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Alan Eden
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#401 Post by Alan Eden » February 5th, 2015, 8:30 am

Karr!ng M o a n wrote:
david li wrote:
Karr

Don't get me wrong. It is a KD and it is THE BEST knife I ever had. And the blade is really beautiful and elegant. Although the knife has a little wear, Dave Mattel did very nice touch up on it. When said "not the best looking knife", I meant I personally like the damascus steel work by some American blade-smith, like Bill Burke and Devin Thomas.

David
Ok, makes sense now. And I also think some of these American makers are really producing amazing damascus patterns these days. Randy Haas' son is really making some good stuff. David Lisch and Devin Thomas are always good. Lately I have been really digging Mareko Maumasi. This might be my next knife.

k.

Wow they are beautiful

What would a 240 gyuto with exotic handle run roughly Karring
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#402 Post by Karr!ng M o a n » February 5th, 2015, 9:30 am

Alan Eden wrote:
Karr!ng M o a n wrote:
david li wrote:
Karr

Don't get me wrong. It is a KD and it is THE BEST knife I ever had. And the blade is really beautiful and elegant. Although the knife has a little wear, Dave Mattel did very nice touch up on it. When said "not the best looking knife", I meant I personally like the damascus steel work by some American blade-smith, like Bill Burke and Devin Thomas.

David
Ok, makes sense now. And I also think some of these American makers are really producing amazing damascus patterns these days. Randy Haas' son is really making some good stuff. David Lisch and Devin Thomas are always good. Lately I have been really digging Mareko Maumasi. This might be my next knife.

k.

Wow they are beautiful

What would a 240 gyuto with exotic handle run roughly Karring
I'm not entirely sure, but my guess is that it is in the $1,600+ range

k.

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#403 Post by Alan Eden » February 5th, 2015, 9:01 pm

That's in the Hoss custom Damascus range, he quoted me $1800 for the Chevron with Burlwood and mokume handle
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#404 Post by M Hudson » February 6th, 2015, 11:29 am

I am selling several knives and someone mentioned to post them here first.

Delbert Ealy Damascus 240 Gyuto very thin behind the edge. I hand polished this blade up to 1000 grit and then polished with flitz. It brought out the damascus in my opinion, when it was just etched, it was very little contrast.

Asking 600 shipped conus

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#405 Post by M Hudson » February 6th, 2015, 11:36 am

.
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#406 Post by M Hudson » February 6th, 2015, 11:40 am

Delbert Ealy AEBL 150 Petty

Purchased this new from Del last year and thinned the blade so it performed much better. Del makes these knives stout and it cuts very well in its current condition. Excellent all around knife you can use and not pamper. Excellent protein knife in my opinion.

Asking 200 shipped conus

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#407 Post by M Hudson » February 6th, 2015, 11:51 am

Sakai kamagata usuba 210mm

Purchased this knife used on KKF backin september. Spent some time polishing it up and never really used it. Is razor sharp and works wonders on very thin slices of veggies, but I seem to gravitate to a nikiri more often, so this one sits in my drawer

Asking 200 shipped conus

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#408 Post by M Hudson » February 7th, 2015, 9:33 am

I'll take offers on these I want them gone this weekend :)
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#409 Post by M Hoose » February 7th, 2015, 9:51 am

Those are some pretty cutters!
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#410 Post by Karr!ng M o a n » February 9th, 2015, 3:22 pm

Ok, this isn't about knives, but something else sharp: scissors. I ran into it on one of the knife forums, and even though it is slightly off topic, I think it captures in many ways the craftsmanship that attracts me to custom knives.

k.

[video][/video]

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#411 Post by Karr!ng M o a n » February 18th, 2015, 7:39 pm

Just to whet the knife appetites a bit. I am having a knife gathering at my place in Minneapolis this weekend. Yes, people gather for other things than wine ;)

There will probably be 70+ knives from personal collections. We also got some custom makers to make a few loaner knives to try out: Bloodroot Blades, Haburn Knives, Josh Dabney, Bill Burke, Don Nguyen, some pass around J-knives, and possibly a couple of others from another knife maker coming.

I'll post some pics afterwards, but there will be some serious knife porn. It will be a good mix of pro chefs, serious home cooks, and even a couple of berserkers. And another berserker had to bail for a work trip.

If there are any knife winos in the MSP area that want to stop by for a bit on Saturday (21 Feb), send me a PM and I will give you directions and times. The only rules are that you cannot criticize any wines, drinking of young wines, my storage, glassware, lack of tasting notes (there will be none), or food pairing.

