We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Mon Mar 11, 2013 3:30 am
Mel - As I'm sure you already know, the process that makes the cladding line pop like that is called etching. I really have no clue as to what all is involved in the process but the result is super. Keep an eye on any WIP threads you might run across from Randy at HHH knives. His Damascus blades are amazing and the transformation after he does the etching.... WOW!
Mon Mar 11, 2013 1:32 pm
That etching is very simply done at home. It's a bath of diluted acid you can buy from Radio Shack and distilled water. Dip the blade in for a few minutes and out comes the etched blade.
It's essentially the same process as etching a full damascus blade to bring out the pattern. A little simpler in this case though.
Mon Mar 11, 2013 6:03 pm
Got my tracking number just now. Thanks Mark for the great service. Can't wait to get the new gyuto and start slicing and dicing. I know the wife thinks I'm crazy with the knife and stones, but hoping after she tries the knife she will be more accepting lol. Just hope it isn't too big for our small kitchen. I decided to go with the 240 instead of the 210....
Wed Mar 13, 2013 3:35 am
Good deal Nathan! What stones did you decide on?
Its not my fault! LOL
Have fun my friend!
Wed Mar 13, 2013 4:22 am
It's all your fault Pete! I ended up with this set.... http://www.chefknivestogo.com/3pcstoneset.html
Should be a good start.
Wed Mar 13, 2013 5:51 pm
NATHAN <> A very good start, indeed. BE VERY CAREFUL with the Beston... it cuts extremely quickly, and if you're really just beginning, it would behoove you to spend more time on the Bester. You can totally reprofile a knife in very short order with the Beston. Watch your work carefully when using that stone, and make sure to keep it even on both sides.
Wed Mar 13, 2013 6:16 pm
Thanks for the heads up. I ordered one of the angle cubes to help me get started. I don't plan on putting the Hiromoto to any stones until I get a little more practice on my regular kitchen knives. If I do, I will sharpie the edge and use the Rika to try and refine the factory edge a little. I plan to practice on my "inexpensive" knives first.
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