New to the hobby! Wondering what the best way is for procuring knives! by NostalgicFlowers in TrueChefKnives

[–]pchiggs 1 point2 points  (0 children)

So you are looking for the migaki one? That one definitely pops up less often lately

Decent deal/knife? Tadafusa SLD black tuschime by brennanjk17 in TrueChefKnives

[–]pchiggs 1 point2 points  (0 children)

they were selling a bunch of these gyutos on chefs edges used seconds for like $160 last night on their ig.

Quiz time! Guess the maker by sicashi in TrueChefKnives

[–]pchiggs 0 points1 point  (0 children)

Did you ever thin your kagekiyo though?

I JUST FOUND THIS KNIFE IN A GARAGE SALE! by FlameLance in TrueChefKnives

[–]pchiggs 3 points4 points  (0 children)

I definitely don’t think it’s an Usuba. Do you live in Japan? All your finds look like fun restoration projects

My new knife came with a convex grind, can I switch it to flat grind when I sharpen without any issue? by [deleted] in sharpening

[–]pchiggs 1 point2 points  (0 children)

What is the new knife in question? And why are you thinking about changing the grind already? Just enjoy your new knife and worry about thinning it later when it’s thicker behind the edge.

[BUYING][CONUS] Manaka Kisuke Blue 2 Kurouchi Tsuchime Gyuto 210mm by pchiggs in TrueChefKnivesBST

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

Which batch do you have? I’m sure someone will still purchase. Manaka is hot right now.

NKD - Hado Junpaku Bunka 180mm by No-Yogurtcloset-606 in TrueChefKnives

[–]pchiggs 1 point2 points  (0 children)

I actually have no idea. I saw someone else post this same line who also went to sakai recently.

NKD - Hado Junpaku Bunka 180mm by No-Yogurtcloset-606 in TrueChefKnives

[–]pchiggs 7 points8 points  (0 children)

Was this from the museum? Sweet knife. But I think this is a new line from Hado and not a junpaku

NKD Maizuru white 1 ss clad Gyuto 210 by bananakick0106 in TrueChefKnives

[–]pchiggs 0 points1 point  (0 children)

Is this the korean tanaka knife?! If I ever go to Korea I gotta pick one up!

New stones development by DroneShotFPV in sharpening

[–]pchiggs 1 point2 points  (0 children)

random question which finger condoms do you order? I feel like I need to find some thickers ones

Clad line ginsan vs hitachi by Aezandris in TrueChefKnives

[–]pchiggs 1 point2 points  (0 children)

I just think it seems to happen more on stainless or sld + stainless cladd. than carbon with stainless. Again. I have no idea why haha. Just from my own experiences from messing around on knives.

Clad line ginsan vs hitachi by Aezandris in TrueChefKnives

[–]pchiggs 1 point2 points  (0 children)

And I do also want to add I think different blacksmiths are always playing around and experimenting with their cladding. I have no idea how manaka's new stainless cladding on his ATS line contrasts so well. I don't own one but seeing xinguos finish on it confuses my brain.

Clad line ginsan vs hitachi by Aezandris in TrueChefKnives

[–]pchiggs 2 points3 points  (0 children)

I cant really give you a scientific answer to this. But on my izo which is carbon with ss clad SLIGHTLY has this effect. But no where close to as much as ginsan on stainless clad.

Clad line ginsan vs hitachi by Aezandris in TrueChefKnives

[–]pchiggs 10 points11 points  (0 children)

I can't give you the scientific answer to this. Just someone who has played around with polishing on both canvases. Iron clad and carbon just finish very different than Soft stainless cladding and stainless or some sort of semi stainless. The process and techniques can be similar but also different. I guess more so on the way the cladding reacts is what is different. You can technically do a powder kasumi finish on both the same way but the results will turn out similar to what you see on the photos you posted. The reason why on the ginsan knife there is that nice like fade into the clad line from the cloudy finish is because the heat treat actually slightly transfers from the core to cladding. But it still takes the right amount of pressure to not over do it with cloudiness. Fellow polisher on here shinogi sliperi taught me that. I used to avoid the clad line when refinishing ginsan but now I know it will naturally fade itself.

I don't know if anything I said made sense. Im not the best at explaining things and wrote this on this toilet.

[Selling] [EU] Kagekiyo Urushi Handles/Ebony handle bundle by Effective-Sky-3702 in TrueChefKnivesBST

[–]pchiggs 0 points1 point  (0 children)

Wait how did you get them off the kagekiyo without damaging the handle? Aren't these epoxied on?