Sharpening conspiracy!

[thetyreman]

there are some japanese steels that are 63 rockwell, blue paper steel, keeps an amazing edge.

 

[paulrbarnard]

there are some japanese steels that are 63 rockwell, blue paper steel, keeps an amazing edge.

That’s what I have in my laminated Japanese kitchen knife. The edge it takes is incredible. It has to be kept apart from the other knives in the drawer as it is so hard and prone to chipping. It makes preparing food a joy though.

 

[Sideways]

there are some japanese steels that are 63 rockwell, blue paper steel, keeps an amazing edge.

There are three Aogami ("blue steel") high carbon steels made by Hitachi Metals' Yasugi Special Streel. They are based on White paper steel which is a high carbon, low impurity steel but without the alloying elements that improve toughness and edge retention.

#1, #2 and super. They vary a little in the percentages of carbon and tungsten, and super has vanadium that #1 and 2 do not. Hardness depends on the heat treatment but 60+ and can be 65.

https://zknives.com/knives/steels/steelgraph.php?nm=Aogami 1,Aogami 2,Aogami Super

There's a data sheet for #2 here also
https://www.barmondsheffield.com/product/takefu-aogami-2/

 

[kinverkid]

spot on! Or even just a hard edge - you can sharpen a knife on the back of another knife.

Yep I guessed! You'd need to expand the above to 1000 words minimum to get it into a magazine, and drop a few brand names!

Jacob. I was just going to pm another member and pressed the wrong button. But I see from the members list you only have 47 more posts to get to 32000. You can do that by Tuesday easy. Come on mate.

 

[Katomi woodsmith]

Old fart here
Somewhere a page back there was a post about why do peeps still use old teck
Well I gave the horse and cart, decided to have an indoor flushing privy
Hot water.. yep
Give up my oil stones, that sit next to the diamond equivalent
Na, way too long in the tooth to get modern jig
Apart from that the oil stones have lasted 50 years, if I bought a fancy sharping jig my g kids would not know what it was and bin it when I go to the great woodworking shop in the sky
Ps. Dont take a fence , take a wall

 

[Jacob]

There are three Aogami ("blue steel") high carbon steels made by Hitachi Metals' Yasugi Special Streel. They are based on White paper steel which is a high carbon, low impurity steel but without the alloying elements that improve toughness and edge retention.

#1, #2 and super. They vary a little in the percentages of carbon and tungsten, and super has vanadium that #1 and 2 do not. Hardness depends on the heat treatment but 60+ and can be 65.

https://zknives.com/knives/steels/steelgraph.php?nm=Aogami 1,Aogami 2,Aogami Super

There's a data sheet for #2 here also
https://www.barmondsheffield.com/product/takefu-aogami-2/

Which would you recommend for peeling an orange?

 

[Sideways]

Which would you recommend for peeling an orange?

I peel oranges with my fingers. My toes are too blunt.

If you want to prepare sushi etc to the standard of a Japanese chef, then you might decide it's a good idea to use the same tools that they do. Sushi's very popular these days. Nearly 160,000 restaurants around the world outside Japan, and you can learn to prepare it at home too.

 

[Phil Pascoe]

They could prepare sushi with 24c gold knives, it would still taste like tasteless little bits of raw fish.

 

[bbtex]

They could prepare sushi with 24c gold knives, it would still taste like tasteless little bits of raw fish.

Never tasted it and the existence of such things as cod worm means that I never will.

 

[Sideways]

They could prepare sushi with 24c gold knives, it would still taste like tasteless little bits of raw fish.

I guess we're not going to sell you on fugu then

 

[Jacob]

I peel oranges with my fingers. My toes are too blunt.

If you want to prepare sushi etc to the standard of a Japanese chef, then you might decide it's a good idea to use the same tools that they do. Sushi's very popular these days. Nearly 160,000 restaurants around the world outside Japan, and you can learn to prepare it at home too.

Do you make sushi everyday or just for the occasional treat?

 

[Inspector]

Love Sushi so you guys not wanting it leaves that much more for me!!! Best Sushi I have ever had was at a gas station.

Pete

 

[Sideways]

Do you make sushi everyday or just for the occasional treat?

I've missed a few months but was buying fresh fish once a week that was in Fleetwood market just a few hours before. I'm a sucker for salmon so whatever I bought for the evening meal, I'd look out for a good piece to slice and eat raw. A typical piece of salmon for cooking is rarely the best if you intend to eat it raw.

I haven't been taught or learnt sushi prep so for snacking I just slice it and eat it. As a restaurant treat it's my favorite, up there with Korean beef, but unless the fish is market fresh that day, don't bother.

 

[paulrbarnard]

Which would you recommend for peeling an orange?

I prefer a laminated stainless for that. I have a dedicated orange pealing knife.

 

[--Tom--]

Why get extra unnecessary sharpening paraphernalia for knives- just use the stone you already have in the workshop.

If it works for things that cut wood it’ll surely work for things that cut food.

Remember simple is good and other than a stone all sharpening kit is a con.

 

[Jacob]

I've missed a few months but was buying fresh fish once a week that was in Fleetwood market just a few hours before. I'm a sucker for salmon so whatever I bought for the evening meal, I'd look out for a good piece to slice and eat raw. A typical piece of salmon for cooking is rarely the best if you intend to eat it raw.

You'd have no problem slicing it with a sharpened Opinel.