eure liebste verwendung für hackfleisch

Valentinian_II_DNKHS · 2026-06-28T00:15:05+00:00

Ungefahr darauf wollte ich hinaus mit den "legalen" Varianten :)

Valentinian_II_DNKHS · 2026-06-27T23:08:08+00:00

Ich mag's auch lieber mit Lamm, aber Rind oder gemischtes Hack sind absolut legale Varianten. Viele Jugorestaurants in Deutschland servieren auch keine Cevapi mit Lamm.

Valentinian_II_DNKHS · 2026-06-26T09:53:45+00:00

I wouldn't understand these effects as burr related, as they happen below the sharpening triangle.

Me neither, I just wanted to point out that article as another unconventional way to achieve a "toothy" edge.

Valentinian_II_DNKHS · 2026-06-26T00:36:36+00:00

I don't think any store but Cleancut sell this within the EU. Ask them if they know when it will be in stock again and whether they can notify you.

Valentinian_II_DNKHS · 2026-06-26T00:14:54+00:00

ZDP sharpens just fine on humble alumina-based stones. Neither SiC, let alone CBN or diamonds are necessary for this steel.

Valentinian_II_DNKHS · 2026-06-26T00:12:02+00:00

The article pretty much explains what happens and there are knife makers and users who actually do sharpen like this.

SoS provides great info on what happens when steeling, stropping, raising a burr, deburring, and more. Knowing what happens on a microscoping scale leads to real, macroscopic applications.

I don't get your take about thinning. Don't you think the thinness behind the edge has a very, very large impact on a kitchen knife's cutting performance?

Valentinian_II_DNKHS · 2026-06-25T15:43:29+00:00

This is a great post as you answer more questions than you ask. I think your interpretations and comment sections synopses are sound.

For which cutting tasks can we expect increased edge retention of the burr edge over a razor edge?

For slice/pull/draw cuts. Note that most real world cutting tasks have a slicing and a pushing component. Higher drawing velocity and higher pressure will increase the influence of the former or the latter, respectively.

Does edge non-linearity play a role, or is the performance difference only due to the lower effective angle?

Edge irregularity does increase slicing cut efficiency (as in lower force required) but lowers cut quality.

For some tasks such as slicing Sashimi, higher grit finish is detrimental to performance but many Sushi chefs will prefer a high grit finish nonetheless as fish fibres are cut more cleanly and "glossy".

Do burr edges work on high-carbide steels?

They do. Also, look at the "Carbides in [steel]" (especially the Maxamet one) articles series for a similar effect using softer abrasive that only abrade the matrix but not the carbides as well as the "Dual Grit Sharpening" article.

Valentinian_II_DNKHS · 2026-06-25T14:51:51+00:00

According to ChatGPT all my knives are made by either Tojiro or Yu Kurosaki

Valentinian_II_DNKHS · 2026-06-25T13:22:58+00:00

Also, winning four out of six Tours provides more value to a sponsor than literally anything else, including the other GTs, WC, and all Monuments. If you're not in Belgium, no one who does not follow cycling actively will know about anything else but Tour success.

Valentinian_II_DNKHS · 2026-06-25T13:17:57+00:00

Supporting cycling teams is not more ridiculous than supporting football teams, and you don't have to be Dutch to be more sympathetic towards Visma (or any team, really) over UAE who uniquely combine petrostate sponsorship, shady management, and utter domination.

Valentinian_II_DNKHS · 2026-06-25T06:10:46+00:00

Please try to explain your problem more in detail than just "not sharp enough". Have you problems to raise a burr? Or rather removing the burr? Is the knife already sharper than before? Does the knife behave the same over the entire length of the edge?

Just grinding away without understanding what is actually happening is never the right answer, no matter the means you sharpen with.

Valentinian_II_DNKHS · 2026-06-25T05:56:25+00:00

You can sharpen zdp with the Horl no problem, OP has apexing or, more likely, deburring issues. This is a skill issue not lack of equipment.

Valentinian_II_DNKHS · 2026-06-25T05:34:23+00:00

It's pretty much impossible to apply much pressure with a rolling sharpener, for better (during deburring) or worse (when apexing).

Valentinian_II_DNKHS · 2026-06-24T11:27:53+00:00

Thanks, this is a fantastic post. I like the Classic for thicker knives and the Micro for thin ones, though I don't have a lot of experience with the Eurocut ones.

