Knives

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I received a very nice nakiri as a gift several years ago and suffer from the same affliction. It sits on the rack and I just use my 10yo global instead

gbx, Monday, 19 November 2018 19:15 (one year ago) link

I think he got traumatized when he tried to sharpen some scissors on whetstone on a whim. He's worried that he will ruin knives now even though he was sharpening them before. I just got a MAC santoku and he keep using the shitty ikea knife.

Yerac, Monday, 19 November 2018 19:17 (one year ago) link

xp - sounds like somebody shamed your husband for 'mistreating' a knife and now he's mildly traumatized about it. if the knife would be a gift you're giving him, try to soothe him and promise he can treat it any way he likes and won't hear a peep out of you.

A is for (Aimless), Monday, 19 November 2018 19:21 (one year ago) link

The first gift he ever gave me, like when I was 21 yrs old was a henckels chef's knife. The handle finally split. I think he is just worried about having to sharpen it and also chipping it. I probably should not have mentioned how every Shun knife (at friends' houses) I have used was chipped.

Yerac, Monday, 19 November 2018 19:24 (one year ago) link

Ok, I hate my crappy cutting board. Are you liking the sani tuff, Yerac? Rly don't wanna spend $80 on a decent-sized one right now. Any other recs anybody?

form that slug-like grex (outdoor_miner), Wednesday, 21 November 2018 15:34 (one year ago) link

Yeah, I like it. I like how heavy it is (doesn't slide or warp) and hopefully it's better for my new knives. It does stain but who cares. I got the 12x18 one so that was only $38 and it's heavy enough I kind of wouldn't want a bigger one. I do still use my epicurean ones too for quick things.

Yerac, Wednesday, 21 November 2018 15:38 (one year ago) link

I wanted a nakiri veggie cleaver but ended up getting this as my new knife for now. I spent the entire Friday watching knife sharpening/shropping videos.

https://www.cutleryandmore.com/enso-hd/prep-knife-p135306

Yerac, Saturday, 24 November 2018 19:37 (one year ago) link

These are surprisingly good nakiri-style knives that one's spouse can abuse without excessive guilt: https://importfood.com/item/set-of-two-chopping-knives-kiwi-thailand

mick signals, Saturday, 24 November 2018 19:45 (one year ago) link

I assume 12.5 inches is end to end and not just the blade? They are in BOISE!

Yerac, Saturday, 24 November 2018 19:48 (one year ago) link

I need to get new cutting boards and I can’t find anything like a sani tuff here in Australia and shipping one in is heinously expensive. The Japanese equivalent appears to be an Asahi so i’ll have to pick one up in January.

My gyutou and Santoku are really good and I got the same Santoku for my sister. Nothing overly fancy but really easy to keep a good edge on. I’d really like a Usuba and an kitrisuke next.

American Fear of Pranksterism (Ed), Saturday, 24 November 2018 20:37 (one year ago) link

How are you sharpening your knives? I think I am going to just buy a 800 or 1000 grit King block to start and practice on my friends' crappy knives first.

Yerac, Saturday, 24 November 2018 20:55 (one year ago) link

Yeah, I that enso I ordered (it had an additional 20% off) supposedly is useful to use as a paring and utility knife while looking like a small kiriitsuke.

Yerac, Saturday, 24 November 2018 20:57 (one year ago) link

according to my knife/metal guru acquaintance (whose house in Paradise didn't burn!) this is what to get for actual sharpening: https://www.amazon.com/gp/product/B00004WFU7/ref=ox_sc_saved_title_2?smid=ATVPDKIKX0DER&psc=1
he gave me a little demo once and seemed to like to push his knife away from himself in his sharpening motion, which i'd never seen anybody do before. he had some theory about why he thought sharpening was more effective that way.

form that slug-like grex (outdoor_miner), Saturday, 24 November 2018 21:07 (one year ago) link

bonus: it'll get you high

gbx, Saturday, 24 November 2018 21:12 (one year ago) link

oh, and aforementioned friend recommended using oil and not water or dry

form that slug-like grex (outdoor_miner), Saturday, 24 November 2018 21:18 (one year ago) link

I care for my knives with this guy; probably not going to spend the time learning to use stones in this lifetime

https://brodandtaylor.com/knife-sharpener/

I have measured out my life in coffee shop loyalty cards (silby), Saturday, 24 November 2018 23:05 (one year ago) link

Yeah, I was watching a ton of videos on different sharpening stones, grits, methods. Some need to be water soaked, perma soaked, oiled, or splash and go. It's a whole thing.