There will also be a gout-load of meat, my little kids, several dogs, and Freddie Hubbard turning on the record player.

k.

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#412 Post by Alain M » February 19th, 2015, 2:20 am

Alain M wrote:^^ Thanks guys for the inputs. Indeed the Santoku is a bit beyond my budget, but I'm ready to upgrade if the quality is there (read: it's gonna last me a lifetime).

The nakiri I don't really like the design (the square tip mostly), which is also a parameter in my choice. But I guess it would be more efficient/quicker to cut vegetables.

Do you know of a good forum such as this one to discuss knives or get good advice?
Thanks!

Alain
So I finally settled for a Kai from the Shun product line (http://www.amazon.com/Shun-DM0723-Class ... B00022YFB6). I don't know how Kai ranks in terms of reputation, but I'm pretty happy with the knife. Best one I've had so far, but also first one in this price range. I'll see how it goes over time.

Main concern that I have is, I'm afraid I've opened pandora's box and will spend more money on kitchen knives in the coming months... oh well.

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#413 Post by Dave Gottschalk » February 19th, 2015, 2:34 am

Wish I was closer Karring, I think that would be fun.

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#414 Post by Karr!ng M o a n » February 20th, 2015, 7:12 am

Dave Gottschalk wrote:Wish I was closer Karring, I think that would be fun.
And it starts….
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#415 Post by Robert Pollard-Smith » February 20th, 2015, 2:10 pm

Mr. Drinky, very nice!
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#416 Post by Karr!ng M o a n » February 22nd, 2015, 3:41 pm

This is one of the tables. We had somewhere between 150-160 knives.

k.
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#417 Post by Dave Gottschalk » February 24th, 2015, 7:09 am

Wow, thanks for the shot

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#418 Post by david li » February 24th, 2015, 7:12 am

Karr!ng M o a n wrote:This is one of the tables. We had somewhere between 150-160 knives.

k.
wow...awesome picture! Thanks Karr

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#419 Post by Robert Pollard-Smith » February 24th, 2015, 4:02 pm

Those pictures reinforce the amazing difficulty in settling on a purchase. [help.gif]
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#420 Post by Karr!ng M o a n » February 24th, 2015, 6:44 pm

Robert Pollard-Smith wrote:Those pictures reinforce the amazing difficulty in settling on a purchase. [help.gif]
Or you just settle on them all ;)

Actually, we got in several tester knives, which was nice. These events are also a good time to figure out what one needs. One chef brought a billet of damascus and got a knife maker to use it for a knife of his. Also, there were a couple of trades for different knives too. I'll probably end up buying one of the tester knives.

It was a good time, and in my personal opinion I think the knife crowd is one of the best to hang out with.

k.

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#421 Post by Robert Pollard-Smith » February 24th, 2015, 9:57 pm

Yeah, until one of you guys suddenly goes off the cutting board.

After the Zakuri, I decided, oh well, what the hell, let's have us a 150mm Hiromoto AS petty, which is singing. And, since my rarely-used Wusthof Classic paring had been shredded via injudicious overuse of the left-hand wheel of my departed electric sharpener, for $4 I grabbed a Forschner replacement, which is much sharper OOTB than the Wusthof ever was.

I was originally looking for a sujihiki...
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#422 Post by Phillip Hunt » February 26th, 2015, 11:07 am

Karring - how are you liking that Zakuri from Japan?
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#423 Post by Alan Eden » February 27th, 2015, 7:58 pm

Karring

Is that the Martell 19 that i sold to Justin
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#424 Post by Karr!ng M o a n » February 28th, 2015, 5:49 am

Phillip Hunt wrote:Karring - how are you liking that Zakuri from Japan?
To be honest, I haven't had a chance to use it much yet, but hopefully that will change here in March. I have used smaller Zakuri's and liked them though.

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#425 Post by Karr!ng M o a n » February 28th, 2015, 5:50 am

Alan Eden wrote:Karring

Is that the Martell 19 that i sold to Justin
Not sure, but I know that Justin bought it off of someone, so it could be. I didn't check out the number. Mine is #10, but I think it was the 4th one he made.

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#426 Post by Phillip Hunt » February 28th, 2015, 8:18 am

Thanks Karring. Looks like quite a few of those amazing knives in the picture have been re-handled - can you recommend a couple of re-handlers?

