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  1. nortagem

    Microbevel and stropping

    Interesting. I've never considered that. Always progressed with the grit without "skipping" a step. I must say I see lots of interesting points here - from simply stropping as usual, but with the microbevel high angle, to re-doing the microbevel on the stone without stropping, to your...
  2. nortagem

    Microbevel and stropping

    Surprised you guys are recommending a steel. I've only used it on my German knife (56HRC). But, either way - the question is about the angle - once you've raised the sharpening angle on the right side to about 40 degrees, wouldn't stropping/steeling it on the regular angle ruin the microbevel?
  3. nortagem

    Looking to buy a good Gyuto up to $300

    Thanks, Matus. Contacting Jon is a good idea. I'm looking for a knife that will not be on the heavier or thicker side. The blade geometry I'm used to is the same as my current knife (which is quite similar to a K. Sabatier profile, really) - good for rocking, and has enough of a flat area for...
  4. nortagem

    Microbevel and stropping

    Hi all, I have a Suisin HC Gyuto (HK steel, 58HRC). I sharpen it on #1000, #2000 and #6000 stones. Then use a Bark River balsa strop with a #12000 compound. The process gets the edge razor sharp. However, it doesn't last long at all. Even for a home cook such as myself, after 2-3 meals prep I...
  5. nortagem

    Looking to buy a good Gyuto up to $300

    Picking a new knife when I have very little experience with Japanese knives, is tough. Some of the brands suggested here could be great, but how do I know? Could you be more specific? As in to suggest a specific knife, not just the maker? And where could I find reviews of these knives? I...
  6. nortagem

    Looking to buy a good Gyuto up to $300

    Godslayer, indeed this knife looks fearsome, however it's way over my budget limit ($399 at CKTG, $454 at Knives and Stones).
  7. nortagem

    Looking to buy a good Gyuto up to $300

    I don't microbevel my knives. I guess I should. (How do yo strop an edge with a microbevel, BTW? Guess it's a question for a new thread...) Anyways, I was thinking that indeed AS steel is the way to go - should have very good edge retention and easy to sharpen. Does anyone have experience with...
  8. nortagem

    Looking to buy a good Gyuto up to $300

    LOCATION What country are you in? Israel KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Gyuto Are you right or left handed? Right Are you interested in a Western handle (e.g., classic...
  9. nortagem

    Is push-cutting harder on the blade?

    Good question! Anyone?
  10. nortagem

    Is push-cutting harder on the blade?

    Thanks, MAS4T0. I guess the way I push-cut is closer to the second video - only I use a forward motion, where the guy i the vid moves the knife forward-to-back. (is that 'pull-cutting'?) And although I use light pressure, I do hear the blade hitting the board a bit louder than when I...
  11. nortagem

    Is push-cutting harder on the blade?

    Thanks, Asteger. Rock-cutting, or slicing, seems to be very gentle on the blade. I use no force, and the slicing is very quiet. You may sometimes only hear the vegetable being cut. I get no chips on my blade at all. When I push cut, I obviously hit the cutting board a little bit harder...
  12. nortagem

    Is push-cutting harder on the blade?

    Thanks for your reply. I'm not rock-chopping, I'm rock-cutting, or slicing. The tip of the blade always touches the cutting board.
  13. nortagem

    Is push-cutting harder on the blade?

    I use the rocking motion with my knife, and lately decided to try push-cutting as well. It seems to me that this technique causes the knife to hit the cutting board a lot harder, even when being very careful. When I rock the blade, you can hardly hear it touching the cutting board. That's not...
  14. nortagem

    Actual Difference Between Entry-Level and High-End Knives

    I think you hit the spot there, easy 13. With a higher price come higher expectations.
  15. nortagem

    Actual Difference Between Entry-Level and High-End Knives

    I was wandering - has anyone here started out with a solid "entry level" knife (Tojiro DP, Fujiwara FKM, various High Carbon\Virgin Carbon knives such as Suisin HC, Togiharu Virgin etc.), and then moved to a ~$300 knife?
  16. nortagem

    Actual Difference Between Entry-Level and High-End Knives

    Thanks all. After having bought the Suisin HC and loving it, I assumed I would buy a "high end" ~$300 knife at some point. And I assumed it would be even better. In my question, I wasn't necessarily referring to the more expensive knives out there, but simply to knives within the $300 price...
  17. nortagem

    Actual Difference Between Entry-Level and High-End Knives

    or: How good does can it get? I currently own and use a Suisin High-Carbon 240mm Gyuto (SK carbon steel), and am very happy with it: It's light, good F&F, good blade geometry, and very sharp. It's like 10 times better than my "high-end" German chef's knife. Feels great. The thing is, it's...
  18. nortagem

    How to completely remove a forced patina?

    You can use a rust eraser to completely clean off the patina. Rust erasers are abrasive enough that it will leave scratches, so you should follow the grain pattern on the steel. I've used it on my carbon knife and it did clean the patina completely off and gave it that 'new' look. However...
  19. nortagem

    Beginner technique question

    Tormek? That is a tool-sharpening machine, right? I could see how using machines such as this would take off waaaay too much steel, and thus raise a ridiculous burr. Your way of sliding the tip of your finger/thumb over the edge to feel for burr is correct. That is how you do it. I'm not...
  20. nortagem

    Beginner technique question

    If you're still a beginner experimenting with freehand sharpening, I would suggest staying away from lower grit stones. You're bound to make mistakes at first, and the coarser the grit - the more those mistakes would affect your blade. I think your 1k is perfect for a dull Victorinox. I...
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