Search found 29 matches
- Sun Oct 25, 2020 11:57 pm
- Forum: Knife Recommendations
- Topic: First Japanese Kitchen Knife
- Replies: 14
- Views: 2246
Re: First Japanese Kitchen Knife
I have the Anryu B2 nakiri and it is a joy to use, one of my favourites. I hear many people speaking fondly of the gyuto in the line. Also, Anryu may retire in the not too distant future, so if having a tiny piece of history in your collection down the line feels like a nice thing to have, then you...
- Sun Oct 25, 2020 2:00 pm
- Forum: Knife Recommendations
- Topic: First Japanese Kitchen Knife
- Replies: 14
- Views: 2246
Re: First Japanese Kitchen Knife
I'll have to consider that too now, it looks great.slensgra wrote: ↑Sun Oct 25, 2020 1:17 pm People like the Moritaka knives.
https://www.chefknivestogo.com/moritaka9.html
- Sun Oct 25, 2020 12:26 pm
- Forum: Knife Recommendations
- Topic: First Japanese Kitchen Knife
- Replies: 14
- Views: 2246
First Japanese Kitchen Knife
1)Pro or home cook? Home 2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.) Gyuto 3) What size knife do you want? 210mm 4)How much do you want to spend? $220, but I might be able to go higher 5) Do you prefer all stainless, stainless clad over reactive carbon, or all r...
- Fri Jul 26, 2019 10:45 pm
- Forum: Sharpening Advice
- Topic: Naniwa vs Shapton
- Replies: 10
- Views: 6300
Re: Naniwa vs Shapton
I’ve been using this method on some planes, Shapton glass stone and a diamond plate. He also uses a 6k SG stone at times. It’s easy for planes, effective and it doesn’t break the bank. Those glass stones last a along time..... https://m.youtube.com/watch?v=ZLobikOSftY What is the life on those comp...
- Fri Jul 26, 2019 9:45 pm
- Forum: Sharpening Advice
- Topic: Naniwa vs Shapton
- Replies: 10
- Views: 6300
Re: Naniwa vs Shapton
I'm trying to keep this as economical as possible while still getting a high quality, fast cutting stone. What are the naturals/what are their prices?
- Fri Jul 26, 2019 9:44 pm
- Forum: Sharpening Advice
- Topic: Naniwa vs Shapton
- Replies: 10
- Views: 6300
Re: Naniwa vs Shapton
I’ve been using this method on some planes, Shapton glass stone and a diamond plate. He also uses a 6k SG stone at times. It’s easy for planes, effective and it doesn’t break the bank. Those glass stones last a along time..... https://m.youtube.com/watch?v=ZLobikOSftY What is the life on those comp...
- Fri Jul 26, 2019 5:28 pm
- Forum: Sharpening Advice
- Topic: Naniwa vs Shapton
- Replies: 10
- Views: 6300
Naniwa vs Shapton
Hello all! I've not used this forum for around a year, but I'm back to ask more questions as always! I'm considering selling my Edge Pro to buy some freehand stones, and I'll be sharpening chisels and plane blades with them, as well as knives (obviously). Honestly, I've forgotten a bit of what I kne...
- Thu Jul 19, 2018 1:03 pm
- Forum: Edge Pro Advice
- Topic: Broken Stone
- Replies: 3
- Views: 3615
Broken Stone
Hey all!
It's been quite a while since I've used this forum, but I seek advice again. I was lapping my Shapton Glass edge pro stones, and I dropped my 500 grit. One side of the stone broke off. Would I be able to glue the stone back to itself, and if so, what glue could be used?
Thanks!
It's been quite a while since I've used this forum, but I seek advice again. I was lapping my Shapton Glass edge pro stones, and I dropped my 500 grit. One side of the stone broke off. Would I be able to glue the stone back to itself, and if so, what glue could be used?
Thanks!
- Tue Jan 16, 2018 2:01 pm
- Forum: Edge Pro Advice
- Topic: Flattening
- Replies: 13
- Views: 5040
Re: Flattening
MM, sorry I've been a bit reticent in getting back to this. Here's what I do for what its worth. I flatten immediately prior to any new sharpening session (& sometimes during a particularly long one), I use 210X75mm, Atoma diamond plates, which I assume are pretty flat. These are a lot bigger t...
- Sat Dec 30, 2017 6:03 pm
- Forum: Edge Pro Advice
- Topic: Flattening
- Replies: 13
- Views: 5040
Re: Flattening
My DMT plate is level according to the Angle Cube as well. I've also been using the grid method. It may have been the place where I chose to flatten, across my sink divider. Next flattening session, I'll do it on my counter and see if it has the same problem. I flatten by laying the plate down, and ...
