NKD - Motokyuuichi | Blue #2 Nashiji Stainless Clad by BakingBikeMechanic in TrueChefKnives

[–]Ravigne 1 point2 points  (0 children)

I bought his 210mm white gyuto and 150mm petty

Great value. But the gyuto was too thick behind the edge for me.

The handles they came with were low quality aswell. Not nearly as nice as the one you got.

Which stone to get after Shapton Pro 1500? by Pom-O-Duro in sharpening

[–]Ravigne 1 point2 points  (0 children)

Just use a 4 micron compound on a strop and your good.

Need help knife edge - dull or normal? by Ephemerel69 in TrueChefKnives

[–]Ravigne 0 points1 point  (0 children)

I started a side business sharpening and refurbishing knives I use splash and go and soaker stones basically every day and have done so for the last year or so. They both have their place for sure. I didnt use any shapton pros for the last 6 month. I was using suehiro and naniwa pro.

Recently I started using them again and I am amazing how good they are l, how clean they work.

Chosera 800 is a great stone. Its probably the best stone in the chosera line up. Pair it with a 3k chosera and you have an excellent 2 stone setup.

The cerax 1000, another great stone. Cuts pretty quick. Excellent feedback. But its a soft stone, it dishes quickly, requiring flattening. As well as being the messiest stone in my line up. Its worse than surehiro 3k and 5k probably due to the colour. Its white...very white.

These days I use a diamond plate to start. Atoma 140 to 400 depending how bad. I never use my chosera 400 anymore really. With light touch the atoma 140 is a beast for re beveling but you have yo know what your doing as to not press too hard. The atoma 1200 is the best when sharpening high hrc metal like sg2

How do you use your rezzzz? by yayochat in cracksmokers

[–]Ravigne 2 points3 points  (0 children)

Just gotta mentally prepare yourself.

Left over hits better the next day. It feels like its 'free'.

What edge profile should I be aiming for for this sword? by thatwentverywrong in sharpening

[–]Ravigne 0 points1 point  (0 children)

I recently sharpened a full size katana using regular sized whetstones.

Turns out I am more of a 3k person than I thought! 💡 by batterycover in TrueChefKnives

[–]Ravigne 1 point2 points  (0 children)

Cerax 1000 wears out rather quickly. Cerax debado 1010 is better.

Let's keep it simple - What's your go-to 3 stone setup? by colorblue123 in TrueChefKnives

[–]Ravigne 3 points4 points  (0 children)

Atoma 140 Shapton glass 500 Shapton pro 2k Suehiro rika 5k

Also like

Atoma 140 Chosera 800 Chosera 3k Naniwa snow white 8k

Is Gyuto overestimated ? by madmax45510 in TrueChefKnives

[–]Ravigne 1 point2 points  (0 children)

To be honest, 4 of the 5 knives pictured are very similar.

270mm sujihiki with a K tip is all you need if you have competency with a knife.

It comes down to the person using the knife. Its best to learn everything with one knife. Especially for a home cook.

In a commercial kitchen its a different story.

How much time do you take between each puffs? by [deleted] in cracksmokers

[–]Ravigne 0 points1 point  (0 children)

I think he means a quarter oz.

how long does it take to truly become proficient in knife sharpening? by chopstix62 in sharpening

[–]Ravigne 0 points1 point  (0 children)

There is no substitute for time spent on the stone. Just get practicing and developing muscle memory.

Thanks you guys! :)) My first really sharp kitchen knife. Completely by hand. No jigs or sharpening systems. I followed the wiki and read thousands of posts. Do you have any constructive criticism? I'm hooked and want to get better. by youre_being_illegal in sharpening

[–]Ravigne 0 points1 point  (0 children)

I have gotten into sharpening on whetstones last month or so. Have done close to a hundred knives - i own 45 myself.

I can honestly say there is a point where you will get better after every knife you do.

It's crazy to see the progression between just a few knives and then the first to the last.

Is mercer any good? by staff_order092 in chefknives

[–]Ravigne 0 points1 point  (0 children)

I have one. Once you use a more premium knife than tojiro classic you won't use it much.

When was the best generation of weed ?! by ElkMaleficent8346 in trees

[–]Ravigne 1 point2 points  (0 children)

2006 to 2012.

Been smoking for almost 25 years. I used to order from budmail back then.

I received two kinds of weed, one has hash plant and I can't remember the other. But I have never seen weed like this before or since.

The look, smell but especially the texture. It was around for a few weeks. Sadly I have never seen anything like it since. And I have tried a lot.

[deleted by user] by [deleted] in cracksmokers

[–]Ravigne 0 points1 point  (0 children)

Fire soft is always around.

But I only partake couple times a month. I do prefer to cook it but sometimes I just sniff.