Busse HG55 LE(Limited Edition) #8 arrived and Ikaneshi Tadatsuna 270mm white steel gyuto arrived too :) Both are terrific knifes, although very different. Pictures next week, and initial reviews sometimes after that. It is getting increasingly hard to use all the kitchen knives and even harder to find the use for all other combat, utility and hunting knives I have, but it is so much fun.
Saturday, March 28, 2009 14:14:51
Good news for the weekend :) Tadatsuna Shirogami (white steel) gyuto and Busse limited edition HG55 are on their way to me. Hopefully both will be here by tomorrow. Pix next weekend. I doubt I will have time this weekend. I'm really excited about both.
Friday, March 27, 2009 15:44:15
Added new article to knives section. How to sharpen your knives with mousepad and sandpaper. The cheapest and very effective way for sharpening knives at home. No need to spend hundreds on sharpening stones while you learn sharpening :) Saves time and lots of frustration, as this method is very novice friendly, but obviously it's not 100 percent fool proof, you still have to try to keep the angle, just it's more forgiving compared to whetstones.
Friday, March 27, 2009 15:23:34
Thursday, March 26, 2009 23:44:54
Wednesday, March 25, 2009 21:35:30
Today I went to steel hardening company and got 2 knives tested for Rockwell hardness. The tested is rather big machine, so no way I can get that for home use, besides it's gonna cost $$$$ I guess. Anyway, the results were rather disappointing. Benchmade 710 folder made of M2 steel, tested 58.8HRC, instead of advertised 60-62HRC, and Tadatsuna Kamagata Usuba tested 62.3HRC, while I was expectign it to be 63-64HRC, although to be fair Tadatsuna doesn't specify hardness. Still much better than my old time favorite Benchmade 710. I understand when factory knives are at the lower edge of the advertised hardness, but below it is too much. Now I am looking for someone to reharden the blade, perhaps to 64-66HRC. Which is the full hardness for M2 steel anyway.
Tuesday, March 24, 2009 23:18:58
Well, one is the Knife Terminology Glossary page and the other updated page was Kitchen Knife Steel FAQ - Stainless Steel Section.
Monday, March 23, 2009 16:12:50
Never had usuba before, let alone Kamagata type usuba. Either way, after putting 13-14 degree, 0.25 micron edge, which is the total angle, as the knife is single bevel, I've found time to use it. Well, two words - exceptional cutter! This is also my first knife in Hitachi White steel aka shirogami. The knife itself isn't very thin, 4mm thick blade, but concave blade, single bevel and you have simply fantastic cutting ability. One more good thing, sticking is pretty much non-issue with this knife.
Wednesday, March 18, 2009 19:15:24
Well, this is the third week I have this knife and so far it's been very good. It is the smallest chef's knife in my arsenal, so I personally don't use it that often, but family members and friends do. Original edge on the knife was around 30 degree included. I've decided to keep it there, especially that the blade is really thin on this knife. Until today, the blade withstood all the abuse from non-knife enthusiastas. Not a single chip or a nick. Review and more details are coming.
Monday, March 16, 2009 22:07:13
Friday, March 13, 2009 15:06:54