Help Support Kitchen Knife Forums:
Benuser
from The Netherlands, EU. 62
- Joined
- Last seen
- Messages
- 8,804
- Reaction score
- 3,498
Latest activity Postings About
-
-
I respect that you paid a lot for this customized knife, and wanted it to be perfect... However, it's usual for much more major... -
I'd do it by basically cutting a relief bevel on the dominant side, trying to hit around 3-5mm behind the edge.
-
Murray Carter has a video on how to do it. Basically rock the blade as you thin. Not sure there’s enough meat to work with on a laser...
-
That does beg for an 'after' shot
-
Benuser replied to the thread Workhorse Gyuto for harder vegetables?.Introducing some convexing at the dominant side bevel should benefit.
-
Benuser replied to the thread My favorite color is BLUE!.............A patina thread..A new finding: mango, on a C75 Böker
-
-
Benuser reacted to mengwong's post in the thread Sharpening motion - side-to-side instead of forward-backward? with
Like.
Sometimes I do angle the stone on the counter, or angle my stance so the elbow is more of a pivot point like you say. But sometimes you... -
Check the flatness of the grind. If it's super flat, it'll cause a lot of suction and friction. Making it hard to cut.
-
Benuser replied to the thread Which steel/characteristics for cutting meat on a hard plate?.Once you're sure an edge will get damaged you may choose a harder type of steel. Advantage: perhaps the damage gets limited...
-
-
Benuser reacted to coxhaus's post in the thread Which steel/characteristics for cutting meat on a hard plate? with Like.
I use some old Chicago cutlery back when it was made in the US. I sharpen at 20 degrees once or twice a year.
-
Looks like it has lacquer on it. I would take some acetone to that spot to make sure that what look like scratches aren't just in the...
-
Benuser replied to the thread Should I return this?.I would contact your local customs administration.
-
Takamura HSPS pro suji always looked killer, but as you note they are pricey ... As for budget... you are using a $400 main gyuto...
-
But the originator of the Hook Grind wasn't mentioned!
-
The only thing that I have found to be universally true is the older and cleaner the label the more it is gonna cost you whatever the...
-
-
Loading…
-
Loading…
