Chefknivestogo Forums

Welcome back JSG. We lost a few stalwarts in the transition so it's always great to get that expertise back.

Hey Kit, it's also been a while since we've heard from you. Hope that you're trucking along OK!!

+1 I was going to suggest the Wa (Japanese handled) version if you really want to dive in - it's also nominally cheaper as well. I've heard so much good feedback on the forum for these knives, I've just bought the 240 version. You could also consider the Harukaze G3 Nashiji Gyuto 240mm https://www.c...

I use my right and left hands equally as I sharpen. One way that has made it easier to do so is to orient the stone parallel with my hips as opposed to perpendicular extending from my belly button. The parallel orientation allows me to keep my elbows tucked into my body so all of the motion comes f...

Drewski wrote: ↑

Wed Oct 16, 2019 3:08 pm

In what I have just said, I don't see where your gambling lady fits in, but that sounds more like an addiction......

Mr Drewski, thank-you so much for the comment above, because based on that I can now stop going to my weekly Knife Sharpeners Anonymous meetings

I have been trying to become ambidextrous with different activities for quite a while (read decades here) after someone we knew had a stroke and lost the use of his dominant side, which was very challenging and frustrating for him. Also I came to freehand sharpening after nearly 2 decades on an Edge...

Ken. I don't really know why, but when I first saw that video of yours 2 or 3?? years ago, something just "clicked " in my head. At that stage I was pretty new to freehand and like most learners I was really struggling with the last couple of inches toward the tip. I couldn't progressively lift my e...

Hi there Barashka. I wrote the following, in part, in another thread here http://www.chefknivestogoforums.com/viewtopic.php?f=4&t=13226&p=95212#p95212 "I like to try and keep things as simple as possible so here's a quick rule of thumb that I use and it's a close approximation of the sine function m...

Hi Joe, you raise a very good point that I have pondered, from time to time, and I would be interested as to what you think. I don't consciously adjust, to maintain say the changing one third height, as I scrub from heel to tip. That just seems to happen "automatically", I'm guessing through raising...

I have a quick 3, 4, 5 rule of thumb for angles I use commonly. It tells me what the height of the spine above the stone should be (with the edge of the blade on the stone of course!!. 20dps ~ divide the height of the blade at the heel by 3 15dps ~ divide the height of the blade at the heel by 4 12d...

Thanks, Grant. That’s pretty clear, as least on read through. I’ll have to work through it to see if I can properly apply these techniques. I’ve never marked centerlines on blades or tape before. What is a “Takeda type sharpie line”? That much I know i don’t know. Thanks you again! Not sure if I sa...

Hi Del. Check Takeda out here https://www.youtube.com/watch?v=UB2A8z-WHQw This is a variation on the "Sharpie Trick" that I have used for decades. Engineers call them witness marks. I prefer this method because when you check the edge after a few strokes you get more "contrast" between a section of ...

yep - I use this regularly on the EP. I start with a thinning angle, then add main bevel at +2 or 3 degrees (depends on the steel & what I'm trying to achieve) & finish with a microbevel at another +2 or 3 degrees. So work out what final angle you want, in degrees per side, and work backwards to ge...

Hi Del. How far do you want to go down the OCD rabbit hole?

We're now into Monday here so into a busy work week. I'll try and get something down this evening for you.

Excellent, Grant. Happy to know my own theoretical musing have been long-ago validated by you. For some years now I refer to that as my "poor man's convex grind! If my memory is correct, Ben’s also told me that the more obtuse bevels should be the smallest/“edge-most” bevels as you’re describing. I...

The Kohetsu 2k mentioned above is also an excellent choice but is a soaker. Yes I agree and it really benefits from a good soak. However, one option with the Kohetsus is that it seems they can be perma-soaked with no ill effects. Quite a number of people on the forum seem to do this and mine have b...

yep - I use this regularly on the EP. I start with a thinning angle, then add main bevel at +2 or 3 degrees (depends on the steel & what I'm trying to achieve) & finish with a microbevel at another +2 or 3 degrees. So work out what final angle you want, in degrees per side, and work backwards to get...

Hi there paranoid and welcome to the forum. Not a 3k stone but I would suggest looking at the Kohetsu 2k here https://www.chefknivestogo.com/ko2grst.html and check out Steve Gamache's video as well ~ it's very informative. I have both the Kohetsu 800 & 2k and I really like these stones. They cut fas...

An interesting one this. I like to get the edge of my knife to "hang over" the edge of the EP sharpening platform by about 0 - 2mm and keep that as a consistent metric while sharpening a complete blade. It keeps the sharpening angle more precise along the full length of the edge. Yes I know that's t...

It's worth considering a Shibata Kashima https://www.chefknivestogo.com/shkagy21cu.html and also a Shibata bunka as gladius has suggested above. Both of these are in R2 steel which is a fully stainless PM steel, which Shibata heat treats very well. They take a great edge and it seems to last & and a...

Hi Chocu & thanks for the reply. Good to know that you got at least a reasonable run out of yours without a touch-up. Do you think that the OOTB angles were in the 10 - 12dps? In the same vein, my Shibata Kashima & Bunka have also really surprised me, because again I would have opted for something a...