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  1. Barry's Knives

    What are those huge "tank" knives for?

    Yes exactly that. Thankyou for explaining. Still seem unwieldy to me though.
  2. Barry's Knives

    What are those huge "tank" knives for?

    They are cropping up more and more and seem to me to be highly impractical, so maybe I'm missing something?
  3. Barry's Knives

    Knife findings

    Munetoshi cleavers at JNS. Have been waiting for these for so long and now I don't have the funds.
  4. Barry's Knives

    Knife findings

    Which seller might that be
  5. Barry's Knives

    Domed whetstones?

    Is this to exert more pressure on precise parts of the blade to essentially 'sculpt' it more accurately? Is it more common on lower grit stones?
  6. Barry's Knives

    Watanabe OOTB Edge help

    I concur that stropping is likely the issue. After the kitayama strop on the same stone and then finish on something less abrasive like leather, balsa, cork, sponge, newspaper etc
  7. Barry's Knives

    Toyama Love

    is the JNS dammy cladding stainless?
  8. Barry's Knives

    Domed whetstones?

    Trying to polish a shig deba, I find the super convex edge quite tricky to finish well without fingerstones. So perhaps I'll keep my eye out for a cheapish curved stone.
  9. Barry's Knives

    Domed whetstones?

    I'm guessing its nugui, typically a mix of compounds containing aluminium oxide
  10. Barry's Knives

    Domed whetstones?

    As far as I know, they polish thousands of tiny sections and blend them with finger stones. So my best guess at the moment is that the curved stone contacts the convex edge at very precise points.
  11. Barry's Knives

    Domed whetstones?

    As far as I can tell they are shaped that way purposely. Whetstones tend to dish when used, not become convex
  12. Barry's Knives

    Domed whetstones?

    In sword sharpening it seems common practice to use convex or domed whetstones. Does anyone have any experience using these? And can anyone explain why its beneficial?
  13. Barry's Knives

    What grit range do you sharpen your single-bevel knives up to?

    Because of micro serrations. As one serrated peak dulls another, slightly smaller adjacent one takes on a greater role in the edge's cutting ability. With super refined edges, they are 'sharper', but when they dull, they dull. These micro serrations are particularly prevalent when using natural...
  14. Barry's Knives

    Aging / curing fish

    I advise aging the fish whole and thoroughly cleaned. Take out the eyes and the gills and make sure you don't knick the flesh when you are gutting/cleaning. This will allow the fish to age without just drying out and becoming too firm, whilst also making sure there are no old fish smells.
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