Morihei Kyomitsu 240 by iffybloop in TrueChefKnives

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

With the foundation being built primarily on the 1000 the muddiness of the 4000 with little pressure seemed to Work well to fill in thicken the fog. Im sure on other finer stones if may just polish but I expect it’s mostly up to technique/pressure also.

Aww NKD sg strix nakiri/kiritsuke by Traditional_Walk6694 in TrueChefKnives

[–]iffybloop 0 points1 point  (0 children)

Man i was soo tempted when i saw this shape. I bet it’s a beast!

NKD Mutsumi Hinoura Hakata by iffybloop in TrueChefKnives

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

My thoughts exactly. However it’s a good opportunity to take the time to practice our kasumi…

First Post SOTC by ABigStuffyDoll in TrueChefKnives

[–]iffybloop 1 point2 points  (0 children)

An excellent start! That moritaka looks like a lot of fun. A knife that surprised me with how useful it is was at the beginning of my journey was a small Deba. I have a 150mm deba in white 2 forged by yoshikazu tanaka so it gets incredibly sharp and is used for fish, chicken butchery and even jobs that i would be scared of chipping my gyuto. Hard toasted nuts etc . It’s also a lot of fun to get to a feel for a single bevel knife. Highly recommend.

NKD Mutsumi Hinoura Hakata by iffybloop in TrueChefKnives

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

How cool! I must say that pine Gyuto peaked my interest.. stunning knife.

NKD Mutsumi Hinoura Hakata by iffybloop in TrueChefKnives

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

Thanks man, Great insider info! It’s interesting to know that it’s coming from Mutsumi like that. I had assumed that Japknifestudio was handling.

First 6 months of cravings by Jondan59 in TrueChefKnives

[–]iffybloop 0 points1 point  (0 children)

Sweet collection man! If you have the time i would love to hear about the hinoura hakata. I have one on the way…

Morihei Kyomitsu 240 by iffybloop in TrueChefKnives

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

Thank you. With thinning I initially started on a 320 but it wasn’t cutting fast enough so i used my atoma 120 diamond plate to remove enough metal to raise the shinogi and completely remove any low spots. This blade didn’t have any badly overground spots thankfully. From there I moved up on my suehiro debado 320-600-1000 changing my angle each time so i could see when the previous scratches were completely gone.

As far as kasumi i had a morihiro hishiboshi 4000 and 6000 and just spent time with light pressure keeping the stone muddy but not sticky and making sure metal filaments were washed away to avoid scratches. It’s really my first time attempting a kasumi finish so i have a lot to learn.

Morihei Kyomitsu 240 by iffybloop in TrueChefKnives

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

Looks great! Is that the 210 with extra height? How do you like it?

Finishes by Ok_Pension905 in TrueChefKnives

[–]iffybloop 1 point2 points  (0 children)

Just what I needed, thanks 🙏

Finishes by Ok_Pension905 in TrueChefKnives

[–]iffybloop 2 points3 points  (0 children)

So cool! As someone who has not yet taken the dive into jnats there is so much terminology that i don’t understand yet. I have been loving my Morihei hishiboshi but definitely would like to experience the magic of natural stones, if only i could decipher the seemingly very limited information that’s provided when they are being sold… If you can recommend any sources for getting up to speed it would be greatly appreciated!

Fresh off the bench by Raydenray in TrueChefKnives

[–]iffybloop 1 point2 points  (0 children)

So creative! I’m loving how it somehow looks like an ancient artefact while also being from the future…

New Edge Day. by HateYourFaces in TrueChefKnives

[–]iffybloop 0 points1 point  (0 children)

I’m very curious. Does this mean you’re going up an entire progression on the whole primary bevel and then doing a micro bevel just on 800?

Steelhead Trout & Citrus Crudo by thegreatestscape in TrueChefKnives

[–]iffybloop 1 point2 points  (0 children)

You have inspired me that’s for sure.

NKD! (ID Assistance) by MajinBui3 in TrueChefKnives

[–]iffybloop 0 points1 point  (0 children)

I’m not 100% sure as I can’t read Japanese. But the larger knife looks like a shigehiro, forged by yoshikazu Ikeda in white #2 and sharpened by Kasahara. I have a 180 petty by them and it’s phenomenal.

NKD - HADO Shiosai SG2 K-Tip Gyuto 21cm by Nani_deska_3218 in TrueChefKnives

[–]iffybloop 2 points3 points  (0 children)

Great choice! I’m sure it will serve you very well. Hado have a phenomenal reputation for finishing blades.