Trade: used Shigefusa 270 kasumi chefs knife

[Patatas Bravas]

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

 

[bieniek]

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

 

[mainaman]

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.

 

[bieniek]

+1

 

[Patatas Bravas]

Cheers, guys

 

[Patatas Bravas]

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?

 

[bieniek]

Whats on the pic looks good

Patience a careful observation.

 

[don]

Looks fantastic. Nicely done.

 

[panda]

are you still interested in swap for a 240 shig? i just bought the latest 240 on BST and would prefer a 270 length.

 

[Bill13]

panda,

If you decide to sell your 240 shig let me know

 

[wilburh]

I don't love to do anything that takes time and patience. Plenty of time - no patience. The only reason I mentioned time is that it's always involved with patience.

Try polishing with a Black and Decker "Mouse" sander (vibratory), a piece of felt and your favorite polishing media. Finish with some automotive 'glazing' compound. I found those ceramic cooktop cleaning pads to be excellent along with some polishing compound. They look dangerously like a Scotch pad but are 100 times less aggressive.