BrianBoitano posted:

Let's start the thread with . I use the dishwasher for our stainless knives which have resin handles, when my wife isn't looking

My dishwasher has two sheaths specifically for large chef's knives. Yours probably does too. The three dangers of dish washing:

1. Chipping / dulling when the knife rattles around & against other things in your washer. Sheath thingie prevents that.
2. Rust / patina on non-stainless knives
3. Wooden handles warping

Don't get me wrong, I hand wash 90% of the time because I'll need the knife sooner than I'll run the dishwasher.

Of course otoh our carbon steel knife gets the royal treatment.

Lawnie posted:

Recommend me a 7-8” Japanese chef’s knife around or under $200. I have a 6” wustfhof santoku that I love and a 12” victorinox chef’s knife (not sure why I asked for that one years ago) but want something in the middle of those sizes. I prefer to have Japanese style steel that’s harder and holds an edge longer, even if it’s more difficult to sharpen.

Kalsco posted:

Please don't use your super cool knife to cut a baguette, the rock of breads, I was being facetious.

Random Hero posted:

I didn't know forced patinas were a thing when I got my first real knife around 3 months ago...

Then:


Now:

SubG posted:

I get that you're trying to troll the thread or whatever, but for around US$250 less you can get a CCK KF2208. Mine has a blade just under 35 cm, or between 13" and 14". I think I paid around US$30 (years ago) for it:

SubG posted:

SubG posted:

Well, the fact that you've tried to do it before.

Submarine Sandpaper posted:

I have a hap40 knife which is about that level of hardness. It's a pretty good treat to use, very light.

I did twist it the wrong way when taking it off a block once which absolutely wrecked the edge but it wasn't bad to bring it back. I think there is an issue with some older or cheaper synthetic whetstone being able to take metal off these knives.

Stalizard posted:

I have a ZDP-189 kitchen knife and I love it, it's a Sukenari gyuto that more or less resembles this one:

https://japanesechefsknife.com/coll...a-wooden-handle


I got it in September. It's easier to sharpen than I thought it would be and I haven't noticed any deterioration of the edge since I first touched it up. I'm too scared to use it to take apart a chicken or anything else where i might hit a bone, but for just cutting vegetables it's a blast.

SubG posted:

I'm trying to imagine how you're crushing garlic if you're bending your knives doing it. Are you like, I dunno, putting the tip on the board and then hitting the knife between the tip and where the garlic is? When I crush garlic with a knife the knife is never in contact with the cutting board and I have no idea how I'd bend the knife doing it even if I tried.

SubG posted:

According to the internet a 210mm Yoshikane SKD gyuto is 3.8mm thick at the heel

KingColliwog posted:

What is the knife sharpener that people recommend? You know those knock-off ones of the stone on a stick that keeps the same angle (the knife is static and the stone moves). I have a couple of pretty good stones, but my sharpening abilities are only ok and with 3 kids I can't be bothered to get good at it unfortunately but would still like to have nice sharp knives and would prefer to do it myself.



Something like that. But that specific one is like 15$ so I'm guessing it's probably a piece of crap. Is there a recommended brand or recommended knock off brand that does a good job?

vuk83 posted:

Is this stupid?
https://www.horl.com/dk_en/sharpeners/horl-sharpener

bird with big dick posted:

Seeing people on Alone sharpening their knife with a bit of smooth river or ocean rock made me think “this seems as or more likely to dullen their knife unless they really know what they’re doing” so I decided to try it on one of my mother’s kitchen knives.

I have a sharpness testing system that measure how much pressure (in grams) it takes to cut through a wire test media. Lower is better of course, with around 400 being a pretty serviceable edge though nothing to brag about (the best I’ve gotten an edge to is about 140). Butter knife is around 2000-2500. DE razor blade is around 75.

My mother’s Wusthof chefs knife measured between 850 and 970 when I started.

After about 20 minutes of fiddling with a bit of basalt ocean rock I grabbed, it scored between 1150 and 1500.

I need to find some river rock to try it though I think, something harder and smoother than basalt.

But it did kinda confirm my hypothesis, if you don’t know what you’re doing don’t try to sharpen your knife on a smooth rock you found in the yard. Going from ~900 to ~1300 is pretty bad and is easily enough to make your knifing significantly less pleasant.

Raikiri posted:

850 was pretty bad to start with.

Catpain Slack posted:

Too low of a grit and you're basically making a serrated edge, just on a smaller scale.

real answer: more sharp, more better

e: Sure, you can get by with a lower grit, but once you start sharpening your own knives... Well, at some point the brainworms kick in and now you have 4 sharpening stones for some reason.

mystes posted:

Has anyone tried using a digital angle gauge to help learn to maintain a consistent angle when sharpening knives? I don't know if it's actually better than just using the marker method, but you can get one for $12 on amazon and someone on youtube suggested it. They stick on via magnets and it sounds like they're incredibly light and flimsy so it might actually work.

quote:

Please let me explain how I produce this knife. I manually insert Hitachi Aogami #2 steel into quality mild soft suminagashi cladding. I carefully made it annealed into the ash of rice straw, which adds carbon powder.

After forging (the steels together), considering the hakata's original character, I hardened it (using) pine charcoal at about 800 degrees centigrade. Then (it is) immediately (quenched) in water at about 28 degrees centigrade to (make) it much tougher. I ground the blade to be what is called a clamshell finish, to have the cutting feeling lighter and (to make) re-sharpening even easier.

bird with big dick posted:

I found this in a box in my basement that I haven't opened in 5 years. I vaguely remember it but can't remember if I bought it or it was a gift. Google translate says this say Honzukuri Guokyu, anyone heard of it? Google search doesn't show anything. I'm guessing it was a gift and was like $30 at Ranch 99 or something. It's kinda funny because I've got a poo poo ton of knives but not a yanagiba just because I wouldn't use one much and then I find that I have a yanagiba.



e: I just ran google translate again and now it's saying "book structure <something> kanehisa" which does show some results.