Page 10 of 20 FirstFirst ... 56789101112131415 ... LastLast
Results 136 to 150 of 287
  1. #136
    Join Date
    Jan 2002
    Location
    Melbourne, Aus.
    Age
    69
    Posts
    12,745

    Default

    Thanks Neil.

    Yes, the belt was fairly worn. No longer available in 9 micron sadly.

    I'll have a play with the natural you kindly gave me as well. Where would it fall in the grit range roughly?
    Cheers, Ern

  2. # ADS
    Google Adsense Advertisement
    Join Date
    Always
    Location
    Advertising world
    Age
    2010
    Posts
    Many





     
  3. #137
    Join Date
    Apr 2007
    Location
    Adelaide Hills, South Australia
    Posts
    3,992

    Default

    Quote Originally Posted by rsser View Post
    I'll have a play with the natural you kindly gave me as well. Where would it fall in the grit range roughly?
    After using some softer naturals, I now reckon that stone I gave you is too hard for knives and may be more suited to woodworking blades. So, in retrospect, it wasn't such a kind gesture.

    It is a finishing stone from IKEDA and is supposed to be around the #10k mark, so not likely to make any difference after the Sigma PS II #10,000.

    It was my first venture into J-nats but became redundant after I acquired my Tanaka, Nakayama and Takao stones.

    If you do give it a spin on your knives, Ern, I suggest you work up a good fine slurry with a diamond plate first.

    However, if you don't like it, I wouldn't judge J-nats more broadly based on just that one stone.

    And, if I find a better finishing stone than my Nakayama (that I can afford), you never know Ern, you may end up with that too!
    Stay sharp and stay safe!

    Neil



  4. #138
    Join Date
    Feb 2014
    Location
    Brisbane
    Posts
    44

    Default

    On the topic of knives, I'm interested in purchasing more. I currently own 2 Tojiro Flash knives a Gyuto and Utility which were purchased as a christmas present. I notice a lot of Carbon Steel knives here and I think that's somewhere I'd like to "dip my toes", but I have no idea where to start. As in where to purchase, although Watanabe blade has reared its head on a number of occasions. Is 330mate reliable for his knives? I've heard mixed reviews regarding his natural stones, but not much about the knives he sells. Although I believe someone on here purchased a Nakiri from him. Cheers Paul

  5. #139
    Join Date
    Apr 2007
    Location
    Adelaide Hills, South Australia
    Posts
    3,992

    Default

    Quote Originally Posted by Gnickrapon View Post
    Is 330mate reliable for his knives? I've heard mixed reviews regarding his natural stones, but not much about the knives he sells.

    I purchased one of my best knives from him, a Shirataka that is very difficult to purchase from outside of Japan, and also a faulty Yamawaku, which was over-tempered. I got no joy in my attempts to discuss my dissatisfaction over the Yamawaku. He sells Tanaka knives that some forum members really like, but they are also available from other sources.

    He is a bit of a 'lucky dip'!

    Neil

  6. #140
    Join Date
    Apr 2007
    Location
    Adelaide Hills, South Australia
    Posts
    3,992

    Default

    If I was buying for a J-knife novice I would go with VG10 cutting steel, which has easier maintenance but lower performance.

    But, if I was buying for a family member or friend who had already learned to look after J-knives, I would look at the following.

    A knife with a Blue Steel core (ie AS, Hitachi Aogami Super) with stainless steel cladding. The AS is a very good hard carbon steel (will retain its edge) and the SS cladding will reduce corrosion issues, at least on the cladding. The AS steel is prone to corrosion, but that is the trade-off; performance over maintenance.

    As you will have seen from my previous postings, I have a high opinion of Shinichi Wantanabe's knives. In the above spec he has a Gyuto, Santoku and Nakkiri.

    Another option that comes recommended by others is the Hiromoto Tenmi-Jyuraku Aogami Super Series, although I have not used them myself (I prefer the J-style handles). Another source, Chef Knives to Go.

    If you are ready to cope with a knife that demands a bit more maintenance (washing and drying knife immediately after use), the Tanaka Sekiso series is very good value for the money. The Damascus cladding does nothing for the cutting performance of the knife, but some like the appearance, and the nickel content in the Damascus layers helps slightly with corrosion resistance.

    Note: the lamination lines on both VG10 and high carbon steel knives are prone to corrosion.

    My only other suggestion is to buy your knives one at a time and get to know each one before buying the next, and also avoid the trap of having a 'set' of knives from the same maker. There are many skilled blade smiths making great knives waiting ready for you to enjoy.

    And, if you don't fall in love with any of your purchases, you can always sell them on to another forum member here...

