Search found 897 matches

by jmcnelly85
Fri Feb 14, 2020 9:52 am
Forum: General Discussion
Topic: Rock Chopping Style and Japanese Knives
Replies: 10
Views: 199

Re: Rock Chopping Style and Japanese Knives

I would take some time to get used to it, it may lead to developing more rounded cutting skills in the long run. It took me a bit to figure out how to rock with a Japanese knife.
by jmcnelly85
Sun Feb 09, 2020 12:26 pm
Forum: Sharpening Advice
Topic: Another Stone-Flattening thread! Shapton Glass questions
Replies: 8
Views: 208

Re: Another Stone-Flattening thread! Shapton Glass questions

I just noticed the piles of stone sediment. I flatten under running water, I’ve read forum members questioning the health risks of dry stone dust but don’t seem to be able to find the old thread. I’m not well versed on the manner and could be wrong, hopefully someone more knowledgeable can shine mor...
by jmcnelly85
Sun Feb 09, 2020 12:07 pm
Forum: Sharpening Advice
Topic: Another Stone-Flattening thread! Shapton Glass questions
Replies: 8
Views: 208

Re: Another Stone-Flattening thread! Shapton Glass questions

I’ve used atoma’s and cktg’s 140 plates and strongly recommend both. I completely flatten the stone without targeting any specific area. Targeted flattening can produce irregular wear, leaving you with a stone that isn’t flat. Try making a grid pattern with pencil on the entire stone surface and fla...
by jmcnelly85
Tue Jan 28, 2020 9:42 pm
Forum: General Discussion
Topic: Wild Boar Peeling Knife
Replies: 8
Views: 378

Re: Wild Boar Peeling Knife

Does it work on domestic hogs?
by jmcnelly85
Tue Jan 28, 2020 1:11 am
Forum: Sharpening Advice
Topic: Repeating or moving on
Replies: 15
Views: 482

Re: Repeating or moving on

If you’ve had a good edge on the 400 and then not the 1k, stay on the 1k and analyze what’s happening differently from one stone to another. Assuming the knives are of quality, higher refinement shows less tolerance for error. If I were to suggest any amount of pressure, it’s less instead of more. I...
by jmcnelly85
Sun Jan 19, 2020 3:50 pm
Forum: General Discussion
Topic: Positive ID
Replies: 4
Views: 224

Re: Positive ID

I could be wrong but it looks like a Hiromoto AS
by jmcnelly85
Sun Jan 19, 2020 2:29 pm
Forum: General Discussion
Topic: Typographical errors on the site.
Replies: 177
Views: 27784

Re: Typographical errors on the site.

The moritaka long Nakiri doesn’t show up in any of the nakiri sections, only while searching by brand.
by jmcnelly85
Sat Jan 18, 2020 3:58 am
Forum: Sharpening Advice
Topic: Edge Reaching the Cladding
Replies: 15
Views: 526

Re: Edge Reaching the Cladding

How’s it cut? If you’re doing a lot of tip work on something like shallots and feel you might need a tip with a little more zip then thin away, other than that I’d run with it as is if it doesn’t bother you. I personally don’t mind a petty with some extra meat on the shoulders if it’s gonna be a chi...
by jmcnelly85
Mon Jan 13, 2020 11:05 am
Forum: General Discussion
Topic: Testing 1 2 3
Replies: 20
Views: 429

Re: Testing 1 2 3

I’ve never had this problem on iPhone
by jmcnelly85
Sun Jan 12, 2020 1:14 am
Forum: General Discussion
Topic: Knife of the Decade 2010-2019
Replies: 36
Views: 1600

Re: Knife of the Decade 2010-2019

Based off production knives, I nominate the srs15 in whatever brand was sold in the year you bought it as the knife of the decade. From a price point to performance perspective, this thing can go toe to toe with anything.
by jmcnelly85
Thu Jan 09, 2020 12:18 pm
Forum: Knife Recommendations
Topic: Knife for processing lots of Chickens
Replies: 15
Views: 618

Re: Knife for processing lots of Chickens

I think your current knives are perfect for this application; however, as a change of pace I might suggest a cleaver. I personally use an 8 inch wusthof, 10 inch carbon artifex (no longer in production) or a cheap, heavy cleaver not as nice as the one I linked. https://www.restaurantsupply.com/dexte...
by jmcnelly85
Sun Jan 05, 2020 12:03 am
Forum: Sharpening Advice
Topic: 60 grit stone is here!
Replies: 12
Views: 680

Re: 60 grit stone is here!

Time to chip some knives!
by jmcnelly85
Sat Jan 04, 2020 10:49 am
Forum: General Discussion
Topic: Magnetic knife strip on backsplash ok??
Replies: 17
Views: 541

Re: Magnetic knife strip on backsplash ok??

Condensation will absolutely wreak havoc, I have a strip near, not above, that I have to be mindful about. I can’t imagine how much of a pain it would be directly in the line of fire.
by jmcnelly85
Fri Jan 03, 2020 11:47 am
Forum: Sharpening Advice
Topic: That was fun
Replies: 20
Views: 791

Re: That was fun

I think so much of what makes Germans a pain to sharpen is the life they live. What I mean by this is I own three wusthofs, two of their higher hardness ikon line, and one very thin, flexible slicer from the 50’s 60’s. I don’t hack away at them with a steel, I keep them in line on stones just like a...
by jmcnelly85
Thu Jan 02, 2020 12:30 pm
Forum: Sharpening Advice
Topic: That was fun
Replies: 20
Views: 791

Re: That was fun

A wusthof gourmet is another one I sharpened. It didnt get quite the spa treatment but got a proper edge and tip. I hadn’t sharpened one before but was also surprised at how easily it sharpened. I left it at 800 grit and it seemed like a good fit. Vic’s get a bad rap for the steel but I’ve always th...
by jmcnelly85
Thu Jan 02, 2020 11:55 am
Forum: Knife Knowledge, Skills, Technique and Care
Topic: Smashing/crushing garlic cloves?
Replies: 20
Views: 845

Re: Smashing/crushing garlic cloves?

I personally use my hands in a sumo-palm massage like technique for small amounts or a bench scraper if I need a lot, but I have used thin, Japanese knives for garlic smashing. Be mindful of where and how the handle will react to the surface once the tap happens, get a little extra clearance by havi...
by jmcnelly85
Sun Dec 29, 2019 7:59 pm
Forum: Sharpening Advice
Topic: That was fun
Replies: 20
Views: 791

Re: That was fun

Forgot the after pic on the tip.
by jmcnelly85
Sun Dec 29, 2019 7:54 pm
Forum: Sharpening Advice
Topic: Need some reassurance
Replies: 48
Views: 1557

Re: Need some reassurance

There is a gray area between generating and not generating burrs. Dealing with extremely dull and damaged knives, the presence of a burr doesn’t always indicate the work is done. Establishing an even apex for the entire profile might generate a substantial burr on one portion of the blade while othe...
by jmcnelly85
Sun Dec 29, 2019 10:37 am
Forum: Sharpening Advice
Topic: That was fun
Replies: 20
Views: 791

Re: That was fun

Not everyone who puts in 60-70 hours a week in a kitchen feels like sharpening every knife they have. I don’t think other people sharpen his good knives, but he will gladly delegate a shitty knife. Someone isn’t an idiot for finding out the competencies of their workers. Back on the knife. Tip work ...