Search found 57 matches
- Thu Sep 05, 2019 8:00 am
- Forum: Sharpening Advice
- Topic: Narrowing down sharpening angle
- Replies: 21
- Views: 9886
Re: Narrowing down sharpening angle
Thanks mark!
- Mon Sep 02, 2019 7:44 am
- Forum: Knife Recommendations
- Topic: Help!
- Replies: 4
- Views: 2868
Re: Help!
+1 You might want to decide on knife type first, then focus on profile, steel etc. afterwards. A 240+ gyuto (especially one with lower height) can stand in as a slicer, and still be versatile for other tasks as well (240 gyutos are also very popular). Have you given thoughts to what kind/size of pro...
- Thu Aug 15, 2019 3:12 pm
- Forum: Knife Recommendations
- Topic: Help Identifying Knife
- Replies: 4
- Views: 3494
Re: Help Identifying Knife
Dont really know the kanji, but the way the heel in rounded remind me of a jikko..
- Sun Aug 11, 2019 7:47 am
- Forum: General Discussion
- Topic: Suggestion: List Weight in Grams
- Replies: 18
- Views: 6558
Re: Suggestion: List Weight in Grams
Listing in gram would be awesome. I´m personally responsible for half the searches on google (converting to grams..)
- Fri Aug 09, 2019 6:23 am
- Forum: Knife Recommendations
- Topic: 240mm Gyuto for a pro.
- Replies: 8
- Views: 5003
Re: 240mm Gyuto for a pro.
I´ve you´re interested in konosuke, the mm ginsan might be worth a look too. It´s one of their newer offering. (it´s however a little undersized, and very nimble compared to your current knife) https://www.chefknivestogo.com/kommgigy24.html I'm really enjoying my MM Ginsan in my home setting. Flows...
- Wed Aug 07, 2019 11:50 pm
- Forum: Sharpening Advice
- Topic: Narrowing down sharpening angle
- Replies: 21
- Views: 9886
Re: Narrowing down sharpening angle
Makes perfect sense to me. Thanks a lot for clarifying.
- Wed Aug 07, 2019 12:43 pm
- Forum: Knife Recommendations
- Topic: 240mm Gyuto for a pro.
- Replies: 8
- Views: 5003
Re: 240mm Gyuto for a pro.
I´ve you´re interested in konosuke, the mm ginsan might be worth a look too. It´s one of their newer offering. (it´s however a little undersized, and very nimble compared to your current knife)
https://www.chefknivestogo.com/kommgigy24.html
https://www.chefknivestogo.com/kommgigy24.html
- Wed Aug 07, 2019 8:39 am
- Forum: Sharpening Advice
- Topic: 10° to 12° per side = max edge retention ?!?
- Replies: 9
- Views: 4795
Re: 10° to 12° per side = max edge retention ?!?
" I've had customers take a 10k edge and use it to scrape burnt chicken out of a cast iron pan, or cut wire that should be cut with a heavy duty wire cutter. NOTHING will solve their needs, let alone worrying about angles." Just crazy, but somehow i´m not amazed by this. perhaps a nice cha...
- Wed Aug 07, 2019 6:59 am
- Forum: Knife Recommendations
- Topic: Bunka for professional?
- Replies: 3
- Views: 3382
Re: Bunka for professional?
The k-tip gyuto (double bevel kiritsuke shaped gyuto) is a longer version of the bunka. Note: that this style usually have a low tip (meaning that you´ll not be able to lift the heel of the knife so high, among other thing). Your cutting style will determine if that style of knife will suit you. Tha...
- Wed Aug 07, 2019 5:35 am
- Forum: Sharpening Advice
- Topic: Narrowing down sharpening angle
- Replies: 21
- Views: 9886
Re: Narrowing down sharpening angle
I like to try and keep things as simple as possible so here's a quick rule of thumb that I use and it's a close approximation of the sine function mentioned above. 20dps raise the spine one third of the blade height above the stone 15dps raise the spine one quarter of the blade height above the sto...
