Fri Mar 22, 2013 7:31 am
Thanks Jason....I was just about to start searching for your video.
Do we have a sticky of video's here yet?
Fri Mar 22, 2013 11:57 am
"Just bought a high carbon japanese cook knife.
It only has one edge."
Could you clarify if you are talking about a knife like a yanagi or a chef's knife or Gyuto that has been ground only on one side. I think the advice given assumes you have a yanigi type of knife.
Is the back side of the knife hollow ground?
Sat Mar 23, 2013 3:19 am
Thanks guys ill check out the video.
Very embarrased... dont know what hollow ground means!
Maybe u could tell me.....
Here is the exact knife:http://www.carbatec.com.au/japanese-hig ... ives_c6030
and the knife i got was C
Ive noticed it to be completely flat on one side of the blade but then the other side to be the only side with the cutting edge.
Hope ive clarified this ok.
Thanks again guys
Just to update, now looking on google images.. it seems to be a Gyuto style.
Sat Mar 23, 2013 9:34 am
The products that I have reviewed are linked with the appropriate product on CKTG. A lot of folks have just subscribed to my Youtube channel which has all the reviews that I just started.
Tue Mar 26, 2013 10:00 am
As this seems to be a gyuto knife would i still be best to follow your video using the same methods you used for your yanagi?
Also what does hollow ground mean with knives?
Adam you said: "hollow ground back though if you can help it."
Sorry for my ignorance but what is it you mean by this?
So would i sharpen this knife, with the knife at a 15 degree angle? Then turn the knife onto its other side so it rests flat on the stone and remove the burr caused from the sharpening on the side i started off with?
Tue Mar 26, 2013 10:27 am
Yes, same method.
Hollow grind is a concave grind that curves into the blade. In your case the backside of the knife will have a inward curve while the front side will have the large convex bevel.
When you sharpen you will create a burr on the backside of the edge, because your only goal is to remove the burr on the backside you want to use a very fine stone such as a 5k/6k in which you only apply pressure on the push stroke. MINIMAL!!!! passes will be needed on the backside.
Tue Mar 26, 2013 9:37 pm
Thanks very much i got ya!
Ill also note this down as reference to remember.
Thanks to everyone.
What can i use to hone these knives?
Ive asked about sharpening them but what about honing them after every use?
Wed Mar 27, 2013 6:16 am
It shouldn't need much more than a light stropping or a return to your fine stone. If a strop is used I would recommend a quality bare leather strop. I don't know if using a compound imbedded strop would be the best choice for this style knife.
Using a fine stone would be my choice, its faster and keeps the cutting edge at a consistent sharpness over longer periods before coarser grinding is needed.
Lastly, make sure you understand what the knife is used for and use it strictly for that purpose.
Wed Mar 27, 2013 6:36 am
Hi Jason ok no problem.
Just sharpened my victorinox.... on the paperwheels but i think i may have had the angle too acute so when i cleaned the knife with a scourer its almost like the bevel was so fine it just snapped because after it it wouldnt cut anything until i ran it on the paperwheel again.... quite strange! Didnt realise how soft the steel could get and easily breakable!
I have a green Veritas compound i could apply to my leather strop i have. The storp is made by Pfiel wich is swiss. Not sure if ud recommend these? So far seems to bring my folding knife up razor sharp.....
So with the high carbon japanese Gyuto knife i would sharpen the cutting edge and then when i get a burr i lay the knife flat down and very gently remove the burr but not with the edge trailing behind?
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