Recent content by boar_d_laze

oops

You might be right about SK105 (what SK3 is called nowadays), however I tend to associate Misiumi alloys like SK105 with Masamoto Tsukiji and Takefu with Masamoto Sohonten. And never forget that unlike many people I could be wrong. BDL

You've piqued my interest. Do you have a factual basis for your guess? Or are you just talking? BDL

Don't buy anything shorter than 8" for kitchen knives. If you're serious about sharpening, the drawbacks of combination stones soon outweigh their lower price. As a generic kit recommendation: Beston 500, Bester 1200 and Suehiro Rika or Takenoko. Beston 500 for profile/repair is an excellent...

+1. A very enthusiastic +1. Look Chris, if you can sharpen tools and pocket knives to the Norton 8K level, you can learn to sharpen kitchen knives with a little bit of -- not too steep -- learning curve. It will require some learning, and Nortons aren't necessarily the best choice for...

To the extent dollar value and personal preference differ, the knives are not -- by definition -- fungible. Of all the lasers I've tried I prefer the Konosuke HD for its feel on the board (profile), feel in the hand (handle), feel on the stones, and semi-stainless ease of maintenance...

Forschner's lousy chef knife profile is a much bigger problem than their mediocre edge holding. Forschners are made of decent steel and, while there are some limitations in terms of their edge taking, once sharpened they hold the edge for a long time -- as long as they're steeled properly; and...

Going back to your old list, the AEB-L Grand Cheff is a good knife which sharpens extremely easily. The MAC Ultimate is fantastically overpriced, but the MAC Pro is another very solid, "good first knife," attractively priced, and well supported. The Yoshikane does nothing for me. In that...

It's obviously grip and user dependent; there's no such thing as a best handle. My aesthetic favors beautiful handles in pictures, but not in my kitchen where it prefers more severely conservative styles. I have large hands and an extremely soft grip style; consequently most handles work...

You've got the cart way before the horse. Don't spend a dime on new knives until you make a commitment towards learning to sharpen properly and purchasing an adequate sharpening kit, and at least find out how much a good board costs. Unless and until you can sharpen and maintain your knives...

The obvious "scimitar" is the Victorinox/R.H. Forschner 10" Fibrox Cimeter; it's the industry's gold standard and goes for less than $35. Great, reasonably-priced practical knife. I received one as a review sample more than a year ago, and still use it when breaking and steaking meat, and...

Rein in your expectations. The stamped R. H. Forschner Fibrox and Rosewood series are X50CrMoV15, the same alloy used for the forged series. BDL

It's not an efficient regimen in the sense that you can do as well with fewer stones while taking less metal from the knife. You can only sharpen and polish an edge so fine that more becomes meaningless. And getting to those stages, only takes so much that more becomes from a practical...

It's not a sharpening issue, at all -- but does fall into the categories of love-hate and idiocy. Ever since I got it, my Konosuke 300mm has been my favorite go-to for general prep, but... I have a really bad habit, established decades ago, of absently mindedly tapping the index finger of my...

The number of competent chemists contributing to this thread is overwhelming. :dazed: BDL