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Knife sharpening?

SCANDI GRIND.


Stop dealing with knives with shitty multi bevel edges. Scandinavian grind is super easy to keep sharp with a good simple stone. High carbon steel + scandi = super easy to get shaving sharp, always.
 
Why do some knives have a flat ground side? Not necessarily kitchen knives.

My most expensive knife that I use all the time is this:

IMG_0755.JPG


(Birthday gift from my dad)
I also have a Wusthof bread knife which it literally the only knife I know of that can cut my hearty crust bread easily, a Wusthof paring knife, a Wusthof chef's knife (my old one) and a victorinox slicing knife (incidentally they make amazing and cheap knives)
 
Full flat ground knives are pretty uncommon if not, impractical for food work, and its actually pretty difficult to develop and maintain and edge, as ultimately the apex of the edge needs a shoulder to support the cutting edge. Most are chefs knives are typically scandi or convex.

From what i gather that misono is at 60 hrc. An inclusive 30 to 40 edge bevel will work well for it.
 
HappyHighwayman said:
Why do some knives have a flat ground side? Not necessarily kitchen knives.

My most expensive knife that I use all the time is this:

IMG_0755.JPG


(Birthday gift from my dad)
I also have a Wusthof bread knife which it literally the only knife I know of that can cut my hearty crust bread easily, a Wusthof paring knife, a Wusthof chef's knife (my old one) and a victorinox slicing knife (incidentally they make amazing and cheap knives)
Click to expand...

I usually only see the flat ground side in some japanese knives for sushi applications. I think you mean a chisel grind where is flat only on one side
 
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Use an electric Knife Sharpener. It uses three stage sharpening. First the knife is guided angle to a grinding wheel. This first stage shapes the knife profile. A second stage positions the knife edge between a fine grade reciprocating block. It moves forward and back along the length of the blade. The last stage is a finer grit reciprocating block.
To maintain an shape edge skip the first shaping stage and use the second and third stage sharpening. This minimizes removing metal from the knife just to get a tune up.
Look down the edge of the knife for reflected light. It indicates nicks in the edge, more sharpening required.

Not the best system, but for a beginner it real good.
 
CocoLoco said:
I dated a Japanese woman years ago. She took me home to meet her mother and have dinner. Her mom had a knife sharpening kit like this. She had the sharpest knives I've ever seen.
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As soon as Mama San met you, she wanted you to know she had knife skills... :laughing
 
bruceflinch said:
As soon as Mama San met you, she wanted you to know she had knife skills... :laughing
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Dude, you don't even know the half of it. She didn't look at or address me the first day. And she spoke only Japanese with her daughter and son the entire time even though my GF had told me moms was fluent in English and French. I had the distinct feeling I was being measured and coming up short. I did get some kudos for inspecting her knives though.

The majority of her feigned disregard washed away the next day when I chauffeured, and that's the word because she and Kai sat in the back chatting while I drove by myself up front, to the old oyster farm that used to be out by the estuary of Drake's Bay. I don't think she ever considered me acceptable for her daughter but at least her appreciation of me grew a bit from it. It was a very strange and interesting experience.
 
Stormdragon said:
Time consuming, but good. And if you keep on the edge with a buffer, you don't have to go back to the sharpener for a very long time. If you get this, buy the base as well. It's a PITA to use without the base.

Lansky knife sharpening system


My :2cents
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Man, a link above had this set for $36!

I have followed all the links. All I can say is that the commodity fetishism is huge because everybody wants a sharp knife! Lordy. Talk about overchoice. I am more confused than ever. The one thing I know for sure, is that the bevel is too fine on my kitchen knives for me to do freehand because only the Santoku and my cleavers have perfect straight profiles. The idea of freehanding seems kinda crazy with a fine bevel on a curved blade.

Heres a video:
https://www.youtube.com/watch?v=KW64B0MZVOE

Having just watched the whole video, I gotta say this: to keep the system affordable, there is an overall cheapness to the system, from the beginning screw, to the thumbscrews, to the bendable rods, to the fact that the whole operation is handheld rather than mounted. I like the system, but it seems like I would want an upgraded approach that used the same principles but with stouter materials, etc etc. I couldn't find an explanation for the mount that Storm alluded to and how it works.
 
