Search found 1016 matches

by gladius
Sun Feb 18, 2018 8:52 pm
Forum: Sharpening Advice
Topic: Travelling Stones
Replies: 35
Views: 332

Re: Travelling Stones

Ut_ron wrote:
Sun Feb 18, 2018 2:21 pm
I like the suggested combo plate, but for me I would choose shapton pro 2000. Great overall stone and the people I sharpen with it works better then the more refined 5000 edge.
—-
No fine stone?
What’s your progression?
by gladius
Sat Feb 17, 2018 6:07 pm
Forum: Sharpening Advice
Topic: Travelling Stones
Replies: 35
Views: 332

Re: Travelling Stones

That's a good set for the road. I would even ditch the XXC and just do the combo and 5k. —- Except I’ve found the 400 in the combo not quite strong enough for some knives in bad shape. The same with the Shapton Glass 500. I have also carried the SP220 and wished for a stronger grit. The DMT XXC or ...
by gladius
Sat Feb 17, 2018 5:46 pm
Forum: Sharpening Advice
Topic: Next stones to try, higher grit?
Replies: 6
Views: 119

Re: Next stones to try, higher grit?

Since I'm based in Sweden, the local shops push the Shaptons (Pro, and Glass). I also read good things about e.g. the Kitayama 8000. What to try? What gives me a different experience or results from what I already have? Give the Shapton Glass HC 6k or 8k a try. They are specifically formulated for ...
by gladius
Sat Feb 17, 2018 5:40 pm
Forum: General Discussion
Topic: Protect/waterproof the machi
Replies: 19
Views: 218

Re: Protect/waterproof the machi

A few drops of mineral oil dowm the tang/handle junction then capping with wax works well to seal from moisture.
by gladius
Fri Feb 16, 2018 11:07 pm
Forum: Sharpening Advice
Topic: Travelling Stones
Replies: 35
Views: 332

Re: Travelling Stones

Diamonds are a ( traveling ) guys best friend. I've been traveling with 2 diamond plates and a 5k. https://www.chefknivestogo.com/dmtextracoarse.html,DMT XXL (120) https://www.chefknivestogo.com/ckcodipl40.html,CKTG 400/1k combo plate https://www.chefknivestogo.com/shpro50.html,Shapton Pro 5k
by gladius
Fri Feb 16, 2018 10:24 pm
Forum: Knife Recommendations
Topic: My next step knife suggestions please
Replies: 47
Views: 656

Re: My next step knife suggestions please

If $130 is your hard limit then the Kanehide PS60 Wa Gyuto 210mm is a good choice: good performance, good steel that is easy to sharpen and good value. https://www.chefknivestogo.com/kapswagy21.html If you can stretch budget $20 then the Harukaze AS Wa Gyuto 210mm is hands down my recommendation. It...
by gladius
Fri Feb 16, 2018 6:02 pm
Forum: General Discussion
Topic: Show us your new knife!
Replies: 317
Views: 9751

Re: Show us your new knife!

:mrgreen: :mrgreen: :mrgreen: :mrgreen: :mrgreen: :mrgreen: :mrgreen:
by gladius
Fri Feb 16, 2018 6:00 pm
Forum: General Discussion
Topic: Konosuke Updates
Replies: 457
Views: 40490

Re: Konosuke Updates

I ran the kanji through Japanese OCR program and it translates as blue steel.
by gladius
Fri Feb 16, 2018 5:31 pm
Forum: General Discussion
Topic: Konosuke Updates
Replies: 457
Views: 40490

Re: Konosuke Updates

Even though the Hontanren and MM are made of the same Aogami #2 they feel quite different on the stones. The Hontanren feels more refined at a lower grit while the MM is thinner at and behind the edge, truly a high quality knife. I http://www.chefknivestogoforums.com/viewtopic.php?p=40691#p40691,rea...
by gladius
Fri Feb 16, 2018 4:42 pm
Forum: General Discussion
Topic: Konosuke Updates
Replies: 457
Views: 40490

