ThEoRy
Founding Member
- Joined
- Feb 28, 2011
- Messages
- 4,648
- Reaction score
- 26
:rofl2:
It's very hard to find a properly made knife...I understand your confusion.
It's very hard to find a properly made knife...I understand your confusion.
I'm curious if this was a 1-bevel koba or 2. If a 1, is the micro-bev on the front side or back of the knife? (From what I know, Mr Broida puts micro single-bevs when he sharpens double-bevelled knives and I suppose he would do the same in this case.
I believe this is a recommendation I got from KKF: http://www.amazon.com/dp/1561581259/?tag=skimlinks_replacement-20
Z, Sounds like a great road trip. When you get to I-75 turn right and go about 14 hours, then blow the horn.:cool2:
I think the book recommended on the subj is:
http://www.amazon.com/gp/product/1568364903/?tag=skimlinks_replacement-20
Was available from Korin as well.
In it the three original(?) Japanese knives, usuba, yanagiba and deba, are detailed. The book you cited is more suited for tool sharpening.
Regards,
Dave
(Along with this, would also love to see a book all about stones and sharpening; might exist in Japanese, but doesn't in English for sure.)
.. I remembered that I had some green onions in the crisper that were starting to go soft, so I gave it a go...following the video from JapaneseKnifeSociety as closely as I could. Definitely improved as I worked my way from left-to-right. Here is a shot of the final rounds...not awful...After being shocked at the performance of my Masamoto, then my SIH, I really didn't think that could happen again...but it did.
what do you mean by this? I think you're asking if i microbeveled one side or both.... if so, i only did the bevel side. Debas are the only exception i can think of off the top of my head here.I'm curious if this was a 1-bevel koba or 2. If a 1, is the micro-bev on the front side or back of the knife? (From what I know, Mr Broida puts micro single-bevs when he sharpens double-bevelled knives and I suppose he would do the same in this case.
yep cut long ways in quarters, then cut the center out. I have been using the fuguhiki to learn more controll.What does "cutting potato skins" mean? peeling? that doesn't seem right. Maybe like the appetizer?
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