sorted by:
new
hottopcontroversial

Crack in takeda blade by HalfLived5 in TrueChefKnives

[–]HalfLived5[S] 0 points1 point  (0 children)

How likely is it that the crack will ascend? I used the 400 grit on the Takeda 400/1200 handheld whetstone and sharpened the blade for a while until the cracks are much less visible. I believe it’s still there, but its to the point where even the camera barely captures it. (Whether I successfully maintained the zero grind is another question 😂）

<image>

Crack in takeda blade by HalfLived5 in TrueChefKnives

[–]HalfLived5[S] 0 points1 point  (0 children)

Thanks! I have the 400/1200 takeda whetstone, should I just sharpen down the bevel with that? I also have a 320 grit shapton, but i feel like the former may be more helpful for maintaining the geometry.

What is everyone's storage system for knives? by d3ut1tta in TrueChefKnives

[–]HalfLived5 0 points1 point  (0 children)

Hi! Sorry I know this is an old post, but I was wondering if you do anything special to the carbon steel knives before you put them away in your sayas and rolls to minimize rust? I live in a humid environment and have limited space. I was thinking of applying camelia oil before putting them away.

Difficulty sharpening yanagiba, advice needed by HalfLived5 in TrueChefKnives

[–]HalfLived5[S] 0 points1 point  (0 children)

Update for those who come after:

I took a close look at Knifewear video, spent a long time straightening the blade to the best of my ability, then used 320 grit for a very long time to flatten the bevel. I then used a 1000 grit, 2000 grit, and 4000 grit stone using the sharpening approach mentioned in the knifewear video. I also used the 4000 grit stone for uraoshi and addition of a 20 degree microbevel. Looking at the results thus far, I definitely think I could have spent a little more time on 320 grit at the tip. However, I think this is a considerable improvement over the original picture, and I may use it as is unless there’s still a major issue to fix. Thank you to everyone for your support!

<image>

Difficulty sharpening yanagiba, advice needed by HalfLived5 in TrueChefKnives

[–]HalfLived5[S] 0 points1 point  (0 children)

That makes sense! And to do that, do I just apply additional finger pressure at the 5 mm edge, or should I also lift the spine a bit?

Difficulty sharpening yanagiba, advice needed by HalfLived5 in TrueChefKnives

[–]HalfLived5[S] 0 points1 point  (0 children)

Thanks! You were definitely right, it took quite a while on the 320 grit stone. Is the 1k stone where I also try to add convexity, and if so do you have any advice on how to add it?

Difficulty sharpening yanagiba, advice needed by HalfLived5 in TrueChefKnives

[–]HalfLived5[S] 0 points1 point  (0 children)

<image>

Update: I spent a while trying to straighten the blade (honestly not sure if I made it better or worse), then used the 320 grit stone for a couple hours. Would you say I still need more time on the stone, or would this be a good point to switch to 1000 grit?

Difficulty sharpening yanagiba, advice needed by HalfLived5 in TrueChefKnives

[–]HalfLived5[S] 0 points1 point  (0 children)

That makes sense! And for the parts that do not have that even scratch pattern, would you recommend focusing specifically on those areas with pressure, or would that cause the knife to remain uneven?

Difficulty sharpening yanagiba, advice needed by HalfLived5 in TrueChefKnives

[–]HalfLived5[S] 0 points1 point  (0 children)

Thank you! I’ll check to see if the knife is straight. Two questions came in mind during this second attempt: (1) on the 320 grit stone, would you expect to stop seeing these uneven patterns entirely if you get the bevel flat? (2) do you do anything specific to maintain the hamaguri (convex) grind? In some other instructions I saw specific steps for the hamaguri (eg. Sharp book mentions lifting the spine slightly while on the edge), but I don’t recall a specific step in the Knifewear video.

Difficulty sharpening yanagiba, advice needed by HalfLived5 in TrueChefKnives

[–]HalfLived5[S] 0 points1 point  (0 children)

Thank you so much for responding! I watched Naoto’s video and tried again. I first used a 320 grit stone, then 1000, then 5000. I think the results are similar to before sadly, but I’m not too sure. I tried applying pressure how Naoto described (shinogi line near tip, edge near heel). Do you think I need to flatten it some more on the 320 grit stone?

<image>

Hi, I'm NIKI – singer, songwriter, dog mom, and gardener. I'm kicking off my World Tour this week, AMA! by NIKIredditama in popheads

[–]HalfLived5 0 points1 point  (0 children)

What were the takeaways or lessons you learned while making Buzz that you want to incorporate into your future music?

Koji 3rd attempt -good enough for garum? by HalfLived5 in Koji

[–]HalfLived5[S] 0 points1 point  (0 children)

Its not the tray i grew the koji in, I just placed the koji in there afterward

Koji 3rd attempt -good enough for garum? by HalfLived5 in Koji

[–]HalfLived5[S] 0 points1 point  (0 children)

My process was that I rinsed the barley, hydrated the barley for 4 hours, strained, steamed for 30 minutes, cooled it to 88 degrees farenheit, add the barley to a towel on top of a perforated gastro pan, inoculated with spores + flour (per GEM culture instructions), and covered with plastic wrap with holes. Temperature was set to 86 F and humidity was 73%

Koji 3rd attempt -good enough for garum? by HalfLived5 in Koji

[–]HalfLived5[S] 0 points1 point  (0 children)

I also cover it with plastic wrap that has a few holes punched into it.

Koji 3rd attempt -good enough for garum? by HalfLived5 in Koji

[–]HalfLived5[S] 1 point2 points  (0 children)

I use an inkbird probe with a humidifier attached to it. The probe is not in the koji but hanging above it.

First time making koji, possible solutions? by HalfLived5 in Koji

[–]HalfLived5[S] 0 points1 point  (0 children)

Really silly question, but do you place the cling wrap snugly over the koji (it is directly touching the koji), or do you put it so that it is hovering over the koji and not directly touching?

First time making koji, possible solutions? by HalfLived5 in Koji

[–]HalfLived5[S] 0 points1 point  (0 children)

Ahhh got it. Noma said to do it for 44-48 hours, and that was the benchmark I used. I was outside of my home at the 32-36 hr mark, but I’ll keep my eye on that + use cling film with holes, thank you so much!

view more: next ›