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itinomonn sale - Page 4

post #91 of 110
Thread Starter 
Quote:
Originally Posted by Mike9 View Post

@MillionsKnives
 - Is that a V2 core?  Not semi stainless at all more like White #2, but not as pure as Hitachi Shirogami #2.  I'm loving mine  drinkbeer.gif

Not the V2. I have that in 240. This one is the stainless version. I bought specifically for the girlfriend to use. I didn't know it was semi stainless at the time

http://www.japanesenaturalstones.com/itinomonn-stainless-kasumi-210mm-wa-gyuto/
post #92 of 110
Thread Starter 

I thought semi stainless took on a dull grey kind of patina, not bright blues like this.  I don't have any other semi stainless to compare to

post #93 of 110
I suppose it's possible the tendencies of blood contact with reactive knives to cause those bright blues is more 'powerful', in a sense, than the relative lessened reactivity of semi stainless smile.gif
post #94 of 110

So i've been working on my itinomonn petty for awhile now, i think i'm getting pretty close. I'm struggling a little on one side with  getting the angle exactly right to smooth out a very specific region of the side, i was wondering if anyone had some tips. some pictures:

post #95 of 110
Are you thinning up the entire blade face, up to the spine?

Do you mean you're having angle holding difficulties, or is it more of not quite being able to hit a certain part of the blade face? Or something else entirely?

What grit stone are you using?
post #96 of 110

Whoa - that is a stout grind for a petty even one that long.  I don't think my 240 is that thick.  I went through a similar thing with my old model Hiromoto AS which had a chunky geometry.  Felt like it took forever to thin that bad boy, but I finally tamed it and it's my "work horse" knife.  If you can thin that sucker out for line work I admire your tenacity.  :beer:

post #97 of 110

Now, please tell me why in hell are you trying to thin a petty? Will you make cirugy with it or just cook?

Please ICEMAN come to my help.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #98 of 110
Thread Starter 
So it doesnt wedge in shallots of course
post #99 of 110

His issue is it's wedging fragile product to the breaking point and that is not acceptable on the line.

post #100 of 110
Quote:
Originally Posted by foody518 View Post

Are you thinning up the entire blade face, up to the spine?

Do you mean you're having angle holding difficulties, or is it more of not quite being able to hit a certain part of the blade face? Or something else entirely?

What grit stone are you using?

Struggling getting the angle perfect to hit the right spot.

I started out on 220, switched to my 120 dia for most of the brunt while switching to the 220 to clean it up. Did some work with a 1000 today, but the shine is high lighting that I've worked to the core in some places
post #101 of 110

On the side with the kanji, looks like the upper part of the blade is more polished. Is that because this is where you are hitting with a 1k stone, or is that an area you haven't yet reached?

 

Also, righty or lefty?

post #102 of 110

looks like i spent a little more time on it with the 220 after going over it with the 120 in those pictures. I didn't use the 1000 before those pics.  I'm a righty. When i used it at work yesterday it was pretty close to acceptable.  And then i had today off and worked on it quite a bit today with the 220. I think its pretty close to where i want it. I think i got the spine where i want it and right behind the edge is pretty good now, i'm not 100% sure about the transitioning. Its hard to be like ok, i want to get it a little more gradual at this place because its hard to target that very specific place.

post #103 of 110

is there anything i should be doing for maintenance on the rosewood handle?  Tsubaki Oil? some other kind of oil?

post #104 of 110
Thread Starter 

I'd say straight mineral oil once in a while if it seems dry.   Couple bucks for a bottle from the pharmacy lasts a long time.

 

Tsubaki oil is expensive for the handles.  I only use mine for blades if they are inactive a long time.  

post #105 of 110

i've never had such trouble getting a shot in focus with decent lighting than this coil shot


but this might be finished product pretty much. but yeah, didn't need to be insanely sharp, just needed it to wedge less in veggies and fruits. Still want it fairly stiff and versatile. Most of the spine is probably like 1/2 as thick as when i started. The kanji was pretty deep, but unfortunately not thick enough, there might be like 2 dots left from it.

post #106 of 110

Mineral oil is food safe and will not go rancid.

post #107 of 110
Thread Starter 

Anyone who missed this last time or if you're searching for gifts perhaps, I just got this email from Japanese natural stones:

 

Hefty 20 % on Everything in the store

From 7 November to 10 November  

Except Shigefusa and Kato knives 

Coupon Code: November

 

Eyeing the toyama noborikoi or the longer version of the wa butcher knife hmmm


Edited by MillionsKnives - 11/7/16 at 4:19am
post #108 of 110
Save me from myself...The Toyama knives are a regular curiosity, and I am eyeing his naturals all the time...
post #109 of 110
Thread Starter 

I have a bunch of stones that work for knives and razors so kamisori straight razors are my next step...

post #110 of 110
Quote:
Originally Posted by MillionsKnives View Post

I have a bunch of stones that work for knives and razors so kamisori straight razors are my next step...
The natural progression!
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