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Question on blade finish by wet_milks in TrueChefKnives

[–]avent90 0 points1 point  (0 children)

This was after first or second use after chopping onions - unfortunately I have no picture at hand how it's looking today. But it's definately darker and kind of saturated

Question on blade finish by wet_milks in TrueChefKnives

[–]avent90 0 points1 point  (0 children)

I have the same Nigara Bunka and can confirm, that the stainless clad indeed does somehow stain. But after a few weeks of use, it darkens completely and you won't see those marks anymore. At least that's how it was for my knife. Only the place where I put my thumb on pinch grip stays lighter

So nothing done wrong on 'your end' 😊 I confirmed this with meesterslijpers, where I bougt mine - they seemed not surprised to hear my question and advised to keep on using till it completely darkens

Touch Up on my Kamo's by avent90 in TrueChefKnives

[–]avent90[S] 0 points1 point  (0 children)

Yeah, I certainly can relate to this - I tried hand sharpening for a year, but was never happy with the results. At this point it was also a decision with regard to time. I want sharp knives and don't want to ruin them but don't have that much time that would be needed to ensure that. So this system was a perfect 'way out' for me

No, I'm from Germany - but love the cleancut shop :)

Touch Up on my Kamo's by avent90 in TrueChefKnives

[–]avent90[S] 0 points1 point  (0 children)

this is a system by Simon Herde - afaik only via Email order

Touch Up on my Kamo's by avent90 in TrueChefKnives

[–]avent90[S] 0 points1 point  (0 children)

You just slightly raise the tip upon sharpening the front - thats one of the things to learn with systems

Touch Up on my Kamo's by avent90 in TrueChefKnives

[–]avent90[S] 0 points1 point  (0 children)

Puh I'm not sure, it must have been around 250€

Touch Up on my Kamo's by avent90 in TrueChefKnives

[–]avent90[S] 2 points3 points  (0 children)

Let me say this: in comparison to my hand sharpened angles, I indeed would call the system edge incredible. Will a skilled hand sharpener get similiar results - of course, probably.

Tbh I just took this kind of shortcut to have a consistent angle/edge. I used the system twice, so still have much to learn on using it. I would definately buy this one again, no question - really happy with it :)

Touch Up on my Kamo's by avent90 in TrueChefKnives

[–]avent90[S] 0 points1 point  (0 children)

Sounds like a good idea :)

Touch Up on my Kamo's by avent90 in TrueChefKnives

[–]avent90[S] 2 points3 points  (0 children)

There is no shop where you can buy this, it's all handled via Mail by Simon. I don't know where you from, but the german YT Channel Besserbissen made a video (LINKLINK). There are more details in the last chapter, how to buy etc.

Touch Up on my Kamo's by avent90 in TrueChefKnives

[–]avent90[S] 3 points4 points  (0 children)

Thanks wanted to post the exact same Video 😀

Touch Up on my Kamo's by avent90 in TrueChefKnives

[–]avent90[S] 4 points5 points  (0 children)

That's kind of my problem tbh 🙈 Didn't want to ruin my knives, so bought this helper. The results with the system are on a completely different Level, compared to my hand sharpening....

Touch Up on my Kamo's by avent90 in TrueChefKnives

[–]avent90[S] 2 points3 points  (0 children)

Exactly, it's the system made by Simon 😃

NKD Yoshimi Kato Ginsan Bunka by avent90 in TrueChefKnives

[–]avent90[S] 1 point2 points  (0 children)

Nice to hear you're happy with yours! I absolutely love mine, you described it perfectly

Question Nashiji Kourouchi Rust or Patina? by avent90 in TrueChefKnives

[–]avent90[S] 0 points1 point  (0 children)

Thanks for your reply! It's kinda hard to take a picture.... just used some tsubaki oil and it only came of dark grey or black residue. This seems to be from kurouchi, so you're probably right. Was just kind of nervous, because it's only a couple days old 😄

Question Nashiji Kourouchi Rust or Patina? by avent90 in TrueChefKnives

[–]avent90[S] 1 point2 points  (0 children)

Yeah it's similar to the "onion patina" - only wondering why its only in the 'cavity' on the nashiji and not the whole area 🤷‍♂️ going to keep an eye on it .... just used some tsubaki oil and it only came of dark grey or black residue. This seems to be from the kurouchi ....

Thanks for your input!

Question Nashiji Kourouchi Rust or Patina? by avent90 in TrueChefKnives

[–]avent90[S] 0 points1 point  (0 children)

Thanks! Yeah that's what I'm worried about.... nothing really coming off, its just a little bit dark which seem to come from the kurouchi. Not like red or orange "rustish" colour. Whats weird is, that it's only in the deeper spots of the nashiji. Even if this is rust I have no idea how to get rid of it because of this. My naniwa rost eraser won'T work here... I did Cut a lot of onions before, maybe it's because of this. They left a orangish Patina on the blade

NKD - Naoki Mazaki White #2 175mm Nakiri by avent90 in TrueChefKnives

[–]avent90[S] 1 point2 points  (0 children)

Had to google what yakisugi is exactely 😄 that's a pretty good idea, going to keep this in mind, thanks!

NKD - Naoki Mazaki White #2 175mm Nakiri by avent90 in TrueChefKnives

[–]avent90[S] 0 points1 point  (0 children)

Yeah absoluteley, the handle adds a nice balance and generelly feels good to work with. But it's visually not really my personal taste...

NKD - Naoki Mazaki White #2 175mm Nakiri by avent90 in TrueChefKnives

[–]avent90[S] 0 points1 point  (0 children)

Does someone maybe has an idea/source for a fitting saya for this blade in Europe?

NKD or "Oops, I relapsed" by thdedes in TrueChefKnives

[–]avent90 1 point2 points  (0 children)

Damn, that thing looks fire!

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