Recent content by Benuser

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  1. Benuser

    How to transition from practicing on Western knives to sharpening Japanese knives

    Old, neglected knives often have got far too thick behind the edge, making good sharpening a frustrating experience. To learn the basics better start with a thin carbon steel knife. In Europe I would suggest a breakfast knife by Robert Herder, the Buckels. Cheap, crazy thin, easy sharpening...
  2. Benuser

    Hello, from another new member

    Welcome aboard!
  3. Benuser

    New to knife forums

    Welcome aboard!
  4. Benuser

    New Member Post

    Welcome aboard!
  5. Benuser

    Naniwa Professional (fka Chosera) vs Superstone (5000grit)

    The gap isn't that huge. It was about the Naniwa Pro /Chosera 2k I said, it delivers at the end a JIS3k pattern. But it starts aggressively. The gap is between the end result of the Shapton Pro 1k and the starting grit of the Naniwa Pro 2k. Nothing to worry about. I've made much wider jumps, as...
  6. Benuser

    Naniwa Professional (fka Chosera) vs Superstone (5000grit)

    It starts quite aggressively, but leaves a scratch pattern around JIS3k.
  7. Benuser

    Hello! Got a stone issue, let me know where to place this request.

    A Naniwa 4k? Which series?
  8. Benuser

    Hello! Got a stone issue, let me know where to place this request.

    Over the years I had nine Choseras/Pros with knivesandtools.nl With one of the 400s I found a irregularity, an inclusion. Had absolutely no impact on the sharpening. It appeared to be a wooden splinter deep of 2mm.
  9. Benuser

    K-sabatier Carbon line. Any good ?

    PS: I have to add a caveat about the use of the Dickoron Micro. As said, couldn't find any micro-bevel created by its use. But when sharpening after a few months of use, the steel did badly take an edge. NB: we're speaking here about the simplest carbon steel one may imagine, C75, that behaved...
  10. Benuser

    LF low grit stone recs and some general sharpening questions

    In addition only: for daily maintenance I use a small piece of Belgian Blue Brocken. A few edge leading strokes as if I were deburring. Hard Arkansas is another, excellent option. Very old school, I use them with saliva.
  11. Benuser

    How do you sharpen a very dull knife?

    Have your own knife. A 180mm gyuto.
  12. Benuser

    How do you sharpen a very dull knife?

    So the nicks get filled, the broken tips grow back as well? Seriously, it does work very well. A bit coarse, around 600 grit. May do for an EDC.
  13. Benuser

    How do you sharpen a very dull knife?

    I wasn't entirely serious. Have all the stuff I need. But don't like soft stainless. Globals are annoying, but the most terrible were Kai Wasabi, with huge clustered carbides. Extremely wear resistant, AND unstable.
  14. Benuser

    How do you sharpen a very dull knife?

    Sorry, I don't do soft stainless. Haven't the necessary powered equipment.
  15. Benuser

    new to KKF & looking for knife advice :)

    Welkom hier, Tomaas! Succes met je zoektocht. Two remarks on a nakiri. A lot of people have one, but at the end they use it much less than their gyuto or chef's which is more versatile. That being said, go indeed for a 180mm. By the way, not sure whether a nakiri is so convenient when...
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