Chefknivestogo Forums

Nice work Joe. I liked your earlier post relating to percussion stick bags as well.

Thanks for posting

Not trying to confuse things here, but also have a look at this knife <https://www.chefknivestogo.com/hag3gy21.html> USD110, G3 (Ginsan) steel, really good looking knife, if that's important, thin behind the edge, and it also came good & sharp OOTB. I've got the 240 version and I think it's one of t...

Hi there Ceriano & welcome to the forum. Wa handles on most knives are just fine and it's a very easy transition from the western to Japanese style of handle. Sharpening. I understand your plight because while I was a pretty competent sharpener using a guided system (EdgePro) I always thought that I...

Health & safety aside, my first thought was could you do it with a different grit on each side of the blade please. Then I could touch up my other knives on the run, without having to dig out stones, rods or strops .............

Pretty sure Mark wasn’t asking this for himself but point taken. Let me rephrase more constructively. Pls do not take industrial automotive compounds not approved for food safety to coat kitchen utensils. In all likelihood it will be flaking off within a year or two. Cool. Thanks for coming back Re...

Renvers wrote: ↑

Mon Jun 29, 2020 2:51 pm

Sorry for unconstructive comment but... STUPID STUPID STUPID

^^^^^^^^
I think there are better ways to respond to a post you don't like (maybe just ignore it) without flaming someone.
Just my 2c worth

Hi Fred and welcome to the forum. First bit of advice is put a padlock on your wallet!!!! I find the forum a very helpful and I really enjoy it as I'm sure you will. Similar interests as you. I've raced motorbikes, had a rally car for a while, was a competitive white water kayaker and now knives as ...

Hi Joe, thanks for your post. Yes, as an engineer, I'm totally with you on the recipes analogy & for me the confusion was around the nomenclature. I think that some time way back I had seen "Swedish" first mentioned with respect to Sandvik's 19C27 and somehow made the association with the higher car...

Thanks, that clears up a lot of my confusion

The iron ore is sourced from Sweden which is a very clean ore low in phosphorus and sulfur. It has been world renown for a long time as being very high quality. Hi Gladius. A-ha, another piece to the puzzle I hadn't considered. Just as a clarification for me, do I read into your post that the "Swed...

To answer your original question, I would call that VERY reactive. I have never wiped off a knife with a damp cloth between cuts of a single ingredient, washed and dried immediately, and ended up with a patina like that. Even on my most reactive, brand-new knives, there was usually only the slighte...

Thanks for coming back and it's certainly a bit confusing. You are correct in that I definitely had the carbon content wrong, by an factor of 10 no less. I was intending to put "0.95%" carbon, which relates to the different steels that I listed ie 19C27, AEB-H or Ginsan / Gisanko / G3. All these ste...

I'm confused, which is not all that unusual these days :roll: :roll: :roll: Does "Swedish" cover a particular steel and it's close cohorts by different manufacturers, or is it more generic than that? Rightly or wrongly I had it down to 19C27, AEB-H or Ginsan / Gisanko / G3, depending on manufacturer...

Fluent in both systems, but prefer metric by far. Having said that, I still can't pump up my tyres in hectopascals!!!!!

Hi Cindy, thanks for coming back. If you do drop some coin on the K2k, it would be great to know what you think about it after you sharpened a few odd knives.

You don't say what condition the odd knife collection is in. If their condition is not too bad I would suggest a flattening plate and the Kohetsu 2000 here <https://www.chefknivestogo.com/ko2grst.html>. It's a ceramic stone made by Suehiro and I find that it can cut like crazy with good feedback, fe...

The customer is obviously aware of the extra thick SG500, so he's obviously seen the page for this as well. While someone might not see the different serial number, the extra thick SG500 clearly has a different case to the SG500 in the set. With this as a significant difference, I would certainly wa...

Thanks for the reply. Didn't think of those aspects. I'm just not good at holding the blade. the magnet isn't working for me either You've not talked much about what and how you use the EP. I've taught a few people to sharpen using the EP, so let me ask some questions and maybe suggest a couple of ...

Hi Ernie. Yes I agree with David in terms of where the edge of the knife will end up. This will also affect the bevel grind angles which, without knowing more, may or may not be a problem. But having the edge of the blade further away from the pivot block, plus having it higher above the EP blade ta...

I have a friend that uses these for steak knives. I can't say I ever saw the appeal, to each their own.... I was aware that people did use them for steak knives, but like you couldn't really see the appeal. But out of curiosity I checked out the Opinel website and they've certainly added to what th...