Search found 1488 matches

by gladius
Fri Jul 21, 2017 5:09 pm
Forum: Knife Recommendations
Topic: Advice for a pro
Replies: 30
Views: 2913

Re: Advice for a pro

Yes i saw yoshihiro but i dont think they are worth: they are a company, a brand, so they sell knives from many makers so not easy to say about quality. --------- A Sakai company with various levels of offerings...Sakai blades are mostly well regarded and those two I linked I'd say will out perform...
by gladius
Fri Jul 21, 2017 4:22 pm
Forum: Knife Recommendations
Topic: Advice for a pro
Replies: 30
Views: 2913

Re: Advice for a pro

I m looking for something much sharper than mine for raw meat/fish. i was thinking at a knife in pm steel... ------- Have you looked at Yoshihiro in high-speed steel or ginsan? https://www.echefknife.com/knife-type/double-edged/sujihiki-slicer/yoshihiro-high-speed-stainless-steel-sujihiki-slicer-kn...
by gladius
Fri Jul 21, 2017 3:06 pm
Forum: General Discussion
Topic: Sukenari zdp 189 Damascus. Manufacturing process?
Replies: 12
Views: 1535

Re: Sukenari zdp 189 Damascus. Manufacturing process?

Looks like a final step to add contrast.
by gladius
Fri Jul 21, 2017 1:56 pm
Forum: Sharpening Advice
Topic: Yanagiba Microbevel
Replies: 15
Views: 2283

Re: Yanagiba Microbevel

gladius, from your recommendation, can I assume that your yanagis do not experience any microchipping? Do you use them for raw fish only? ------- No micro-chipping. In fact I also have a http://aframestokyo.com/tesshu-kiritsuke-240mm-white-i-steel-rosewood-chef-kn240.html,Tesshu Shiraki but a singl...
by gladius
Fri Jul 21, 2017 1:08 pm
Forum: Sharpening Advice
Topic: newspaper experiment
Replies: 11
Views: 1156

Re: newspaper experiment

I've noticed this too...great use of the comics after a laugh.
by gladius
Fri Jul 21, 2017 1:06 pm
Forum: Sharpening Advice
Topic: Yanagiba Microbevel
Replies: 15
Views: 2283

Re: Yanagiba Microbevel

...and besides @ 9:10 he lifts the knife up slightly and says "this will help to make your knife very sharp". If the other side of the knife is flat and your lifting up the knife at the very end of the process, the only thing it can be, is a micro. Not quite what I would call a micro ( 30-40 degree...
by gladius
Fri Jul 21, 2017 11:46 am
Forum: Sharpening Advice
Topic: Yanagiba Microbevel
Replies: 15
Views: 2283

Re: Yanagiba Microbevel

I do NOT create a micro bevel on single bevel yanagi: flat, flat, flat...

Flat stones, blade perpendicularly flat on the back (uraoshi) and use the flat shinogi for the front angle.

by gladius
Fri Jul 21, 2017 9:36 am
Forum: Knife Recommendations
Topic: Knife for best friend and wife
Replies: 12
Views: 1348

Re: Knife for best friend and wife

The Kohetsu HAP40 Wa Gyuto 210mm would make an excellent choice here. High performance, carefree maintenance and long edge life.
by gladius
Fri Jul 21, 2017 2:18 am
Forum: Classifieds
Topic: Doi Blue #2 Gyuto 240mm - SOLD!
Replies: 16
Views: 2890

Re: FS: Doi Blue #2 Gyuto 240mm

hippogriffin wrote:
Fri Jul 21, 2017 1:24 am
Can I ask why you're selling it?
---------
It is superbly made, great fit & finish, excellent heat treat...it just lacks that "feel" for me (esa cosa)...can't connect (and I knew it right away). Like those fine pair of boots you always wanted but just weren't right for you.
by gladius
Fri Jul 21, 2017 12:01 am
Forum: Classifieds
Topic: Doi Blue #2 Gyuto 240mm - SOLD!
Replies: 16
Views: 2890

Re: FS: Doi Blue #2 Gyuto 240mm

Timing is everything...it's a beautiful knife.
by gladius
Thu Jul 20, 2017 9:18 pm
Forum: Classifieds
Topic: Doi Blue #2 Gyuto 240mm - SOLD!
Replies: 16
Views: 2890

Doi Blue #2 Gyuto 240mm - SOLD!