  7. #141
    Join Date
    Feb 2014
    Location
    Brisbane
    Posts
    44

    Default

    Quote Originally Posted by NeilS View Post
    If I was buying for a J-knife novice I would go with VG10 cutting steel, which has easier maintenance but lower performance.
    This is what I currently own with the Tojiro Flash and they're solid performers. Just looking to venture into carbon steels because, as you say, the performance is higher.


    Quote Originally Posted by NeilS View Post
    But, if I was buying for a family member or friend who had already learned to look after J-knives, I would look at the following.

    A knife with a Blue Steel core (ie AS, Hitachi Aogami Super) with stainless steel cladding. The AS is a very good hard carbon steel (will retain its edge) and the SS cladding will reduce corrosion issues, at least on the cladding. The AS steel is prone to corrosion, but that is the trade-off; performance over maintenance.

    As you will have seen from my previous postings, I have a high opinion of Shinichi Wantanabe's knives. In the above spec he has a Gyuto, Santoku and Nakkiri.
    I keep coming back to that Gyuto...just something about it.

    Quote Originally Posted by NeilS View Post
    Another option that comes recommended by others is the Hiromoto Tenmi-Jyuraku Aogami Super Series, although I have not used them myself (I prefer the J-style handles). Another source, Chef Knives to Go.
    Cheers. I was looking at those last night as well.

    Quote Originally Posted by NeilS View Post
    If you are ready to cope with a knife that demands a bit more maintenance (washing and drying knife immediately after use), the Tanaka Sekiso series is very good value for the money. The Damascus cladding does nothing for the cutting performance of the knife, but some like the appearance, and the nickel content in the Damascus layers helps slightly with corrosion resistance.

    Note: the lamination lines on both VG10 and high carbon steel knives are prone to corrosion.

    My only other suggestion is to buy your knives one at a time and get to know each one before buying the next, and also avoid the trap of having a 'set' of knives from the same maker. There are many skilled blade smiths making great knives waiting ready for you to enjoy.

    And, if you don't fall in love with any of your purchases, you can always sell them on to another forum member here...
    A solid tip. I'm planning on a single purchase of either a Gyuto or a Santoku....mainly because that's all I can afford at them moment. I've turned into a blade head in a matter of months lol.

    Cheers for the suggestions.

  8. #142
    Join Date
    Jan 2002
    Location
    Melbourne, Aus.
    Age
    69
    Posts
    12,745

    Default

    If you already have a Gyuto, then look at a Santoku - depending that is on the shape of the Gyuto: some are fairly narrow in the blade. The Santoku is meant to work like a French cook's knife. The broader blade allows you to scoop up finely chopped stuff for moving into a pan or onto a plate, and again depending on its shape a curved edge will you allow to rock it (gently) to mince herbs.

    There was the question about 330mate and his reliability re knives. In my case I paid for a blue paper steel ko-deba and was sent a white paper steel. This is noted in an earlier post by someone who could read Japanese.
    Cheers, Ern

  9. #143
    Join Date
    Feb 2014
    Location
    Brisbane
    Posts
    44

    Default

    Yeah thanks, I'm definitely leaning more towards a santoku at this stage. That Gyotu is damn fine though

  10. #144
    Join Date
    Feb 2014
    Location
    Brisbane
    Posts
    44

    Default

    http://www.chefsarmoury.com/kitchen-...prod_1463.html

    These knives just popped up on my Facebook newsfeed. I like the look of them, but I'm obviously a novice when it comes to this sort of thing. Thoughts?

  11. #145
    Join Date
    Apr 2007
    Location
    Adelaide Hills, South Australia
    Posts
    3,992

    Default

    Quote Originally Posted by Gnickrapon View Post
    http://www.chefsarmoury.com/kitchen-...prod_1463.html

    These knives just popped up on my Facebook newsfeed. I like the look of them, but I'm obviously a novice when it comes to this sort of thing. Thoughts?
    That knife is getting close to the sweet spot.

    The nashiji (pear skin) SS cladding is a strong feature.

    Nice handle.

    The white steel No 1 has a superior performance to VG-10

    White steel is easier to sharpen than Blue AS, but does not keep its edge as well as Blue.

    White steel is good, but Blue is better, although costs more.

    Sakai-city where this knife is made is a major centre for the 'manufacture' of knives. It's where many of the commercial brand-name knives are made. The quality is OK and the prices competitive.

    Sanjo-city is where most of traditional blade smiths who still hand forge knives are located. Their blades are the among the best and their prices reflect that.

    IMO, the price of this knife is too high for what you are getting.

    Currently for about A$30 more (at current exchange rate) you could get a Watanabe Blue Steel edged Santoku with SS cladding. And what you get, as Wantanabe says, is "the best steel, the best forging, and the best handle that we know... so if you aren't satisfied with these knives, we can't do anything more for you."

