I’ve had my hands on some very good and very bad vg-10. I don’t know how close to a consensus the masses have on it, but my view on it is “just because it’s vg-10 doesn’t mean it’s bad, just because it’s vg-10 doesn’t mean it’s good.”
Tanaka does a fantastic job with his the steel.
Search found 1304 matches
- Tue Apr 16, 2024 9:46 am
- Forum: General Discussion
- Topic: VG-10 Steel
- Replies: 19
- Views: 324
- Sat Apr 13, 2024 7:58 pm
- Forum: General Discussion
- Topic: EDC Hygiene: Fixed Blade VS. Folder
- Replies: 12
- Views: 248
Re: EDC Hygiene: Fixed Blade VS. Folder
The more moving components and nooks and crannies you have, the further from hygienic you become. Not that anything worn on your body is ever hygienic, but the lint collections and nastiness found in folders is pretty alarming. My work pocketknife is a benchmade 943 Osborne, and my day off knife is ...
- Sat Apr 13, 2024 8:05 am
- Forum: Customer Product Reviews
- Topic: Kohetsu western HAP40 150 petty
- Replies: 7
- Views: 520
Re: Kohetsu western HAP40 150 petty
One of my favorite Ken Schwartz philosophies he used to say all the time is that “there’s sharp, but there are different kinds of sharp.”
- Fri Apr 12, 2024 9:39 pm
- Forum: Customer Product Reviews
- Topic: Kohetsu western HAP40 150 petty
- Replies: 7
- Views: 520
Re: Kohetsu western HAP40 150 petty
In terms of when to progress, assuming I do my heavy lifting early on a coarse stone and have a clean sharp edge, from there it gets hard to explain. Initially, I want an edge that only reflects a black line while looking directly at the apex, doesn’t have any dinks or things detectable with a thumb...
- Wed Apr 10, 2024 1:49 pm
- Forum: Knife Recommendations
- Topic: High end Gyuto or Kuritsuke
- Replies: 12
- Views: 327
Re: High end Gyuto or Kuritsuke
If you aren’t the head chef, make sure the head chef won’t take it personally if you brought in a kiritsuke. Most won’t care, but some might let you know that shape is reserved for the top dog.
With your budget I’d get a Sukenari.
With your budget I’d get a Sukenari.
- Tue Apr 09, 2024 3:18 pm
- Forum: Sharpening Advice
- Topic: How to improve the edge on my well used Kohetsu
- Replies: 15
- Views: 429
Re: How to improve the edge on my well used Kohetsu
Based off my limited bench grinder experience with axes and mauls, I wouldn’t want to put a nice thin edge near it, too much can happen too fast
- Tue Apr 09, 2024 3:15 pm
- Forum: Sharpening Advice
- Topic: What is this Shiny Line on Edge
- Replies: 23
- Views: 695
Re: What is this Shiny Line on Edge
I prefer the shapton pro 220 to the glass 220, I was pretty shocked how quickly I wore through the glass 220.
- Mon Apr 08, 2024 9:24 am
- Forum: Sharpening Advice
- Topic: How to improve the edge on my well used Kohetsu
- Replies: 15
- Views: 429
Re: How to improve the edge on my well used Kohetsu
I don’t think knives have a limited timeframe of utility; however, if it has been sharpened numerous times and are getting substandard results, there’s a good chance the thinness behind the edge has been sharpened up high enough into the grind. Thinning behind the bevel can improve performance; I sh...
- Sun Apr 07, 2024 1:24 pm
- Forum: Sharpening Advice
- Topic: Scratch and Dent Single Bevel Chopper King
- Replies: 7
- Views: 237
Re: Scratch and Dent Single Bevel Chopper King
A meat fwapper?
- Mon Apr 01, 2024 10:53 am
- Forum: Knife Recommendations
- Topic: Anyone use a clever?
- Replies: 35
- Views: 879
Re: Anyone use a clever?