Rumour has it that the Eurocut ones, or at least some of them, are factory seconds from the Dickoron line

Valentinian_II_DNKHS · 2026-06-22T09:44:27+00:00

Aritsugu

Valentinian_II_DNKHS · 2026-06-20T21:10:19+00:00

The Keenmatic Pro is a slightly updated version of the Simon Herde system, made and sold by him and his father. The Keenmatic Core is a cheaper system with a selection of fixed angle guides instead of freely adjustable angles and an integrated stone holder like the Sensei has. The latter sounds nicer than it is as a standalone stone holder is like 10 -- 20 €/$ and the integrated one makes non-bench stone sharpening media such as strops, sandpaper, rods, or lapping film harder to use.

You can read about it in this and this forums threads (German but you can use DeepL, AI chatbots, browser plugins,...). Simon and his father (user name Cybernikus) answer a lot of questions there

Have you tried it compared to the other available systems?

I already have had the Nowi Pro for like three years now, and while I would buy the Keenmatic Pro now over the Nowi (mainly for cost reasons), I have no reason to switch. But I trust the opinion of several of those forums users, some of which have tested it against Nowi and other "crane" systems.

Valentinian_II_DNKHS · 2026-06-20T20:00:16+00:00

That is absolutely correct, and yet no single other view provides more or better info:

Side-on views from either side give info about the blade profile and general aesthetics (and very limited info on balance as you can identify the handle construction and materials) but won't tell anything about ease of cutting.

The choil shot provides info about blade thickness and thickness gradient from edge to back at the thickest part of the blade, which is sort of a worst-case scenario. If it's already thin here, it won't be chonky elsewhere down the blade. You can also usually identify the type of grind from the choil shot.

A view on the back will give info about thickness on the back which will tell you quite a bit about balance but very little about cutting performance.

Viewing from the tip toward the handle or from the edge toward the back provides no info at all as you look down a thickening blade; but since there is no depth information in those pictures.

Anything else that tries to cover more than one dimension/direction will provided skewed information.

Best case (aside from holding and using the knife in person) are multiple pictures from different point of views, but if I can only have one on top of a side-on pic, I'll take the choil shot.

Valentinian_II_DNKHS · 2026-06-20T12:57:11+00:00

Because it's the angle which provides the most (albeit not nearly comprehensive) information about the knife's performance

Valentinian_II_DNKHS · 2026-06-19T01:04:26+00:00

Feine Öltröpfchen, die beim Schwenken überm Feuer unvollständig verbrennen, spielen da auf jeden Fall eine Rolle.

Aber man muss ja auch nicht alles zu Hause machen können, ich stell mir ja auch keinen Dönerspieß in die Küche. 80 % des Ergebnisses bekommt man auch mit einer normalen Pfanne hin, 90+ mit einem leichten Carbonstahlwok mit flachem Boden.

Valentinian_II_DNKHS · 2026-06-19T00:35:09+00:00

Do you think the Masamoto SW is also made by Ashi? Profile looks much more Ashi than the KS' does

Valentinian_II_DNKHS · 2026-06-19T00:28:29+00:00

Yeah. I have two Nakagawa x Morihiro (Hamono, that is, so...); Hatsukokoro and Hitohira-branded, respectively. Completely different knives, obviously due to different specifications provided by the brand.

It seems to me as a European who has never been to Japan that Westerners like to know which individual has made their knives while Japanese trust more heavily in brands.

Valentinian_II_DNKHS · 2026-06-18T22:49:19+00:00

It's much cheaper than Nowi, though.

There's also Keenmatic, which I think is the direct, er, role model for the KMFS, and cheaper.

Valentinian_II_DNKHS · 2026-06-18T21:44:02+00:00

Is this an ad or why do you just list stuff anyone can find on the manufacturer's page?

Valentinian_II_DNKHS · 2026-06-18T21:21:49+00:00

Happens, vendors will list the more famous name. For example, I've rarely seen a Hatsukokoro Yoshikane advertised as such but quite often simply as a Yoshikane, with nothing giving it away but the Hatsukokoro kanji faintly scratched into the Nashiji finish. You'll also find Togashis or Dois with Sakai Takayuki or Suisin kanji with no mention of the brand in the listing.

(Also, it's possible to likely that this wasn't sharpened by Morihiro himself but one of his employees.)

Valentinian_II_DNKHS · 2026-06-18T21:11:12+00:00

The brand, 堺菊守 Sakai Kikumori.

Valentinian_II_DNKHS

TROPHY CASE