I'm new to this here forum....

Discussion in 'New Member Check-In' started by Lol-x, Dec 21, 2019.

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  1. Dec 21, 2019 #1

    Lol-x

    Lol-x

    Lol-x

    Active Member

    Joined:
    Dec 21, 2019
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    knifeforums.jpg Hi
    I like Japanese kitchen knives.
    I don't know what I can do with more but I do want but its hard to stop.
    I have some beautiful Saji Damascus knives and a couple of Masamoto KS, but my favorite is the Sukenari HAP-40 Gyuto and Petty.
    I just love that HAP-40 steel from Hitachi Steel Works.
    However, I'm on the hunt for a Shigefusa.
    I spend a lot of time on watch forums, and a fine watch goes well with a fine knife :cool:o_O
    Thanks for having me.
    Steve
     
    Last edited: Dec 21, 2019
  2. Dec 21, 2019 #2
    Welcome to the forums Steve.
     
  3. Dec 21, 2019 #3

    Benuser

    Benuser

    Benuser

    Supporting Member

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    Welcome aboard, Steve!
     
  4. Dec 21, 2019 #4

    Lol-x

    Lol-x

    Lol-x

    Active Member

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    Thanks guys, and I love sharpening too. I've got quite a few j-nats and other stones.
    I love to slice and chop with a razor sharp knife. haha!
     
  5. Dec 27, 2019 #5

    kevpenbanc

    kevpenbanc

    kevpenbanc

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    Welcome Steve
     
  6. Dec 28, 2019 #6

    Lol-x

    Lol-x

    Lol-x

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    Thank you for your welcome.
    I hope I can improve my sharpening skills.
     
  7. Dec 28, 2019 #7

    J.C

    J.C

    J.C

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    Welcome steve

    the only way to improve is to practice..
    Like they said, practice makes perfect..

    Do you have any sharpening stones?
     
  8. Dec 28, 2019 #8

    Lol-x

    Lol-x

    Lol-x

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    Yes, practice is important but knowledge goes hand in hand. I've learned a lot watching some YouTube videos. I've got a lot of stones both synthetic and Japanese Natural.

    I sometimes spend quite a lot of time on a blade, and I think it must be sharp only to find its not.

    I'm trying to get my convex bevel technique working better. Its not just the edge that counts but the sides of the knife too and how they lead or taper towards the bevel that count or contribute to the end result.
     

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