Yerac, Sunday, 25 November 2018 01:00 (one year ago) link

'burrfection' was the youtube channel I was watching where he has tons of videos of different sharpening stones/methods, stropping methods and how to sharpen different types of knives. He's not a professional chef, I think he just became ocd about knives. But I like how he wings it a bit.

Yerac, Sunday, 25 November 2018 01:03 (one year ago) link

I have a diamond coated steel from ikea for day to day and a global 1000 grit stone for more serious sharpening. I can get a fierce edge with these, I’ve taken my knives in for sharpeneing I once or twice along the way.

American Fear of Pranksterism (Ed), Sunday, 25 November 2018 08:17 (one year ago) link

i like 'burrfection,' he's got a lot of enthusiasm and his sang froid about destroying extremely nice knives is...bracing

i use a wusthof 800/2000 and it's fine, but i'd really like some proper japanese waterstones and a sink bridge

gbx, Tuesday, 27 November 2018 02:48 (one year ago) link

I was going to get something to hold the stone then realized that I could just use the sanituff board with towels and maybe a brick on top.

Yerac, Tuesday, 27 November 2018 11:50 (one year ago) link

two months pass...

I am very into sharpening knives on the whetstone now. I think I have the touch.

Yerac, Thursday, 21 February 2019 01:27 (one year ago) link

eleven months pass...

I did a knife sharpening class yesterday and it was somewhat revelatory. I didn’t think I was that bad at it but I got so much better at in a few hours.

Biggest revelation, which I feel dumb for not knowing about, is that your whetstone becomes less than flat very easily. We were to to bring our stones to the class we went over them with a flattener and the difference is remarkable.

I guess I should watch more sharpening stuff on YouTube or whatever.

American Fear of Pranksterism (Ed), Saturday, 15 February 2020 22:43 (five months ago) link

oh yeah, did they make you do the sharpie grid on top to see how not flat it is? I haven't flattened mine yet. I have just been trying to be good about using the entire thing.

Yerac, Saturday, 15 February 2020 23:48 (five months ago) link

my newest knife is an Enso Bunka.

Yerac, Saturday, 15 February 2020 23:55 (five months ago) link

It was a 6B pencil but the effect is much the same.

Interesting how much work it took to sharpen my 15+ year old global vs my kamata (basic stainless one). Both professionally done not so long ago but the softer global took a lot more work than the harder kamata.

I suspect I’m going to get very nerdy about this. Sharpening knives is very relaxing.

Only available till the end of today (Sunday) but this documentary about master knife sharpener, Katsunobu Sakashita is fantastic. Some next level techniques on display here and his arch shaped stone is really interesting.

https://www3.nhk.or.jp/nhkworld/en/ondemand/video/4003127/

American Fear of Pranksterism (Ed), Sunday, 16 February 2020 01:52 (five months ago) link

oh yeah pencil not sharpie. I don't know if I find sharpening relaxing yet. The time does fly by though and I am shocked that I spend an hour on a couple of knives. I am thinking of getting a splash and go whetstone because having to soak is something that I sometimes don't want to prepare just for 1 or 2 knives. I have only been honing on cardboard and want to try something else.

Yerac, Sunday, 16 February 2020 02:14 (five months ago) link

oh wow his fingers!

Yerac, Sunday, 16 February 2020 02:50 (five months ago) link

ugh stropping on cardboard I mean, not honing.

Yerac, Sunday, 16 February 2020 03:10 (five months ago) link

It’s kangaroo leather down here or nothing.

American Fear of Pranksterism (Ed), Sunday, 16 February 2020 08:27 (five months ago) link

But yes, his fingers! I am astounded he can still hold chopsticks or do anything that isn’t sharpen knives

American Fear of Pranksterism (Ed), Sunday, 16 February 2020 08:28 (five months ago) link

You both will enjoy this:

https://youtu.be/_jb1jNDQ-Bw

Good taste, bit Victorian but who isn't? (jed_), Sunday, 16 February 2020 12:21 (five months ago) link

Oh wait that’s the kimono episode even though it’s titled as the Sumurai sword episode. Very weird.

Good taste, bit Victorian but who isn't? (jed_), Sunday, 16 February 2020 12:23 (five months ago) link

all i can find to view are these clips:

https://www.bbc.co.uk/programmes/p055p54d

https://www.bbc.co.uk/programmes/p055p54d

although i did obtain a torrent of the episode.

Good taste, bit Victorian but who isn't? (jed_), Sunday, 16 February 2020 22:32 (five months ago) link


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