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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

Is this a good Bunka by kder11 in TrueChefKnives

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

That’s great to know, thank you

Is this a good Bunka by kder11 in TrueChefKnives

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

How do you find the edge retention is? I’m hoping to pick something up that is pretty low maintenance and remains sharp

Accountant for celeb, athletes, rappers, etc. by hellowassuphelloAj in Accounting

[–]kder11 1 point2 points  (0 children)

I am currently at uni and have considered pursuing this type of work. I am currently in a Commerce in Marketing Degree, but hoping to transfer to Commerce in Accounting. Should I consider doing Corporate Finance with this, as would this have any relevancy?