Search found 964 matches

by salemj
Thu May 24, 2018 2:29 pm
Forum: General Discussion
Topic: Okada BBW Sword
Replies: 8
Views: 154

Okada BBW Sword

"Made with White #2 carbon steel and shaped like a sword this knife will make short work of roasts, ribs and unsavory guests."

This may be the best example of dry humour from Mark that I have ever read.
by salemj
Wed May 23, 2018 5:53 pm
Forum: General Discussion
Topic: Forum Special Order Sign Up Pages
Replies: 18
Views: 418

Re: Forum Special Order Sign Up Pages

Great idea! This will make it much easier to avoid missing other new, strange, or interesting products and deals that hit the "special" pages.
by salemj
Wed May 23, 2018 5:50 pm
Forum: Sharpening Advice
Topic: Mr Imanishi’s basement stone
Replies: 44
Views: 639

Re: Mr Imanishi’s basement stone

Is this thread the request list? I’ll put the item page on the site like I’ve done before so you guys can sign up. Maybe I should take all 60 so you guys don’t have to worry about getting one. It’s not like they’re going to go bad while sitting on the shelf. :) I’ll put them on my next shipment alo...
by salemj
Wed May 23, 2018 10:25 am
Forum: Knife Recommendations
Topic: Knife company recommendation for paring nakiri and 8 inch chefs.
Replies: 13
Views: 301

Re: Knife company recommendation for paring nakiri and 8 inch chefs.

I'm going to be super candid here, but please don't take that as being presumptive: I respect any level of personal preference and I'm just trying to provide advice that I think will match your own preferences while also helping with your aspiration to improve the functionality of your kit. Out of t...
by salemj
Tue May 22, 2018 10:22 am
Forum: Sharpening Advice
Topic: What grit to start with
Replies: 27
Views: 396

Re: What grit to start with

I agree, too. I mean, one thing I DO remember - which I still think isn't a derail here - is that I started sharpening by buying a cheap $25 two-grit stone on Amazon. I just attacked whatever knives I had lying around (not my new Japanese ones, though) just to get a feel for what it was like to move...
by salemj
Mon May 21, 2018 9:30 pm
Forum: Sharpening Advice
Topic: What grit to start with
Replies: 27
Views: 396

Re: What grit to start with

I've never actually measured pressure, don't see the need, like never measuring an angle. When a knife is very dull I start with a lot of pressure, if it's not real dull I'm a little more gentle starting out. The amount of pressure I start out with depends on how dull the knife and the steel I'm sh...
by salemj
Mon May 21, 2018 9:16 pm
Forum: General Discussion
Topic: Who has tried their kono western Sweden gyutos
Replies: 30
Views: 583

Re: Who has tried their kono western Sweden gyutos

I would say their average Maybe slightly above average. My food release tends to be tested on potatoes. I do cut very fast and after two yukons you start to see sticking. Cucumbers stick almost immediately. The wet foods stick to most everything. But with any monosteel thin laser you're going to ha...
by salemj
Mon May 21, 2018 8:18 pm
Forum: General Discussion
Topic: Who has tried their kono western Sweden gyutos
Replies: 30
Views: 583

Re: Who has tried their kono western Sweden gyutos

Very nimble Excellent distal taper Food release sucks That sounds about what I was expecting. That’s interesting to me. I have tried both Kono hd and w2 and found the food release to be better than expected. Is the western different? These are all mixes of relative distinctions. I will readily admi...
by salemj
Mon May 21, 2018 9:56 am
Forum: Sharpening Advice
Topic: What grit to start with
Replies: 27
Views: 396

Re: What grit to start with

Thanks guys. I think most of you know that I'm not in the habit of overthinking sharpening these days...I was more just trying to understand what people were saying and - since the thread went in this direction - to settle some basics for the OP in real terms. In fact, datster, what you quote sounds...
by salemj
Sun May 20, 2018 3:33 pm
Forum: Sharpening Advice
Topic: What grit to start with
Replies: 27
Views: 396

