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  1. N

    My favorite color is BLUE!.............A patina thread.

    I actually did that by accident with my new Yamawaku gyuto. I cut up some onions and left the juice on the blade for a few minutes. When I went to clean it, there was this pattern of discoloration. I panicked and scrubbed it off, before I realized what it was. Duh. It began as a dull reddish...
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    Knife Draws First Blood - Cutlery 1, Fingers 0

    Well.....while I may (emphasis on MAY) be passable as a home cook, my knife skills are, hmmmm, I'll just say - nascent. After watching the various videos from the links in the different threads on this forum, if any of you can cut like that, I prostrate myself at your feet. Heck, I cut myself...
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    Knife Draws First Blood - Cutlery 1, Fingers 0

    Lol. I think that now the knife owns me. I've named her Selene - wicked sharp and likes the taste of blood.
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    Knife Draws First Blood - Cutlery 1, Fingers 0

    So, this evening I sharpened my three new Yamawaku knives. First, I have to say that it is very cool to do, but I don't have to tell that to this group. Putting a better edge on a knife feels like I am actually accomplishing something. BUT, I also learned a lesson about attentiveness. After...
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    Proper care and storage of Chosera stones - i.e. to wet or not to wet???

    Thanks for all the feedback. Just did another sharpening session this evening - only rinsed the stones for a few seconds in the sink to start and then squirted once for each side, while sharpening. There was plenty of water and plenty of mud on the stones. Seems to work for me so far. But...
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    Proper care and storage of Chosera stones - i.e. to wet or not to wet???

    In another thread MoodyMann posted a link to a website with various Japanese waterstones, and that site sells Chosera stones: http://www.fine-tools.com/naniwa-chosera.html So, right off the bat I learned something, that the name of the new stones for my Edge Pro - Chosera - is actually a...
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    opinion on Jnat stone?

    I use Photobucket, too. If you click on the last link below a pic, the one that reads 'IMG Code', and then paste that into your message, the pic will appear in your message directly. Bill
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    Vaseline on cutting boards

    I was thinking that, since it would not soak into the board, it would leave more of a vaseliny (vaselinish?) residue/potential taste. On a side note, Board Butter appears to be a mixture of mineral oil and beeswax. I also raise honeybees. Wonder if I should mix up some of my own and try it...
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    Vaseline on cutting boards

    You want to use an oil, so it will soak into the pores of the wood and keep if from drying out, warping and splitting. If the board is in an environment that is normal to high humidity (i.e. NOT in a North American hot-air heated house in the winter), then it may not be a problem, which could...
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    Pics of three Yamawaku knives

    Everything, including the sharpener, arrived in the past couple of weeks. I am a complete newb at this. But, it's fun to learn something new. Helps keep the mind (and knives) sharp, Thanks for the explanation about the style. It all goes into my mental dictionary.
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    Pics of three Yamawaku knives

    So, I stared at the above for a minute and thought "Huh?" But, I put on my engineer's magnifying lens and looked carefully at the edge. I think you be right. Hopefully, I won't mangle it, when I run it on the Edge Pro. So much to learn, and so little time....
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    Pics of three Yamawaku knives

    Whoops, my bad. Here are a couple more pics. From the angle I shot, it was a bit of a challenge to get the camera to focus across the whole width of the knife, so the two pics have primary focus close to the edge and away from the edge. Hopefully, I'll get better at this over time...
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    Pics of three Yamawaku knives

    Ask and ye shall receive. Here are some close-ups of the Yamawaku Gyuto choil. Other than cropping, I have not edited any of the photos here or in my earlier post - no sharpening, no color enhancement, no balance adjustment, etc. Just shot on my cutting block under an incandescent ceiling...
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    Pics of three Yamawaku knives

    "Kurouchi"! Thanks. Had found it, lost it, now it's burned into my brain. Thanks for the head's up on weight. I had seen the term 'laser' WRT the Konosuke and some others, which I had only ever seen before as a means of cutting out the blank, when used in reference to knives. Here, I guess...
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    Pics of three Yamawaku knives

    Greetings, Based on comments in this forum, my very first Japanese knife purchase was of three Yamawaku knives on EBay. While waiting for them to arrive from Japan, I also ordered and received a couple of other knives from ****. Call me impatient. Or addicted. Since I found so much...
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    Sharpened my first knife with the Edge Pro.....wow!

    Thanks for all the support and great advice. It really is a kind of addiction. But, at least I and the people around me will get something useful out of it - sharper knives. For the Edge Pro system I actually already have the Angle Cube and the stop collar, as they seemed to be a couple of...
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    Sharpened my first knife with the Edge Pro.....wow!

    My Edge Pro Professional arrived this week. I had also ordered a set of chosera stones from CKTG that were already here and was anxious to use the system. Yesterday, I tried it out on an old, dull, cheap paring knife with no edge I found in my junk drawer. It took forever to reshape the edge...
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    Another FNG

    Welcome! "Not to sound too perverse, but the sensation of using a blade is gratifying unto itself..." Sooooo, did you serve it with some fava beans and a nice chianti??? Nice collection. Hope to get there someday.
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    Greetings from NH

    The madness is already taking hold. Last night I received another email from 330mate that the 240 blade would be in on Friday and that the petty could be made, but with a white hou wood handle and would that be acceptable. I decided to go for it. So, I am already up to five knives. Will be...
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    Greetings from NH

    Ayah, am in New England, New Hampshire no less, but only for the past 17 years. Which makes me a new arrival to the locals. Originally from NJ (I know, too many "News" in there), so the Sox are not on my list of faves. But, I'm glad for my friends, whenever a Boston team does well. There...
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