- Fri Dec 29, 2017 4:24 pm
- Forum: Edge Pro Advice
- Topic: Flattening
- Replies: 13
- Views: 5040
- Fri Dec 29, 2017 3:38 pm
- Forum: Edge Pro Advice
- Topic: Flattening
- Replies: 13
- Views: 5040
Flattening
Hey all! I was just now flattening some of my Shapton Glass stones for the Edge Pro, and realized something. My stones aren't flattening completely straight. I laid my angle cube on the counter, zeroed it, then laid it on my stones, across the face of them. It read 0.55 on my 500 Grit, and 0.50 on m...
- Fri Dec 01, 2017 11:05 pm
- Forum: General Discussion
- Topic: Taking Care of Full Carbon
- Replies: 4
- Views: 1437
Taking Care of Full Carbon
Hey all! A friend of mine is a knifemaker, and I'll be receiving two knives from him soon. A Petty knife, and either a 165mm Nakiri, or a 210mm Gyuto. As of right now, he uses 5160 High Carbon Spring Steel. Would that steel be okay for kitchen use? And if so, how could I take care of it? I've never ...
- Thu Nov 23, 2017 11:09 pm
- Forum: Knife Recommendations
- Topic: Tojiro vs Tojiro
- Replies: 23
- Views: 7645
Tojiro vs Tojiro
Hey all! It's me again, I've narrowed all my knife choices down to two knives. The Tojiro DP Gyuto, and the Tojiro ITK Gyuto (both 210mm). I'm not the only person in my kitchen, and I'm slightly afraid to purchase a reactive steel because of that. Other than that, what would you guys recommend betwe...
- Wed Nov 22, 2017 11:37 pm
- Forum: Sharpening Advice
- Topic: Red Brick 1k
- Replies: 6
- Views: 2233
Red Brick 1k
Hey all! I'll be receiving the Edge Pro Essential Set to sharpen my kitchen and pocket knives. I also want to learn freehand sharpening. I would like to purchase one stone for now, and learn on it. I'll purchase more as my budget allows, adding one stone at a time. However, I won't start adding more...
- Wed Nov 22, 2017 6:02 pm
- Forum: Knife Recommendations
- Topic: Beginner Knife
- Replies: 9
- Views: 2947
Re: Beginner Knife
Of your list, I have an Anryu 210 hammered, and a Murata Buho santoku. The Anryu is great, well crafted, a pleasure to use. Fit and finish is great, and it's beautiful. The core steel seems less reactive than the Murata too. The Murata is a bit more basic. More rustic with the finish, the handle ca...
- Wed Nov 22, 2017 5:33 pm
- Forum: Knife Recommendations
- Topic: Kohetsu vs Anryu vs Tojiro
- Replies: 5
- Views: 2250
Re: Kohetsu vs Anryu vs Tojiro
As a home chef, I would say if you are willing to learn how to sharped, and you should, ignore the steel types. Focus on what’s important to you, grinds and visual. The tojiro will be head and shoulders over anything else you have. I would also consider an entry stone(s). For what it’s worth my fir...
- Wed Nov 22, 2017 12:46 am
- Forum: Knife Recommendations
- Topic: Kohetsu vs Anryu vs Tojiro
- Replies: 5
- Views: 2250
Kohetsu vs Anryu vs Tojiro
Hey all! I know, I know. Comparing the Tojiro DP line with Anryu Hammered, and Kohetsu HAP40 is a bit odd, but hear me out. I'm a home chef, and would like to upgrade from As Seen on TV knives, and Rada knives. I've never handled any kitchen blade that is higher quality than Rada. I would most likel...
- Tue Nov 21, 2017 10:49 pm
- Forum: Knife Recommendations
- Topic: Beginner Knife
- Replies: 9
- Views: 2947
Re: Beginner Knife
Some thoughts: Japanese cutlery has harder steels and are generally thinner. What does this mean? The knifes get sharper, hold an edge longer*, and cut with less pressure than their western counterparts but there is a compromise. Western cutlery is not as prone to chipping. Upshot: Japanese knives ...
- Tue Nov 21, 2017 4:12 pm
- Forum: Knife Recommendations
- Topic: Beginner Knife
- Replies: 9
- Views: 2947
Beginner Knife
Hey all! I'm considering purchasing my first higher end kitchen knife. The closest I've ever gotten to high-end cutlery is Rada knives. I'm deciding between a Japanese style knife, or a more Western one (most likely Wüsthof). With this being my first nicer kitchen knife, should I stick with a Wüstho...