Search found 1522 matches

by Radar53
Tue Mar 26, 2024 9:42 pm
Forum: General Discussion
Topic: I need assistance
Replies: 27
Views: 602

Re: I need assistance

Congrats on a goal for the good guys. I have to say that the result came much quicker than I would have thought
by Radar53
Tue Mar 26, 2024 12:58 pm
Forum: Sharpening Advice
Topic: Diamond spray/paste medium
Replies: 7
Views: 168

Re: Diamond spray/paste medium

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...
by Radar53
Mon Mar 25, 2024 8:54 pm
Forum: General Discussion
Topic: Galvanic series
Replies: 6
Views: 171

Re: Galvanic series

gladius wrote: Mon Mar 25, 2024 11:13 am Saji Rainbow
After a few years she still cuts great...
Verrrrrrrrrrrrrry nice as well
by Radar53
Sun Mar 24, 2024 9:22 pm
Forum: Sharpening Advice
Topic: Bare Strop vs Loaded with CBN or Diamond
Replies: 20
Views: 481

Re: Bare Strop vs Loaded with CBN or Diamond

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...
by Radar53
Sun Mar 24, 2024 8:09 pm
Forum: Sharpening Advice
Topic: Bare Strop vs Loaded with CBN or Diamond
Replies: 20
Views: 481

Re: Bare Strop vs Loaded with CBN or Diamond

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...
by Radar53
Sun Mar 24, 2024 7:47 pm
Forum: General Discussion
Topic: I need assistance
Replies: 27
Views: 602

Re: I need assistance

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...
by Radar53
Fri Mar 22, 2024 4:26 pm
Forum: General Discussion
Topic: I didn’t believe it.
Replies: 51
Views: 1475

Re: I didn’t believe it.

[/quote]

Have enjoyed following this journey of yours! :ugeek:
[/quote]

Me too for sure. Unfortunately I don't have the patience to get to this level of "perfection" :roll: :?
by Radar53
Sun Mar 17, 2024 4:09 pm
Forum: Bensbites
Topic: Help me design my next batch of knives.
Replies: 6
Views: 226

Re: Help me design my next batch of knives.

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 8-) 8-) 8-) 8-)
by Radar53
Sat Mar 16, 2024 11:05 pm
Forum: Knife Knowledge, Skills, Technique and Care
Topic: Refinish Handle?
Replies: 33
Views: 2953

Re: Refinish Handle?

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...
by Radar53
Sat Mar 16, 2024 7:34 pm
Forum: Knife Knowledge, Skills, Technique and Care
Topic: Refinish Handle?
Replies: 33
Views: 2953

Re: Refinish Handle?

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??????
by Radar53
Sat Mar 16, 2024 6:21 pm
Forum: Knife Knowledge, Skills, Technique and Care
Topic: Refinish Handle?
Replies: 33
Views: 2953

Re: Refinish Handle?

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...
by Radar53
Fri Mar 15, 2024 3:24 pm
Forum: General Discussion
Topic: My Nakiri
Replies: 16
Views: 570

Re: My Nakiri

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...
by Radar53
Sun Mar 10, 2024 4:01 pm
Forum: Knife Recommendations
Topic: Gyuoto Recommend switching from Western Chef Knife
Replies: 10
Views: 427

Re: Gyuoto Recommend switching from Western Chef Knife

Dr.Fire.K, welcome. Like you, I have the Moritaka AS 165mm nakiri and 130mm petty. You mentioned that you're "Feeling strongly about the Moritaka AS gyuto 240." I also have that knife and am very pleased with it. I also have this knife and love it - incredible value for the history & ...
by Radar53
Sun Mar 10, 2024 3:49 pm
Forum: General Discussion
Topic: I didn’t believe it.
Replies: 51
Views: 1475

Re: I didn’t believe it.

Temptation personified. Sometimes you just gotta shake your head
by Radar53
Mon Feb 26, 2024 2:21 pm
Forum: General Discussion
Topic: Grinds and Heat Treat
Replies: 10
Views: 516

Re: Grinds and Heat Treat

I use a couple of ways to check out a grind. First is a small "straight edge" eg the edge of a ruler. Place this perpendicular to the blade at intervals from heel to tip. Notice where there may be "hollows" in the blade and blade-road ie concave areas of the blade. Similarly, the...
by Radar53
Sun Feb 25, 2024 7:28 pm
Forum: Sharpening Advice
Topic: Best and fastest way to sharphen kitchen knives?
Replies: 12
Views: 1275

Re: Best and fastest way to sharphen kitchen knives?

Just a few questions to clarify please.

Typically how much use do your knives get in a month and what are you usually cutting?
What steels are your knives?
Can you easily & cleanly cut newsprint just before a sharpening and how about after a sharpening?

Thanks
by Radar53
Sun Feb 25, 2024 2:43 pm
Forum: Knife Recommendations
Topic: Your Preferred Two Knives Combo
Replies: 23
Views: 838

Re: Your Preferred Two Knives Combo

[/quote] That bunka is on my do-want short list. [/quote] I'm fortunate to have some stunning JK's, but this knife, more than any other, has really gob-smacked me. It's just a no fuss, all in one package knife, that does pretty much everything incredibly well. It's been "adopted" by my wif...
by Radar53
Sat Feb 24, 2024 5:24 pm
Forum: Customer Product Reviews
Topic: Best Gyuto Value
Replies: 2
Views: 1941

Re: Best Gyuto Value

Very late to this one, but I have 2 or 3 of these @ 240mm, in solid AEB-L (not clad) and they are great workhorses. Sharpen easily and take a great edge, which lasts a long time. Didn't get the credit they were due back in the day IMO. Nice to see that they are still available even if it's with a di...
by Radar53
Sat Feb 24, 2024 4:01 pm
Forum: General Discussion
Topic: Got more Chinese cheapies - but good `uns !
Replies: 16
Views: 626

Re: Got more Chinese cheapies - but good `uns !

I noted the Opinel in your photo & I also try and collect knives with an interesting background & history. The Opinel goes way back and has some very innovative little features eg you can lock the blade in BOTH the open and closed positions ~ a great safety feature for a folder. I also bough...
by Radar53
Sat Feb 24, 2024 3:10 pm
Forum: Knife Recommendations
Topic: Your Preferred Two Knives Combo
Replies: 23
Views: 838

Re: Your Preferred Two Knives Combo

I read the opening challenge as “you get to only use two knives in your kitchen for a longish duration — what would they be?” Perhaps this explains my confusion. That said … if you were limited to two knives to do every food-prep job you typically take on for, say, a year — what would those two be?...