Search found 497 matches

by cedarhouse
Mon Sep 14, 2020 10:35 pm
Forum: Sharpening Advice
Topic: Limiting factor in edge acuity
Replies: 3
Views: 866

Re: Limiting factor in edge acuity

Keep the steep angles but see if other cutting techniques can be utilized at higher speeds. As an intellectual exercise, I enjoy experimenting with technique, but as often as not, I just need to get food on the table so I tend to use edge geometry preferentially to limit the issue. You can sharpen ...
by cedarhouse
Sat Sep 12, 2020 10:00 pm
Forum: Sharpening Advice
Topic: Limiting factor in edge acuity
Replies: 3
Views: 866

Limiting factor in edge acuity

I had a bit of an epiphany recently. Like many folks, I've been cooking a lot more recently so I've also been using my knives more and sharpening more than I have in sometime. I think this was something I've known a long time but I've had to relearn it and it dawned on me that this is kinda a weird ...
by cedarhouse
Sat Sep 12, 2020 9:53 pm
Forum: Knife Recommendations
Topic: Gizzards
Replies: 8
Views: 1796

Re: Gizzards

HAP40 is a powdered metallurgy steel. Usually, they will be hardened to a high hardness to make the most of the steel's properties. While the steel can handle a lot of work at that high hardness, it is brittle and may not take well to really tough chores.
by cedarhouse
Sat Sep 12, 2020 9:49 pm
Forum: General Discussion
Topic: Local California fires
Replies: 33
Views: 3969

Re: Local California fires

Stay safe, Ken.
by cedarhouse
Sat Sep 05, 2020 8:21 pm
Forum: General Discussion
Topic: Preferred steel
Replies: 12
Views: 4959

Re: Preferred steel

Can I confirm ZDP-189 is fully stainless? Saw notes elsewhere that it is not and should not be treated as fully stainless? My recollection of metallurgy minutia is not what it once was but I think stainless is a steel with something like 12% chromium. ZDP189 contains 20% chromium. I think it is wel...
by cedarhouse
Sat Sep 05, 2020 8:12 pm
Forum: General Discussion
Topic: What are the negatives of getting a maker's stainless version?
Replies: 9
Views: 1409

Re: What are the negatives of getting a maker's stainless version?

I agree, with Taz. Some makers offer the same knife in different steels. Most offer completely different knives and only offer it in one steel or another. Some makers are noted for one steel or another and you might be steered away from a given maker's steel depending on specifics. Most carbon steel...
by cedarhouse
Thu Aug 20, 2020 10:48 pm
Forum: Charity Ideas
Topic: We want to do another raffle. What knife?
Replies: 42
Views: 18416

Re: We want to do another raffle. What knife?

Wow, Mark, during the last one I remember quite a few posts with eye-pop emojis. Surprised your right back in on one of these.

I'm excited to see what you offer up ;)
by cedarhouse
Thu Aug 20, 2020 10:47 pm
Forum: General Discussion
Topic: Scratches on stainless cladding.
Replies: 13
Views: 3897

Re: Scratches on stainless cladding.

Some knives are worse than others but many of my knives wear this kind of battle scar.
by cedarhouse
Thu Aug 20, 2020 10:44 pm
Forum: General Discussion
Topic: Sue's in the news!
Replies: 22
Views: 3084

Re: Sue's in the news!

I think I may have her autograph on a packing slip somewhere around here.....
by cedarhouse
Sat Aug 15, 2020 10:39 pm
Forum: Knife Recommendations
Topic: Tojiro vs
Replies: 3
Views: 2414

Re: Tojiro vs

This is a tough question. The Tojiro is a very good knife. You could get a lot of work done with one. There are other knives that would also do a great job. Of the alternatives you list, I am only familiar with the Fujiwara and it is a fine knife. If I recall, the Fujiwara is a little thinner and I ...
by cedarhouse
Fri Jul 31, 2020 9:50 pm
Forum: General Discussion
Topic: What is Your Oldest Kitchen Knife?
Replies: 17
Views: 6688

Re: What is Your Oldest Kitchen Knife?

