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  1. Ggmerino

    Nicest steel to sharpen?

    TF White #1 always treats me nice- makes me feel like a pro and practically sharpens itself. Never tried Aebl though, but will soon.
  2. Ggmerino

    Shapton Glass

    Don’t know, but the cheaper plate (CKTG 140 lapping) left just very small scratches I could see with a magnifying glass on the surface of the SG stone - perhaps because of loose diamond particles or lower density of diamond particles- but using a better plate made a really big difference in the...
  3. Ggmerino

    Shapton Glass

    I find the SGs to be incredibly fast cutting (perhaps due to density of particles someone mentioned?). They work across the board but are particularly useful for certain hard to sharpen stainless steels like SG2, Elmax, Sv35n, etc. they do not wear or dish very quickly at all. I go all the way...
  4. Ggmerino

    I'm frustrated, need your help !

    Possible culprit is that you are putting downward pressure on the blade with the hand holding the handle. The handle hand should only hold the angle and not put any downward pressure on the blade- otherwise you may flex the blade and create a low spot Where the blade edge hits the stone edge...
  5. Ggmerino

    Show your newest knife buy

    Must be a super cool kid.
  6. Ggmerino

    Show your newest knife buy

    Fig newtons! Haven’t had one in ages- good stuff.
  7. Ggmerino

    Show your newest knife buy

    Newham Knives 220 gyuto in Nitro-V at 64 HRC, Anboyna burl. Nimble, balanced, gradual taper to super fine tip, incredible grind, handle is immaculate, great steel so far. Had this thing ~3 weeks and cannot put it down- a true all purpose chef’s knife- cannot be more impressed. Cannot wait to...
  8. Ggmerino

    Need some help: hollow ground chef’s knife

    Thanks to all for the very valid points. I don’t think PayPal will reimburse down payment since it was over a year ago. Knife looks a little short and combined with the hollow grind, I don’t think it will make for a good kitchen cutter. Also concerned about the stubby looking handle. Will be...
  9. Ggmerino

    Need some help: hollow ground chef’s knife

    Need some advice from the brethren. I ordered a chef’s knife from a company called Autine in Latvia (Link, presumably set up by a respected smith John Neeman). Wanted to try a knife in Elmax with good knuckle clearance and the price seemed reasonable for a decent grind, handle etc. Risky, but...
  10. Ggmerino

    Takeda tips

    I have a 240 gyuto. Really liked it when I got it- light, agile, super-sharp zero grind, impeccable food release, sharpens easy and great steel, but it wedged on hard carrots and the taper at the tip was too minimal for tip work or horizontal slices. So after a while I thinned the shoulders...
  11. Ggmerino

    Food items you should always make, not buy

    Gravlax (super easy), empanadas, head cheese.
  12. Ggmerino

    Shirogami...

    I’ve tried many steels, and nothing gets as sharp as Shirogami 1 for me. except maybe Aogami Super. And I find it super easy to sharpen compared to other high hardness steels (think crucible steels). I don’t have problems with edge retention. I have a TF and a Hitojira Togashi In White 1-...
  13. Ggmerino

    AEB-L knife questions

    In case anyone cares- after a few too many fingers of my favorite scotch Lagavulin , I went for the Newham. The covex grind, the seemingly continuous taper to a very thin point (hard to pull off and have consistent edge geometry methinks), the handle, the nice height for knuckle clearance, the...
  14. Ggmerino

    AEB-L knife questions

    That is nice. I like the edge and taper on the 210mm version. I may inquire about the HRC and heat treat if they have it.
  15. Ggmerino

    AEB-L knife questions

    I want something that can go through soft produce when I don’t want any color or smell due to carbon steel reactivity as with most of my other knives (e.g., think raw onions, limes and mangoes). The steel, heat-treat and geometry are primary to me. I love sharpening and trying different steels...
  16. Ggmerino

    AEB-L knife questions

    Thanks to all for the education. I have ”narrowed” it down to the following that I could obtain in a reasonable amount of time. All are different. Any help or info would be greatly appreciated as deciding is way too hard! Shi.Han Dikristo Curtolo Rose City Red Tail Alex Horn NDM Chef Kanehide...
  17. Ggmerino

    AEB-L knife questions

    Anyone familiar with Pie Cutlery AEB-L knives? They have a stainless clad white #1 I have lusted over for a bit. Haven’t seen much commentary about them.
  18. Ggmerino

    AEB-L knife questions

    I also did not know they were AEB-L. Not clear from description. Thanks.
  19. Ggmerino

    AEB-L knife questions

    Thanks- am looking into Nitro-V, did not know about PS60.
  20. Ggmerino

    AEB-L knife questions

    I really want to try a knife in aeb-l steel as I am very curious about its qualities. Are all aeb-l knives stamped? Does anyone really hammer forge aeb-l knives? I am aware of the various hardnesses and heat treats. Can anyone recommend a maker for a quality aeb-l gyuto? Laser grind (thin...
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