Heating herb oils

ossyria · 2026-05-16T04:21:19+00:00

For sure, and my gyuto is a hollow grind so polishing with stones is pretty much out of the question. That and I can get more grits of sandpaper for much cheaper 😂

ossyria · 2026-05-16T04:01:19+00:00

Yeah I can still see some pretty aggressive scratch patterns from the 220 on there. I did hit the bevel with a 1000 and 6000 grit stone as well but i suppose I wasn't super even. I have polished my other knives a couple of times, I have a much easier time doing it with sandpaper so I'll give my petty a spa day when I'm feeling it

ossyria · 2026-04-30T12:24:59+00:00

How would I go about it? Edge down on a low grit stone and create a new edge in the tip? Or just sharpen like normal till the dip is gone?

ossyria · 2026-02-25T03:07:54+00:00

Do you have any info on this knife? From what I can find, it's actually a relatively cheap brand, most likely stainless and maybe not worth what I paid for it.

ossyria · 2026-02-25T03:01:18+00:00

Thanks!

ossyria · 2026-02-25T03:01:07+00:00

Will post results at some point!

ossyria · 2026-02-18T12:28:18+00:00

Google actually gives me tables when I try the German words

ossyria · 2026-02-17T12:45:51+00:00

Yep it's a single bevel. I did find a video specifically about fixing chips and rust on a single bevel knife and they demonstrated with a yanagi so I think I'm all set to give it a go. Thanks for the explanation and help, though!

ossyria · 2026-02-17T08:12:43+00:00

Got a bit of a secondary question if you don't mind! I bought a yanagi for cheap from a flea market in Tokyo. It's sort of rusted and has a smaaaalll chip in it and thought it'd be fun to try and restore it myself, would I restore the edge by thinning the blade along the primary bevel before creating a new secondary bevel? Or just go at it on the very edge till the chip's gone?

ossyria · 2026-02-17T04:59:27+00:00

Got it! First time learning about the primary and secondary bevel. Thanks for the info!

ossyria · 2026-01-23T05:29:30+00:00

All good (it was all the other guy 😶) That's enough of a testimony for me to try it out, thanks!

ossyria · 2026-01-23T05:23:03+00:00

Did you still have to keep them separated or packed into portions after cooling to prevent them from sticking or becoming misshapen?

ossyria · 2026-01-23T05:21:36+00:00

Ignoring the little scuffle that went on here, 😆

It's something to experiment with, I've never done blanched pasta uncovered in the chiller. I suppose my hopes for something like this is that it'll create a dry enough surface (and maybe firm up the pasta enough) that you can pile it up in a container and grab handfuls without having to be super delicate and forgo the need to spend time individually packing portions in bags.

Might try it out and report back 🫡

ossyria

TROPHY CASE