I'm going to put it at either early 50s or early 60s. Mid to late 50s the g had a curl to it. I'm tempted to call early 50s since it looks pretty well struck but it's hard for me to tell from the picture. When I get. a chance I'll snap. a shot of mine next to a penny. If you're interested you can t...
by cedarhouse
Tue Jul 28, 2020 11:03 pm
Forum: General Discussion
Topic: What is Your Oldest Kitchen Knife?
Replies: 17
Views: 6688

Re: What is Your Oldest Kitchen Knife?

Hi Ryan. Can you post a shot of the "Forgecraft" stamps on the blades? Based on the style of script I might be able to help get you dated if it's 1950 or later. Don't know if you can see it clearly. It is a bit tough to get good lighting. I have no idea the production history of the forge...
by cedarhouse
Mon Jul 27, 2020 11:10 pm
Forum: General Discussion
Topic: What is Your Oldest Kitchen Knife?
Replies: 17
Views: 6688

Re: What is Your Oldest Kitchen Knife?

I have a Forgecraft filet knife that I got from my paternal grandmother and a fixed blade hunting knife that was my maternal grandfather's. No idea how old they are but my grandfather's knife looks ancient and I never knew him to use it so he put all those miles on before I was around. Wouldn't surp...
by cedarhouse
Thu Jul 23, 2020 11:38 pm
Forum: General Discussion
Topic: Preferred steel
Replies: 12
Views: 4959

Re: Preferred steel

At the risk of paraphrasing some of Joe's points... There is new tech in knife steels. Probably the biggest innovation is powdered metallurgy (PM) steels like R2, ADP189, or HAP40. PM steels open up steel compositions not possible with traditional steels and by extension, they open up performance co...
by cedarhouse
Thu Jul 23, 2020 11:28 pm
Forum: General Discussion
Topic: These are way cool
Replies: 25
Views: 4225

Re: These are way cool

What would the price be like?

...I might not be able to resist as well...
by cedarhouse
Thu Jul 23, 2020 11:27 pm
Forum: Knife Recommendations
Topic: Kohetsu HAP 40 vs AS
Replies: 8
Views: 5080

Re: Kohetsu HAP 40 vs AS

This makes a sense to me. OK, what would you recommend (steel, steels) for home cooking knives to get a balance between the sharpness, edge retention and frequency of resharpening? Valery Sorry Valery, I guess its been a bit since I checked in here. Most of the steels on the site are excellent opti...
by cedarhouse
Thu Jul 16, 2020 10:08 am
Forum: General Discussion
Topic: Spine and choil finishing
Replies: 12
Views: 4444

Re: Spine and choil finishing

Nice. I have a few knives that could use this treatment and somehow I never think to make the time investment.

What was your time investment?

Any special technique to get into the 90° angle?
by cedarhouse
Wed Jul 15, 2020 2:00 pm
Forum: Knife Recommendations
Topic: Kohetsu HAP 40 vs AS
Replies: 8
Views: 5080

Re: Kohetsu HAP 40 vs AS

I actually prefer sharpening more often because it keeps my skills up and forces me to look closely at my edge for any damage or issues more often. I agree. I think for a pro who is forced to sharpen frequently regardless of steel, longer intervals are better. For a home cook, longer intervals may ...
by cedarhouse
Tue Jul 14, 2020 7:39 pm
Forum: Knife Recommendations
Topic: Kohetsu HAP 40 vs AS
Replies: 8
Views: 5080

Re: Kohetsu HAP 40 vs AS

I've not used HAP40 myself. HAP40 is a powdered metallurgy (PM) steel. PM steels use modern steel manufacturing processes to produce steels with higher alloy contents than are possible using traditional techniques. These additional alloys mean the steels can be more abrasion resistant meaning they c...
by cedarhouse
Sun Jul 12, 2020 1:19 pm
Forum: General Discussion
Topic: Konosuke Sumiro Raffle for Feeding America!
Replies: 61
Views: 23046

Re: Konosuke Sumiro Raffle for Feeding America!

Maybe this is a question for a behavior economist but I wonder, had the tickets been $1/ea, would this have raised the same amount of money?