- Wed Aug 07, 2019 5:29 am
- Forum: Sharpening Advice
- Topic: Narrowing down sharpening angle
- Replies: 21
- Views: 9886
Re: Narrowing down sharpening angle
Simple, effective, cheap. A good way to get on the right track from the get go! I like it. thanks for the advice
- Wed Aug 07, 2019 5:27 am
- Forum: Sharpening Advice
- Topic: Narrowing down sharpening angle
- Replies: 21
- Views: 9886
Re: Narrowing down sharpening angle
I'll avoid the trigonometry regarding sine, cosine, tangent, etc for another time :) Instead let's focus on angles first. Before refuting angle measurements, let's define them first. So a useful way to measure angles is with an angle cube. A bit costly but useful. Instead of measuring the angle of ...
- Wed Aug 07, 2019 5:03 am
- Forum: Knife Recommendations
- Topic: Bunka for professional?
- Replies: 3
- Views: 3382
Re: Bunka for professional?
Hi, well that depends. what length of knife are you looking for, and what do you want it to do that your current knife does not ? It would help to know what you´re using now, lenght, cutting style etc... The questionnaire will help you here, and the feedback will determine if a bunka would fill that...
- Tue Aug 06, 2019 5:08 pm
- Forum: Sharpening Advice
- Topic: Narrowing down sharpening angle
- Replies: 21
- Views: 9886
Re: Narrowing down sharpening angle
Excellent. It´s time to sharpen!
- Tue Aug 06, 2019 12:46 pm
- Forum: Sharpening Advice
- Topic: Narrowing down sharpening angle
- Replies: 21
- Views: 9886
Re: Narrowing down sharpening angle
Thanks for the clarification guys! - I appreciate it. I fully understand the points made here: consistent angle is essential (seems like a foundation "pillar" of sharpening). For now i´m content to be on the right track and then build muscle memory and practice. I can work from that. If I ...
- Tue Aug 06, 2019 7:09 am
- Forum: Sharpening Advice
- Topic: Narrowing down sharpening angle
- Replies: 21
- Views: 9886
Narrowing down sharpening angle
I´ve been trying to improve my sharpening by experimenting and trying to narrow down issues that i can improve on. One aspect i´m a bit unsure of is how a 13-15 sharpening angle actually "looks like" on the stones. It´s hard for me to see this aspect on videos. Usually i will not measure b...
- Sun Aug 04, 2019 2:18 pm
- Forum: Knife Recommendations
- Topic: Chromax food release? Best food release under $200? Chromax?
- Replies: 16
- Views: 8695
Re: Chromax food release? Best food release under $200? Chromax?
I´m assuming you are focusing on gyutos here... Best to widen you search outside the "laser" category then. Several things affect food release (grind, blade finish, cutting technique..). For example nashijii/kurouchi can aid food release. Ultimately however this is only one criteria for se...
- Fri Aug 02, 2019 7:30 am
- Forum: Knife Recommendations
- Topic: Stainless Gyuto to close gap?
- Replies: 62
- Views: 20142
Re: Stainless Gyuto to close gap?
Supposedly the takamura hsps pro is a bit more sturdy than the migaki r2 (slightly thicker and full tang) and a slightly better finish. Theres also an option for longer gyutos (240)
- Thu Aug 01, 2019 2:57 pm
- Forum: Knife Recommendations
- Topic: Looking for a Honesuki
- Replies: 14
- Views: 9752
Re: Looking for a Honesuki
I can absolutely see the appeal of the kohetsu hap40 in a pro environment. I appears a good choice for a versatile honesuki with awesome edge retention, that´s also thin enough to be a decent support knife in other ingredients (vs for instance my own yuki honesuki that in turn is heavier/stiffer and...
- Thu Aug 01, 2019 2:23 pm
- Forum: Knife Recommendations
- Topic: Makoto R2 210 vs 240 vs Konosuke GS+ 240
- Replies: 68
- Views: 23320
Re: Makoto R2 210 vs 240 vs Konosuke GS+ 240
Delphonic, you can research till the sun goes down, but at some point you´ll need to make a stand and make you own opinion of a knife. +1 on just moving ahead and get what you feel for (makoto or your other chosen blades). You´ll find trade-offs with every knife. Regarding the kono its a screaming d...