Search found 347 matches

by Ourorboros
Sat Oct 06, 2018 12:17 am
Forum: General Discussion
Topic: Black Friday
Replies: 53
Views: 1890

Re: Black Friday

Thanks for the heads up, so I know to build up money for this.
by Ourorboros
Sun Sep 23, 2018 12:25 am
Forum: Knife Recommendations
Topic: Should i get another knife?
Replies: 13
Views: 462

Re: Should i get another knife?

Actually with hand made knives, thickness of spine at the heel can be deceiving, With sites that show it, I'd look at thickness of spine midway through. If not, I'd look at weight - for a nakiri <5 ounces is going to be a laser, IIRC. Don't forget to get a flattening plate for your stones. A Daovua ...
by Ourorboros
Fri Sep 21, 2018 3:00 am
Forum: Knife Recommendations
Topic: Should i get another knife?
Replies: 13
Views: 462

Re: Should i get another knife?

A nakiri is a great way to go for veg, that's what it's made for. There are laser nakiris, though I don't know which are which. Generally something that is light for it's height will be. The options I see are - Nakiri - advantage of being a specialist. The shorter blade is more nimble and handy. You...
by Ourorboros
Thu Sep 20, 2018 12:38 am
Forum: Knife Recommendations
Topic: Should i get another knife?
Replies: 13
Views: 462

Re: Should i get another knife?

Are you asking if you should get another knife or the Kurosaki specifically? Because you are on a forum where some guys have a dozen knives in their regular rotation plus more. Well if you push cut, I'd say that you'll have more joy in a knife that isn't the Shun profile. Anything with a flat sectio...
by Ourorboros
Tue Sep 18, 2018 9:33 pm
Forum: Sharpening Advice
Topic: matching the metal to the stone
Replies: 4
Views: 150

Re: matching the metal to the stone

Actually when we talk about how hard a stone is, we aren't talking about the abrasive. We are referring to the feel. While this may be subjective in absolute terms, in relative terms it is not. If you feel a King is harder than a Chosera, I have questions about you. In fact, the Kohetsu has a softer...
by Ourorboros
Mon Sep 03, 2018 12:34 am
Forum: Sharpening Advice
Topic: Sharpening Hell
Replies: 35
Views: 876

Re: Sharpening Hell

Also just based on the feel I don't think I'd want to put a knife on it. Coarse is the way to go, not finer. You are reducing the problem from chips to coarse scratches, then polishing out (or down) the scratches. Going finer costs you time and effort, as you as with the SG 500. As you get closer t...
by Ourorboros
Sun Sep 02, 2018 9:28 pm
Forum: Sharpening Advice
Topic: Sharpening Hell
Replies: 35
Views: 876

Re: Sharpening Hell

You need something coarser, like a 220 or maybe 120. Depends on the chips.
by Ourorboros
Thu Aug 30, 2018 9:29 pm
Forum: Knife Recommendations
Topic: Quality of Masakage and/or Tanaka knives?
Replies: 4
Views: 328

Re: Quality of Masakage and/or Tanaka knives?

Both will sharpen easily in comparison to stainless, with a finer edge. With Japanese knives, there is an assumption that the user will do the finish sharpening and choose their own edge angle. They can certainly take a 15 degree edge, or finer if you want a keener edge at the risk of chipping. Only...
by Ourorboros
Wed Aug 29, 2018 4:53 pm
Forum: Knife Recommendations
Topic: SLICER
Replies: 2
Views: 165

Re: SLICER

Well you are looking for a sujihiki (double beveled) or yanigiba (single bevel) to get you started looking.
by Ourorboros
Tue Aug 28, 2018 12:38 am
Forum: Knife Recommendations
Topic: New to Japanese steel/knives and would like first time buying advice
Replies: 2
Views: 222

Re: New to Japanese steel/knives and would like first time buying advice

6) On wa (Japanese) vs yo (Western) handles. If you use a pinch grip, you should be fairly agnostic. If you have big hands and use a hammer grip, the various Western handles may be more to your liking. 5) Stainless vs stainless clad vs carbon - it's about the drying the carbon steel portion. With ca...
by Ourorboros
Fri Aug 24, 2018 12:22 am
Forum: General Discussion
Topic: Tojiro Factory and Gallery Shots
Replies: 5
Views: 256

