Search found 1570 matches

by ken123
Fri Jul 19, 2019 4:08 am
Forum: Sharpening Advice
Topic: Just the tip
Replies: 3
Views: 43

Re: Just the tip



The universal concepts apply to using waterstones or belts.

---
Ken
by ken123
Thu Jul 18, 2019 7:37 pm
Forum: General Discussion
Topic: The GREATEST leap forward in knife design ever
Replies: 8
Views: 106

Re: The GREATEST leap forward in knife design ever

If you sharpen it does it count as sharpening only one knife lol.

Ken
by ken123
Wed Jul 17, 2019 1:36 pm
Forum: Sharpening Advice
Topic: sharpening a ceramic knife?
Replies: 3
Views: 120

Re: sharpening a ceramic knife?

I would directly apply them to a strop. The ceramic waterstone won't release particles as hard as [poly] diamond abrasive CBN works but not that well on ceramic.



---
Ken
by ken123
Tue Jul 16, 2019 9:27 pm
Forum: Sharpening Advice
Topic: sharpening a ceramic knife?
Replies: 3
Views: 120

Re: sharpening a ceramic knife?

Depends how dull it is. Don't use an atoma 140 - you will get chips. Start at 400 or finer, then go to poly diamond strop as fine as you wish. I have customers going to 620k on their ceramics or finer, using them for shaving their heads, etc.

---
Ken
by ken123
Tue Jul 16, 2019 1:22 am
Forum: General Discussion
Topic: Seasoning cast iron and pan discussion
Replies: 42
Views: 758

Re: Seasoning cast iron and pan discussion

wok11big.jpg
wok11big.jpg (44.12 KiB) Viewed 39 times
p6.jpg
p8.jpg
p8.jpg (22.41 KiB) Viewed 39 times
320kwokring.jpg
320kwokring.jpg (10.84 KiB) Viewed 39 times


---
Ken
by ken123
Sun Jul 14, 2019 11:33 pm
Forum: Knife Recommendations
Topic: Need a Gyuto recommendation
Replies: 18
Views: 686

Re: Need a Gyuto recommendation

Well this one strayed from the original topic, didn't it? Honyaki techniques have long since been a skill of swordmakers and polishers so it isnt a skillset unique to a select group. Indeed there are many discussions regarding honyaki blades including discussions of sword polishing techniques with s...
by ken123
Sun Jul 14, 2019 3:54 pm
Forum: General Discussion
Topic: Seasoning cast iron and pan discussion
Replies: 42
Views: 758

Re: Seasoning cast iron and pan discussion

Ray, for intense heat, I do it outside on 320k btu burners. The reaction is quite fast. No hoods needed. 1 foot wide and 3 feet tall flames. 32 10k btu burners.

The oil flames out as fast as one sees using cooking sherry or liquors.

---
Ken
by ken123
Sun Jul 14, 2019 3:25 pm
Forum: Sharpening Advice
Topic: Yanagiba Fix and FS Polishing
Replies: 1
Views: 66

Re: Yanagiba Fix and FS Polishing

If you spent an hour on a 500 stone you need something coarser.The 140 may do the trick but it will leave deep scratches. Your hollow grind also needs to be ground out. This will initially need a coarse stone. Subsequent stones will work best if they are soft (1200 Nubatama or Aoto or Monzen) as the...
by ken123
Sat Jul 13, 2019 3:42 pm
Forum: Sharpening Advice
Topic: New arrival
Replies: 3
Views: 189

Re: New arrival -> update

A few pics after one session. This is a fast, slow dishing stone for reprofiling and serious repairs.
20190712_152434.jpg
20190712_152300.jpg
---
Ken
by ken123
Fri Jul 12, 2019 11:51 pm
Forum: General Discussion
Topic: Shig kasumi gyuto sharpness ootb??
Replies: 5
Views: 249

Re: Shig kasumi gyuto sharpness ootb??

"Could it have been a lot sharper?"

Edges can almost always be made sharper.

