Recent content by allumirati

Keep in mind the curve or belly of the edge of yanagiba. People tend to believe to it aids in slicing as more area of the edge should be cutting in the slicing action. Most kritsuke and takobiki have a flat profile. Also the more the knife curves from the spine to the tip, the thinner the tip...

Norton Blaze on a belt grinder. Nothing compares for removing metal quickly. 10x faster than DMT XXC. Just watch where you're grinding.

I like smaller kitchens. Most of the time more efficient, less stuff to clean.

Rolls with toppings such as raw fish, avacado, etc need to be cut with wrap on top to hold the ingredients in place. Also it's a good idea when you cut soy paper rolls as soy paper is very fragile.

We have a cheap food saver. Just wondering if using those expensive ones makes a difference. Also you'd lose the properties of the plastic wrap to stick to take off plastic on top of rolls. But I can see the durablity being much greater.

Just saying. I do it myself and it turns out ok but nowehere near professional. I also have a belt grinder. So if your willing to spend the money and risk in ruining your knife. Go for it. If I had money I'd get my knives professionally done too.

I don't think anybody really cares that much to test this. Diamond plate is less mess and hassle too.

I think that may be a question of quality vs quantity.

Crusty beef...always a tough one. Usually use a push to break the crust initially and then pull to make the cut and maybe a bit of pressure to break through the crust on the other side.

Diamond is still faster and last longer.

Yes, but diamond plates, especially big ones, are better. :D

I like using tall gyuto and use a dual arch push pull motion. Or sometimes if my knife is nice and sharp and it's an easier to cut roll I'll just use a pull from heel to tip in an arching motion starting with the tip pointed up. And finish of the cut by pressing the edge flat against the board...

What do you use to cryovac the mat?

How about a higher grit atoma plate for smoothing out higher grit stones.

As for semi-stainless steels. Specially SKD and a-type steels I've observed they are not very stable when ground very thin. Which would probably explain why they are both thick knives. But they do take wonderfully bitey edges. My A-type was at it's optimum performance when I only thinned up 1/3...