New Posts  All Forums:Forum Nav:

Mirror Finish

post #1 of 5
3/18/11 at 11:22am
Thread Starter 

I'm wondering what the process is for putting a mirror finish on a knife? The knife I plan on doing it to is a Kikuichi TKC gyuto.

Reply

Featured Stories on ChefTalk.com

When Cooks Cook for Themselves
A clinical look at how a restaurant runs
Follow ChefTalk on Pinterest!
post #2 of 5
3/18/11 at 11:34am

You have to buy that way. Usually stainless steel which does not hold an edge.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
Reply
post #3 of 5
3/18/11 at 12:02pm

It's not worth the effort generally.

 

You'll start with wet dry sand paper, probably about 400 grit and work your way up through the grit grades to about 2000. Then it's on to fine compounds.

 

You can ruin the temper or grind away the edge if you use power tools without some good experience behind your actions.

 

You'll remove the maker marks (if any) as you do this.

 

There is no performance benefit to speak of to the mirror polish. it can help control corrosion in some carbon steels, but that's is highly usage dependent.

more than taste fine
me eat it all the time
Reply
post #4 of 5
3/20/11 at 10:18pm

Phatch nailed the process of polishing pretty well, and only left out that the harder the material or steel your polishing the harder a project it is.

 

I have not polished anything beyond the edge of a knife, but have polished various different steels in the past and can tell you first hand it is a pain staking process that though somewhat satisfying can be a real pita, and also one of the dirtiest hobbies or projects I have done.

 

Now that said if you do want to try this I would suggest that you find yourself an inexpensive knife to practice on before moving onto anything of quality or value.

 

The reason is if you mess up or lose interest due to any one of many potential reasons you can just trash it and move on etc.

 

If you do decide to attempt this please post your experience etc

 

"love my country" but "fear my government"  Something is just wrong with this

 

 

 

Looking for info on entry level J-knives? Need help on finding the most bang for your buck? Hope you enjoy learning from the info here, I know I did!

http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-g...

Reply
post #5 of 5
4/18/11 at 5:21pm

P1010273.jpg

 

P1010435.jpg

 

or just sharpen them....  no tricks.  unless you want entire TKC polished, then sand paper. 

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Knife Reviews

Featured Stories on ChefTalk.com

When Cooks Cook for Themselves
A clinical look at how a restaurant runs
Follow ChefTalk on Pinterest!