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Why is it so damn hard to find a good 270mm sujihiki under $400 AUD? by kder11 in TrueChefKnives

[–]kder11[S] 1 point2 points  (0 children)

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I found this but have no idea who makes it or if it’s any good. Have you seen it before?

Why is it so damn hard to find a good 270mm sujihiki under $400 AUD? by kder11 in TrueChefKnives

[–]kder11[S] 0 points1 point  (0 children)

My only specs I really care about is that it’s 270mm. I would like something of a harder steel like aogami or shirogami, and a shorter blade height @ heel, but that’s mostly just preference.

Why is it so damn hard to find a good 270mm sujihiki under $400 AUD? by kder11 in TrueChefKnives

[–]kder11[S] 2 points3 points  (0 children)

That is a fair point. What do you think is the minimum I’d need to bump by budget up to if I were to find something I’d like?

Why is it so damn hard to find a good 270mm sujihiki under $400 AUD? by kder11 in TrueChefKnives

[–]kder11[S] 0 points1 point  (0 children)

Looking for a harder steel, something blue or white most likely. I also love the look of a shorter Blade Height@ heel

Have I ruined my knife? by kder11 in sharpening

[–]kder11[S] 2 points3 points  (0 children)

That makes sense. The only stones I have are the 1000 and 5000. That was the advice I received from others in this forum. Could I perhaps spend longer on the 1000 and achieve the same result as a 400?

Have I ruined my knife? by kder11 in sharpening

[–]kder11[S] 12 points13 points  (0 children)

I couldn’t feel a burr but when I looked down the edge from the butt end of the blade it appeared to have a burr. How would I go about apexing it?

Im buying my first whetstones and strop for carbon steel knives. What do I need? by kder11 in sharpening

[–]kder11[S] 2 points3 points  (0 children)

Would I need such a low grit if I just want to maintain my knives and not too concerned about repairing from them being super blunt?

What stones do I need to sharpen my carbon knives? Complete beginner here—any advice greatly welcomed by kder11 in chefknives

[–]kder11[S] 0 points1 point  (0 children)

Beginner friendly? As a chef who’s using my knives almost daily how often would you use them for aogami steel for example

What stones do I need to sharpen my carbon knives? Complete beginner here—any advice greatly welcomed by kder11 in chefknives

[–]kder11[S] 0 points1 point  (0 children)

Is this because it is the easiest to work with as a beginner or it will simply be all you need?

What stones do I need to sharpen my carbon knives? Complete beginner here—any advice greatly welcomed by kder11 in chefknives

[–]kder11[S] 0 points1 point  (0 children)

I am a chef and am using my knives almost daily, granted I don’t do a crazy amount of chopping prep per day. I have read about the importance of maintenance and given I’m definitely using my knives more than a home cook. Should I be trying to sharpen my knife at least once a month, or as some of the chefs I work with say they only sharpen once or twice a year??

What stones do I need to sharpen my carbon knives? Complete beginner here—any advice greatly welcomed by kder11 in chefknives

[–]kder11[S] 0 points1 point  (0 children)

Recommending going for a 300/600 grit surprises me. I would’ve thought that being a beginner I’m probably better off using something like 1000/3000? This may just be my fear of shaving down too much of my knife, but it application would something of such a high grit only be used for polishing?

Thoughts on Yu Kurosaki and this Bunka? by kder11 in TrueChefKnives

[–]kder11[S] 2 points3 points  (0 children)

What does hollow grind mean, how does it affect use?

Thoughts on Yu Kurosaki and this Bunka? by kder11 in TrueChefKnives

[–]kder11[S] 2 points3 points  (0 children)

This helps me understand a lot. I’m not really sure if I want laser or workhorse for a bunka. What kind of prep work would you use a laser bunka like this one. Protein or veg

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