Search found 838 matches

by jmcnelly85
Sat Sep 14, 2019 12:40 pm
Forum: Sharpening Advice
Topic: Wustof Epicure Sharpening/Stone Advice
Replies: 16
Views: 265

Re: Wustof Epicure Sharpening/Stone Advice

With bolstered knives, avoid electric sharpeners. It’s too easy to quickly eat a void spot in the profile and require serious metal removal that really sucks without legitimate powered equipment. I’ve always sharpened bolstered knives with stones and pay particular attention to the profile where it ...
by jmcnelly85
Wed Sep 11, 2019 10:48 am
Forum: Knife Recommendations
Topic: Looking for a gyuto that isn’t a reactivate steel
Replies: 4
Views: 190

Re: Looking for a gyuto that isn’t a reactivate steel

I’m curious about how you are washing your knife.
by jmcnelly85
Mon Sep 09, 2019 10:45 am
Forum: General Discussion
Topic: Help with an opinion
Replies: 17
Views: 440

Re: Help with an opinion

I can’t think of a situation where having an unground heel would help. I’ve never liked sharpening anything with protrusions complicating the motions. I don’t think you are wrong.
by jmcnelly85
Sat Sep 07, 2019 10:33 am
Forum: Sharpening Advice
Topic: White steel vs. Tomatoes?
Replies: 26
Views: 555

Re: White steel vs. Tomatoes?

There are too many factors to consider in edge retention to pin point exactly why things happen the way they do. If you are cutting 50 paper thin slices from each of your seven tomato’s while using a glass cutting board, I would say your edge retention is impressive.
by jmcnelly85
Thu Sep 05, 2019 11:12 am
Forum: Sharpening Advice
Topic: I do some weird shit when sharpening.
Replies: 12
Views: 330

Re: I do some weird shit when sharpening.

I wholeheartedly endorse the slow dance and encourage it to others as a means of angle control. One weird thing I’ll do is sharpen knives in batches and swap between knives depending on the consistency of mud on the stone. Sharpening “a” knife often means surrounding myself with six knives while qui...
by jmcnelly85
Tue Sep 03, 2019 10:17 pm
Forum: Sharpening Advice
Topic: 6k, I just can't get it
Replies: 16
Views: 479

Re: 6k, I just can't get it

Have you tried jumping from the 2k onto the 6? Ax3 jump is perfectly acceptable. One thing that might be happening is fatigue might be setting in. The more time spent on stones, the more opportunities there are for error. Try a 2k-6k jump, or try touching up a used knife on only a 6k and see if you ...
by jmcnelly85
Tue Sep 03, 2019 2:21 pm
Forum: Sharpening Advice
Topic: 6k, I just can't get it
Replies: 16
Views: 479

Re: 6k, I just can't get it

Starting at the four, try thinking about how to get not just a good 4K edge, but the best 4K edge. Work slowly, gently and deliberate, paying particular attention to your angle control. Once you’ve slowly turned the good 4K into a great one, continue on the six with the same controlled, deliberate c...
by jmcnelly85
Tue Aug 20, 2019 1:49 pm
Forum: General Discussion
Topic: Hatchets, small axes, anyone?
Replies: 11
Views: 506

Re: Hatchets, small axes, anyone?

I’ve been using a knife for this purpose. I split with an 8lb maul and once it’s smaller I’ll switch to a Becker bk-22 camp knife or a large nameless machete and fwack the spine and tip with other logs to force the split. I’m more familiar with knives than hatchets so this technique seems safer for ...
by jmcnelly85
Fri Aug 16, 2019 1:00 am
Forum: General Discussion
Topic: New Request
Replies: 17
Views: 826

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: 826

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: 1011

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: 614

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: 1234

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: 884

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: 1280

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: 995

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: 728

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: 3753

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: 491

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: 318

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.