Search found 830 matches

by jmcnelly85
Fri Aug 16, 2019 1:00 am
Forum: General Discussion
Topic: New Request
Replies: 17
Views: 342

Re: New Request

I used my retired 52100 sab artifex on dinner tonight to see if there’s a correlation between steel type and ring tone... still the same ol “fwunk fwunk fwunk” of a Clydesdale running.
by jmcnelly85
Wed Aug 14, 2019 10:47 pm
Forum: General Discussion
Topic: New Request
Replies: 17
Views: 342

Re: New Request

Itto ryu hammered nakiri sounds really nice on a maple cherry and grain... better than a takamura R2 or Gihei blue... I don’t know what or why but it seems pleasant. I seem to remember thinking the same about the shig passaround nakiri, maybe there’s something about iron clad knives?
by jmcnelly85
Thu Aug 08, 2019 11:10 am
Forum: General Discussion
Topic: What do you think about this grind?
Replies: 13
Views: 428

Re: What do you think about this grind?

Handcrafted Japanese knives aren’t intended to be be perfect. If it doesn’t affect performance, appreciate how unique your knife is.
by jmcnelly85
Sun Aug 04, 2019 12:54 pm
Forum: Sharpening Advice
Topic: Deburring paper by Dr. Vladim Kraichuk
Replies: 10
Views: 238

Re: Deburring paper by Dr. Vladim Kraichuk

I’m having a hard time finding the definition of “high end” and the knife steel nerds tests used as evidence. Has anyone found further information in this area?
by jmcnelly85
Sat Aug 03, 2019 12:00 am
Forum: Knife Recommendations
Topic: European 8" Chef <$100
Replies: 12
Views: 422

Re: European 8" Chef <$100

Victorinox fibrox, when it gets destroyed get another and your still under 100.
by jmcnelly85
Wed Jul 31, 2019 11:46 pm
Forum: Customer Product Reviews
Topic: Yahiko Sanjo KU Nashiji 210 Gyuto Review
Replies: 5
Views: 286

Re: Yahiko Sanjo KU Nashiji 210 Gyuto Review

Thanks for the write up, sounds like a real workhorse.
by jmcnelly85
Mon Jul 29, 2019 9:45 pm
Forum: General Discussion
Topic: Any interest in 3D printed handles?
Replies: 17
Views: 607

Re: Any interest in 3D printed handles?

I think synthetic handle materials and manufacturing is important and any methodology that helps you as a handle maker is a worthwhile thing to look into. As long as you aren’t pumping out hot garbage go for it.
by jmcnelly85
Sat Jul 27, 2019 11:49 pm
Forum: Customer Product Reviews
Topic: Takeda Coin
Replies: 5
Views: 384

Re: Takeda Coin

Well played, sir. I thoroughly enjoyed reading this.
by jmcnelly85
Thu Jul 25, 2019 11:04 pm
Forum: Sharpening Advice
Topic: Different Strokes
Replies: 10
Views: 361

Re: Different Strokes

Unlike most videos, I orient the stone parallel with my hips as opposed to extending outward from my belly. This allows me to make a full sized knife swoop without ever getting my hands or arms too far from my body. Subtle foot shifts allow the entire knife to move and a subtle elbow movement to fol...
by jmcnelly85
Wed Jul 24, 2019 12:29 am
Forum: General Discussion
Topic: Best Active Japanese blacksmith ?
Replies: 61
Views: 1781

Re: Best Active Japanese blacksmith ?

Well that escalated quick... some favorites I’ve run across are hosokawa-San from Gihei for putting something magic into their blue steel, whatever nameless tosa city collective knife laboror put the grind on the harukaze srs15, Shiro Kamo for nailing a total package, Tanaka San for blowing my mind ...
by jmcnelly85
Fri Jul 19, 2019 12:42 am
Forum: Sharpening Advice
Topic: Just the tip
Replies: 4
Views: 239

Re: Just the tip

Does it seem more apparent on more used knives that’ve been thinned a time or two or more in general on most knives? For a while I thought I had a hard time sharpening the front 1/3 of one of my knives and realized I didn’t thin it as well as the flatter portion of the heel. Excess steel behind the ...
by jmcnelly85
Tue Jul 16, 2019 12:42 pm
Forum: General Discussion
Topic: Crispy pork skin finish.
Replies: 8
Views: 269

Re: Crispy pork skin finish.

Crispy skin can be tough, I’ve had luck planning where the cuts will be as I’m tying the porchetta. Once you remove the rope, you’ll have a not as crispy spot to cut. I used an old 250 sab artifex sharpened to 800 grit and it seemed to work fine.
by jmcnelly85
Mon Jul 15, 2019 12:35 am
Forum: Sharpening Advice
Topic: Trying to sharpen a 50 year old Buck hunting knife...
Replies: 20
Views: 616

Re: Trying to sharpen a 50 year old Buck hunting knife...

The oldest buck I’ve sharpened is from the 80’s and have sharpened quite a few from then til recent. From what I’ve been able to tell is they can get shockingly sharp on coaster stones. I usually get everything I can off a 320 stone or 800 stone and call it good after a light stropping on newspaper....
by jmcnelly85
Sat Jul 13, 2019 12:47 pm
Forum: Customer Product Reviews
Topic: Harukaze srs15 210 gyuto
Replies: 0
Views: 388

Harukaze srs15 210 gyuto

I had a lengthy review written out that was a lot more fun and personal before and lost it in the process. Here’s a less inspired attempt. I’ve graduated from high volume slam houses where the prep lists consist of gallons upon gallons of mirepoix and multiple bags of onions to a place more worried ...
by jmcnelly85
Thu Jul 11, 2019 2:43 pm
Forum: Sharpening Advice
Topic: Paper speaks to me
Replies: 7
Views: 246

Re: Paper speaks to me

Phonebook paper is another good one.
by jmcnelly85
Sat Jul 06, 2019 10:51 am
Forum: Sharpening Advice
Topic: What kinds of knives are hard to sharpen?
Replies: 12
Views: 561

Re: What kinds of knives are hard to sharpen?

I think the issue has a lot to do with patience and expectations. Low quality knives might take a lot of work only to seem relatively full compared to a quality knife. The difficult aspect is having the patience to get the work done and the sense of kind that “although I am capable of producing edge...
by jmcnelly85
Tue Jun 25, 2019 1:54 pm
Forum: Sharpening Advice
Topic: Newbie to sharpening, wondering if I should practice first and then take a class
Replies: 19
Views: 767

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

The sooner you start practicing, the sooner you will be better at sharpening. Dive in, watch videos, take classes, but most importantly, get some swarf on your fingers. The order doesn’t matter, the muscle memory does.
by jmcnelly85
Tue Jun 25, 2019 1:51 pm
Forum: Knife Recommendations
Topic: Best knife for vegetarian? Nakiri, cleaver, gyuto....
Replies: 15
Views: 562

Re: Best knife for vegetarian? Nakiri, cleaver, gyuto....

If broccoli, cauliflower, romanesco, and other similar vegetables are part of your diet, I would stick with a gyuto, or at least pair your cleaver or nakiri with a petty. Sometimes you just need a fine tip to get into things that can be difficult (although not impossible) with the tipless knife desi...
by jmcnelly85
Tue Jun 25, 2019 12:57 pm
Forum: Sharpening Advice
Topic: Squeaky sharp??
Replies: 12
Views: 401

Re: Squeaky sharp??

I’m intrigued, is it consistent enough to videotape? I’m sorry I have no explanation or experience with this.