Search found 1355 matches

by gladius
Tue Jun 20, 2017 9:45 pm
Forum: Knife Recommendations
Topic: Kanehiro Vs. Shibata
Replies: 3
Views: 538

Re: Kanehiro Vs. Shibata

Get the Kanehiro first!

If you prefer carbon, that is the one. Later if you like the Bunka style, add the Shibata.

I prefer my Kanehiro most days but break out the Shibata on "special occasions" ;)
by gladius
Tue Jun 20, 2017 9:42 pm
Forum: Sharpening Advice
Topic: Sharpening R2
Replies: 29
Views: 2760

Re: Sharpening R2

Igalor wrote:
Tue Jun 20, 2017 9:30 pm
hi. has any of you tried to sharpen r2 on jnats?
------
Routinely - they work just fine.
by gladius
Tue Jun 20, 2017 7:43 pm
Forum: Classifieds
Topic: Takeda Classic Banno Bunka 170mm - SOLD!
Replies: 5
Views: 773

SOLD: Takeda Classic Banno Bunka 170mm

S O L D!

Takeda Bunka has found a new home.
by gladius
Tue Jun 20, 2017 5:30 pm
Forum: Classifieds
Topic: Takeda Classic Banno Bunka 170mm - SOLD!
Replies: 5
Views: 773

Takeda Classic Banno Bunka 170mm - SOLD!

For Sale Takeda Classic Banno Bunka 170mm Blade Length: 167mm Height: 50mm Weight: 120g Lightly used in home environment. $250 USD (Save $40) CONUSA, includes shipping, insurance and fees. Customer comments say it best... Very light and nimble, superb craftmanship and quality knives do not get bette...
by gladius
Tue Jun 20, 2017 4:14 pm
Forum: Knife Recommendations
Topic: Advice on 170-180mm bunka
Replies: 13
Views: 1168

Re: Advice on 170-180mm bunka

Is the (Kurosaki) R2's performance superior to the AS or is it mainly the easy care of SS that makes you prefer it? The reason I'm asking is because the AS is available nearby in 180mm while the R2 isn't (can be found online but more expensive). --------- I like Kurosaki's AS ( Richmond Laser ) per...
by gladius
Tue Jun 20, 2017 4:06 pm
Forum: Knife Recommendations
Topic: Takeda AS vs. Kurosaki AS/R2
Replies: 13
Views: 1802

Re: Takeda AS vs. Kurosaki AS/R2

I see! If going for one bunka only, would you prefer a 170 Takeda or a 175 Shibata? ------------- Between the two the Takeda edges the Shibata just by a touch in performance but the Shibata is easy to use and carefree since it is stainless. It is also easy to sharpen but feels different on the ston...
by gladius
Tue Jun 20, 2017 11:36 am
Forum: Knife Recommendations
Topic: Must have Gyutos?
Replies: 72
Views: 8790

Re: Must have Gyutos?

I think the reason they have not been recommended more is that they sold out quick and have been OOS for a long while. Yoshimune W#1's are very good performers with great steel, long flat profile and their tips are what really makes them outstanding for fine work. http://imgur.com/oXNl95A https://i....
by gladius
Tue Jun 20, 2017 11:15 am
Forum: Sharpening Advice
Topic: Removing 'rust' from AS steel and getting a better patina?
Replies: 23
Views: 2933

Re: Removing 'rust' from AS steel and getting a better patina?

BKF will develop a grayish patina on carbon steel and is enough to prevent rust. When I get carbon knives in, I start with a BKF paste and leave it on for a bit then scrub a few times to even the surface and tame reactivity. Note: BKF is acid while Bon Ami is a base so will work differently. I know ...
by gladius
Tue Jun 20, 2017 10:40 am
Forum: Knife Recommendations
Topic: Takeda AS vs. Kurosaki AS/R2
Replies: 13
Views: 1802

Re: Takeda AS vs. Kurosaki AS/R2

The Takeda and Kurosaki are both very good performers but the Takeda is just a bit better. Sharpening is straight forward in that you simply follow the wide bevel so you thin and sharpen simultaneously. UB2A8z-WHQw I owned both the Takeda 210mm & 170mm at the same time but ended up keeping the prefe...
by gladius
Tue Jun 20, 2017 10:30 am
Forum: Knife Recommendations
Topic: Advice on 170-180mm bunka
Replies: 13
Views: 1168

