Thread: Knife set

L.Lee talks about knives with a slight serration for some foodstuffs but what he means by this is the edge from a 1000 stone, so microscopic serrations (bread etc). That is, don't follow with a 6000 stone, and the sharpening is done perpendicular to the edge rather than along it.

My Jap knife from Paul does a wicked job on crusty sourdough bread (knife not honed as yet, clearly doesn't need it).

A quick link to the Thai Butcher in action ... but don't think he is sharpening here ... just cutting and 'steeling'.


Thai Style Butchering opps ... just fixed link

Greg

Originally Posted by FenceFurniture

L.Lee talks about knives with a slight serration .......and the sharpening is done perpendicular to the edge rather than along it.

When I have let my knife go to long .. my first rough in is perpendicular to the edge .... This is a very fast way to get the bevel back.

But for sharpening I use a circular motion ... and always the stone in one hand and the knife in the other. It is easier, (believe it or not) to keep two hands in sync with the correct angle than using a bench for the stone and trying to maintain the correct angle with the bench.

cool bananas ... Greg.

PS: I have a number of interesting knives, one is HUGE, and would love to see others knives. perhaps we could start a 'show-&-tell' thread ??

Greg

Done! Click

Originally Posted by FenceFurniture

Done! Click

Cool ... will photo mine this weekend

greg

Originally Posted by Mutawintji

In my opinion, and I may be using the wrong term ..

The green river is the 'softest' blade

The german is the next 'softest' blade

The mundials are the 'hardest blades'

The green River holds its edge the longest ?? Does this make sense ??

Well, it confounds me, Greg. I can't think of why it would be so... but somehow it does for you.

BTW, what is the grit size of the diamond plate you are honing your knives on?

Neil

Originally Posted by FenceFurniture

L.Lee talks about knives with a slight serration for some foodstuffs but what he means by this is the edge from a 1000 stone, so microscopic serrations (bread etc). That is, don't follow with a 6000 stone, and the sharpening is done perpendicular to the edge rather than along it.

Lee is spot on with this, as he is with most things to do with sharpening.

I suggest you leave your Yamawakus and Tanakas for as long as you can before you sharpen them yourself; you are unlikely to ever get them as sharp again. It was sharpened by an expert on one of those very expensive natural waterstones that we are unlikely to ever get our hands (or knives) on...

Perzackly my intention Neil.

Originally Posted by FenceFurniture

Leonard Lee... advocates angles as low as 5* each side (so included angle of 10*) for cutting soft things

Brett - I keep my nakiri with a 10* included angle for fine slicing soft fruit and veg. The blade falls through them, but has to be used with care.

Greg - here are my regulars...

Neil's Japanese knives.jpg

The Shun on the far right is mainly used by my wife, and I also use a small Global paring knife because I like the profile (but not the steel).

Neil

Originally Posted by NeilS

Well, it confounds me, Greg. I can't think of why it would be so... but somehow it does for you.

BTW, what is the grit size of the diamond plate you are honing your knives on?

Neil

I 'bevel' on a normal stone plate about, maybe, guessing, 200-400 grit. In any case this stone was initially for wood-chisel-sharpening before I commandeered it. Then I use the diamond stone.

I am unsure of the grit size. I purchased it from Peacock Saw Sharpeners (who mainly sharpen saw blades) at least 15 years ago. It is small, about 70mm x 25mm and in a little leather pocket pouch. I have used it for the final hone on my knife for years. I actually have 2 and I always carry one when I go out west/out back.

My dad used to say always carry a good knife and a good rope and you can overcome any situation you are in ... it appears to be true.

I don't have it with me now, it is up the mountain but I just searched for it on the net and found a picture Here


I find for cooking that over the years I have really only a need for the Chef's knife and a cheap Chinese Cleaver, about 20 years old now, stainless, and also holds a very good edge. I find the Chef's knife versatile and no longer use any other knives apart from the Mundial bread knife that is in the Mundial set. I don't even use the Mundial steel, but have a smooth one from a slaughter yard.

But I am only self taught and I could be wrong on my assumptions above. Personal preference again, but I like a fair amount of 'rocker' on my knife and the handle high up so your knuckles are not hitting the board as you rapidly slice. In your photo the one on the left would be my preference. To be honest, and you will probably laugh, but I have often thought of purchasing a good chinese cleaver and putting some rocker on it. In asia, knife/cleavers are the only knife they use for cooking and I have watched them do the most delicate of slicing, and then cut a duck up bones and all. I have even seen them scale/filet fish. If you look at the Butcher's knife above you will see that it is really a cleaver with rocker.

Your knives are beautiful and, to me, good knives are works of art and pure pleasure to look at.


I have .... ummmmmm .... a 'collection' of knives. Haaa .... they are unusual to say the least. The 'collection' does not include any knife I have mentioned (my regulars) so far. They were collected for another purpose and one day I realised I had an accidental 'collection' ... so funny. These are not knives I use.

I will photo them and tell the story of each one, maybe start a new thread. Will do so this weekend.

Greg

Here is a couple of the rocker-knife-cleaver in action. Fileting Basa.

Notice the ubiquitous Tamarind Wood Block. They are self dis-infecting, someting in the wood itself and they are used for every cooking purpose everywhere. I am going to Thailand in September to visit number two daughter who lives there and will be bringing some more blocks back.

If anyone wants one let me know here and I will try to bring them back for you. Ummmmm ... numbers would be limited due to weight.





greg

Greg

I'll put my hand up for one of those Tamarind blocks please. Will it cause any problem importing a wood product? Will talk later.

Regards
Paul

OK ... thats one.

No .. I have never had a problem bringing them in so far.

cool bananas ... Greg

Originally Posted by NeilS

I suggest you leave your Yamawakus and Tanakas for as long as you can before you sharpen them yourself; you are unlikely to ever get them as sharp again. It was sharpened by an expert on one of those very expensive natural waterstones that we are unlikely to ever get our hands (or knives) on...

Neil

You have touched on an issue here that I alluded to at the end of my original post: The natural waterstone versus the man-made waterstone. In fact I raised the question as to whether anybody does really part with thousands of dollars for them. Clearly there are varying qualities in both natural and man-made stones. Are the natural stones so very good (or just for some purposes) ?

For those of you who didn't see the video from that first post (it's on the website) shows a plane blade sharpened on a natural stone. The person then places the bevel of the stone he has been using and lifts the stone with the blade. The vacuum created seems to indicate a perfect surface!

i would be interested to hear your thoughts and indeed the thoughts of others on this matter.

Regards
Paul