This may be applicable: https://knifesteelnerds.com/2019/01/21/ ... retention/
So perhaps a combination of acidic food plus board contact on a simple carbon steel which causes the edge to dull quickly.
Search found 522 matches
- Sun Sep 08, 2019 1:22 am
- Forum: Sharpening Advice
- Topic: White steel vs. Tomatoes?
- Replies: 26
- Views: 7937
- Fri Sep 06, 2019 5:36 pm
- Forum: General Discussion
- Topic: Raised Lamination Line
- Replies: 8
- Views: 2363
Re: Raised Lamination Line
That picture makes me think it was etched. The carbon steel core turns dark and etches away quicker while the stainless core resists the etch staying bright and not dissolving away as quickly in the acid. That would account for the height difference you can feel with your fingernail.
- Fri Sep 06, 2019 2:02 am
- Forum: Customer Product Reviews
- Topic: Takeda Classic AS 240
- Replies: 7
- Views: 5671
Re: Takeda Classic AS 240
My Takeda medium gyuto has very similar measurements. I really enjoy it, but I can definitely understand how it can be a polarizing knife. I've said it before, but considering the size of the knife and how light it is, the thing feels like a toy in hand.
- Thu Sep 05, 2019 3:24 pm
- Forum: Photos
- Topic: Koa Damascus gyuto
- Replies: 5
- Views: 4714
Koa Damascus gyuto
I still have to make a saya for this knife, and I still haven't got good pics of it, but I'm bored so posting the best pics I have right now... :lol: I made this 237 x 47 mm wide bevel gyuto, ladder pattern carbon damascus (billet from Alabama Damascus) with stabilized curly koa and green dyed box e...
- Sun Jul 28, 2019 2:06 am
- Forum: Customer Product Reviews
- Topic: Takeda Coin
- Replies: 7
- Views: 8539
Re: Takeda Coin
How was the heat treat and edge retention?
- Fri Jul 26, 2019 4:18 am
- Forum: General Discussion
- Topic: Edge grain cutting technique
- Replies: 14
- Views: 3812
Re: Edge grain cutting technique
Too much overthinking on this thread... I don't make any adjustments for cutting on my end grain, edge grain, or plastic cutting boards. When my knives get dull, then I sharpen them.
- Tue Jul 23, 2019 2:03 am
- Forum: General Discussion
- Topic: Best Active Japanese blacksmith ?
- Replies: 61
- Views: 20976
Re: Best Active Japanese blacksmith ?
As Ken and Joe mentioned, the knife comes down to more than just the bladesmith. The bladesmith might not be the person grinding the blade and as such knives forged by one bladesmith but ground by different sharpeners could be very different in performance.
- Wed Jul 17, 2019 6:04 pm
- Forum: General Discussion
- Topic: Show us your new handle
- Replies: 432
- Views: 161928
Re: Show us your new handle
I love seeing all these cool handles made with beautiful wood and other materials... I'm not finished with this knife, but it's my first time using curly koa wood. It wasn't a primo piece but dang the wood itself is just so chatoyant and beautiful in the light that I bet even a plain jane piece of k...
- Wed Jul 17, 2019 2:43 pm
- Forum: "Tim Johnson Knives" Handcrafted in Oxford, MA
- Topic: 2019 Customs and WIP Stuff
- Replies: 39
- Views: 29392
Re: 2019 Customs and WIP Stuff
Looking good! That stacked bolster and frame handle is pretty cool and looks unique.
I also dig the radiused plunge line on that practice knife (same as the earlier post, right?)... What kind of backing are you using to sand up in there tho?
I also dig the radiused plunge line on that practice knife (same as the earlier post, right?)... What kind of backing are you using to sand up in there tho?
- Wed Jul 17, 2019 2:38 pm
- Forum: General Discussion
- Topic: Sanding Choils and Spines
- Replies: 30
- Views: 6169
Re: Sanding Choils and Spines
Note: For choils, I find that merely relieving the edges is best. You see sometimes people round it too much, but unlike the spine where the knife is the thickest, the choil is getting thinner and thinner as you go from the spine towards the edge. When you round out a really thin section like that, ...
