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  1. M

    Food Release: Stiction and the Grind

    I want to thank Kipp for all his awesome contributions, including this thread. Food sticking to the knife drives me nuts so I'm on a quest to make my own knife with good food release. But as Kipp has pointed out, the key is not just to maximize food release, but to find the right balance of...
  2. M

    Toyama vs Watanabe Sujis, 270 vs 300

    Dimensions of the Wat are below. The width is hard to measure because it tapers. It's 3.6mm at the handle, but tapers quickly. It's below 2mm in the center. The knives pictured are: 1. Tanaka Yoshikazu Sujihiki 270mm 2. Fujiwara Denka Sujihiki 270 3. Watanabe Sujihiki 300 It's hard to...
  3. M

    Toyama vs Watanabe Sujis, 270 vs 300

    Yes sir! I bought the 300mm wat, and I like it more than the others. It's more like 295mm so I'm still scratching my head at how that is worth an extra couple hundred dollars, but hey, you only live once.
  4. M

    Stainless vs carbon steels: toughness and edge retention - what am I missing?

    What is confusing you? I am trying to understand what objectively measurable characteristics of steel are important for making a great kitchen knife. And moreover, why some of the most loved steels seem to rate poorly on the most commonly used objectively measured characteristics. People say...
  5. M

    Stainless vs carbon steels: toughness and edge retention - what am I missing?

    Two key points raised above are: 1. how fine of edge you can achieve on the knife 2. resistance to deformation is quite important in kitchen use Is it correct to say that neither of these are captured by the toughness testing? I believe #2 is definitely not captured because toughness...
  6. M

    Stainless vs carbon steels: toughness and edge retention - what am I missing?

    When I look at Larrin Thomas's comparison of knife steels here and compare stainless to carbon steels, this is what I see Carbon Steels: Super Blue: Toughness 2.5, Edge Retention 3.5 Stainless Steels: SG2: Toughness 4, Edge Retention 5 S30V: Toughness 4, Edge Retention 6 S90V: Toughness...
  7. M

    Withdrawn 240 Mazaki k-tip price drop

    Pretty. Is it White #2? The actual cutting edge is 244mm?
  8. M

    Cross-sectional thickness, convexity, asymmetry, and impact on cutting behavior

    Oh nooooooo..... you may have just cost me $1000. :-D But seriously, I'm going to have to read a bit to see if this would actually help me evaluate knives or not. If it could produce a series of cross sections along the length of the blade, with pictures and estimated measurements, that...
  9. M

    Cross-sectional thickness, convexity, asymmetry, and impact on cutting behavior

    That is a fantastic thread. Thank you! One topic it doesn't cover is the varying radius of the convexity. Below is a picture of two lines that are both convex and come to the same point.. but they are clearly different. They flip flop in terms of which is widest at various parts along the...
  10. M

    Cross-sectional thickness, convexity, asymmetry, and impact on cutting behavior

    I'm new to kitchen knives, and I'm quickly realizing that how a knife cuts is determined not only by the secondary bevel, but by what's behind it. Different knives have varying thickness behind the edge, but also varying levels of convexity at different distances from the edge. And then there's...
  11. M

    Minimal equipment to start forging when you are short on space.

    Not a bad thought. I'm in Putnam County NY. The shops I've found offering classes are all over an hour away. That's fine for a class or two, but not for a hobby to tinker with after work and on weekend.
  12. M

    Minimal equipment to start forging when you are short on space.

    I haven't taken a class yet but I'm going to. But I really like troopa's idea of starting with stock removal then sending it out for a heat treat. Im excited to buy a grinder so I might do that anyway. But I really don't need the rest of the equipment for my first knife.
  13. M

    Minimal equipment to start forging when you are short on space.

    I have decided I want to try forging some knives, and don't mind buying some equipment. My problem is that I don't have a lot of space. I have a small 2-car garage that barely fits the two cars. I can pull one or both cars out when I want to work, but I will need to put the equipment away (on...
  14. M

    SOLD Fellipi knive 300 sujihiki

    Beautiful knife. If the sale falls through, feel free to let me know. Does anyone know where I can find more info about Fellipi knives? Google isn't turning anything up except classified ads. I found his Instagram account but it's not in English. Just pictures of pretty knives.
  15. M

    Laser sujihikis

    Well I bonded with the JNS Tanaka tonight. First, I stropped it and looked at the edge with a jewelers lens. I realized that it is actually sharp. It's just that the micro-bevel is at a fairly wide angle, so cutting a receipt at a really low angle doesn't work well because the shoulder moves...
  16. M

    Toyama vs Watanabe Sujis, 270 vs 300

    Bump to see if anyone else has thoughts on Toyama vs Watanabe sujihiki differences... I'm pretty sure I'm saying screw it and getting a Watanabe 300
  17. M

    Laser sujihikis

    Yeah I think I'm ordering a 300 Watanabe just to try it.
  18. M

    Laser sujihikis

    I'm curious for what kinds of tasks you find one excels over the other? The Ginga is definitely thinner at the back of the blade, so if wedging is a concern it must to better. But it's also significantly more flexible. I can't imagine it'll be a good choice for carving a large slice of cooked...
  19. M

    Laser sujihikis

    Dammit. I was supposed to sell one of these, and you're going to make me want to keep both. :)
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