Thinning advice?

Discussion in 'Cooking Knife Reviews' started by mrbushido, May 25, 2014.

  1. mrbushido

    mrbushido

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    Wondering about Thinning my tojiro shirogami gyuto im a lefty any tips?

    Never thinned a knife before.

    My coarsest stone is a king 1000 grit is that coarse enough?
     
  2. vic cardenas

    vic cardenas

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    Even with a beston 500, I desire something more course to thin properly. I can't imagine trying to thin a knife with a soft 1000 like a King.
     
  3. mrbushido

    mrbushido

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    Ok so i need a coarser stone? And any good tips on Thinning?
     
  4. jbroida

    jbroida

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    i made some videos on the subject a while back if you're interested:



     
  5. mrbushido

    mrbushido

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    Thanks bro :)
     
  6. mrbushido

    mrbushido

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    @jbroida love the videoes on your channel!! Can i thin on my king 1000? Got little money so cant afford new stone.

    And im terrified about thinnig my knife i dont want to ruin it.
     
  7. jbroida

    jbroida

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    you can thin on anything, but it will take a hell of a long time if its not a coarse-ish stone
     
  8. mrbushido

    mrbushido

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    And the king 1000 isnt coarse enough?
     
  9. mrbushido

    mrbushido

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    Tryed to thin it and sharpening it. Results i think is a huuuuge difference from the factory.

    Sanding it down and polishing it then puting on a Mustard patina and it look blue and purplish :-D

    Love the knife and cant thank you guys enough for greaaaaat tips :-D
     
  10. tweakz

    tweakz

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    .
     
    Last edited: Oct 27, 2014
    mrbushido likes this.