Re: Konosuke Updates

Just received the 210 MM today. Very well executed knife. In terms of profile and pattern interpretation it reminds me very, very much of my Mizuno Hontranren B1. My Mizuno is a 270 though so it's tough to draw a perfect comparison. That said, the kanji stamp on the back of the blade mirrors one of...
by gladius
Fri Feb 16, 2018 4:36 pm
Forum: General Discussion
Topic: Expanding Makoto White #2 Stainless Clad Line
Replies: 63
Views: 715

Re: Expanding Makoto White #2 Stainless Clad Line

That's the Tadafusa, Gihei, and Yasunori profiles sketched on top of each other. The Gihei has as you can see the lowest tip despite being tied for the shortest at the heel. The Tadafusa profile is, again, close, but it has a little belly that the Gihei does not. The Yasunori as you can see has the...
by gladius
Fri Feb 16, 2018 1:33 pm
Forum: Knife Recommendations
Topic: Upgrade or supplement
Replies: 8
Views: 130

Re: Upgrade or supplement

I have a Kramer Zwilling stainless, and while I think it’s great, I am getting the hankering for something nicer. --- Like the Kramer? Upgrade to the http://www.cutleryandmore.com/henckels-bob-kramer-carbon-steel/chefs-knife-p123470,52100 Carbon version <<= it is on sale now with a $25 gift card in...
by gladius
Fri Feb 16, 2018 1:16 pm
Forum: General Discussion
Topic: New name for new pond
Replies: 42
Views: 969

Re: New name for new pond

It is flimsier than the Suehiro.
by gladius
Thu Feb 15, 2018 5:35 pm
Forum: General Discussion
Topic: Expanding Makoto White #2 Stainless Clad Line
Replies: 63
Views: 715

Re: Expanding Makoto White #2 Stainless Clad Line

Don't forget the classic Sab distal taper...

Image
by gladius
Thu Feb 15, 2018 2:27 pm
Forum: What's Cookin' ?
Topic: Cookware and Ingredient reviews/ratings
Replies: 10
Views: 92

Re: Cookware and Ingredient reviews/ratings

Bensbites wrote:
Thu Feb 15, 2018 1:45 pm
I think about things on the molecular level, hence the PhD in organic chemistry. I am guessing that is too far for most people even here.
---
Perhaps not to that degree or context but I am sure there are many scientifically curious.
by gladius
Thu Feb 15, 2018 1:28 pm
Forum: What's Cookin' ?
Topic: Cookware and Ingredient reviews/ratings
Replies: 10
Views: 92

Re: Cookware and Ingredient reviews/ratings

Bensbites wrote:
Thu Feb 15, 2018 1:07 pm
I like how Kenji’s food lab gives just enough science behind a recipe. Ok, I would want more food science, but I know i am in the minority.
---
No, probably in the majority...at least in this crowd.
by gladius
Thu Feb 15, 2018 11:05 am
Forum: General Discussion
Topic: Expanding Makoto White #2 Stainless Clad Line
Replies: 63
Views: 715

Re: Expanding Makoto White #2 Stainless Clad Line

Compare typical Japanese vs French style profiles...

TF 150mm petty and Sab 6" cooks knife:

Image
by gladius
Thu Feb 15, 2018 10:29 am
Forum: General Discussion
Topic: Expanding Makoto White #2 Stainless Clad Line
Replies: 63
Views: 715

Re: Expanding Makoto White #2 Stainless Clad Line

You know what is missing? A good, SHORT 165 mm (6") "gyuto," and by that I mean a tall petty. I'm talking old SAB dimensions...I'd love to see something that looks like a dangerous dagger...Notice the Sab/KS signature "straight line" drop on the SPINE of the blade in order to meet a flatter bottom ...
by gladius
Thu Feb 15, 2018 9:56 am
Forum: General Discussion
Topic: Expanding Makoto White #2 Stainless Clad Line
Replies: 63
Views: 715

Re: Expanding Makoto White #2 Stainless Clad Line

Nakiri would be welcome and perhaps offering an Aogami Super line too.