Chefknivestogo Forums

I had a couple of problems yesterday trying to access from either of my two iMacs, but no problems today.

@Carter. Wow!!! I have to say that the 245 gyuto looks like one helluva blade. Veeeeeery nice indeed.

I agree with @ ChipB regarding the extra time it takes to achieve something if using the EP vs full sized stones. It was one of the first things I noticed once I started to freehand & that extra real estate is great when trying to reset a bevel for sure. In terms of feel, I have Nubatamas Bamboo 150...

I started a thread on travel kits a wee while ago, but didn't comment here earlier mainly because I settled on a combo 1k / 3k Cerax (180 X 60 X 30) and while it might be called a splash & go, I've found that it performs better with a bit of a soak. It's not really thirsty or anything, but for me it...

Cheers Jeff. Coming from an engineering background I have to say that I find all these different steels, forging, heat treatment etc pretty interesting. So having only been into JK's for 3 or 4 years now I have a scatter-gun holding of different steels for both JK's & other knives, just to get some ...

Thanks Jeff. Sorry I missed that the choice had already been made. That's speed reading for you!!!!!!

That knife has always appealed to me for some reason I can't quite put my finger on and is still on my list of knives to check out sometime. Maybe it's the unique hammer pattern ......?

Just a quick comment on the stainless steels you talked about. AEBL is a VERY good SS and is often likened by others on the forum as being very close to Shirogami 2 (White paper #2). Similarly, a well done VG10 can be pretty good even though it is an older generation SS. Given that you are just star...

Hey guys - if you find your spring could you please also check our southern hemisphere autumn is hiding in the same place. Autumn for us is traditionally like an "indian summer", little to no rain, little to no wind, nice warm temps (mid 20's C say 80F) out till the end of April. All fantastic. The ...

Hi There Slannnesh and welcome to the forum. Yes at some stage we all go through this epiphany. I persevered with the standard EP stones for waaaaaaay too long before finally taking the plunge. There's none so blind as those who don't want to see haha. Having said that, I have found their fine stone...

^^^^^^ +1. I have recently got the Cerax 1k / 3k as part of my "travelling kit" and I really like it. Having said that most of my knives are in very good shape to start with ie reasonably sharp, established bevels, edges etc. So I think that your first stone should be matched to the knives you are g...

Just when I was thinking that I was starting to get my head around all this ...... Is this another grit standard? A number of the micron sizes above are at quite some variance to what is printed on Shapton stones eg 8000, 5000, 500 etc. So where & to what does the latest reckoning sit?

mauichef wrote: ↑

Fri Apr 13, 2018 4:50 pm

Sorry posters but I have cleaned this thread up to avoid further embarrassment.
It drifted a bit. But all good now.
Aloha and have a wonderful weekend everyone

Nice work keeping things on the straight & narrow Ray. Thanks

On a looks alone basis it's a "don't" for me. I'm someone for whom form follows function, so if it had killer performance, that could change my answer.

I've used both the angle cube and my iPhone5 (plus the free "clinometer" app) and I prefer the iPhone + clinometer app. Just as an aside if you are looking for absolute accuracy, you need to use a consistent set-up process and also adjust for basically the thickness of the blade and / or how it sits...

My highest grit medium is a Kohetsu 2k & if I go into fine stones I follow this with a Cerax 6k & / or the Snow White 8k

Hi There doulos & welcome to the forum. Apologies for not getting a response to this earlier, but while I am a long time user of the EdgePro (Apex) I have no hands on experience of either the Wicked Edge or the Hapstone so I've refrained from comment on their respective pros & cons, other than to sa...

Must try the bacon thing sometime, but like others I generally use pork like a piece of some cheap salami. With the salami at room temperature, I heat the knife up under hot water and then cut a number of thin slices of the salami and continue to use those to rub all over the blade. Then rinse the k...

I've only been freehand sharpening for just over a year now, so I'm still finding my way a bit. I sharpen over a sink that I have out in the garage. I built a basic sink bridge using some 2 X 1/2 hardwood bits from an old BBQ trolley. So two lengths running parallel across the sink, small gap in the...

"I came across this while looking and this seems to hit all the heartstrings except being stainless clad ... " The Sakai Takayuki Syousin Sakura certainly has the bling factor that you have talked about but at a price. Also a couple of the heartstrings that you talked about were length @ 240mm (vs 2...

I have a 240 Shibata Kashima gyuto, a 210 Takeda Classic gyuto and a Shibata 180 bunka K-tip so none of them actually hit your nail on the head. Having said that I love them all & they're all great performers. As others have said the Shibata's are the epitome of the laser in terms of performance. Bu...