he, but I prefer simple
anyway, when working on a completely new knife, you need something that works on the whole blade
Many years ago I worked in a factory. I knew guys who would make home made knives, works of art. To properly shape a blade from a hard tempered block of steel on sand paper would probably take years and I don't think the result would be very good looking. I don't really see the point of shunning power tools all the time.
As for material, have you thought of steel from SUV leaf springs? I'm sure you can find cheap ones in an auto wrecker place.
That depends on how done you want it. How large is the beef and what cut.
oh, I do use power tools
like you say, its impossible without
shaping the blade takes some power, ofcourse
Im not yet ready to play blacksmith
my work is much simpler, but still effective enough to do a nice sharp knife
my present experiments is to explore how the thin and flexible blades work
one thing is certain, they get exstremely sharp, and cuts with ease and little effort
the backside, it doesnt take much load for the harder work
but still, its very nice to handle such a light knife, just using your finger tips
The only knife I've ever made from scratch was one I made from a mill file.
To shape it, I annealed the file first. Then when it is soft it is easy to work. At that point shaping can be done by hand with files, but a bench grinder certainly is faster.
When quenching it you have to hold it vertical and slide it into the quench tank. If you get it at an angle, it will warp.
For a thin fillet blade, an old hacksaw blade is nice.
3#-5# beef roast in foil at 212F I'd cook 6-8 hrs.
To shape it, I annealed the file first. Then when it is soft it is easy to work. At that point shaping can be done by hand with files, but a bench grinder certainly is faster.
When quenching it you have to hold it vertical and slide it into the quench tank. If you get it at an angle, it will warp.
For a thin fillet blade, an old hacksaw blade is nice.
3#-5# beef roast in foil at 212F I'd cook 6-8 hrs.
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Yes Wustoff (and others I'm sure) makes one, It is very useful for making paper thin slices especially from the breasts of duck or small birds. I have one and the blade is VERY flexible and thin.
I've started to learn traditional Japanese sharpening by stone only, any hints?
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hmm, one is to keep the stones wet, and clean
another could be to use a harder stone for the softer steel, and a soft stone for the harder steel
every steel and stone behaves different
its a difficult art
edit, I forgot to say, its vital that the 'edge' is 100% smooth and 'clean'
Afraid I just use a plain salmon knife (from my Sabatier days).
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It's what you think of as a 'standard' file. The mill part means a single cut. A flat bastard is the same thing but a double cut
Bring money. I've only $500 or so in my Japanese water stones, but I'm sure you can do better than that:
Tennen toishi Nakayama Light Kiita Asagi Kan Nashiji Blood splash 4557* | eBay
He also sells kitchen knives made by Yamawaku that are a bargain. I own a couple of them and they can be made extremely sharp.
John
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Bastard refers to the coarseness of cut. A flat file is usually double cut, mill files are single cut and both can be had in bastard, second, and smooth cut. Smooth cut mill files are for filing circular saw blades.
John
Like this ? => Mizuno Santoku (Honba-Zuke) - YouTube
Or like an Ichiro Hattori => http://www.youtube.com/watch?v=g349tmUWvBM&feature=player_embedded
Or like an Ichiro Hattori => http://www.youtube.com/watch?v=g349tmUWvBM&feature=player_embedded
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ahh, a challenge
I decided to give it a try
the tomato only got half way throug
too small knife
but I decided to try a different approach
tomato is lying there on its own, like you see it
nothing to hold it
chop, and the top came off
and surpricingly, the tomato didnt move
guess Im gonna eat some tomato now
bread, butter, tomato and salt, very nice on a hot day
if you want more, top up with chili sauce and fresh green salad
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that was tasty
btw, I have a tip regarding how to handle salad
salad can be quite 'annoying'
maybe even prevents many from eating any in the first place
I simply 'repack' it in a new plastic bag
and when I need a little salad, I just open, and chop out a piece
and quite funny, yes it does make me eat more salad
simply because its very easy this way
btw, I have a tip regarding how to handle salad
salad can be quite 'annoying'
maybe even prevents many from eating any in the first place
I simply 'repack' it in a new plastic bag
and when I need a little salad, I just open, and chop out a piece
and quite funny, yes it does make me eat more salad
simply because its very easy this way
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I know, I was shopping in "Kitcentown" in Tokyo some were $1000 for one. There were many $3000-4000 knives including a $3500 one that was only for cutting soba by hand.
EDIT - Never looked for items like that unique stone on ebay
I know, I was shopping in "Kitcentown" in Tokyo some were $1000 for one. There were many $3000-4000 knives including a $3500 one that was only for cutting soba by hand.
EDIT - Never looked for items like that unique stone on ebay
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Right, I seemed to answer that too quickly. Thanks for clarifying. The origin of the term is not as far fetched as one might first guess.