Kaeru!

Discussion in 'JapaneseNaturalStones.com' started by mattador, Apr 13, 2018.

  1. Jun 11, 2018 #121

    Sleep

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    I used 600 grit wet sandpaper followed by a polish with fine steel wool. I rounded the spine and choil a little more too. Took me about 20min.

    I'm sure I could feel a bit of drag from the blasted satin finish. Quite noticeable when halving onions.
     
  2. Jun 11, 2018 #122

    niwaki-boy

    niwaki-boy

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    That looks good Sleep. The tesshu petties from aframes have that stupid faux bevel as well ... first thing to go
     
  3. Jun 11, 2018 #123

    labor of love

    labor of love

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    Yep. Same cost cutting measures are in place too.
     
  4. Jun 11, 2018 #124

    tommybig

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    That does look way better. Thanks for sharing.

    Does anyone know whether all the 210s have the bigger/wider tang that goes into the handle. I kinda like the way the 240 looks on the website but i am eyeing a 210.
     
  5. Jun 11, 2018 #125

    Mucho Bocho

    Mucho Bocho

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    Yep, 210 has nice large emoto, not sure how deep the tang goes though, it also offers hidden mache too, which I like.
     
  6. Jun 12, 2018 #126

    Tonsku38

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    Is there any difference at food release with that new finish?
     
  7. Jun 13, 2018 #127

    Sleep

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    Hard to say as I haven't used it much since refinishing. We're having a quiet week while our kitchen gets refurbished. This morning I cut 15kg of potatoes for gratin (I hate mandolines!) and food release was brilliant.
     
  8. Jun 14, 2018 #128

    Tonsku38

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    I had to try it too. Just 5 minutes with sandpaper and it already looks ten times better.
     
  9. Jun 14, 2018 #129

    panda

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    you're nuts, slicing potato for gratin is one of the few tasks i actually do use mandoline :D or hobart slicing machine for big batches.
     
  10. Jun 14, 2018 #130

    Jville

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    I'll use a mandolin for chips, but other than that I avoid them.
     
  11. Jun 14, 2018 #131

    Mucho Bocho

    Mucho Bocho

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    Grooved pickle chips. Try that w a knife
     
  12. Jun 15, 2018 #132

    Xenif

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    Frogzilla~~
    [​IMG]
     
  13. Jun 15, 2018 #133

    Jville

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    Valid point. Waffle fries would also be quite tricky
     
  14. Jun 16, 2018 #134

    niwaki-boy

    niwaki-boy

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    Sakai Takayuki tofu knife could.. but sharpening would be a different matter
     
  15. Jun 16, 2018 #135

    daveb

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    I use a dishie. They use a mandy.
     
  16. Jun 16, 2018 #136

    Pensacola Tiger

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    Maybe with this knife?

    [​IMG]
     
  17. Jun 21, 2018 #137

    Triggaaar

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  18. Jun 22, 2018 #138

    panda

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    i have a 240 on loan and i gotta say it's da best under $200 knife i've come across. solid all around, ground pretty thin too. that cosmetic faux wide bevel is really ugly tho, lol
     
  19. Jun 25, 2018 #139

    Sleep

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    Definitely agree. I was expecting something like a wa handle Misono/Masahiro but this is so much better!

    The guys at work love the 150 petty. I think they're ordering another. It's a bit too beefy for me though. I prefer my 150 Ginga.
     
  20. Jun 25, 2018 #140

    Mucho Bocho

    Mucho Bocho

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    Its a great knife and I think the cosmetic san blasting looks cool. Hey, some people like a little style some like total utilitarian. I touched it up this weekend. Love's a 1000 finish too.
     
  21. Jul 9, 2018 #141

    skiajl6297

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    Just wanted to revisit this - I broke out the stones this weekend and thinned/sharpened the 240 and it turned out great. Probably a total of an hour put into it between thinning, sharpening, and then sanding. Rounded spine and choil ever so slightly, and the faux wide bevel polished right out neatly. Also the steel took a very keen edge. No more carrot splitting/cracking. Really a heck of a value here in my opinion. And aesthetics are very easy to get around. Frankly, I think this would be a perfect knife project for someone who is afraid to really dive deep into sharpening, thinning, etc. on a “fancy” knife.
     
  22. Aug 8, 2018 #142

    sac36555

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    I’ve been interested in their 150 Petty. I really want to try JNS and Maxim out for the first time. So far Jon @JKI and Bernal Cutlery have been exceptional.
     

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