Chefknivestogo Forums

]Can't go wrong following the foodlab instructions and I very much recommend that you try some out at home first. I have had some biscuit disasters myself. I found that keeping everything as cold as possible, like a pie crust, is the key. I put my butter and flour in the freezer for 20 min or so. On...

I got my Kashima last week with the ho wood handle, and I am very impressed with this knife. As others have mentioned, the fit and finish is top notch. Based on Shibata's reputation as an excellent sharpener, I was extremely excited to try out the knife. MIne had something funky going on at the edge...

I usually sharpen on the edge pro although I do have some full sized stones. This is my first time sharpening it and it currently has a very small bevel, which will make the sharpie trick less effective. Just trying to get in the ball park.

I know several forum members own this knife. To those who do, what sharpening angle do you prefer?

Robstreperous wrote: ↑Thu Jul 27, 2017 2:05 pm For anybody looking the ho wood version's in stock right now.

Thanks for the head's up. I don't think any email notifications went out, at least I know I didn't get one, because he set it up a different page. Looking forward to trying it out.

Whatever knife you get, you will need to sharpen it or have someone sharpen periodically. Also, you aren't going to want to crack any chicken breast bones with a guyto or santoku. Since you like to rock, I think the santoku might be a good option for you. Others more experienced with this feel free ...

So close to getting one. I had it in my cart, but didn't complete the checkout in time.

Hi Jack, What types of knives are you looking to sharpen? I only recently started trying strop and compounds, but I have been very pleased with the results of Richmond 1 micron diamond paste (not sure if it's still available) on balsa wood. It abrades much better that plain balsa. I need to replace ...

I don't own a KS nor I have used one of the new interpretations, so my opinion is not worth much on the subject. That being said, I can imagine that associating these new knives with the KS creates quite lofty expectations for people who love their KS. As long as Mark sells them as a particular smit...

This is a good deal. If I didnt already have one, I would definitely be interested.

I tend to like the traditional handles as well. I also like the idea of having the option to get a custom handle, which lets the customer potentially pick a color they like as it is largely personal preference.

The rosewood handles seem like good option though.

Shaping Glass works in that range. 500 is a pretty fast cutter. Personally I like the feel of the Bamboos a little better. They cut fine for me although the SG are a little faster. Had both the 400 and 800. Favorites so far are the Bamboo Platinum. 320 and 1500 are lightning quick. Haven't tried th...

I like to prep with my 150mm kono petty. Flys through the fat and the added blade length isn't useful in most areas of pork shoulders and briskets any way. I'm certainly not claiming it's the best for this task, but I was shocked at how well this knife performed slicing my brisket this weekend: http...

pjwoolw wrote: ↑Thu Jun 29, 2017 5:28 pm That portion of the knife isn't really supposed to be sharp. That is an Ontario Mk III IIRC.

I see what you are saying. Looks like someone tinkered with this one though. Here are a few pics:

https://goo.gl/photos/kb32aNUY7qARfjUz5

snipes wrote: ↑Thu Jun 29, 2017 9:24 amAn angry Sue.

Not going to get a better response than this.

No all good - I just wanted to make sure I understood what you were saying and that we were both on the same page. If the recurve is in reasonable shape I think that the wet & dry automotive sand paper would work although I would use a larger diameter dowel, maybe an inch or more. Other choices...

Hi there lfh. Looking at the picture, the main edge looks to be pretty standard with no recurve. So I'm wondering if you talking about the bit 30 - 40mm from the end of the spine to the tip?? Yes, I'm talking about the curved and sharpened portion on the spine at the tip. If that's not recurve, the...

A friend of mine wants me to clean up the edge on his navy diver ka-bar. It has this type of profile: http://www.survivaltech.pl/wp-content/uploads/2012/08/knifemk302bx8.jpg I think I'm going to try the wet dry sand paper on a dowel rod and do it by hand. Outside of buying a new set of stones, would...

Thanks for sharing. Very cool insight and story.

Let me start by saying I am far from a pro. If you still have scratches, you need to tighten the gap between the various grits, which it sounds like you are trying to do. Also, I don't think you need to start with the diamond plate unless the blade is in bad shape. I think the biggest problem you ha...