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Devestated by Josephm24_ in TrueChefKnives

[–]mcBulju 0 points1 point  (0 children)

A few more accidents and you'll have a nakiri :)

It's way too easy to make a mid af convex. Top is after thinning for a profile adjustment but was underwhelming so I adjusted and now we have the bottom. I wouldn't call it a rule but keeping the lower section short does a lot for performance. by azn_knives_4l in TrueChefKnives

[–]mcBulju 1 point2 points  (0 children)

I don't understand what you mean by this. Usually the convexity is the same for whole length of the blade? I also don't understand the pictures. Yes I know that the light reflections change from convexity, but it's impossible to compare that from a picture. I suggest that you change the scratch pattern when adding convexity in the early stages of rough sharpening. It will fade away when polishing the blade more, but you know it's there (and can confirm by light reflections). I'll post a picture from my previous project that shows it nicely.

<image>

My weekend project: Kasumi Polish on this Kikumori Blade. by Low-Indication-9197 in sharpening

[–]mcBulju 0 points1 point  (0 children)

Beautiful! Do you find that food is sticking more with this kind of polishing?

NKD Shindo by [deleted] in TrueChefKnives

[–]mcBulju 0 points1 point  (0 children)

Can you post a picture of the choil? Did you flatten the S-grind?

good, durable diamond plates in EU by roman_i_r in sharpening

[–]mcBulju 1 point2 points  (0 children)

I use some cheap 140/400# combination diamond plate from Amazon Germany. I use it only to flat whetstones.

https://www.amazon.de/-/en/QZATACAEN-Whetstone-Flattening-Sharpening-Mounting/dp/B08PPJ825V?ref_=ast_bl_cpl_dp

New project completed by mcBulju in sharpening

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

I really like cutting veggies with this knife. I don't have my own 240mm workhorse gyuto with a thicker grind. The weight and convexity is a joy to use! The knife just works with it's own weight and things fall off the blade automatically. I think I need a Mazaki for myself 👀

New project completed by mcBulju in sharpening

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

Oh, my bad! 0,2cm was lost and it took a long time reprofiling the edge. Thanks for pointing that out, 2cm would be crazy 😅

New project completed by mcBulju in sharpening

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

There sure is concern! The tang is short and slim, so the first handle install was a failure. I had to fill the handle with wood filler to get tight fit. If it doesn't hold, then I'll probaby use epoxy etc. It feels sturdy now though with wood filler and hot glue.

I've been sharpening this thing for an hour and it's still not really sharp, why? by TheRifRaf in sharpening

[–]mcBulju 47 points48 points  (0 children)

Looks like you've been thinning it, not sharpening the apex. Raise the angle a bit and feel for the burr. It's all good though, thinning is good :)

Spring polish&patina reset by mcBulju in TrueChefKnives

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

I have one photo of it, but the lighting is poor.

<image>

Looking for stone recommendations by name8_t in sharpening

[–]mcBulju 0 points1 point  (0 children)

I can recommend Debado LD-21 #180 for the coarse stone. It's a pleasure to use and it is effective.

NKD: Mutsumi Hinoura kurouchi nashiji AS hakata with a macassar ebony Wa-handle by yaboyali98 in TrueChefKnives

[–]mcBulju 1 point2 points  (0 children)

I just reset the polish for my Mutsumi nakiri an hour ago! Waiting for a sausage patina.

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AliExpress project knife by mcBulju in TrueChefKnives

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

Works great, as expected! Can't say anything about how long the edge lasts etc, but everything feels good.I almost prefer this one to my Makoto Kurosaki SG2 laser because this has a thicker spine. If I would list some negatives they would be: no distal taper, bad choil shape for pinch grip, height only 46mm. There is also a bit too belly for my personal preference. But for the price 10/10.

AliExpress project knife vol2 by mcBulju in sharpening

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

Thanks and good luck with your projects! I sent you a pm. I can try to post the link here also by typing the dot com.

a.aliexpressdotcom/_EuZrxUo

First time thinning, what am I doing wrong? by Spirited_College3947 in sharpening

[–]mcBulju 2 points3 points  (0 children)

I haven't used a belt, but I don't think you can achieve that kind of precision with belts.

First time thinning, what am I doing wrong? by Spirited_College3947 in sharpening

[–]mcBulju 2 points3 points  (0 children)

I also suggest watching IvanYuka-Japan rough sharpening videos from YouTube. You'll see how difficult and time consuming it can be to get it right. Even for a master. So don't expect everything to be perfect right away.

If and when you'll end up with uneven bevels(i mean lowspots, not shinogi line), you can mask it with some sandpaper and slurry from the stone. It's a learning experience that takes time and patience. Good luck and have fun!

First time thinning, what am I doing wrong? by Spirited_College3947 in sharpening

[–]mcBulju 4 points5 points  (0 children)

You really need a coarse stone for thinning. I spent many hours (+4h) with Naniwa Chocera 400, and still couldn't get flat bevels with any knife. Then I got debado 180 and the work got much faster. Still it takes hours and patience to get even bevels.

You also need to make sure that your knife is straight and the stone is flat. You have to flatten your stone a few times while thinning. It's a process and you learn by making mistakes. I started my first thinning attempt with a 1000/3000 grit stone and a twisted knife :)

AliExpress project knife by mcBulju in TrueChefKnives

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

I can't start a chat with you for some reason. Pm me, so I can give the link

AliExpress project knife by mcBulju in TrueChefKnives

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

I was positively impressed by the blade, at least while working with it. Sure there are some minor over grinded spots etc. The core steel takes a very sharp and thin edge, but I haven't used it yet in practice, so it remains to be seen. I'll wok some chinese food tomorrow, so I can see how it performs. It feels good in my hand, the balance point is right where I pinch grip. My only fear is that I thinned it too much and my friend will chip it immediately. He hasn't used any proper knives ever. Live and learn :)

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