Recent content by Schnabelhund

Neat, I think I'll also put a pinch of baking soda into the water I wet the towel with, thus combining your suggestion with @spaceconvoy's. I'm sure it won't hurt, will it?

I see, looks like I'll have to accept either hard work or (at least a light) patina. I'll try the baking soda way for some time and see how that goes.

Fair enough, but I'm only a home cook who mostly cooks Chinese and I still had issues with reactivity, at least with this particular knife. And I imagine pro chefs in Japanese kitchens would have to take good care of their usubas to keep them shiny when prepping similar amounts of scallions...

Hm, I tried to force an instant coffee patina, but I'm pretty bummed by the result. It's very uneven and has hues of orange and yellow. I should have stuck with oxalic acid since it worked pretty much perfectly the first time. I'll give it another try in a couple of days.

2203, nice! Is the kurouchi finish still on? The CCK butcher knives look really cool with the KU, but I'm sure they'd look awesome with a mirror polish too. Thanks, will do! Awesome thread :D But I'm afraid my knife doesn't look good enough for either of the patina threads as it looks like new...

Well, I own the carbon version already and love it. I would have chosen a stainless clad carbon CCK in the first place if there were one. Anyway, I decided to take the patina route, then rub it off close to the edge and keep slicing meat for a week. Who knows, maybe it'll look good enough for...

I see, the grind marks leave the blade with a lot of surface area. Makes sense. I could sand them down and polish the blade like you suggested, or maybe just leave a patina in the "ridges" and keep the rest shiny. I'll forget about the lacquer. Thanks for your help!

Long time no see! Three years ago, I asked a few questions about CCK carbon steel knives and thanks to your support, I took the plunge and decided to get my first carbon steel knife while I was in Hong Kong. When I told my local host that I was planning to buy a CCK knife, he decided to gift me...

My host in Hong Kong, a delightful man and former chef, was so happy to hear I wanted a CCK he insisted on buying me the biggest slicer :) Back in my kitchen, I took it for a spin and chopped some onions. When I was done, it looked like this: I thought I had been wiping the blade fairly...

Thanks Danzo, that's really insightful. I'm getting excited about my time in HK!

I just found this place yesterday and I've already learned a whole lot, haha!

Thanks for your inputs, everyone! The consensus seems to be that using CCKs is a lot of fun and definitely worth the money. I'm looking forward to checking out the shops in the area ∶)

Thanks for the replies. What I did want to avoid was to get a CCK just to eventually get a Sugimoto anyway, but I've changed my mind. It does seem like it'd be a good idea to get one to test the waters. So in which ways is a Sugimoto better, Danzo?

Thanks, everyone! My main knife is my Sakai Takayuki Inox Chinese chef's knife (from my profile pic) and I have a gyuto (210 mm) and a petty (130 mm) from the Misono Molybdenum series, as well. As you see, I haven't had many knives and not much experience with others, so I'm looking forward to...

Thanks for the reply, SeattleBen. Hm, one thing I really like about my stainless Sakai Takayuki is its edge retention, so I'm a bit more wary of buying the CCK now.