Re: Tojiro Factory and Gallery Shots

Much more of a large scale clean workshop than I expected. I thought it would be more of a small factory churning out knives like a Shun or Wusthof.
by Ourorboros
Sun Aug 12, 2018 5:04 pm
Forum: Sharpening Advice
Topic: Stone Care and Drying Time
Replies: 38
Views: 743

Re: Stone Care and Drying Time

Kohetsu's can take a couple days to be dry. I wait at least 48 hours before putting back in boxes.
by Ourorboros
Mon Aug 06, 2018 9:26 pm
Forum: Sharpening Advice
Topic: Help please!
Replies: 4
Views: 167

Re: Help please!

You polish by going to ever higher grits. Depending on the polish you want, at the finest you will be using an otherwise clean cloth with your abrasive.
Because you want a mirror finish, you may want to take small jumps.
by Ourorboros
Mon Aug 06, 2018 12:23 am
Forum: General Discussion
Topic: Blade Steel
Replies: 20
Views: 521

Re: Blade Steel

A good smith does good work with their steel - and therefore picks steels with which they can get good results.
by Ourorboros
Sun Jul 29, 2018 12:22 am
Forum: Knife Recommendations
Topic: Be nice to dishwashers
Replies: 20
Views: 809

Re: Be nice to dishwashers

jmcnelly85 wrote:
Tue Jul 24, 2018 12:02 pm
Anyone have any thoughts on how to help me repay the single most generous thing anyone has ever done for me?
If it's still in your budget, a quality skillet or two is good. Really helps when learning good heat control and make the cooking side easier to learn.
by Ourorboros
Sat Jul 14, 2018 4:53 pm
Forum: Sharpening Advice
Topic: Good medium grit stone at a medium price
Replies: 5
Views: 231

Re: Good medium grit stone at a medium price

The Chosera is still a hard stone, just slightly less than the Shaptons. On the scale of things, it's a small step. That is a good price for new Chosera 1Ks though. You aren't going to go wrong with either, really. If you want more forgiving, go with a Green Brick, Kohetsu, or Cerax. Those are nearl...
by Ourorboros
Fri Jul 13, 2018 12:26 am
Forum: Sharpening Advice
Topic: Stones for the next gen
Replies: 11
Views: 487

Re: Stones for the next gen

I think a combo stone would be good, but consider the Kohetsu 800's that are on sale.
That edge will be good for anything they are likely to do in the kitchen. That stone will be good for any steel in the future, will last forever, and will be useful no matter what skill level they grow to.
by Ourorboros
Tue Jul 03, 2018 9:19 pm
Forum: Sharpening Advice
Topic: New red brick needed
Replies: 19
Views: 595

Re: New red brick needed

Do you like the speed & feel of the Red Brick? How do you feel about your other Shaptons? Obviously a Shapton will do the job, but now everybody loves the feedback. So what's important to you in a stone? What qualities would you have changed in your old Red Brick? Shapton will do fine, as will Kohet...
by Ourorboros
Wed Jun 27, 2018 12:12 am
Forum: General Discussion
Topic: Long time lurker
Replies: 17
Views: 523

Re: Long time lurker

t3chi3 wrote:
Tue Jun 26, 2018 5:43 pm
small time farmer and dream of the day I own my own restaurant
So you are waging a lifetime campaign against sleep?
by Ourorboros
Sun Jun 17, 2018 12:14 am
Forum: General Discussion
Topic: Free Sharpeing at the Party
Replies: 16
Views: 641

Re: Free Sharpeing at the Party

ChefKnivesToGo wrote:
Sat Jun 16, 2018 11:13 am
I know most of you guys know how to sharpen but for those that don't, please bring a couple so we'll have stuff to sharpen for him.
Actually I'd bring knives anyways to have more to watch & learn while also being able to compare.