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#427 Post by Karr!ng M o a n » February 28th, 2015, 11:12 am

Phillip Hunt wrote:Thanks Karring. Looks like quite a few of those amazing knives in the picture have been re-handled - can you recommend a couple of re-handlers?

Phillip
It depends upon if you want to re-handle a western-style handle that is common on knives in the US or the the wa-style often seen on knives from Japan. One can usually find wa handle craftsmen a bit more easily IMO. Is there a particular handle style you are considering?

k.

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#428 Post by Phillip Hunt » March 1st, 2015, 4:40 am

Definitely wa-style.
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#429 Post by Karr!ng M o a n » March 1st, 2015, 7:59 am

There have been quite a few wa makers pop up in the last few years, but here are some that frequent the forums and usually produce high quality work. Stefan is one of the best, but his handle making has slowed a bit in the last year or two. I think he mentioned that he might start making some more this spring though.

Stefan Keller http://www.skeller.info/handles/gallery/index.php

Cris Anderson https://www.facebook.com/ScorpionForge

Karl McKinlay (a.k.a. HattoriChop) only on knife forums right now. http://www.kitchenknifeforums.com/forum ... HC-Handles

Mikey Mkriggen (Honu Mana Wa Handles) also only on the forums I believe.
http://www.kitchenknifeforums.com/forum ... Wa-Handles

I am sure I am missing some, but these are a handful that have produced quality work in the past. You can often send knives in for handle work, but sometimes they will make handles and you can buy them separately.

Dave Martell from Japanese Knife Sharpening, and I think Jon from Japanese Knife Imports install wa handles if you buy a handle that is already pre-made. Just make sure the length/size of the handle fits your blade. The handle maker will usually have a good idea of which knives would fit the handle.

A lot of the knife handles that you see on the knives in the photos were made by the custom knife maker, and they often will not do one-off custom handle work. They mainly stick with doing whole knife projects. And plus many knife makers don't really like doing the woodwork portion of the knife.

k.

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#430 Post by M Hudson » March 1st, 2015, 8:26 am

Stefan's wait is crazy long last time I checked

Mikey will only make the handle, then you need to pay someone to install it ( he recommends Dave martel

Jon is so slammed he is not even taking sharpening right now, seriously doubt he will take handle install work.

Chris does very nice work, from what I have seen
Ian haburn will do handles, he did two of mine.

Honestly I think there is a real market for a handle maker....I just have never found one who is not on again, off again on handles. I can also tell you there are more than a few stories of guys disappearing for months with no contact.
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#431 Post by Karr!ng M o a n » March 1st, 2015, 11:11 am

Mark is correct. And if I were going to get a wa handle done right now I would probably go with HattoriChop. Beautiful work and new vendor (read no wait list).

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#432 Post by awilliamson4 » March 1st, 2015, 6:39 pm

Karring,
Interested to hear your thoughts on the knives you used from Bloodroot Blades. I have several and have hesitated from bringing them up on the forum because of how they handle their sales (flash sales very couple of months). I think they are really great both from a functionality and aesthetic standpoint especially given most of their knives prices.
Also, I think I owe you a thanks for being the first on here to mention Delbert Ealy. I just got a custom Damascus nakiri from him and am really happy with it. I need to post pics of my small collection soon.
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#433 Post by Phillip Hunt » March 2nd, 2015, 4:15 am

Thanks Karring. Thanks Mark.
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#434 Post by Karr!ng M o a n » March 2nd, 2015, 5:43 am

awilliamson4 wrote:Karring,
Interested to hear your thoughts on the knives you used from Bloodroot Blades. I have several and have hesitated from bringing them up on the forum because of how they handle their sales (flash sales very couple of months). I think they are really great both from a functionality and aesthetic standpoint especially given most of their knives prices.
Also, I think I owe you a thanks for being the first on here to mention Delbert Ealy. I just got a custom Damascus nakiri from him and am really happy with it. I need to post pics of my small collection soon.
The Bloodroot that we had at the knife gathering was really nice, and I still have it. I'm actually thinking of buying the Bloodroot, but I have another knife with almost the exact same dimensions. It would be a luxury to a large extent. The Don Nguyen and Bloodroot knives were probably the two favorites of the tester knives.

With that said, I think Bloodroot is on the verge of shooting up in price and making it big -- if one wants to call it that. They do extremely good work and have already been getting a lot of press (Bon Appetit, Food & Wine, Southern Living and some others). I would expect their knives to probably double in price in a few years. Most reports seem to indicate they perform well, the craftsmanship is top notch, and their use of recycled materials is intriguing too.