FS: Doi Blue #2 Gyuto 240mm $299 USD CONUS plus shipping Very lightly used, a few test cuts really - practically new. Length: 247mm Height: 47mm http://i.imgur.com/zQnjJh2.jpg http://i.imgur.com/fsYDckb.jpg http://i.imgur.com/PdzQkxK.jpg http://i.imgur.com/hQygAD5.jpg http://i.imgur.com/4uw43tu.jpg ...
by gladius
Thu Jul 20, 2017 10:19 am
Forum: General Discussion
Topic: Tomorrow 10am CST
Replies: 35
Views: 4325

Re: Tomorrow 10am CST

by gladius
Wed Jul 19, 2017 8:33 pm
Forum: General Discussion
Topic: Tomorrow 10am CST
Replies: 35
Views: 4325

Re: Tomorrow 10am CST

Here is one in action:

https://youtu.be/xUWW7uLfwEQ?t=240

by gladius
Wed Jul 19, 2017 2:38 pm
Forum: General Discussion
Topic: What do you want?
Replies: 159
Views: 18463

Re: What do you want?

That is why Geo. wants it...it's a wish list!
by gladius
Wed Jul 19, 2017 12:11 pm
Forum: General Discussion
Topic: Shun Kanso Brisket Knife
Replies: 8
Views: 1063

Re: Shun Kanso Brisket Knife

Other images show that, but not as pronounced...

https://shun.kaiusaltd.com/knives/knife ... sket-knife
by gladius
Wed Jul 19, 2017 11:53 am
Forum: Sharpening Advice
Topic: replacement/ upgrade for shapton 1.5K
Replies: 24
Views: 2805

Re: replacement/ upgrade for shapton 1.5K

...That said, given that you are working with stones that have high alloy content, you might focus on something closer to 1k (or even a little below) and then something above 2k to fill in the gap. I would not want to jump from something below 200 to something above 1k when working with stainless o...
by gladius
Wed Jul 19, 2017 11:02 am
Forum: Sharpening Advice
Topic: replacement/ upgrade for shapton 1.5K
Replies: 24
Views: 2805

Re: replacement/ upgrade for shapton 1.5K

The Cerax stones are somewhat soft and require a soak but they work well and are strong cutters. If you liked the SP 1.5k, you might consider a set of Shapton Pros. I like SP 220, 2k & 5k as a core set covering most steel types with splash-n-go ease. The 2k is formulated for both carbon & stainless ...
by gladius
Wed Jul 19, 2017 9:02 am
Forum: General Discussion
Topic: What do you want?
Replies: 159
Views: 18463

Re: What do you want?

RonAZ wrote:
Wed Jul 19, 2017 8:44 am
My daughter has a SRS15 gyuto and it's an outstanding knife.
------
+1 Yep, outstanding...it fills the niche for a quality pro stainless 240.
by gladius
Wed Jul 19, 2017 1:35 am
Forum: Knife Recommendations
Topic: Advice for a pro
Replies: 30
Views: 2913

Re: Advice for a pro

Have you looked at Yoshihiro in high-speed steel or ginsan? https://www.echefknife.com/knife-type/double-edged/sujihiki-slicer/yoshihiro-high-speed-stainless-steel-sujihiki-slicer-knife-back-pakkawood-handle.html https://www.echefknife.com/knife-type/double-edged/sujihiki-slicer/yoshihiro-ginsan-ko-...