Chefknivestogo Forums

"Well this certainly is interesting...scissors are made so precision that almost no one can sharpen them. " The intent is that these high spec shears are returned to the factory every 3 or 4 months for true professional sharpening & maintenance. Probably doable if you live in Japan, but probably not...

Hi Jason. I have the scissor attachment and have to agree that it is a great piece of kit. As well as the many ordinary scissors that I've sharpened, both my wife and also a neighbour are top end women's fashion creators, so I keep their big professional shears in good shape too. Hair dressing sciss...

Short answer is "no!" I don't use acidy products or leave the blade wet if possible. I definitely like the "blues" in terms of patina on my carbon knives and I use the following method. I buy a "soft", cheap & fatty pork salami. First-up I heat the knife under the hot water tap and then use it to cu...

Hi there Gladius. Slip of the mind there for me (not that unusual these days haha!). Possibly brought about in this instance by the fact that the AS has hardly taken any patina at all and is acting more like a semi-stainless as you will see in the photos referenced below. So to answer your question,...

Good information but, why would you want the classic instead of the stainless clad? Really interesting question this one. With some of the knife-specific stainless & pm steels now available, I generally buy these versions for my knives. No fuss, no bother, edges & performance so close that I'd be s...

Hi Bill, I'm no expert on JK's although I have a few now, so take this with a grain of salt. On reading your current knives and your post the first thought I had was the Anryu B#2 here https://www.chefknivestogo.com/kaanasgy24.html. I've had my eye on this knife for about 4 years now and finally got...

+1 to both Hector & Jeff as these were the first two knives that I thought about. I don't have the Tanaka, so can't comment on that. I do have the Takeda Classic (210 gyuto) and it wears it's extra height surprisingly well and I don't find it a hindrance at all. However, take that with a grain of sa...

The Idahone is 1200 ANSI. That is close to 3k JIS. Hey Jeff - apologies for not spotting this earlier, I haven't logged in for while. Thanks for this as I had assumed that the 1200 was a JIS grit rating, so that puts a somewhat different perspective on my thinking. The ceramic steel that I have is ...

My understanding is that most ceramic steels are in the JIS 800 to 1200?? grit range. Certainly on my good Japanese knives, I typically finish in the 3k to 5+k range & on my softer euro knives (ie <60HRC) maybe a 2k finish. So for me using a ceramic steel is going to a lower grit (significantly lowe...

I don't use all these new gadgets and add ons like the magnet, microadjustment screw or whatever it's called, etc. I own them all as they are not that much $$, but for me it's overkill. The one piece of kit I don't have and keep forgetting to order is the small blade insert. I noticed you mentioned...

Hmmm.... I responded to Greg's (onezero's) post some 2 or 3 hours ago and it seems to have vanished into the ether??? Also I have read this book a few years ago and remember being impressed. Thankfully Greg27 has captured the essence of my reply with the exception that he is starting at a much young...

Hi Greg, once again a great post & thanks for going to the effort ~ I'm definitely onboard with everything that you say. I agree that there are freehand sharpeners (like Peter, Ken and others on this forum), who can get beautifully crisp freehand edges. I don't know who said that to become a master ...

Hi Greg, great post & I will respond. Being a work day I have some stuff I have to get sorted now, but I will come back later in the day.

Thanks

Another alternative is a maker called Hapstone. I have been quite impressed with what they offer and they have a number of different versions. You can find them here http://hapstone.pro/en/main/

Yes there are a number of similar, generally European or East European, type sharpeners available and they are generally more "solid" and made of various metals that are laser cut / cnc machined, which gives them a great build quality. A couple of comments and yes I'm probably a bit biased. I agree ...

Hi there BigPapi and welcome to the forum. Firstly I would steer clear of the "Edge Pro 1" through "Edge Pro 4" kits as these have the Edge Pro standard stones in them. While 20 years ago these standard stones were OK'ish, unfortunately things have moved on and with today's steels including VG10 and...

Thanks Greg. My comment comes from my time on the EP and it does get in the way at times by my getting too tied up in the minutiae of the process. I sharpen friend's knives freehand and they are complimentary about my efforts. Just recently, I freehand sharpened one of my "trainer knives" - a Richmo...

Hi Jeffry, yes it's interesting all right. Firstly a correction - in my post above I put "The other thing is that your dominant side has "more" learning to do so..." That should have read "The other thing is that your NON-dominant side has "more" learning to do so..." As you say "Go figure". I put i...

I find that R2 takes & holds a good edge and is relatively straightforward to sharpen. I typically use Shapton Glass stones for that & maybe throw in the odd Nubabtama. Grit sizing & progression is more of a personal choice. I can finish on anything from a 2k to a 10k grit depending an how much I wa...

Welcome to the forum Papou. There's a few of us here that are also from down under