Chefknivestogo Forums

The dates on this thread seem to be all over the place. As a dyed-in-the-wool Shibata fan-boi, I like the Taz's Shibata suggestion, as all the hype around these knives is not misplaced. Also, I have the Shiro Kamo that Jeff refers to. It's certainly got a real in your face, look at me persona, but i...

Hi there Hilas & welcome to our forum. I'm just a home cook and like taz my first thought was the Yahiko 240 kiritsuke. Firstly, it's a ginsan SS blade, which is about as close to a carbon blade in terms of performance & ease of sharpening as you can get. Very fine grain structure and it tak...

Two great replies above. If you used to able to keep it sharp and now can't, something has changed. Presumably you're using the same techniques, stones etc. If it were me (and I lived in the USA), I think that I would send it back to Mark to be resurrected and then begin sharpening again, focussing ...

Happy Birthday Mark

Keep on trucking .................

Here's a couple of knives that could make your list. They are both Ginsan which is a great steel to sharpen. It's like a true carbon in many respects, very fine grained, it sharpens easily, takes & holds a great edge. I like this as suggested already; Yahiko Ginsan Nashiji Hand Engraved Kiritsuk...

A couple of posts here about sharpening Shibata-sans knives. I have a couple of his knives I got back in 2017 ie a 240 Kashima and a 180 Koutetsu bunka. When I first sharpened them I realised that they were a bit quirky so I started a post and got some great input and advice. See below; http://www.c...

Just with the way our kitchen is arranged & used I have my knives in a 5-slot drawer rack on a "rotation" basis. So generally a utility knife, a bunka and 3 gyutos. I swap them around every 4 or 5 weeks, mixing types, brands, steels etc differently and have a couple of outliers that I ...

Great review & I love the subtleties that you bring to it as a pro chef doing this all the time. Thanks, I've still got a lot to learn.

Congrats on a goal for the good guys. I have to say that the result came much quicker than I would have thought

Hi Justin and welcome to the forum. There is plenty on this subject in the "Sharpening" thread here http://www.chefknivestogoforums.com/viewforum.php?f=4 as it applies to freehand sharpening as well. There is a current post there already being discussed. Search & hunt for other stroppi...

gladius wrote: ↑Mon Mar 25, 2024 11:13 am Saji Rainbow
After a few years she still cuts great...

Verrrrrrrrrrrrrry nice as well

Is what got me started down this stropping rabbit-hole is I can tell a difference when slicing through phone book paper after stropping vs not stropping. So, naturally, I wanted to maximize the effects that stropping may have had. Not that it makes a better kitchen edge.... I think the difference t...

I'm a bit of a luddite with stropping, so take this with a grain of salt. My understanding is that like when you file a piece of steel, the finish has all sorts of detritus, dags and unfinished metal destruction going on at the workface. So to me stropping is a "cleansing" action, to align...

Yes!! "The Internet of Things" is just great, until it's not. The problem is that it's now sooooooo complicated and interwoven these days, that very few people really know what's going on, or how to fix it. I hope that you're able to get good advice / direction and that you can have it sor...

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Have enjoyed following this journey of yours!
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Me too for sure. Unfortunately I don't have the patience to get to this level of "perfection"

Why not both & appeal to a wider market?? Gyutos are more popular than "K" tips, so how about a 25% : 75% split or even maybe a 66% : 34% split if you're a gambling man

holy moly, all the permutations & combinations :o :lol: Thanks for the input and sharing, much appreciated. Polymerized Tung Oil, now that's a new one for me. I will do a bit of follow-up on it, although Mr Xerox, you say you wouldn't use it on cutting boards. Any chance you could enlighten me o...

Sometimes the truth is stranger than fiction in that while I'm pretty diligent about my boards, I've never oiled any of my wooden handled knives??????

I'm late to this one, and it caught my eye because I'm just in the process of oiling a new board, and refinishing / oiling one of the boards I use the most. The first is a small cherry board (280 X 120 X 8) I recently bought and the second is one of my long time reclaimed kauri boards (330 X 215 X 3...

Also, your wife might like a nice bunka. The addition of a tip proves nice to have, and once you have one, she might like it a lot. My wife now prefers our bunka to the nakiri. My wife wasn't particularly interested in my "dangerous" JK's, but one day just picked up my Shibata Koutetsu 18...