Following up

Discussion in 'Cooking Knife Reviews' started by coffeemike, Feb 5, 2012.

  1. coffeemike

    coffeemike

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    The house sale closed, we did in fact manage to move everything out in time, and I'm back down to only one mortgage. Hallelujah, praise Jesus, pass the bacon. *exhausted*

     /img/vbsmilies/smilies/peace.gif

    After the other threads, I have in fact ordered my upcoming darlings, a 240mm Konosuke HD wa gyuto and an 8" K-Sabatier au carbone. (Plus, a 10" Idahone fine honing rod for good measure. Needed to upgrade from the Chicago Cutlery that came with my first knife set 15 years ago.)

    I've also been reading up like a madman on freehand water stone sharpening. Currently, I own a DMT DuoSharp diamond stone (red/green - F/EF, I believe, or 600/1200 on whatever scale they use). It's been good for the knives I own, and it's given me something to rub steel against for practice.

    I'm betting that it's time to switch out for a set of water stones for sharpening. Diamond plates don't seem to be getting much love from the cutlerati, and while I'm not sure I understand why, I'm happy to acknowledge that there are plenty of people who know more than me. I figure that the new Sab is rugged and durable, and won't be harmed by whatever I sharpen it with. On the other hand, I'm fully expecting the HD to be a prima donna and really require better stones (or at the very least a higher grit stone for polishing).

    I'm trying to sift through the threads and keep up with who uses what, why, and how, and it's starting to sink in. Still, I wanted to open (yet another) thread to ask about stone schemes for sharpening in particular the HD. Whatever I use for that, I can use for everything else. I'm not as interested in some of the rigs out there - I can hold an angle of a knife well enough, as long as I slow down and be careful, so it really is freehand.

    Help me, Obi-wan.
     
  2. boar_d_laze

    boar_d_laze

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    So young padwan, for the new thread do we wait or in this one make you more meshuggeh?  Hmmm? 

    First must you face your beers.

    BDL
     
    Last edited: Feb 5, 2012
  3. coffeemike

    coffeemike

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    Bring it. :) This grasshopper has much to learn.

    EDIT: Meshuggah? I spent two hours last night reading up on Gray Kunz spoons vs. Michael Ruhlman's offset spoons. I'm already well off my rocker.
     
    Last edited: Feb 5, 2012
  4. Iceman

    Iceman

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    Spoons?!?   You're researching spoons!?!

    I think you may be headed for the "Group "W"" bench. 
     
  5. coffeemike

    coffeemike

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    IceMan - Hah! Okay, I had to look that one up. Nice. Funny enough, I have a copy of the Alice's Restaurant cookbook on the shelf - Mom used to read from it to us after dinner.

    Maybe I should just go by "Klinger" from now on...
     
  6. coffeemike

    coffeemike

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    The HD came today. (240mm gyuto).

    Oh.

    My.

    God.

    Truly effortless cutting. I minced things tonight just for the hell of it, to get the feel of the blade. I found I was thinking a lot less than normal about the cutting action and, consequently, a lot more about my claw grip to keep fingertips *really* tucked in.

    Awesome knife.
     
  7. lennyd

    lennyd

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    Just wait until you manage to get a proper sharp edge on that HD :)

    Yes there really is plenty of room for improvement, and yes it is pretty sharp OOTB, but no ware near its potential!

    After putting a little effort into sharpening mine I now find that most all cutting is nearly effortless (the insanely light weight that I am still getting used to multiplies that feeling too) and the only time I have found it has not felt that way was when the blade would stick while cutting. Cheese, and a few other wetter items had me thinking I might have screwed up something sharpening, but after wiping it off and hitting some onions etc it was right back to effortless.

    Not sure about "Obi-wan" but Yoda would have tough time with this one as it is as good in reverse as forwards :D
     
  8. coffeemike

    coffeemike

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    Astonishingly, my K-Sab came in record time yesterday. (I'll end up having a second one - the inscription on the blade is slightly misspelled, so they're sending a replacement. Awesome customer service.)

    I haven't cut with it, in case it needed to get shipped back, but I now get why BDL keeps recommending 10" knives. While the blade length is the same as the other 8" chefs that I own, give or take a bit, it feels surprisingly smaller. The blade is narrower - I'll send pictures of this if my words aren't making sense - and the smaller handle makes the knife feel smaller than I'm using.

    Can't wait to start cutting with this bad boy.