- Thu Jun 06, 2019 12:38 pm
- Forum: General Discussion
- Topic: Worried about my new knife
- Replies: 15
- Views: 3566
Re: Worried about my new knife
Real instant gratification would be driving the hour and a half to check out and get the goods in person.
- Wed Apr 10, 2019 4:22 pm
- Forum: Sold Classifieds
- Topic: Hiromoto AS custom - SOLD!
- Replies: 35
- Views: 6127
Re: WTS Hiromoto AS custom
Very beautiful knife that is not being made anymore, well deserving of a good home!
Also IMHO, the core isn't off-centered nor any problem with the cladding. Just appearance due to an asymmetric grind.
Also IMHO, the core isn't off-centered nor any problem with the cladding. Just appearance due to an asymmetric grind.
- Wed Apr 10, 2019 4:09 pm
- Forum: Knife Recommendations
- Topic: 210 or 240 Gyuto? Can't decide!
- Replies: 60
- Views: 16406
Re: 210 or 240 Gyuto? Can't decide!
I only voted 240 because it gives you more blade length for larger stuff like melons and whatnot. I like all sizes from 165 mm to 240 mm, and what I choose is often determined by what I'm cutting and what cutting board I want to use. If I want to use a small board, it's a small knife; large board, l...
- Wed Mar 27, 2019 5:30 pm
- Forum: Sold Classifieds
- Topic: Carter MS Damascus Custom
- Replies: 10
- Views: 2849
Re: Carter MS Damascus Custom
It's probably beautiful, but this post needs better pics for it to really shine... GLWS
- Wed Mar 27, 2019 5:24 pm
- Forum: Doberman Forge
- Topic: Damascus Slicer in Olivewood
- Replies: 15
- Views: 11238
Re: Damascus Slicer in Olivewood
Beautiful knife, nice job turning lemons into lemonade! Plus, the dog is super cute too.
- Fri Mar 22, 2019 6:23 pm
- Forum: General Discussion
- Topic: Tigerwood cutting boards
- Replies: 11
- Views: 3325
Re: Tigerwood cutting boards
Isn’t this stuff a bit hard for cutting boards? All of my boards are walnut & cherry, which are 995-1010 on the janka scale…..Tigerwood is beautiful, but it’s at 1850. I found another source that says greater than 2000 Janka (if the wood is an Astronium species, a.k.a. goncalo alves or jobillo)...
- Fri Mar 15, 2019 9:08 pm
- Forum: Knife Knowledge, Skills, Technique and Care
- Topic: To sheath or not to sheath...
- Replies: 11
- Views: 8269
Re: To sheath or not to sheath...
I do the same exact thing. It's possible the humidity where your knives are stored could be an issue though. I'm in humid Florida, but I have the air conditioning or heater set to a relatively comfortable level year round for my dog. So in the summer it never gets very humid where my knives are. I'm...
- Wed Mar 13, 2019 4:26 pm
- Forum: General Discussion
- Topic: Can stainless cladding help with reactivity?
- Replies: 19
- Views: 4712
Re: Can stainless cladding help with reactivity?
Not to move away from the op but my Ginga has proven to be more reactive than any other mono white knife I have owned (only three makers, admittedly). On the first use it turned garlic a purple color and left black lines in my onions. Now, this settled down after a few days and it was nowhere as ex...
- Tue Mar 12, 2019 6:29 pm
- Forum: General Discussion
- Topic: Can stainless cladding help with reactivity?
- Replies: 19
- Views: 4712
Re: Can stainless cladding help with reactivity?
I've found carbon knives with stainless steel cladding still produce a gross smell and leave that taste on the food. I actually find it very noticeable and really gross Overly dramatic given my experience. Everybody has different levels of sensitivity to sensory input. Sometimes drinking glasses wh...
- Sat Mar 09, 2019 8:07 pm
- Forum: General Discussion
- Topic: Accordian cuts
- Replies: 9
- Views: 2751
Re: Accordian cuts
That adjustment will probably fix your problem. I also prefer to cut skin side up.