---
Ken
by ken123
Fri Jul 12, 2019 11:46 pm
Forum: General Discussion
Topic: Seasoning cast iron and pan discussion
Replies: 42
Views: 758

Re: Seasoning cast iron and pan discussion

"...a very light amount of avocado or coconut oil..."

I like peanut oil because of it's high smoke point, but I like avocado even more with it's even higher smoke point. It is a pricey oil. My compliments :)

My CI pans stay quite dark from just heavy near daily use.

---
Ken
by ken123
Fri Jul 12, 2019 11:34 pm
Forum: Sharpening Advice
Topic: Stropping confusion
Replies: 5
Views: 211

Re: Stropping confusion

A good Takashima has a considerably finer edge than a 6k stone. It is in fact a different kind of edge. Under a scope you will see a scratch pattern that is a matte finish rather than the fine parallel lines from a synthetic finish. Because of this it makes sense to use a coarser grit natural before...
by ken123
Fri Jul 12, 2019 8:25 pm
Forum: Sharpening Advice
Topic: Dao Vua Sharpening Angle
Replies: 13
Views: 276

Re: Dao Vua Sharpening Angle

I'll just reinforce what has already been said. Of course there are many types of stainless steels so avoid thinking of them all as being the same. Same with carbon steels. So a white carbon steel blade will take an edge easily compared to the effort of sharpening a blue or Aogami blue steel blade. ...
by ken123
Fri Jul 12, 2019 8:01 pm
Forum: Sharpening Advice
Topic: Stropping confusion
Replies: 5
Views: 211

Re: Stropping confusion

So the reason for my last question ... Balsa and cow leather is relatively coarse, imparting their own abrasive content. The abrasives are silicates which are usually better on softer steels. Now without adding any abrasive to cow leather you do get some function but it is a bit weak. So it makes se...
by ken123
Fri Jul 12, 2019 2:57 pm
Forum: Sharpening Advice
Topic: Stropping confusion
Replies: 5
Views: 211

Re: Stropping confusion

Dan is this cow leather?
What stones or strops did you use before using either the leather or balsa?

---
Ken
by ken123
Thu Jul 11, 2019 2:54 pm
Forum: Sharpening Advice
Topic: Paper speaks to me
Replies: 7
Views: 192

Re: Paper speaks to me

I use printer paper but agree with Mark. Just be consistent.

Ken
by ken123
Thu Jul 11, 2019 12:32 pm
Forum: General Discussion
Topic: Seasoning cast iron and pan discussion
Replies: 42
Views: 758

Re: Seasoning cast iron and pan discussion

Fat and daily use. Just build the patina naturally..like grandma did. +1 Too many people overthink this. Have to agree. I use peanut oil initially on high heat and just cook with whatever afterwards - typically olive oil. If I've ground the patina down to bare metal I just redo it with oil and high...
by ken123
Thu Jul 11, 2019 11:58 am
Forum: What's Cookin' ?
Topic: Convection, air fryers, toasters, etc
Replies: 8
Views: 170

Re: Convection, air fryers, toasters, etc

Well tried making pizza next. I mean how could I fail? So I got all the settings done, putting a cheese pizza on a round tray. I watched the pizza turn brown and the cheese melt just right. So I opened the door and with a gloved hand pulled the tray out of the oven. Well the pizza SLID OFF of the tr...
by ken123
Wed Jul 10, 2019 10:54 pm
Forum: Sharpening Advice
Topic: Newbie to sharpening, wondering if I should practice first and then take a class
Replies: 18
Views: 564

Re: Newbie to sharpening, wondering if I should practice first and then take a class

"I do teach sharpening classes - both basic and advanced." "Just remember starting is different than mastering." Let's put these two sentences together. So for a newbie, go for the basics first. Get some swarf under your fingernails! Learn a bit of basic sharpening - see if you like it or hate it. A...
by ken123
Mon Jul 08, 2019 11:47 pm
Forum: Sharpening Advice
Topic: cross contamination between stones
Replies: 16
Views: 635

Re: cross contamination between stones

Agree with Mark. If you need a finer finish use a matching stone, but even that is rarely needed.

Ken