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 Post subject: Knife #2 search
PostPosted: Mon Mar 04, 2013 6:06 pm 

Joined: Mon Jul 02, 2012 10:57 pm
Posts: 5
1. righty
2. I sharpen, although I'm probably in the novice level.
3. push 65/45
4. no pref although I've never handled a Japanese handle.
5. 125 max

I bought a Fujiwara FKH 210mm gyuto about two years ago, sharpened it with a Shun 1k/6k stone and wouldn't even be looking for a new knife if I hadn't run into trouble.

It has become clear that I lost the stone after looking for it for several weeks. I have surrendered. I know it's somewhere, but I'll never find it. Plus, in the meantime, my knife gets duller and duller.

I'm turning to CKTG because I used this extensively to research my first purchase and found it a clear and rich source for information, guidance and opinion. So, I turn to you now.

I am looking for a better knife? I think. I didn't think the Fujiwara held the edge well although I have no experience with which to compare it (it was my first carbon knife). I would describe my cutlery needs as broad. I want my onions sliced thin, minced clean but I also butcher whole chickens and skin pork bellies often. I am attracted to the French Sabatier knives but I only found one online resource (albeit great) and no personal friends or relatives who could vouch/describe them. Japanese knives are attractive mostly because you all have so much experience and are successful personalizing your recommendations.

So, what do you think?

cheers,
dane


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 Post subject: Re: Knife #2 search
PostPosted: Mon Mar 04, 2013 6:17 pm 

Joined: Mon Jul 02, 2012 10:57 pm
Posts: 5
Gosh, sent this out too quick.

I'll add that although I lost the stone, which would lead one to think that that is what i would like to replace, the loss has really made me think more about the knife and perhaps an upgrade. Sorry if that wasn't clear.

Regarding the stone, I was always confused on how high I had to go. The reviews seemed to indicated that the Shun 1k/6k is a great stone, and I need to replace it, but I am not sure if a good 1k (the video for the Ume 1k seemed like that knife was great and ready to cut) is sufficient or if I need multiple grades to really get a good edge that lasts.

My budget for everything is lean here since my partner already thinks all this research is pretty silly (although she accepts that we need good cutlery). I'm thinking that even $200 for everything would be too much but I want to stay open.


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 Post subject: Re: Knife #2 search
PostPosted: Mon Mar 04, 2013 6:50 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2794
If you're wanting a knife that will hold an edge a bit better than the Fujiwara FKH, try:

http://www.chefknivestogo.com/higy21.html

or:

http://www.chefknivestogo.com/tanakagyuto2.html (out of stock at the moment, not sure when they're back in)

or:

http://www.chefknivestogo.com/riar21.html

I think the first two are better knives....but the value of the Artifex is undeniable.

or

http://www.chefknivestogo.com/misono3.html

All of them are good knives. The Hiromoto AS is carbon steel core with stainless cladding...which is very convenient. Although I do note that the FKH you have is carbon...so you're likely very aware of what a carbon knife is all about.

I'm going to assume you're referring to that video I recently did.

Most factory knives have something akin to a 1,000 grit edge....most are usually even lower grit than that. So, yeah, a 1,000 grit edge is more than serviceable....if done correctly.

Get one of those knives and a good 1,000 grit stone and you can have a very good knife, that's sharp.



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Adam

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 Post subject: Re: Knife #2 search
PostPosted: Mon Mar 04, 2013 7:05 pm 

Joined: Thu Dec 27, 2012 6:00 pm
Posts: 125
Location: Connecticut
Just out of vulgar curiosity, how does one go about losing a stone?

I hope this is not an inappropriate question.


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 Post subject: Re: Knife #2 search
PostPosted: Mon Mar 04, 2013 7:47 pm 
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Dane - From an outsider perspective, it sounds like you wouldn't be looking for a new knife you could easily keep your Fujiwara sharp. Are you happy with the Fujiwara from a handling perspective? If so, might I suggest simply investing in a couple of good stones, or a good all around stone and a strop of some type.

Adam or others - what do you think about the 2K Green Brick and a high grit stone to do trailing strokes as a strop, or an actual strop? It sounds like the Green Brick can be manipulated to get a higher than 2K finish, which could leave him to do maintenance on a high grit stone, a strop, or maybe an Idahone ceramic rod between resharpenings on the Green Brick.

Just my 2 pennies.

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 Post subject: Re: Knife #2 search
PostPosted: Mon Mar 04, 2013 8:20 pm 
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You really wouldn't want to have a 2k stone as your coarsest stone. Really need something coarser than that. Thinning, microchip removal, etc. on a 2k stone wouldn't be fun at all.



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 Post subject: Re: Knife #2 search
PostPosted: Mon Mar 04, 2013 8:25 pm 
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I would dare to say that removing chips with a 2k stone is impossible, for all intensive purposes. Get a 400 Latte and a green brick for a good 1 - 2 punch. The latte cuts really fast, the green brick gives you enough refinement to have some fun. :)

If you can only afford 1 stone, make it a Shapton 1k. IMO. ;)



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 Post subject: Re: Knife #2 search
PostPosted: Mon Mar 04, 2013 8:41 pm 
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Thanks guys - I forgot about chip removal as part of maintenance. 400 Latte and Green Brick sounds like a perfect combo for most purposes. Just out of curiosity, would the ceramic hone be effective for touch ups for that Fujiwara after using those two stones?

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 Post subject: Re: Knife #2 search
PostPosted: Mon Mar 04, 2013 8:59 pm 
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Yes and no. As I recall, the Idahone is like 1200 grit. So it would be slight improvement grit wise over a 1,000 grit stone, and could bring that edge back for a while.



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 Post subject: Re: Knife #2 search
PostPosted: Mon Mar 04, 2013 9:28 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
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Thanks Adam,

So for furthering my education - suppose, hypothetically, that Dane got the Latte and Green Brick stones. What are some good inexpensive options for touch ups without having to drag out the Green Brick and soak, etc.

Thanks for having patience with me ;).


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