Recent content by Abattoir

Not going to lie, I broke down and bought a pair of these from Jon; http://www.japaneseknifeimports.com/other-items/moribashi/titanium-moribashi-180mm-6-sided-black-pakkawood.html# Straight bad ass, I use them everyday without fail. NObody at work gets it, but thats part of the fun.

I worked at a restaurant once and one of the amigos actually did this with one of his prep knives.....

BAH! I really don't need to spend more money on knives right now. There are a couple that are quite tempting though.

Kramers have always looked SOOOOO tall to me which has always been a deal breaker for every going after one and these seem to be no exception. Im going to have to go check these out in person when the local SLT gets them in stock. Any chance of getting a shot holding the knife in a pinch grip...

Might be a little off topic but has anyone ever etched a solid blade just to get that super dark color you get from etching?

My white steel hiro just formed a nice patine naturally, however there is always a slightly "cleaned" area from where my fingers touch the blade where I sharpen and mud gets between finger tips and steel.

1. What type of knife??? 2. Pics or it didn't happen. lol

The only time that I do find it helpful for a knife to not be super hair popping sharp is when separating large muscle groups & silver skin from leg meat of say a pig or beef quarter. I feel like it makes cleaner work separating the muscles from the leg by taking them off the bone in whole...

I'll second this statement for sure. I've got one knife thats ever so slightly over ground at the heel and gets me every time. As of late I've come to really really really use my 240 suji as my general purpose knife. I use the first 3-4" of my knife 80% of the time anyway so a suji makes the...

Super Glue, duct tape, & finger cots.

For a long time I sharpened my carter down on the wide bevels just as you said above, bringing them both all the way down till they met and started to burr then put on a microbevel. I have since started putting a secondary bevel on at about 10 degrees for a couple of reason, 1 I was constantly...

Cadillac J - Yeah that was sort of the general direction I was looking in was some input from folks with similar experience as to whether it to behoof me to may try a Mukimono instead of a kiritsuke, or just scrap both ideas and stick with what I know I like..... thx mikemac - mostly french...

Sooooooooo, my tax return has come in and is burning a good hole in my pocket. While I could stand to budget something higher in price the knives that have been itching the back of my brain are a 240 masamoto KS WaGyuto, a 240 Kiritsuke, or a Mukimono. My current working knife collection...

+1 using the XXC then smooth out with well worn DMT XC. I'll also turn the DMT over and use the smooth side for a couple passes..... Just me.

I have the big syn blue Aoto and overall it's a stone I've come to be very indifferent about... I like the stone for somethings and not at all for others. I feel like this is one of those stones that isn't entirely necessary unless you're doing mostly single beveled knives, but thats just me...