quote:Originally posted by DoktaP:
Just bought an Edge Pro. Cannot wait to learn how to use it properly and pull out my Japanese carbon and stainless knives. Looks like a nice weekend afternoon project.

quote:Originally posted by DoktaP:
Just bought an Edge Pro. Cannot wait to learn how to use it properly and pull out my Japanese carbon and stainless knives. Looks like a nice weekend afternoon project.
quote:Originally posted by DoktaP:
Just bought an Edge Pro. Cannot wait to learn how to use it properly and pull out my Japanese carbon and stainless knives. Looks like a nice weekend afternoon project.
quote:Originally posted by haggis:quote:Originally posted by DoktaP:
Just bought an Edge Pro. Cannot wait to learn how to use it properly and pull out my Japanese carbon and stainless knives. Looks like a nice weekend afternoon project.
I'd be interested to know how you like it. Seems relatively inexpensive if it works well. The one thing that I don't quite get is the method, using a Sharpie, to find the angle. Fortunately, our Shun knives I know are 16 degrees.
quote:Originally posted by snipes:quote:Originally posted by haggis:quote:Originally posted by DoktaP:
Just bought an Edge Pro. Cannot wait to learn how to use it properly and pull out my Japanese carbon and stainless knives. Looks like a nice weekend afternoon project.
I'd be interested to know how you like it. Seems relatively inexpensive if it works well. The one thing that I don't quite get is the method, using a Sharpie, to find the angle. Fortunately, our Shun knives I know are 16 degrees.
Haggis - I've been using it for at least a year now. The sharpie "trick" is simply to find the current angle on the knife if the goal is to keep that same angle rather than setting a different one. You put your highest grit stone in the EP, paint a small section of the bevel with marker and then run your stone over it. If it all comes off you're at the right angle, if some is left over you move it up or down a few degrees depending on what part didn't come off. The thought process is you then make note of that angle and use it the next time.
I typically sharpen all my Japanese knives at 15º and my softer german steel at 18º. I really like the system, but it can be a rabbit hole just like any other fairly expensive hobby. I've already spent the same amount in upgraded stones and related contraptions as I did on the system...and then there are the knives...
quote:Originally posted by Danyull:
Which Japanese knives do you own?
quote:Originally posted by Maverick:
I'm trying to be much less opinionated and allow people to have opinions different from mine without me explaining how wrong they could be. I'm really working on being less of a prick.
quote:Originally posted by Danyull:quote:Originally posted by snipes:quote:Originally posted by haggis:quote:Originally posted by DoktaP:
Just bought an Edge Pro. Cannot wait to learn how to use it properly and pull out my Japanese carbon and stainless knives. Looks like a nice weekend afternoon project.
I'd be interested to know how you like it. Seems relatively inexpensive if it works well. The one thing that I don't quite get is the method, using a Sharpie, to find the angle. Fortunately, our Shun knives I know are 16 degrees.
Haggis - I've been using it for at least a year now. The sharpie "trick" is simply to find the current angle on the knife if the goal is to keep that same angle rather than setting a different one. You put your highest grit stone in the EP, paint a small section of the bevel with marker and then run your stone over it. If it all comes off you're at the right angle, if some is left over you move it up or down a few degrees depending on what part didn't come off. The thought process is you then make note of that angle and use it the next time.
I typically sharpen all my Japanese knives at 15º and my softer german steel at 18º. I really like the system, but it can be a rabbit hole just like any other fairly expensive hobby. I've already spent the same amount in upgraded stones and related contraptions as I did on the system...and then there are the knives...
Which Japanese knives do you own?
quote:Originally posted by snipes:quote:Originally posted by Danyull:
Which Japanese knives do you own?
The makers that see regular rotation of various degrees are Konosuke Fujiyama, Moritaka, Hiromoto and just picked up a Kohetsu. All blue or super blue steel. Gyutos and pettys mostly. Are you into Japanese knives Danyull?
quote:Originally posted by snipes:quote:Originally posted by Danyull:
Which Japanese knives do you own?
The makers that see regular rotation of various degrees are Konosuke Fujiyama, Moritaka, Hiromoto and just picked up a Kohetsu. All blue or super blue steel. Gyutos and pettys mostly. Are you into Japanese knives Danyull?
quote:Originally posted by Danyull:quote:Originally posted by snipes:quote:Originally posted by Danyull:
Which Japanese knives do you own?
The makers that see regular rotation of various degrees are Konosuke Fujiyama, Moritaka, Hiromoto and just picked up a Kohetsu. All blue or super blue steel. Gyutos and pettys mostly. Are you into Japanese knives Danyull?
Who makes gyutos in blue steel? Seems like a waste. Simply the wrong match-up of blade shape, material and technique. Not challenging whether it's true, I'm just curious as to understanding why they would.
Quite a few makers do actually. I can't say I've ever heard that sentiment, not challenging whether some people believe it, but can't say I've ever heard it expressed. Why do you feel this way and what steel type do you feel would be more appropriate for a western market where many use that type knife and geometry for the majority of their tasks?
What japanese knives do you own?
I visited the Aritsugu store in Kyoto last year and I thought it was pretty amazing that he's a 17th generation blade maker and is still incredibly passionate about blades. I drooled over his counter for about an hour but unfortunately couldn't afford most of what's in his store. Cash only and the average blade price for what I was looking for was in the four digits.