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CocoLoco said:
Dude, you don't even know the half of it. She didn't look at or address me the first day. And she spoke only Japanese with her daughter and son the entire time even though my GF had told me moms was fluent in English and French. I had the distinct feeling I was being measured and coming up short. I did get some kudos for inspecting her knives though.

The majority of her feigned disregard washed away the next day when I chauffeured, and that's the word because she and Kai sat in the back chatting while I drove by myself up front, to the old oyster farm that used to be out by the estuary of Drake's Bay. I don't think she ever considered me acceptable for her daughter but at least her appreciation of me grew a bit from it. It was a very strange and interesting experience.
Click to expand...

Being half Japanese, I've got to admit that the older Japanese generation are probably the most racist people I've ever met. Polite, but if you arent Japanese, you are "less than".
 
corndog67 said:
Being half Japanese, I've got to admit that the older Japanese generation are probably the most racist people I've ever met. Polite, but if you arent Japanese, you are "less than".
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I'm going to go with the belief that it was mostly an act to let her daughter know that I wasn't the right choice. Her daughter was 10 years older than I so there was that too. Being on the receiving end of racism I think people of color experience almost constantly was an eye opener for me.
 
HappyHighwayman said:
I wouldn't take shit from anyone even my girlfriend's parents. Racism is racism.


Back to knives
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Different strokes I guess. She didn't do or say anything directly racist (I don't speak Japanese so she may have) to or toward me. She was polite and accommodating. Her manner simply and strongly suggested that I was not wanted there. Especially the first day I spent with them. The second day she warmed a bit, talked with me, and even smiled at me. But there was no confusing the thaw with the initial reception. I was not the right guy for her daughter. In the end she was right. Not because of her behavior, but just because.
 
CocoLoco said:
Different strokes I guess. She didn't do or say anything directly racist (I don't speak Japanese so she may have) to or toward me. She was polite and accommodating. Her manner simply and strongly suggested that I was not wanted there. Especially the first day I spent with them. The second day she warmed a bit, talked with me, and even smiled at me. But there was no confusing the thaw with the initial reception. I was not the right guy for her daughter. In the end she was right. Not because of her behavior, but just because.
Click to expand...

My wife is Vietnamese; her mother never liked me (I'm about as Caucasian as one can get).
 
My ex-girlfriend was Vietnamese. I was like their Unicorn. I think they were more crushed when I broke up with her than she was.
 
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I hear paper polishing wheels make a razor sharp knife, never used one though. I like professional sharpening and touch up with porcelein rod before and after using. Many stainless knives dull quickly, I got a f. Dick which seems to keep an edge.
 
CocoLoco said:
Different strokes I guess. She didn't do or say anything directly racist (I don't speak Japanese so she may have) to or toward me. She was polite and accommodating. Her manner simply and strongly suggested that I was not wanted there. Especially the first day I spent with them. The second day she warmed a bit, talked with me, and even smiled at me. But there was no confusing the thaw with the initial reception. I was not the right guy for her daughter. In the end she was right. Not because of her behavior, but just because.
Click to expand...

Having lived there for 3 years, and living with a Japanese mother my entire life, more or less, and all her Japanese friends, I've seen they are very discreet with what they might say to you (or someone of a different race) , but they will tell you later what they think of someone else. Okinawa s, for example. More than once, I heard Japanese people call them savages, I guess because they are a little darker, and speak the language a little differently. Real Okinawans , are pretty much just Southern Japanese, but they sure aren't viewed that way. And the way they talk about Chinese or Koreans, whoa.
 
corndog67 said:
Having lived there for 3 years, and living with a Japanese mother my entire life, more or less, and all her Japanese friends, I've seen they are very discreet with what they might say to you (or someone of a different race) , but they will tell you later what they think of someone else. Okinawa s, for example. More than once, I heard Japanese people call them savages, I guess because they are a little darker, and speak the language a little differently. Real Okinawans , are pretty much just Southern Japanese, but they sure aren't viewed that way. And the way they talk about Chinese or Koreans, whoa.
Click to expand...

I'm not slamming or judging the culture in any way. Just relating my experience as I remember it.

HH, sorry for jacking your thread. No more but knife sharpening from here on out from me. :)
 
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