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Thread: Trade: used Shigefusa 270 kasumi chefs knife

  1. #31
    What is your technique using the mud? Do you use cloth, or a cork, or maybe rubber foam to follow the blade contours?

  2. #32
    I use a piece of sand paper/felt and my finger, most often thumb.

  3. #33
    Quote Originally Posted by Patatas Bravas View Post
    Some people suggest fingerstones for polishing and Bieniek said that he uses the mud of fingerstones. Does anyone use the fingerstones directly on the blade? I haven't got any fingerstones but I am curious how I can use.

    Cheers!
    a good finger stone should make mud as well, the mud is what does the polishing.

  4. #34

  5. #35

  6. #36
    Hello again

    I had a go. It's my old Shigefusa and this time I was trying more natural stone sturry on my papers for rubbing and it's a nice result I think. Before I had some nasty scratches because of thinning but now it looks like a new one do you think?

    Click image for larger version. 

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  7. #37
    Whats on the pic looks good

    Patience a careful observation.

  8. #38
    Senior Member
    Join Date
    Jan 2012
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    Bay Area
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    Looks fantastic. Nicely done.

  9. #39
    Senior Member
    Join Date
    Dec 2012
    Location
    washington dc
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    1,430
    are you still interested in swap for a 240 shig? i just bought the latest 240 on BST and would prefer a 270 length.

  10. #40
    Senior Member
    Join Date
    Feb 2013
    Location
    VA
    Posts
    714
    panda,

    If you decide to sell your 240 shig let me know

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