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Posts by Benuser

Have one of the last Hiromoto 190mm santokus. Core steel is an excellent hard but just fairly reactive carbon, with a soft stainless clad. A crazy performer in a home setting. http://japanesechefsknife.com/Hiromoto.html#HiromotoR
Bernard Levine, who knows his stuff, wrote about the original Nogent: "The original ebony handles tend to split, because they are bored down the center with a large diameter hole, leaving just a thin web of wood on the sides. They look solid, but they're not." The handle ended with a tiny bullet on the fine rat tail, all that fragile. Not really a problem in pre-WW2 France where a new ebony handle was cheap and could easily be replaced. The modern NOS -- new old stock --...
http://www.knifemerchant.com/products.asp?productLine=44
A kitchen knife usually has both sides ground slightly differently. A strictly symmetric blade would wedge terribly. The most common solution is having one side a bit more convex, the other side a bit flatter. With Japanese double-bevelled blades this is more pronounced than with European knives, but these still have some more convexity on the right face, which allows better food release when used by right-handed. With European blades the edge is strictly in the middle,...
http://www.marques-de-thiers.fr/3c/7721_7724.jpg The perhaps erroneous fireman indication comes from the mark owner in his declaration at the clerk's office.
And is described here as a fire-man. http://www.marques-de-thiers.fr/3c/5519_5528.jpg
The guy with the ladder is a chimney-sweep. http://www.marques-de-thiers.fr/3c/2693_2694.jpg
Let me give a try. With a kitchen knife I try to take advantage of a steel's properties. I like the screaming sharp aggressive edge VG-10 can take -- and hold for some time. I sharpen it on a Chosera 800 and will use the following progression only for stropping on some and deburring on all stones, up to 8k. I'm not looking for a polished VG-10 edge. It doesn't make much sense to me as VG-10 isn't the finest grained. I like its character, because it is not so finely...
Let me give a try. With a kitchen knife I try to take advantage of a steel's properties. I like the screaming sharp aggressive edge VG-10 can take -- and hold for some time. I sharpen it on a Chosera 800 and will use the following progression only for stropping on some and deburring on all stones, up to 8k. I'm not looking for a polished VG-10 edge. It doesn't make much sense to me as VG-10 isn't the finest grained. I like its character, because it is not so finely...
Not exactly, if it is shipped to a destination outside the EU no VAT is applicable -- technically a 0% tariff is being applied.
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