Recent content by Maniahk

Hi Guys, so I tried thinning a knife recently and have been running into a couple of problems.. Appreciate any advice.. Background is I have a Kanetsune Blue 2 sanmai gyuto that I'm no longer using. Thought I'd use this to try thinning as my current Matsubara B2 and Kikumori Ginsan are both...

is this something thats not so uncommon? if so then i'll probably leave it.. i dont have the nimblest hands, so if i attempt to polish it, i might well reach the patina on the edge

Hi guys, need some advice on my Matsubara.. it was advertised as stainless steel cladding but the cladding seem to be changing color? i'm referring to the area between the exposed aogami and nashiji finish. I cleaned it with soap after seeing this so i'm certain its not dirty. Any idea why this...

this is the one i'm going to be getting.. its china made and apparently not available on many platforms however.. 1x 115mm, 2x98mm, 2x54mm, 2x35mm, 1 steel slot and 1 scissors slot.. its about 240mm tall, pretty much allows me to have all the knives i use regularly out in the kitchen counter.. 1...

so i slept on it for a night and went to work this morning.. then i realised i kept thinking about this minor, albeit important flaw on the knife.. when i got home my wife also said she felt smth different when using the knife even tho she liked it still.. so i decided to grind out the high...

So I finally sorted out the edge.. Knife feels good so far, stout and sturdy.. The tall knife profile makes e it feel longer than it is, I'm guessing cos of diagonal distance from handle to tip.. Lots of usable edge. Marketed as 180mm but comes in at 185mm, which is a pleasant surprise for me...

I don't plan to rock with this.. But kinda expected a smooth lift from heel to tip on the board.. I think JayS20 is right that I'm feeling the transition from back to front is not smooth.. It doesn't seem to be a common compliant about new knives, so I guess the question really is should I fix...

I'm not sure what's actually the issue or if this is normal.. Should I expect the curvature to start from the end of first flat spot? Or should the flat extend to where the 2nd part ends?

hi guys, picked up this beautiful matsubara b2 bunka today.. Realising it does not rock smoothly! So I realised it has a slight recurve from heel to about centre of knife, and another from centre to about where it starts to curve upwards.. Or does it have 2 straight edges at a slight angle? I...

Hi guys, checking in from sg.. Got hooked on sharpening after wife started complaining about dull knives some 3 to 4 years ago.. Bought a vg10 chef knife when we were in Tokyo in 2018, and been sharpening eversince.. Just using basic stones but they've served me well, haha.. Using a naniwa...