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Are mirror finishes supposed to be devoid of scratches - when seen at all angles? Mine only appear scratch-less when seen a certain way. And what causes / how do I get rid of those faint, spider web type scratches?

Tk59, My ability to cut through chicken bones with a thinner edge is more about me avoiding the harder leg and thigh bones than my skills. The spine and ribs are relatively soft and easily cut or crushed. I have to use a thinner edge to avoid crushing the bones (generating a lot of bone...

Yeah, that 10mm thickness seems abit much. Would a 61+ hrc blade require more thickness behind the edge than something in the 55-ish range to cut a chicken bone without damage and without generating alot of bone splinters? I had to thin my med-weight chinese cleaver substantially to get a...

Hi guys. I’ve always wanted to try a kurouchi finished knife and since I need some gardening stuff from either Hida tools or JWW, figured this would be a good time to try cheap one. From what I’ve read, both have the makings (ie. inexpensive, heavy and thick) of a heavy duty knife; which...

I’ve never crossed paths with a watermelon that I couldn’t handle with a chef’s knife. However, a friend of mine grows pumkins and winter melons (some weigh more than 75 lbs) could use a longer version of something like that. He's cutting them with a machete.

I’m able to follow contours (peel an apple with less waste) using a paring knife that has a thin, flexible blade. The ones with better blades are often thicker and stiffer don’t follow curves as well. I also do a better job skinning a fish with a flexible fillet knife cause I’m able to feel...

I’m able to get white or blue more than sharp enough to exceed my functional needs. Striving to push them further or to "stupid sharp" is more about me working on my sharpening skills and satisfying my own curiosity. For the most part I go through the same sharpening routine / use the same...

In my experience, white is easier to sharpen, gets sharper, but dulls quicker. Blue takes a little longer to sharpen, holds an edge longer, but doesn’t quite get as sharp. I haven’t tried AS, but have read that it combines the edge acuteness of white with the edge retention of blue...

I think tips that are that pointed are useful with smaller (paring) knives, but I’m not sure why it would benefit other types of knives. Personally, I’d would be worried about it being too fragile for a honesuki / boning tasks, or as saltydog said too hard to control when doing tip cutting with...

Awesome news...congrats. :happy3:

What mhlee said makes a lot of sense. I’ve experienced that falling apart at the seams issue a few times with fillets that have been sitting in the display, but not with whole fish that are cut in front of me or ones that I’ve done myself. The texture of fish seems to degrade more...

Tips like the one the Hennicke knife don't work well for me. Have to elevate my wrist and arm that much to get the tip down to the board, feels unnatural. I think the tip on the Haslinger knife would be awesome on shorter lengths knives (ie. paring or petty) for removing fruit stems and such...

From what I’ve read, certain high wear resistant type steels have excellent edge retention - only with ok type edges. Something about their grain size or structure causes them to fall apart with thinner, more acute type edges. Supposedly powdering lets “can hold an ok edge for a...

If I’m not mistaken, 154CM comes from Crucible and is a more advanced version of 440C. As far as I can tell, the 154CM blade in my Benchmade edc compares favorably to VG-10. If anything 154cm seems to trade some edge acuteness for toughness. Everything else seems similiar.

Thanks guys, looking forward to hearing more as you use it.

Depends on the type of knife / grip. With heavy cleavers, boning knives, I use a hammer grip and prefer a yo-handle. It feels more secure (less likely to slip or twist) and easier to clean. With light grip type knives, I’m not holding the handle, so it doesn’t matter as much. I do like the...

Wow…I’ve never seen a Japanese steeled cleaver meant for bone breaking before. What is the hrc and blade thickness?

Thus far, I can get white #2 stupidly sharper than the others steels I’ve tried and have read that white #1 get’s even more stupidly sharp w/ better retention. Supposedly, #1 is much harder to work with than #2, so the smiths and knives are likely going to be more higher end. You...

Flames on the handle would be off the hook, but let’s also name the knife….hmmm….a knuckle sandwich….now that’s money!!!!! :shocked:

I like the Japanese version better and remember peeing in my pants when I saw this episode…. http://www.youtube.com/watch?v=dN2JQG7c3wI&feature=related The American version doesn’t showcase the cooking / knife skills much or as well as the Japanese version. More often than not, they only...