Recent content by refcast

The knives I've made money off of on kkf . . . Maybe handful? 5? About 5% or less of things I've bought. Its pretty low, and even then usually a little over and not covering labor or supplies at all, and those supplies, abrasives, get used up. So it's not practical at all. See @ethompson...

Yeah loose abrasives show grain really well, whereas etching shows banding outline in general, smears extremely fine detail when I tried it

I have a couple knives I need to work on right now but i have a ton of rusty bent chipped or dull nakiri. . . Even some Japanese knife blanks, depends how rough you're wanting, though I usually refinish all knives

Masakane Nogent, owned by Bernal Cutlery. Also softer steel. So yeah heel guard Japanese made chefs certainly exist

@Logan A. https://koubou-ant.com/ This guy or his relative

@Logan A. I think it was swordsmith Suishinko masanori Belongs to @ethompson so he might know more

Tokyo made Sabatier clone 160g 210mm edge 47mm tall 130mm ferrule and handle length 17mm ferrule length. Aluminum eased rectangular ferrule 13.4mm forged bolster width to 5.5mm after bolster to 1.5mm halfway to 0.5mm 1cm from tip Steel is springy and softer, alot like the very old misono...

@Barmoley A grinder is like a mechanical kitchen knife for coffee beans, automatically making it into a burinoise or fine dice. Some grinders are less even, so it's like an uneven dice . . . Except the fines and like powder. To use the diving comparison, it's like a puree. So with an uneven...

Mounted it on wood, added water, worked for 15-20 minutes, eventually leveling out at like the speed of a 3000 grit stone. Tends to hide low spots but great thinning feel and even edge -- very crisp edge, easy deburr, fast to form a burr. 150 grit rhynogrip, 2 3/4 inch wide I think. Speed is...

So per @HSC /// Knives saying how much better the rynowet sandpaper is, and knife making forums say it is, I bought some. Indasa rhyno redline is much much better than the 3m stuff at home Depot (I used the rhynogrip roll one with adhesive back). There's a couple different variations of it . . ...

Oh yeah specifically I can totally answer this better There's a special grind on some cheaper kurouchi knives where it's very very thin behind the edge, concave blade road, then at the shinogi it's concave blade face. So when food hits the shinogi it violently pops off -- very little stiction...

1. If the knife cuts through food with little resistance it's thin behind the edge, despite choil or spine thickness. . . Sometimes choils are just much thicker. You can feel for thinness behind the edge by pinching the blade with you fingers, and moving from shinogi to edge. It can also be thin...

Metal polish ... Should remove the ink a little too