Re: Advice on 170-180mm bunka

The smaller bunka may be redundant so you can get the larger bunka first and see if it will suffice ( I think it will ). Of those mentioned I'd get either the Kurosaki R2 165mm or Shibata R2 170mm ( my fav. ). Both are high performance and easy care, esp. when processing Allium. Kurosaki R2: http://...
by gladius
Mon Jun 19, 2017 6:34 pm
Forum: Sharpening Advice
Topic: 8000 grit king stone. Does anyone have any experience
Replies: 6
Views: 646

Re: 8000 grit king stone. Does anyone have any experience

If you like the King 6000 (S-1) then you should like the 8000 (G-1) - from what I understand it is the similar clay based binder ( but finer of course ) which gives the S-1 such a nice draw on blades. I have often considered it myself. Report back if you pick it up. EDIT: Lately I have been stopping...
by gladius
Mon Jun 19, 2017 4:02 pm
Forum: Knife Recommendations
Topic: Tojiro DP Gyuto 210mm
Replies: 30
Views: 2874

Re: Tojiro DP Gyuto 210mm

Victorinox BladeSafe Knife Case - 8"
https://www.amazon.com/Victorinox-Blade ... B0054752W0
by gladius
Mon Jun 19, 2017 12:56 pm
Forum: Forum Issues
Topic: Incorrect application of forum rule
Replies: 5
Views: 849

Re: Incorrect application of forum rule

That appears to be in the header of that forum and not in the posts.
by gladius
Sat Jun 17, 2017 11:18 pm
Forum: Sharpening Advice
Topic: You wouldn't want to polish an etched secondary bevel. Right?
Replies: 19
Views: 1607

Re: You wouldn't want to polish an etched secondary bevel. Right?

Just to be clear, I'm talking about that middle surface in Gladius' picture. Right in-between the kurouchi and the primary bevel. That's the area that was making me scratch my head. Didn't seem like there was much you could do with that area without losing the etch -------- For that surface of the ...
by gladius
Sat Jun 17, 2017 2:28 pm
Forum: Sharpening Advice
Topic: You wouldn't want to polish an etched secondary bevel. Right?
Replies: 19
Views: 1607

Re: You wouldn't want to polish an etched secondary bevel. Right?

Well, I find the Kamo AS line and the koishi bith generate a sensation that I felt and sometimes heard when slicing firmer items like apples and potatoes. --------- Here is a closeup of the Kamo AS' rough cladding which does aid in food release. IMG_0077.JPG Also notice the wide bevel...well actual...
by gladius
Sat Jun 17, 2017 12:50 pm
Forum: Classifieds
Topic: WTB Shiro Kamo 210 R2
Replies: 5
Views: 840

Re: WTB Shiro Kamo 210 R2

I have the Kamo AS 210 and it is amazing, it is not going anywhere anytime soon. I am sure the R2 is the same.
by gladius
Sat Jun 17, 2017 12:31 pm
Forum: Knife Recommendations
Topic: Looking for a stainless clad carbon gyuto
Replies: 15
Views: 1591

Re: Looking for a stainless clad carbon gyuto

Takedas are excellent knives but do push budget, don't lend themselves to pure chopping as they have that continuous curved edge profile and are probably not sharpened well using the Spyderco Sharpmaker.
by gladius
Fri Jun 16, 2017 4:24 pm
Forum: Classifieds
Topic: Yoshimune W1 210mm Gyuto, Hiromoto Ginsan 120mm Petty, Richmond Artifex AEBL Honesuki - SOLD
Replies: 15
Views: 1849

Re: Yoshimune W1 210mm Gyuto, Hiromoto Ginsan 120mm Petty, Richmond Artifex AEBL Honesuki - SOLD

A great cutter but not quite a Watanabe though with the thinning yours may excel.
by gladius
Fri Jun 16, 2017 2:58 pm
Forum: Knife Recommendations
Topic: Santoku recommendation
Replies: 34
Views: 5060

Re: Santoku recommendation

Yeah that Shibata is top shelf, can't go wrong with that recommendation!
by gladius
Fri Jun 16, 2017 2:28 pm
Forum: Knife Recommendations
Topic: Looking for a stainless clad carbon gyuto
Replies: 15
Views: 1591

Re: Looking for a stainless clad carbon gyuto

...chopper mostly, some draw cutting (not sure if thats what it's called, basically dragging the tip along the cutting board) I would really like a knife that excels at food release. --------- The Gihei Blue #2 Gyuto 240mm comes to mind since you are primarily a chopper and you are in luck to have ...