Hi folks
I have enjoyed having sharp-ish knifes for some years, buying and using various stainless knives. All has been well. I even bought a set of stones to sharpen and has tried it out somewhat, touching up dull knives. I have had somewhat mixed success with the sharpening. Some came out good, some just ok..
Last week though i bought buy two cheap used japanese carbon steel knives to sacrifice on training my sharpening skills. A nakiri and a suntoku with traditional handle with horn ferrule and all.
However - They are sooo nice to use and cut with compared to my other stainless knives. Super sharp as just by honing them a bit. Especially the suntoku is super thin and light.
I was a bit suprise on HOW FAST it started to develop patina. After a few min of cutting it looked completely different already. Also i think it gave the food i cut a clear metallic taste. So i went on google finding out you could force more patina to get rid of the metallic smell/taste. Now its better in terms of smell/taste, but also i am not sure i dare to try and sharpen it, risking to mess up my new favorite knife
So - I might end up trying to sharpen one of the more expensive old knives insted anyhow. So im here to geek out a bit on methodology and trying to figure out what i bought in order to get more of that type/quality. Its not too easy to figure that out though. I tried an online thing where you can draw the signs and another app where you can photograph them. Not much luck though. The only thing i came up with was some signs that looked almost like it, with some vauge descriptions like 'selected', 'rare' and 'earth' i think.
Greetings from Denmark
I have enjoyed having sharp-ish knifes for some years, buying and using various stainless knives. All has been well. I even bought a set of stones to sharpen and has tried it out somewhat, touching up dull knives. I have had somewhat mixed success with the sharpening. Some came out good, some just ok..
Last week though i bought buy two cheap used japanese carbon steel knives to sacrifice on training my sharpening skills. A nakiri and a suntoku with traditional handle with horn ferrule and all.
However - They are sooo nice to use and cut with compared to my other stainless knives. Super sharp as just by honing them a bit. Especially the suntoku is super thin and light.
I was a bit suprise on HOW FAST it started to develop patina. After a few min of cutting it looked completely different already. Also i think it gave the food i cut a clear metallic taste. So i went on google finding out you could force more patina to get rid of the metallic smell/taste. Now its better in terms of smell/taste, but also i am not sure i dare to try and sharpen it, risking to mess up my new favorite knife
So - I might end up trying to sharpen one of the more expensive old knives insted anyhow. So im here to geek out a bit on methodology and trying to figure out what i bought in order to get more of that type/quality. Its not too easy to figure that out though. I tried an online thing where you can draw the signs and another app where you can photograph them. Not much luck though. The only thing i came up with was some signs that looked almost like it, with some vauge descriptions like 'selected', 'rare' and 'earth' i think.
Greetings from Denmark