I’m wondering if that was supposed to be drop
- Sat Mar 30, 2024 9:00 pm
- Forum: Customer Product Reviews
- Topic: Kohetsu western HAP40 150 petty
- Replies: 7
- Views: 520
Re: Kohetsu western HAP40 150 petty
I took the knife all the way up to 1 micron, the steel really takes to high refinement and kept a very nice bite. It took two heavy, pre-Easter shifts but towards the end of the second day it still rolled through tomatoes just fine, but I did have to flip them from skin side up to skin side down to ...
- Sat Mar 30, 2024 8:35 pm
- Forum: Sharpening Advice
- Topic: What is this Shiny Line on Edge
- Replies: 23
- Views: 695
Re: What is this Shiny Line on Edge
My guess is that this doesn’t have anything to do with being a Mercer or having a certain steel, instead I’m thinking the bevel has two different angles reflecting light differently. Moments like this are one reason I don’t trust a burr as much as a good light source. Angle A can form an apex, and e...
- Fri Mar 29, 2024 9:29 pm
- Forum: General Discussion
- Topic: Finally, ketchup kiosks in Chicago
- Replies: 15
- Views: 408
Re: Finally, ketchup kiosks in Chicago
My thoughts and prayers go out to your whole city. In time. the citizens will rise up and remove the offending kiosks, but until then don’t make eye contact or give them money.
- Sun Mar 24, 2024 7:33 pm
- Forum: Sharpening Advice
- Topic: Bare Strop vs Loaded with CBN or Diamond
- Replies: 20
- Views: 701
Re: Bare Strop vs Loaded with CBN or Diamond
I view abrasives differently. If I use shapton pro 5k at roughly 3 micron, I’ll have an edge no different than if I used a strop loaded at 3 micron. The abrasive mediums are interchangeable tools used to sharpen, while, the action of stropping can happen on either medium as part of a sharpening prog...
- Sun Mar 24, 2024 6:13 pm
- Forum: Sharpening Advice
- Topic: Bare Strop vs Loaded with CBN or Diamond
- Replies: 20
- Views: 701
Re: Bare Strop vs Loaded with CBN or Diamond
https://www.chefknivestogoforums.com/viewtopic.php?t=196 It’s not that bare leather is a higher grit as something of a certain micron measurement as much as it can burnish any grit. In terms of when, if you like the results, whenever. If you don’t like the results, never. A common approach is to mov...
- Sun Mar 24, 2024 9:49 am
- Forum: General Discussion
- Topic: I need assistance
- Replies: 27
- Views: 806
Re: I need assistance
I know you said you weren’t going to use the sword, but it seems they have chosen war.
- Wed Mar 20, 2024 11:05 pm
- Forum: Customer Product Reviews
- Topic: Kohetsu western HAP40 150 petty
- Replies: 7
- Views: 520
Kohetsu western HAP40 150 petty
A good utility knife is a wonderful thing, as a pro I’ve seen countless get by with a “good enough” stainless that can take a punch and no one cares once it’s dead and gone, it served its purpose. For years this has been my strategy of dealing with mediocre edge retention and continuous sharpening a...
- Mon Mar 18, 2024 8:12 pm
- Forum: General Discussion
- Topic: Need help figuring out a main course.
- Replies: 42
- Views: 874
Re: Need help figuring out a main course.
Scratch corned beef n cabbage is a fun low brow high brow play, I have some good wet brine ratios if that suits your needs… same spec but involves a smoker is pastrami… Two sides of salmon can feed more than 12 and is low fuss in a low temp oven til 123 degrees if you change your mind on fish it’s a...
- Thu Mar 07, 2024 12:01 am
- Forum: General Discussion
- Topic: Want to get a cast iron pan
- Replies: 56
- Views: 1456
Re: Want to get a cast iron pan
Man goodwill is the worst… I absolutely vouch for lodge. See if it is a good fit for you without breaking the bank. All of the pros and cons will reveal themself… best advice I can give is preheat early low and slow and they heat super even, hot n fast gets spots.
- Sat Mar 02, 2024 10:04 pm
- Forum: Knife Recommendations
- Topic: Good knife for fish.
- Replies: 12
- Views: 564
Re: Good knife for fish.
Absolutely a great option, I didn’t see it in stock but didn’t look too hard