When you say 70/30 are you talking about the edge bevel or the primary bevel/grind? If the edge bevel, I generally just end up sharpening them at 50/50. I don't find that the edge bevel alone, especially at those ratios, makes much difference.
Show your newest knife buy
- Thread starter Mr.Magnus
- Start date
Help Support Kitchen Knife Forums:
When you say 70/30 are you talking about the edge bevel or the primary bevel/grind? If the edge bevel, I generally just end up sharpening them at 50/50. I don't find that the edge bevel alone, especially at those ratios, makes much difference.
Jovidah
I'll make you a sponsor offer you can't refuse...
Actually ignoring the asymmetry isn't ideal, you just run the risk of ending up with a knife that steers.
But all of my Carbonexts came somewhat thick behind the edge... if you really want to get the most out of them you'll want to thin them quite a bit. Or at least knock the shoulder off that bevel. It's really the main drawback of the knives IMO; the steel is great, the handles are nice, the profiles are awesome and they're cheap... but the grind is nothing to write home about.
But all of my Carbonexts came somewhat thick behind the edge... if you really want to get the most out of them you'll want to thin them quite a bit. Or at least knock the shoulder off that bevel. It's really the main drawback of the knives IMO; the steel is great, the handles are nice, the profiles are awesome and they're cheap... but the grind is nothing to write home about.
Shot against light source, use your finger as focus point
Simon Herde production series
I know this but the Knife was in front of me and I had just opened the bottle and I wanted to see what camellia oil looked like. I actually purchased it to use on my Shun Hinoki Cutting Board.
As I understand it think of a signal bevel edge then on what would be the flat side you put a small bevel. I know how to sharpen knives my outfitter rancher grandfather taught me. But it was never into the edge geometry I am seeing now.
So just the actual edge bevel then. If so, I personally wouldn't stress it.
love the finish. is this a blue 1?
tostadas
Hobbyist / Craftsman
the F&F on that looks excellent!
It’s really nice, the cutting feel reminds of Kippington, which is just excellent
tim huang
Well-Known Member
santos
Forged VG1
IZO Ginsan
Forged VG1
IZO Ginsan
- Joined
- May 7, 2017
- Messages
- 263
- Reaction score
- 467
I really like mine! I feel like it’s a knife in the $400 range that competes in the $800-1000 range.
DitmasPork
Senior Member
Chinatown, NYC
[FWIW, I thought I was posting this on the 'Daily Knife Pics' thread, my bad.]
[FWIW, I thought I was posting this on the 'Daily Knife Pics' thread, my bad.]
Last edited:
Last edited:
That one turned out very nice. Congrats!
A Sugimoto #6 at 220 by 110 and 446. Belly will be getting reduced 
BillHanna
Gotta get ready for ARM
I would flatten it too, but that’s not where my skills are. So I can’t buy it. I don’t want to hear about people that would do it for me 
tostadas
Hobbyist / Craftsman
My wife can serrate it for youI would flatten it too, but that’s not where my skills are. So I can’t buy it. I don’t want to hear about people that would do it for me
Package from JNS showed up today. Snagged a munetoshi bloomery gyuto. Feel really good in hand…. As soon as we eat up these thanksgiving leftovers and make some space in the fridge, I can cook again and put this to use!
nice. the KU seems to be polished off. is it just because of lighting and the angle of the picture?Package from JNS showed up today. Snagged a munetoshi bloomery gyuto. Feel really good in hand…. As soon as we eat up these thanksgiving leftovers and make some space in the fridge, I can cook again and put this to use!
Yes, that’s correct, it’s not polished off, just due to the warm natural lighting.
Here’s a photo under incandescent lighting indoors.
Byphy
By
It is!
love it! i bought the first kasumi one Maksim released, but I also like the look of the KU version a lot...i can already tell i will probably have a weak moment at some point...Yes, that’s correct, it’s not polished off, just due to the warm natural lighting.
Here’s a photo under incandescent lighting indoors.
Haha I almost bought one of the Kasumi finished ones in addition to this one earlier this week when he posted 3 of each finish but this one hadn’t arrived yet… kind of wish I did now that I have this one in hand lol
I would flatten it too, but that’s not where my skills are. So I can’t buy it. I don’t want to hear about people that would do it for me
I'd have taken one of these home for $5, especially if you can look through them.
I am growing increasingly impressed with Japanese Chefs Knifes. As I learn more about individual Japanese blacksmiths I realize what this outfit has done. it is basically a store for the Seki blacksmiths. Japanese Chef's Knife not only sells their knives but you can contact them directly if you want a custom knife made, all handled through Japanese Chefs Knifes. I have a number of very nice Paudin Japanese-style pattern welded Chinese knives. Very sharp and beautiful to look at. I am starting to look at them like they are counterfeits. I especially have grown to resent their attributes to "Japanese heritage". I am starting to replace them with the real deal.
