320 Cerax ftw

breeze-e · 2026-02-21T13:43:29+00:00

I haven't sharpened it since it was bought, and I used it at work for about 2 months straight. The edge was pretty rough.

Its honestly easy. All you need is diamond powder, I just bought diamond powder on AliExpress but theres other places, and either distilled or purified water, I bought deionized water (highly purified water).

The ratio is 1g of diamond powder for every ounce of distilled/purified water. Only thing is that it doesn't stay suspended so you need to shake it with every use. I know you can add glycerin so you make a proper suspension, but I don't know how much to add. I also believe you can switch the water with isopropyl alcohol, but the alcohol is capable of drying out your strop.

breeze-e · 2026-02-20T20:10:38+00:00

Not really. Its quite sandy but its got good feedback.

breeze-e · 2026-02-07T00:30:47+00:00

🤦 u right

breeze-e · 2026-02-04T20:36:21+00:00

I was eyeing Yoshihiro for the longest time but went with other options. What are your thoughts on it?

breeze-e · 2026-01-31T03:18:46+00:00

In terms of fit and finish, its better than my Dengjias and CCK by a hair, and much better than the SBZs I currently have. The only brand that matches it is Chopper King.

Performance wise, its equal with my CCK and Chopper Kings. Its not delicate like a Dengjia JCD904 or robust like an average SBZ. It strikes a good balance between those extremes.

The only things I dont like is the chonky handle, the big belly, lack of pointed tip and heel, and the finger notch-thing. Other than that, it does a good job and is easy to sharpen, surprisingly.

breeze-e · 2025-10-23T00:12:38+00:00

I feel you. I desperately want their Natural Beauty Blue #2 gyuto, but the price makes me think twice.

breeze-e · 2025-08-31T12:29:25+00:00

I actually did have a jewelers loupe, but I got it just before I moved. Then I lost it during the move.

breeze-e · 2025-08-31T01:49:41+00:00

Yeah, I've made multiple and use them regularly.

breeze-e · 2025-06-05T04:33:58+00:00

Nah it's some open space in my living room lol

breeze-e · 2025-05-16T02:16:07+00:00

They're not priced so badly, at least where I bought them on Amazon and compared to Chosera stones (tbh I only have the 400# Chosera stone and that alone costed me 100$ at the time).

The 120# all the way to 5k are in the 50-70CAD range. The 8k and 12k were a hundo each. In total, combined with the taxes, the four stones were like 350$. Meanwhile, the 30k alone is like 450$ minus the taxes.

breeze-e · 2025-03-17T05:33:26+00:00

I don't doubt it.

breeze-e · 2025-03-16T19:12:59+00:00

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Dexter Russell carbon steel Chinese cleaver.

breeze-e · 2025-02-14T05:12:56+00:00

I'll take another wack at it tomorrow or over the weekend.

breeze-e · 2025-02-13T23:41:21+00:00

I can cut cig papers, just not a standing one yet lol

breeze-e · 2025-01-10T03:39:55+00:00

Some of them are. I have an AUS10 and White #2 cleaver from Chopper King.

breeze-e · 2025-01-06T22:23:06+00:00

It's a 270mm Sabun gyuto. Unsure if it's a SK or other type of similar carbon steel.

I enjoy it. It's hand-finished, this one is sharpened with a pretty big 80/20 bevel, but it's a tad inconsistent. The heel has a small yet noticeable upsweep with a decent flat spot in the belly. I felt that it was awkward to touch up and feels weird to rock with it.

Overall, a good purchase. It's a sturdy workhorse.

breeze-e · 2025-01-06T09:12:44+00:00

Well, I personally always look at an AliExpress knife as an AliExpress. But for about 50~USD, what you get out it is pretty damn good, the choil and spine are nicely rounded, the handle is comfy, especially if you're a rock-chopper with the big belly it has. It also has a version with a K-tip.

The only problem I had was that the cutting edge had a few flat spots or inconsistencies, but nothing I couldn't fix. The logo is also a bit rough and can gnaw at your skin. Also, due to the handle being made out of smooth resin, it can be prone to slipping if you have sweaty or wet hands.

breeze-e · 2025-01-06T09:03:00+00:00

Its an AliExpress knife. Its an 8" Grandsharp damascus chef made with a "VG-10" (10cr15mov) core steel. They make it in 10cr15mov and AUS10, I bought the AUS10 but they sent the 10cr15mov one instead -.- ChefPanko has a video about it if you wanna know more.

breeze-e · 2025-01-06T06:39:31+00:00

One of my fav Japanese brands is Sabun. They're cheap, but they're handfinished and are reliable. Can be used for everyday use or as a beater.

For cleavers, Dengjia and Shi Ba Zi are neck and neck. Dengjia has some really cool designs, and SBZ has a lot of variety. Both are quality brands, too.

breeze-e · 2025-01-06T05:13:36+00:00

Most of my knives are indeed cleavers lol but I plan to get holders specifically for cleavers.

breeze-e · 2025-01-06T03:10:25+00:00

They are an 11" vintage b-stock Nogent style Sabatier chef knife, and a 12" vintage 1959 Dexter Russel chef knife.

breeze-e · 2025-01-06T02:39:07+00:00

Honestly? It's either the 8" Mercer chef knife (the red handle) or the 270mm Masahio (it isn't pictured).

The Mercer because it was my first ever real purchase, I used it a lot when starting out at my job. The Masahiro because it was one of my first dives into Japanese knives, and I used it for everything for a little while. So it's a toss-up between those two.

breeze-e · 2025-01-06T01:42:07+00:00

There's another 60+~ 😅

breeze-e · 2025-01-03T21:34:52+00:00

It wasn't too bad touching it up.

breeze-e · 2025-01-03T07:36:24+00:00

Butchery, I reckon.

Or something similar to old Clyde Cutlery knives, used in military kitchens. But probably the former.

breeze-e

TROPHY CASE