The performance of the slicer they sent was extremely good. It was also their first s-grind, which is supposed to promote better food release when cutting. Since a slicer is already thin (in terms of blade height), food release is not so much of an issue. On taller knives such as chef's knives/gyutos food release is more important. I think it will be interesting to see what they do with this grind in other types of knives.

Here is the knife that was developed and sent to the gathering, for those who may not have seen the forum thread at kitchen knife forums.

k.
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#435 Post by Karr!ng M o a n » March 2nd, 2015, 1:18 pm

Man, I have been cutting with the Don Nguyen and the Bloodroot knives on and off today to see which one I want to keep, and it is going to be tough sending one of them back. I've even been comparing it to a favorite of mine, a Tsourkan, just to have a baseline -- and they all perform so well. I might just have to sell a couple of knives and keep them both.

The bottom Nguyen in the photo below is the one I am testing out. It is obviously a different style of knife, but it has such a good feel to it. And it cuts effortlessly, and with surprising precision considering how thick it is.

If one doesn't mind a more angular/modern look, Don's knives are definitely a good option and a up-and-comer IMO. He is a talented young man who studies engineering and builds formula race cars too.

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#436 Post by Andrew Gold » March 2nd, 2015, 3:45 pm

Karring,
How do you use that style of slicer? Or for what?

I'm thinking something in that style will be my next knife, but I honestly don't know how all I will use one... Silly hobby!

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#437 Post by Karr!ng M o a n » March 2nd, 2015, 7:27 pm

Andrew Gold wrote:Karring,
How do you use that style of slicer? Or for what?

I'm thinking something in that style will be my next knife, but I honestly don't know how all I will use one... Silly hobby!

Andrew
I use them for everything really. Slicing all types of proteins cooked or not, charcuterie, cutting melons, ordinary veggie chopping, and even cutting bread (though not too crusty). I specifically order them so they have a taller heel/profile. That gives me more knuckle clearance to chop veggies too. Once I have that, sujis (slicers) are a more versatile knife than a chef's knife IMO. Plus, the shorter profile of a suji (versus gyuto) blade naturally lets food release better. The only thing I really hate doing with sujis is tip work. I try to minimize this by getting shorter sujis (255mm range or under), but I still don't care to do onions and shallot with a suji.

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#438 Post by awilliamson4 » March 2nd, 2015, 8:06 pm

Funny about Bloodroot being mentioned as they released new knives today. Already the prices are creeping up a little bit.
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#439 Post by awilliamson4 » March 3rd, 2015, 12:27 pm

Here is a picture of the Nakiri i got from Delbert Ealy
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#440 Post by Greg Pierce » March 3rd, 2015, 1:06 pm

Just took delivery of this beauty from a local guy, Travis Weige, who is making custom knives here in Austin:

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#441 Post by M Hudson » May 16th, 2015, 11:19 am

I am thinning out all my knives I dont use.

I posted them all for sale over at

http://www.kitchenknifeforums.com/forum ... nife-Only)

if anyone is interested, I would work with you guys over folks I dont know on price and shipping.

all under my user name there vesteroid
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#442 Post by Robert Pollard-Smith » June 4th, 2015, 12:30 pm

And now en route from JCK, 240mm Carbonext Sujihiki.

And feeling that I am missing something with the Norton 1000/4000 combo stone, I am trying to decide on stones—Jon's 400/2000/6000 set of soakers is very tempting, and so is the highly recommended Bester 1200/Suehiro Rika 5000 mixed set. Oy.
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#443 Post by M Hudson » June 4th, 2015, 4:41 pm

I have both of jons sets I have the one you listed, and bought his diamond set back at the end of the year. I have all but stopped using the soakers in favor of the diamonds.

If I have thinning to do, or more than a good touch up, i will go back to the soaker set, but if I have kept my knife in good condition and I just need to touch it up once a month or so, I love those diamond stones.
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#444 Post by Andrew Gold » June 4th, 2015, 8:28 pm

I just bought a set of choseras, from my first pass at sharpening they are incredible. Replacing nortons for what it's worth.

The choseras much harder, I'm
Seeing mostly metal slurry, not stone slurry. Wicked edge off the 5k. Will likely buy a 10k polisher, but haven't done so as of yet.

I tested them on a yoshikane skd, then a couple wood working chisels. Really impressed at this point.

