Recent content by Holztisch

Ah okay, I was thinking about Japanese whetstones

How do you even sharpen such a grind?looks totally cool!

Wow that's a crazy grind. How does it cut?

Thanks for the reply 🙂 I will try to thin my Sakai Takamura. Maybe it performs better this way. You are right, it was very expensive. I actually saved up for it, because I thought this is THE final knife for me. Boy was I wrong. Still can't stop the urge, wanting to try different knives.. I...

Thanks both of you for the reply. I always struggle because I think I need to find the one knife that can do everything to a good degree. But I guess every knife has it's strongpoints. I just need to buy a longer magnet bar for my wall 🙂.

Those sure are some strong points. But are they as practical for the normal kitchen routine? For instance can they still chop big vegetable onions without wedging? Or julienne carrots?

Thanks for the reply and help guys! Why do people like wide bevel knives in the first place? Can't seem to warm up to them.

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Hey KKF! When I started learning about Japanese knives I didn't really pay attention to the grind beforehand at all. This lead to many buys and sells, since some knives cut well, others didn't. I read a lot about grinds up till now but I hope you all can give me some input. I'd love to hear...

Must have been quite the pleasent experience 🙂

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Pm :)

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Hey guys, so far I've been only active on reddits chefknive sub. Looking forward to learn and buy lots of good knives. Best regards