It is currently Mon Oct 20, 2014 10:47 pm



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 2 of 2 [ 14 posts ]  Go to page Previous  1, 2
Author Message
 Post subject: Re: OOTB Sharpness
PostPosted: Thu Aug 23, 2012 4:24 pm 
Forum Moderator

Joined: Sun Apr 22, 2012 9:45 pm
Posts: 657
I have yet to see one come out of the box yet that the first thing I did to bring it up to my normal level was break out the stones. Usually I try to determine how high I can take it before it becomes a show knife or a kick ass cutter and fortunately some can do both where others if taken to high the edge gets weak fast or it has no tooth to cut. A lot depends on steel but Michiel was rite fujiwaras need stone work as soon as the box is opened. Peace jmbullman



_________________
Master of the addict 1. In the end their can be only one Jmbullman the freehander.
Nubatamas rule the stone world! The freehander
The most electrifying show stopping man in knife sharpening today!
Offline
 Profile  
 
 Post subject: Re: OOTB Sharpness
PostPosted: Mon Aug 27, 2012 11:09 pm 
Forum Moderator

Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2833
Location: CT
I found a knife I liked the edge on OOTB!! It is a Tanaka Sekiso Gyuto. Push cut paper like it wasn't there, sticks into my cutting board, no burrs or rough spots on the edge!!


Online
 Profile  
 
 Post subject: Re: OOTB Sharpness
PostPosted: Mon Aug 27, 2012 11:58 pm 

Joined: Sat Aug 04, 2012 10:16 pm
Posts: 38
taz575 wrote:I found a knife I liked the edge on OOTB!! It is a Tanaka Sekiso Gyuto. Push cut paper like it wasn't there, sticks into my cutting board, no burrs or rough spots on the edge!!


Added the Tanaka gyuto to my short list. Good price for a blue steel knife. Though they don't say if it's B#2 or AS. And I don't like the Ho wood handle (prefer ebony).

Other knives being considered: Kikuichi TKC 240mm, Masamoto VG 240mm and definitely a Sakai Yusuke "special thin" 240mm (ebony handle) when Mark gets them in at the end of next month.

Not sure how sharp Kikuichi TKC/Masamoto VG are OOTB...which doesn't really matter now...since, I plan to have the knives sent to maybe Eamon Burke or Murray Carter to be thinned/sharpened before I receive them.



_________________
Boning: Tojiro DP 170mm Garasuke (VG10)
Gyuto: MAC Pro 200mm (hi-carb/chrom/Moly)
Nakiri: Konosuke Fujiwara 180mm (W#2)
Offline
 Profile  
 
 Post subject: Re: OOTB Sharpness
PostPosted: Tue Aug 28, 2012 12:04 am 
Forum Moderator

Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2833
Location: CT
I have a thin 210mm gyuto that is around 1.9mm at the spine at the heel. The Tanaka is almost 3mm at the heel, but is convex ground and has more weight behind it, so it seems to cut slightly better than the thin gyuto! I believe it may be Blue #2; most places will advertise the AS steel since it is a higher end steel. It's also a D shaped handle if that matters. Just get a new handle done for it; I'm shopping for some handle material to redo mine :)


Online
 Profile  
 
Display posts from previous:  Sort by  
 Page 2 of 2 [ 14 posts ]  Go to page Previous  1, 2


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred