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Posts by GreenGuy

The Messermeister is also listed at "1200" but like you said, it doesn't mean it's the same as Idahone's 1200, which is probably finer.  I still have half of it attached to the handle, maybe I can still use it on my petty, haha.   Out of my better knives (Misono sweden, Kikuichi Carbon Elite suji, and Misono 440 petty) which would you say are actually worth taking up to 8k?  Right now, I finish all of these on my 8k.  Would some of them be better off stoping at 4k,...
I'm not really sure why I didn't like the ceramic rod, but it just felt weird using it, and also left my knives feeling a bit rough.  I'm not sure if maybe the Idahone would be better, or I'm just used to the feel of a more polished edge.  But to be fair, I had barely used it before it broke, I would have like to give it some more time to get a good idea of what is does.  I used the strop (unloaded leather) to deburr after sharpening, and it seemed to work quite nicely,...
Got the Messer, it broke.  To be honest, I didn't really like it so much.  I'm going to try the F. Dick polished packing steel.  It's cheap and much less likely to break.  I'm also gonna pick up a strop to try out, although I'll still need a steel at work.
This has probably been addressed before, so I apologize in advance for redundancy.  I've been using a grooved steel and realize it is not the best option and probably does more harm than good, so I want to upgrade.  I have a Misono Swedish gyuto and Kikuichi Carbon Elite suji as well as some Forschners.  I sharpen my most used knives (gyuto and suji) 1-2 times a week on 1000, 4000, and 8000 grit stones.  I have worked mostly with fish, but will be working with meat on a...
It could just be the restaurant you are working at.  I've only got a few years experience, but I started at a restaurant that I enjoyed working at and then took a job at a very good restaurant that made me feel pretty much how you feel.  Even after a few weeks I hated it and it killed the passion I once had so I began looking for jobs outside of the restaurant industry and was about to change careers completely.  I didn't stay there very long, and while looking for jobs...
Has anyone noticed that the prices for Misono has dropped over the last month or two?  Does anyone know why?  I feel like I got ripped off buying mine a few months too soon.
Lenny, sometimes I wonder that, too, haha.  I enjoy and take pride in what I do, and I like having nice equipment to work with, so I don't mind spending the money on the knives that I have in my hand for hours every day.  I'm still relatively new to the biz, but I worked very briefly at a michelin star restaurant in NYC and everyone there had high end japanese knives and I realized that the properties of a well made knife can make a difference when working with very...
Thanks guys for the input.  Sometimes for me it takes a few sessions when sharpening a new knife to get the feel of the angles on it, so I'm pretty sure it was me holding it a too low of an angle as I moved closer to the tip.  Also, within the first couple days of using it at work, before I sharpened it, someone went to use it and it was dull at that point so I went to go steel it, but they did it and really went to town on it with a diamond rod, and maybe when I...
So, I've sharpened my Misono a couple times and I think the last time I may have messed up and spent too much time on the stones (10min on 1000, 5min on 4000).  The first few times I shaprened it I only did like 2min on each stone, but this time I wanted take it a little further.  The front bevel at the heel is about 2mm wide, then 2" from the heel the bevel turns to 1mm, then back to 2mm when the blade begins to curve (about 4-5" from the heel) to the tip.  Is this...
So I recently purchased a Dexter 9" carbon fillet knife.  I really like the blade on it, but the handle smells like fish, and I cannot get rid of it.  The handle seemed kinda porous when I got it, so I've been oiling it with mineral oil once a week.  Will this solve the problem over time, or is it just going to always smell like fish?  Anyone know how to fix this?  Thanks.
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