Re: What grit to start with

So, now I'm curious: how are you guys measuring pressure? It may seem obvious, but it isn't to me: are you including the weight of the knife? I just gave the scale thing a shot while touching up an edge on a 2k and I seemed to apply somewhere in the range of 300-600 grams of weight depending on what...
by salemj
Sun May 20, 2018 3:03 pm
Forum: Sharpening Advice
Topic: Mr Imanishi’s basement stone
Replies: 44
Views: 639

Re: Mr Imanishi’s basement stone

I think I'm in, too, since I have a trip to the states coming up. Will this be a forum special page or something?
by salemj
Sun May 20, 2018 10:12 am
Forum: Knife Recommendations
Topic: need a knife for my 82-yo Mom
Replies: 30
Views: 296

Re: need a knife for my 82-yo Mom

Does your Mom have the ability to strop or steel? May seem weird, but not crazy, and I think this would make a difference in terms of steel types. Kit would know the steel in my old Masamoto VG. I have to say, that blade took virtually any angle and it had decent retention, and it also would come ba...
by salemj
Sun May 20, 2018 9:54 am
Forum: General Discussion
Topic: Who has tried their kono western Sweden gyutos
Replies: 30
Views: 583

Re: Who has tried their kono western Sweden gyutos

They're both great, almost exactly what I wanted and expected. I like the slicer best of them. The 210mm is a bit larger than I expected in hand, enough I'm not sure if I'll keep it. It's a wonderful knife, I just have other knives to fill that niche. I actually shortened mine (HD, not one of the S...
by salemj
Sun May 20, 2018 8:42 am
Forum: General Discussion
Topic: Chicago Knife Show
Replies: 32
Views: 457

Re: Chicago Knife Show

I was all concerned about timing and such and then I just remembered: I’m on sabbatical! I can just set up some research to do at northwestern and I’m all set and flexible without the teaching schedule. I’m pretty much in for this one, I think. Would love to meet Ikeda and Kosuke and Makoto in parti...
by salemj
Sat May 19, 2018 9:50 pm
Forum: Knife Recommendations
Topic: need a knife for my 82-yo Mom
Replies: 30
Views: 296

Re: need a knife for my 82-yo Mom

This is not my realm of expertise at all; however, off-CKTG, you should really consider a Shun. They have lots of knives in the 6" range, include several "K-tip" gyutos that are 6" in their classic and pro lines that are within your price range. If you can sharpen them, they ought to work well.
by salemj
Sat May 19, 2018 8:21 pm
Forum: General Discussion
Topic: Chicago Knife Show
Replies: 32
Views: 457

Re: Chicago Knife Show

Sounds cool to me.
by salemj
Sat May 19, 2018 11:43 am
Forum: Knife Recommendations
Topic: Single Bevel Knives
Replies: 8
Views: 182

Re: Single Bevel Knives

^^^I've also noticed the "Sakai" line on occasion. Honestly, I think this is about as close as you can get to standard, upscale restaurant-quality Japanese knives. This is what I've seen in pictures and would expect if I went into a knife store in Sakai and said I was a chef needing a new knife for ...
by salemj
Sat May 19, 2018 10:12 am
Forum: Classifieds
Topic: WTS: TF 210 Western Maboroshi Gyuto
Replies: 24
Views: 1384

Re: WTS: TF 210 Western Maboroshi Gyuto

Unsuccessful sale. Mods please close; I'll keep this one for a while.
by salemj
Fri May 18, 2018 10:03 am
Forum: Knife Recommendations
Topic: Sakai Takayuki ginsan Damascus and non Damascus
Replies: 19
Views: 1196

Re: Sakai Takayuki ginsan Damascus and non Damascus

Thank you Ray for moving the thread, and thank you Joe for the additional links. Did anyone have any input on potential slicking of the cladding? It looks like Jeffry owned one of these in the past. My pleasure. I actually think this is nuanced in the review post I linked and that was mentioned by ...
by salemj
Fri May 18, 2018 9:55 am
Forum: Sharpening Advice
Topic: Need some help from the pros...
Replies: 15
Views: 276

Re: Need some help from the pros...

For what it is worth, I have to fight this kind of tendency all the time, and my stones also dish disproportionately out from the centre toward the edge in particular spots on each side. From just about every worn stone I've seen in any video (including Japanese masters), this is totally normal. How...