    Shinichi Watanabe is the 6th generation of the blade smiths in his family, details here

    If Shinichi can't do any better, then few others can!

    You won't be disappointed*


    Neil

    *You have my money back guarantee... If you don't like it, I will buy if off you for what you paid, if not resharpened by you. I always have someone I can give it to as a gift.

  12. #146
    Join Date
    Feb 2014
    Location
    Brisbane
    Posts
    44

    Default

    Quote Originally Posted by NeilS View Post
    That knife is getting close to the sweet spot.

    The nashiji (pear skin) SS cladding is a strong feature.

    Nice handle.

    The white steel No 1 has a superior performance to VG-10

    White steel is easier to sharpen than Blue AS, but does not keep its edge as well as Blue.

    White steel is good, but Blue is better, although costs more.

    Sakai-city where this knife is made is a major centre for the 'manufacture' of knives. It's where many of the commercial brand-name knives are made. The quality is OK and the prices competitive.

    Sanjo-city is where most of traditional blade smiths who still hand forge knives are located. Their blades are the among the best and their prices reflect that.

    IMO, the price of this knife is too high for what you are getting.

    Currently for about A$30 more (at current exchange rate) you could get a Watanabe Blue Steel edged Santoku with SS cladding. And what you get, as Wantanabe says, is "the best steel, the best forging, and the best handle that we know... so if you aren't satisfied with these knives, we can't do anything more for you."

    Shinichi Watanabe is the 6th generation of the blade smiths in his family, details here

    If Shinichi can't do any better, then few others can!

    You won't be disappointed*


    Neil

    *You have my money back guarantee... If you don't like it, I will buy if off you for what you paid, if not resharpened by you. I always have someone I can give it to as a gift.
    Hahaha, love it. I'd basically already decided on dealing with Watanabe, but when that popped up I thought I'd ask the question. Watanabe it is. The question now is for home or work? If it's for home, I'll grab the Santoku....if for work, the Gyuto. Decisions, decisions. Will post a pic when I make my decision. Cheers for all of the help

    Paul

  13. #147
    Join Date
    Jun 2007
    Location
    Austin, TX
    Posts
    159

    Default

    Quote Originally Posted by Gnickrapon View Post
    http://www.chefsarmoury.com/kitchen-...prod_1463.html

    These knives just popped up on my Facebook newsfeed. I like the look of them, but I'm obviously a novice when it comes to this sort of thing. Thoughts?
    I'd love to look at this, but alas, I get nothing but the Chefs...... logo above a blank black page, I click the link that actually takes me nowhere. This is on a Mac. Help?

    Pam

  14. #148
    Join Date
    Nov 2007
    Location
    Lawrencetown, NS, Canada
    Posts
    586

    Default

    Quote Originally Posted by Pam View Post
    I'd love to look at this, but alas, I get nothing but the Chefs...... logo above a blank black page, I click the link that actually takes me nowhere. This is on a Mac. Help?

    Pam
    Hi Pam,

    Its not your Mac. Chefs' Armoury only ships to Oz and New Zealand (where is Old Zealand, btw?), so we who live closer to the centre of the universe, don't get to see the items in their catalog unfortunately .

    Steve

  15. #149
    Join Date
    Oct 2009
    Location
    South Africa
    Posts
    931

    Default

    Quote Originally Posted by Sheets View Post
    (where is Old Zealand, btw?)
    it's in the Netherlands.

  16. #150
    Join Date
    Nov 2007
    Location
    Lawrencetown, NS, Canada
    Posts
    586

    Default

    Quote Originally Posted by Colin62 View Post
    it's in the Netherlands.
    Thanks for that. I was too lazy to look it up myself.

Page 10 of 20 FirstFirst ... 56789101112131415 ... LastLast

Similar Threads

  1. TCT Knives?
    By REALOldNick in forum JOINTERS, MOULDERS, THICKNESSERS, ETC
    Replies: 18
    Last Post: 17th July 2011, 08:28 PM
  2. Knives
    By pommyphil in forum JAPANESE HAND TOOLS
    Replies: 3
    Last Post: 4th March 2011, 02:05 PM
  3. Japanese knives.
    By rsser in forum JAPANESE HAND TOOLS
    Replies: 107
    Last Post: 15th September 2010, 11:56 PM
  4. some knives i've made lately
    By holmsy2000 in forum METALWORK FORUM
    Replies: 0
    Last Post: 16th September 2006, 11:33 AM
  5. Jointer Knives
    By Bushmiller in forum HAND TOOLS - POWERED
    Replies: 8
    Last Post: 11th September 2006, 12:35 AM

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •