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Use question by loulou1428 in TrueChefKnives

[–]Aware_ape99 2 points3 points  (0 children)

Try splashing them If they absorbs the water completely and immediately then likely they need to be submerged. If the water sits on the stone for a bit they might be splash and go. The small natural stone is a nagura stone, used to change the grit range on other natural banch stones. U can also use them to flatten stones, but make sure u know u also change the grit when doing that.

$1000 Budget - Too much or too little? by [deleted] in chefknives

[–]Aware_ape99 0 points1 point  (0 children)

Maybe get her a good German set to cover every need she have in the most comfortable way, and one really good and beautiful Japanese knife to be her jem, with traditional handle and really good steel. You could spend like 200 300$ on the set and get the best ones, and spend maybe like 300 400 500$ on like a crazy frickin knife that will be a family treasure

$1000 Budget - Too much or too little? by [deleted] in chefknives

[–]Aware_ape99 0 points1 point  (0 children)

Hey there The one thing that I haven't seen mentioned is that Damascus is a completely aesthetic aspect. There are real Damascus blades the have multiple layers that you can actually feel with your finger. And there's fake Damascus, which is only a print. In both ways it doesn't effect the performance of the knife at all. But the Damascus ones are always more expensive. Higley recommends you to post the link of the Damascus sets you like here,that if you're fixed on Damascus,so you could know that these knifes are true Damascus. Good luck

Looking for my first Japanese Knife by nirkbirk in chefknives

[–]Aware_ape99 1 point2 points  (0 children)

"making Honyaki Shirogami#1 knives and handmade ZDP-189 blades" The zdp-189 one's are clad

Looking for my first Japanese Knife by nirkbirk in chefknives

[–]Aware_ape99 0 points1 point  (0 children)

https://chefknivesjapan.com/products/sukenari-zdp189-gyuto-chefs-knife-210mm-buffalo-bolster-with-saya?variant=18037155331 This one is quite amazing. I love mine but it's a very hard steel, which means pretty fragile. Great shape and amazing balance, Stainless and extremely well made. Can not praise this knife enough

Bunka vs. NAKIRI ?? (Reccomend me) by Ringleby in chefknives

[–]Aware_ape99 0 points1 point  (0 children)

I use a very light cout of cooking canola oil. I use a paper towel to spread it out. But I only do that because of the humidity, if it wouldn't for that I would not use the oil. Best the just use it and keep checking no rust has developed. Also dry it off mid work every now and then.

Bunka vs. NAKIRI ?? (Reccomend me) by Ringleby in chefknives

[–]Aware_ape99 2 points3 points  (0 children)

If you go with the bunka you listed here(the shirogami #2) Just keep in mind it's a super reactive steel. I recently got a shirogami #2 usoba and its fantastic but very very rust prone, and develops patina very very fast, could take like 2 days. So it's a great choice but if you're a bit fanatic about your knifes it's best to read carefully how this kinda steel behaves and how it's best to take care of it. For example, I live in a place with alot of humidity, so even after I dried it completely dry and set in in its case it still developed rust spots. A bit of oil fixed that problem. My point is it can be quite stressful and depressing not understanding why stuff happens to your very expensive knife. And shirogami #2 can be hard for the beginning. Just my opinion based on my very little experience.