I'd love to order a honyaki kiritsuke someday but I feel like I would dishonor the tradition of the knive. Plus it's incredibly difficult to use. I'd just mount it in a nice case or something.![]()
quote:Originally posted by snipes:quote:Originally posted by Danyull:quote:Originally posted by snipes:quote:Originally posted by Danyull:
Which Japanese knives do you own?
The makers that see regular rotation of various degrees are Konosuke Fujiyama, Moritaka, Hiromoto and just picked up a Kohetsu. All blue or super blue steel. Gyutos and pettys mostly. Are you into Japanese knives Danyull?
Who makes gyutos in blue steel? Seems like a waste. Simply the wrong match-up of blade shape, material and technique. Not challenging whether it's true, I'm just curious as to understanding why they would.
Quite a few makers do actually. I can't say I've ever heard that sentiment, not challenging whether some people believe it, but can't say I've ever heard it expressed. Why do you feel this way and what steel type do you feel would be more appropriate for a western market where many use that type knife and geometry for the majority of their tasks?
What japanese knives do you own?
I visited the Aritsugu store in Kyoto last year and I thought it was pretty amazing that he's a 17th generation blade maker and is still incredibly passionate about blades. I drooled over his counter for about an hour but unfortunately couldn't afford most of what's in his store. Cash only and the average blade price for what I was looking for was in the four digits.
I'd love to order a honyaki kiritsuke someday but I feel like I would dishonor the tradition of the knive. Plus it's incredibly difficult to use. I'd just mount it in a nice case or something.![]()
I imagine I'd break the tip off of a kiritsuke within the first year, but can we agree that this blade shape and function is similar to a gyuto? Plenty of kiritsuke knives in blue steel as well.
quote:Originally posted by snipes:
I can see we will have to continue this conversation over glass of wine one day. I hear what you say about the traditional Western aka German knives being more durable, but personally I break down a chicken a few times a year and I will get out one of those to separate the breast bones, but otherwise I enjoy the screaming sharp edge fine japanese steel offers. There is something about brushing up against the knife edge and see where it opened up your skin, strangely leading to a smile.
Wear resistance is another reason why I prefer Aogami Super steel, though as a home cook ultimate wear resistance isn't a huge issue. Some of the new stainless / semi-stainless steels coming out now sure are interesting. I believe one of our members here is lucky enough to own one of Devin Thomas's knives (presumably AEB-L).
quote:Excellent! I may actually be in Atlanta in a few weeks so would love to meet up.
quote:Originally posted by snipes:quote:Excellent! I may actually be in Atlanta in a few weeks so would love to meet up.
Great. Just PM me once you have firm plans.I'm in and out February, but hopefully it works out.
quote:Originally posted by Danyull:quote:Originally posted by snipes:quote:Excellent! I may actually be in Atlanta in a few weeks so would love to meet up.
Great. Just PM me once you have firm plans.I'm in and out February, but hopefully it works out.
Hey this isn't B/S forums.
What's your email?
quote:Originally posted by snipes:
I can see we will have to continue this conversation over glass of wine one day. I hear what you say about the traditional Western aka German knives being more durable, but personally I break down a chicken a few times a year and I will get out one of those to separate the breast bones, but otherwise I enjoy the screaming sharp edge fine japanese steel offers. There is something about brushing up against the knife edge and see where it opened up your skin, strangely leading to a smile.
Wear resistance is another reason why I prefer Aogami Super steel, though as a home cook ultimate wear resistance isn't a huge issue. Some of the new stainless / semi-stainless steels coming out now sure are interesting. I believe one of our members here is lucky enough to own one of Devin Thomas's knives (presumably AEB-L).
quote:Originally posted by DoktaP:quote:Originally posted by snipes:
I can see we will have to continue this conversation over glass of wine one day. I hear what you say about the traditional Western aka German knives being more durable, but personally I break down a chicken a few times a year and I will get out one of those to separate the breast bones, but otherwise I enjoy the screaming sharp edge fine japanese steel offers. There is something about brushing up against the knife edge and see where it opened up your skin, strangely leading to a smile.
Wear resistance is another reason why I prefer Aogami Super steel, though as a home cook ultimate wear resistance isn't a huge issue. Some of the new stainless / semi-stainless steels coming out now sure are interesting. I believe one of our members here is lucky enough to own one of Devin Thomas's knives (presumably AEB-L).
I think that there are probably a few people on both WS and KKF sites who own Devon Thomas knives as well as other customs like Del Ealy and others. Personally, I love my AEB-L as well as my carbon steels, but the custom handles are what blow me away and add to the overall appeal. One member here,who rarely posts, is my knife guru and has over 40 beautiful knives in his possession. Talk about blade envy!
quote:Originally posted by Maverick:
OK. Here is a really nice line of knives in "white #2 steel".
Tojiro ITK Shirogami Series
If you want "blue steel", just type it into the search box. You should get 150+ matches.
quote:Originally posted by DoktaP:
My favourite knives are my Takeda's. Take a beautiful edge and maintain it longer than most. Great weight and balance. My go to knife is my Banno Bunka Bocho. I think I just like saying it out loud 3 times! I think I have a list of my knives under my profile at KKF. I may have added a couple more since I updated it last.
quote:Originally posted by Danyull: Any experience with Tojiro? ... Would be curious as to how they compare to the old guard ...
quote:Originally posted by DoktaP:
I think that there are probably a few people on both WS and KKF sites who own Devon Thomas knives as well as other customs like Del Ealy and others.