Another one bites the dust

Atonement for Atoma?Another one bites the dust
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Hope you warned him it was « still pretty sharp » in return…Had a family friend bring in their father's old butcher knife. He said be careful it's still pretty sharp...didn't even have an edge lol.
SG500 to chosera 3k, then diamond strop
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Another one bites the dust
Progession went from soft ark > BBW > coticule > JKI diamond 6k. Boy howdy am I tickled pink by how these came out.
Normally would've stopped at the coti but the JKI came in last night and well...y'all can commiserate with the need to play with a new toy.
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Eddworks 250 AEB-L and Okubo 280 Aogami 2.
Shoutout Trader Joe's silicone baking mat for becoming my favorite sharpening station.
Edge work on Mazakis. For reference, the biggest knife is 257mm. next to the coti/BB
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the onion is your judge.first time posting this thread and 2nd time trying thinning / polishing (criticism welcome) on this FB marketplace pickup of a beat up forgecraft carbon butcher(?) knife.
Took one side through:
Then sharpened 40° inclusive on Sharpal 62N 1200 side, and shapton pro 2K.
- 110 diamond flattener
- 400 naniwa pro
- 1000 gesshin
- 2000 Shapton pro
- 2K/4K JNS blue aoto
- (Maybe I used this?) Gesshin 6K
Then did a forced instant coffee patina and later marred my “polishing”
Fun fact: it is a common misconception that the monster's name is Mazaki, but actually, Mazaki is the monster's maker. It should be called Mazaki's monster. Mazaki's monsters all around.Thinning behind the edge/easing shoulder on this monster Mazaki.View attachment 382200
Hey you cut the monster down to Santoku sized…Thinning behind the edge/easing shoulder onthis monster MazakiMazaki's monster.View attachment 382200
If you mean by taking maybe 0.25-0.5 grams off, you are 100% correct!Hey you cut the monster down to Santoku sized…
Who, other than the (monster) master Mazaki, made the big boy on top?Edge work on Mazakis.
No the half blade picture unless I’m gravely mistaken.If you mean by taking maybe 0.25-0.5 grams off, you are 100% correct!
That was just the front half of the knife. That was the best visual I could do under the lighting at work.No the half blade picture unless I’m gravely mistaken.
Wasn’t dismissing the work just kidding. You being a cook you’d understand I’d ask for seconds if the work was appetizing.That was just the front half of the knife. That was the best visual I could do under the lighting at work.
Merion on top / Radiona down belowWho, other than the (monster) master Mazaki, made the big boy on top?
I love that profile and handle.
diamonds are a bummer-whetter’s best friend.Sharpening 3 bangers of varying price points, shapes, steel and sizes, and 3 bummers from a less than $40 15 piece set....
Venev 100/240, SP120 and Washita.View attachment 384984
Any thoughts on the Sabun?Sharpening 3 bangers of varying price points, shapes, steel and sizes, and 3 bummers from a less than $40 15 piece set....
Venev 100/240, SP120 and Washita.View attachment 384984
Absolutely ridiculous as a Chef/Gyuto, thick everywhere. But as a big ass heavy duty knife, it excels. The steel is really great. Easy to sharpen, deburr and takes a ridiculously great edge. Heavy right-hand bias. Fit and Finish is pretty good for the price, I did use some sandpaper on the spine and choil to smooth things out. I spent 10 minutes tops on it, so fairly decent.Any thoughts on the Sabun?