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#445 Post by Robert Pollard-Smith » August 16th, 2015, 8:16 am

A few months ago, I had mentioned that i had picked up the Carbonext Sujihiki. The first time I used it was to slice up a boneless prime rib roast, and forgot to wipe off the blade. It took about 40 minutes of sandpapering to clean up the huge stain.

And subsequently in May, from Metal-Master, a 190mm Nashiji Ginsanko Gyuto. For $53 plus shipping, it is a delight to use— very thin, just falls through carrots effortlessly. Stainless-clad ginsanko stainless core, very easy to sharpen, very easy to keep clean.

I am sorely tempted by the new offering at Knives and Stones of the custom-rehandled 240mm version of the same Tanaka ginsanko gyuto for $146.80 plus shipping.

And now, JKI has his new Gesshin Synthetic Natural Stone which is trying to vacuum up my Visa.
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#446 Post by J a y H a c k » August 16th, 2015, 11:21 am

Questions about sharpening technique. I have asked this before, I get sent to Youtube videos, and they are all over the place and one of these days, the supposed experts in the videos are going to have a knife fight to duke it out. In the interim . . . I have a bunch of stones. The questions are simple ones. After getting the stone nice and wet, and holding the knife with the blade facing away from me, do I draw the knife towards me on the stone, thereby causing whatever gets ground off to go away from the knife, or do I push the knife away from me, thereby cause whatever is ground off to be pushed back into and under the knife? The latter technique always seemed the more logical, but I have seen some very strident videos going the other way.

Also, I have a Misono UX10 knife that is sharpened on only one side. When honed with a steel, do I work both sides or only the sharpened side? And as in the case of sharpening with a stone, do I draw the knife, assuming the blade is facing away, towards me or away from me. I have always pushed it away, but I have seen some chefs do the opposite.

By the way - my steel has to be over 40 years old - I got it in college - and it is now magnetized from all the use. They used to tell us about that in high school science class, but I never actually believed it would happen.
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#447 Post by M Hudson » August 16th, 2015, 4:56 pm

Jay, depends on the stone when you say nice and wet. A splash and go stone you can do just that, get it good and wet, and go ahead. A soaking stone, I don't do anything less than 15 minutes.

For your second question pushing away for sure.(depending on how you have the knife placed.). I other words sharpen with the same direction as you cut.

I have fallen out of the knife hobby...I have my core set now of knives I love and keep them silly sharp, but the collecting bug is for others. I have a great set, but darn, how many knives can you actually use just being a home chef.

Bottom line to me, I use my 210 gyuto most then, my 240, then my 165 nikiri. I use my 150 petty next then my 95 parer. I still have my 210 petty, and my 270 suji, but they are pulled out once a month or so in normal day to day cooking.
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Hattori knives

#448 Post by J a y H a c k » August 20th, 2015, 6:55 am

M Hudson wrote: . . . I have fallen out of the knife hobby . . . 210 gyuto, my 240, my 165 nikiri, my 150 petty, my 95 parer, my 210 petty, my 270 suji . . .
I don't have a wine hobby either. I just have a few bottles in the basement for emergencies. I mean, how many bottles can you drink at once?
Yes, that's a DM of 1978 Mouton!

You can read my Financial Institutions Law Blog at https://www.gdblaw.com/blog?practiceID=4985.

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Hattori knives

#449 Post by Lee Short » August 24th, 2015, 5:42 pm

J a y H a c k wrote:do I draw the knife towards me on the stone, thereby causing whatever gets ground off to go away from the knife, or do I push the knife away from me, thereby cause whatever is ground off to be pushed back into and under the knife? The latter technique always seemed the more logical, but I have seen some very strident videos going the other way.
Either way works. Some folks even do both, but I've found it hard to keep a consistent angle that way.

For me, it's easier to keep a consistent angle with pressure only on the push. I don't lift the knife off the stone on the return stroke, but I don't keep pressure on it, either.

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Hattori knives

#450 Post by Robert Pollard-Smith » September 9th, 2015, 10:44 am

Maksim from Japanese Natural Stones posted an amazing/beautiful video of his visit to Shigefusa last year.

[youtube][/youtube]


Which naturally, got me off the fence regarding a purchase of (last one in stock, big surprise, not)

nakiri...


Well, OMFG is all. The knife thinks that carrots are imaginary. [worship.gif]
He's like a star on a foggy morning
When you think he's near, he's far away

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