Search results

Belgian Blues would more accurately be described as 'not as fine' as Coticules, rather than 'Coarser' in the traditional sense. The garnets in them are larger, but there are also less of them. So, they're slower cutters, and also not as fine. In larger stones, and for use on kitchen knives or...

I can only attest to the Kaeru SLD, but I'll share what I can... The grind and profile on these knives are beautiful for the price point. Something of the KS-style French profile, decent distal taper, and a fair grind that can be user-thinned without issue. Light for their size, but still a bit...

That's a really neat use case. :) For things like your machete, which clearly takes some abuse, I'd probably look at something like this: Dianova Cook . Takes up little space, weighs little, can quickly fix damage on longer blades. Dianova's are better made, and last longer than the newer...

Firstly, are we talking camping, or Air BnB's? Secondly, what's your cutting application? Food, light bushcraft, etc? My emergency 'field' sharpening kit, is currently a short Dianova 600/1200 diamond plate that I've broken in, and a little pasted poplar strop in a small plastic bag. It...

This has been my experience with these steels when cutting hot (Especially red) meats. Around less acidic ingredients edge retention is far better. Thinly slicing a large, rare beef roast, shortly after resting for example, you can literally feel the edge degrading as you cut. Just portioning a...

Well, I would second @blokey , and suggest an Akifusa SRS-15 240mm Sujihiki based upon the Venn-diagram of your usage/preferences: Epicurean Edge: Japanese and European professional chefs knives . For your application (Slicing boneless proteins, only.) you probably don't need a gyuto, and I...

100% Yes... This is spot-on. This should be a sticky, for all those who are trying to perfect their polishing. Organized, concise, relatable, accurate... A perfect primer.

Probably the best choice. When you do, make sure to get a slurry stone. It does work better than using a mini diamond plate for generating slurry... I'm not sure how many people on this forum use the 'DiluBlue' or 'DiluCot' methodology of progressive slurry generation/dilution with their BBW's...

I'll second the Gesshin 1200 Resinoid, and the JNS Red Aoto Matukusuyama... Both are creamy, sharpening on a cloud, delightful sorta stones... To this I would add the Bernal Jinzou Aoto. It doesn't seem quite as fine/consistent as the JNS Red Aoto's I've had (I've seen a bit more streaking...

I've got one of the Ardennes La Pyrenees (Saurat) / BBW combo stones. This has been my experience with it... The stone is advertised at ~1200 grit aggression, which makes one imagine it's a medium-grit natural stone, like a Binsui, Washita, etc. However, like the Finnish Wastikivi, it's...

I'd go with an SiC stone (JNS 800 Matukusuyama, which is a real workhorse for me on abrasion resistant steels. Or, King NEO 800, which BBB's a fan of.), or a well broken-in diamond plate (I like Dianova, though they're a little small for larger knives. DMT Dia-Sharp Fine/Extra Fine is an option...

Another vote for a Soft Ark if one is purely looking for a mid-grit natural, though with some caveats... Firstly, they're a lot more effective on some stainless alloys than others... For example, excellent on the softer Euro stainless knives that @Benuser mentions, good on some Ginsanko &...

I've been playing around with a Nano Hone Diamond Resin 100-Micron lately, and it's an interesting abrasive... On some knives (Like a Tosa Aogami #1 Nakiri I recently fixed up.), it eats steel like candy in a really deceptive way... No mess, no fuss, just makes the steel melt away in a really...

Hmm.... Interesting. I've found it normally quite available throughout Europe, but I've not tried to find it in Spain personally. My backup is normally Mirka Waterproof. As @Benuser said, polishing to a higher grit finish is not so much an aesthetic extravagance on carbon steel, as much as a...

CARPRO Automotive Masking Tape 1" - 30% More Tape! Best I've ever worked with, and I've gone through a lot of auto-grade masking tape.

I generally would suggest Starcke Matador paper if you can get it. It's very consistent, cuts well, and holds up better than the cheaper papers. Since you're needing to lift from a coarser 1K stone, I'd say 600-grit, 1000-grit, 2000-grit, and 3000-grit would be a place to start. Hope this helps.

To echo @Benuser , that's not any kind of disaster... Couple of fine tuning things (There appears to be a little hole in the factory grind near the tip on the left side, but I'd still probably thin this section out a bit more on both sides. I'd also re-point the tip, by grinding the spine.)...

How are you liking the Masakane? Been on a bit of an NOS kick, lately, and these are tempting me... Beautiful photography, too. :cool:

After shaping in your thinning bevel(s) on stones, you can also finish up with automotive SiC sandpaper on a soft backing (Think mousepad technique) to clean up the appearance on monosteel or migaki finished knives. Works a treat, and helps to smooth any shoulders from your thinning bevels, and...

Makita's stayed middle of the road in quality for a long time... Pretty reliable company. You're rarely going to go wrong with them. Handled a lot of their tools. I miss what Milwaukee used to be. They were like South Bend lathes... :( Fein's a good company... Dearer than Metabo, but their...