This is very late, but if that Henckels knife is kicking around, I might want to trade for it.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  6. #36
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    Quote Originally Posted by snowbrother View Post
    I don't know if you are still doing this, but I would love to try out the Ealy gyuto at some point if possible. I am thinking about ordering one from him to replace the gyuto's that I had stolen (first step to replacing my knife kit). I would love to try one out before I order it though, to make sure I will like it. I love the design of the blades, I just never had a chance to handle one.
    Sorry, for the late reply. I haven't been as active on the forum as of late. This baby is kicking my azz. You are more than welcome to try out the Ealy. Send me a PM, and maybe we can work it out to just have it forwarded to you once the thinning is done. I'm still behind in shipping another knife, so eliminating the weak link (me) might be wise.

    k.
    "There's only one thing I hate more than lying…skim milk, which is water that's lying about being milk." -- Ron Swanson

  7. #37
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    lefty the henckels is currently with me which i will return to chris shortly. i haven't used it much as i really don't like the profile (too narrow), i just wanted to use it at home a few times as i think it's just so damn cool looking due to how old it is and the rehandle job is perfect for it. it is one TOUGH ASS steel. just resists abrasion like a mofo and takes a pretty decent edge. i nicked my knuckles on it while pulling it out of my knife roll which i immediately solved the issue by making a cardboard and duct tape saya

    mr dinky, is a honesuki good for cleaning double lobe chicken breasts? (i just use a gyuto) never tried one, let alone 51200 steel. i'd be interested in taking it for a spin if available.

  8. #38
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    Id love to try out the DT ITK if that would be possible!

  9. #39
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    Quote Originally Posted by jared08 View Post
    Id love to try out the DT ITK if that would be possible!
    You are more than welcome to try it out, but I am (late) sending it to someone else. After that, it is all yours. Just PM me your coordinates, and I can arrange for forwarding at a later date.

    k.
    "There's only one thing I hate more than lying…skim milk, which is water that's lying about being milk." -- Ron Swanson

  10. #40
    Senior Member EdipisReks's Avatar
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    didn't get to the knife this weekend (ended up signing up for a summer macro-econ class, and the first assignment was 250 questions, and took hours), but i definitely will this week (along with thinning that pass-around Moritaka and doing the Heiji spa day tutorial).

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