Recent content by foody518

Welcome - you'll want to check out Rodriguez Butcher Supply in SA.

That is a looker!! Glws!

There can be Aiiwatani tomae which are somewhat softer and are more in the 5-6k range. Not sure with JNS's current offerings, maybe would be something he would classify as lv 2.5 In general to match the bright shiny finish that some of these firmer synthetics give the edge, the similar...

aw man, wish I had seen that aoto earlier!

Hi, I might be somewhat unfamiliar with the stamps, but what is indicating that the Maruo is shiki uchi versus general awasedo or tomae?

The Suehiro Debado 320? It's splash and go

I like the Sigma Power 400 in that grit range. Currently using that or the Shapton Glass 500 in that range depending on mood. The Sigma will be messier than the Glass. Chosera 400 to be seems to be noticeably slower/a step finer than either of the above. Can't speak on whether the standard...

For technique purposes, or the stone itself? That one's a softie

Greetings, from Pearland.

Greetings, from Houston. Best of luck on your cooking and knife journey Make sure to check out Japanese Knife Imports' sharpening single bevel knives Youtube video if you haven't already

For some of his offerings he's setting scalper prices and possibly for stones he does not currently even possess

I don't remember my Shapton 1.5k loading on edge work on your typical American/German stainless steel kitchen knives, either. Maybe I'll pull it out again and verify

Yeah, it's got to be that the exposed core steel is somewhat on a different facet than the cladding, concentrated finger pressure, and synthetics are generally giving a brighter result than technically finer naturals. Still feel that I would need to go a separate pass on the cladding with just...

The issue I'm finding with my Tanaka Ginsan Nashiji (stainless cladding, stainless core), is that both cladding and core seem to polish similarly...not sure how to replicate the factory contrast. Maybe it's time for me to get into etching just to generate some contrast...

Thanks osakajoe for starting this thread. I recently saw a blade that had gotten so out of whack through the years from inappropriate sharpening that even after a significant regrind, there were a few spots where almost certainly the cladding was still at the actual cutting edge. However...