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Posts by Benuser

A steel smell after sharpening is quite common, even with very "pure" carbons, but the specific sulfure smell should rapidly get away. I happen to use quite aggressive stuff to force the patina.
Have a look as well at the Fujiwara FKH carbon series. Very basic design -- which I love. F&F much better than I would expect at this price point. Steel isn't the finest grained carbon, but has some bite. I sharpen it up to 8k. Very reactive, and smelly, so you should apply a patina. From that moment, no more sulfure smell or taste transfer. Just a solid performer with a great geometry. Minus: the edge OOTB is unpredictable, between terrible and fairly usable. But I hardly...
It might be helpful to distinguish keenness and sharpness. A convexed fine-grained soft carbon steel edge, polished with Cr2O3 at an inclusive angle of 50 degree, can be very sharp, and is probably close to what Escoffier used for his "chiffonnade".
No, just asked to know whether the knives you bring to him could benefit from a higher grit. Soft carbons could for sure, soft stainless not. I maintain the carbons with a 8k or even Cr2O3. For French or German stainless 1.5k is probably the max.
Thanks!
If that old Chicago chef's knife is a carbon, it's quite easy to thin let's say the first inch behind the edge with automotive sandpaper on linen, start with P120, edge trailing only. It won't ever become a laser, but still a decent cutter, especially with meat and soft vegetables.
What kind of knives do you bring to this guy?
Have a look at these carbons as well. http://japanesechefsknife.com/ChineseCleaver.html#ChineseCleaver
If you aren't a collector, but a user, that present market value of your knife is only interesting if you have to insure it. Of course you may sell it, but the replacement knife will have risen in price as well, and eat your profit. Not to speak of the part shipping costs will take.
That's exactly why people go far beyond JIS1500 (10 micron) when sharpening. Besides from the question how to successfully deburr at that level without damaging the remaining edge. And sharpening every time without need on a relatively coarse stone implies a lot of material getting wasted, and the blade's lifespan dramatically shortened.
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