Knife porn thread

Just the fine I think. I could be persuaded to get an extra fine one if it makes a big difference

Is there a knack to sharpening a single bevel knife?
I’ve had this thing forever and it’s always been a bit crap and only really gets used for opening boxes. Feel like it should at least be pencil sharpening sharp..

I have a flat diamond stone, no guides or other widgets.

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Polish the f out of the flat side then put some sort of random bevel on the other side. Don't worry too much about angles unless you want to use it for something specific

@edmundro

Or re grind it to double bevel.

Just make sure if it’s single bevel that it is correct for your dominant hand.

This has always bugged me as the bevel is on the left. It’s a cheap knife so maybe I’ll turn it into a double bevel

Is Kataba on Endell Street known to folks ITT?

Wasn’t aware of it but passed by yesterday and popped in. Lots of nice stuff.

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I hadn’t really enjoyed the Takeshi Saji gyuto out of the box, it felt hard work to cut through hard veg. So I put it through the full set of Horl discs including their latest Kagami whetstone.

Complete transformation in how the knife feels. No flaring of strips of onion when making a fine dice, cutting potatoes into a dice the batons didn’t squirm around at all.

I totally understand that patience and time to practice with a conventional set of stones will possibly get even better results, but I lack patience or the time to invest in learning another skill.

Lots of very nice, very expensive stuff in there!

I think it's a great shop, bought a couple of thier more modest knives and been happy with both the product and the service.

I've been persevering with the Horl and am definitely getting better results but still not up to the level I remember them after being sharpened by hand at a shop. I also find they dull much quicker than in the past so I've decided to enrol on a knife sharpening course at the Baker St JKC, will report back.

What kind of knife and what angle are you using? As I understand 15 degrees is only really suitable for harder steels HRC 60 or more, softer western blades can’t hold that kind of edge.

Also did you get the premium set? I get the impression if you want a super fine edge they are necessary.

Premium set so 15º/20º option plus the Japanese whetstone upgrade + leather strop. Used on two knives which are both aogami blue steel, one a santoku, other a paring. I've experimented with different heights of the blade vs the tool etc but my impression is the motion of back and forth just lacks the precision.

That’s disappointing, after using the HORL mine can shave the hairs off me, cut fine paper etc.

Kataba on Endell is fantastic. It's the guys what used to have a small shop in a container in Pop Brixton, also called Kataba.

Super knowledgeable, wonderful service and brilliant sharpening.

Highly recommend.

I know it might not be very on brand for this thread but I've been pleased with Blade and Butler. I cba sharpening knives and got a few of my faves done there. Use a steel to keep them sharp and been all good. I'm still tempted by a Horl (bc I'm a buyer) but for ease I think mailorder knife sharpening is pretty good

Sounds like the pinnacle , paying £800+ for a knife , get someone to sharpen it..
^^^ topshelf stuff from regal there, is very top shelf

Same as you would with a chisel I'd have thought - sharpen the flat side first, using a very thin thing on the spine to get a really small (like 0.fuckall degree) angle, then sharpen the other side to get a burr, then tiny bit on the flat again.

(There's a YouTube video I used to reference for that, but have no idea where it is.)

Yep, makes sense, I know how to sharpen chisels properly so will attempt that before trying to grind a new bevel in etc.
I’m no knife-dork and it was only a cheap one years ago so no matter if I don’t do the best job.
Cheers for the replies y'all.

Been to loon Fung and their knives are all from Londonwok.

Bought the a182 friut knife with wooden handle https://londonwok.com/kitchen-knives/stainless-knives/ for a £5 it is really nice to use.

Oooh, will have to pop in when I'm next in London.

Posted this in the kitchen appliances chat but as it doesn’t involve electricity but does involve sharp edges was pointed in this direction. Whilst it seems whenever I’ve dipped into this thread before it’s been more about “utility” blades, it didn’t seem unlikely that those interested in these would also hone their kitchen cutting implement choices.

If one were to treat themselves to a decent general-purpose chefs knife (as it’s still on my birthday/Christmas/anniversary gift ideas list 😂) what should one look out for? I feel this group may well have delved into this rabbit hole a lot.

Currently a Wustof or Mac 8” chefs knife look like a potential options. Do like the look of the dimpled Mac so that potatoes or onions in particular don’t stick to the blade. A couple of food channels on YouTube I follow exclusively use Global knives, but as it’s sponsored/gifted for them to use not sure if that’s a ringing endorsement. What’s other folks experiences?

Who’s the sushi person on this thread?

I want to have a go at making some sushi with tuna and rice not nori have you got any recipes for something like this?

I think the general consensus for treating yourself is to go to a shop and try some. There's no one knife to rule them all, so what feels good in your hand might feel horrible for someone else.

Any decent brand 20cm/8'' chef knife will do the job. If you look at under £200 you're in the territory of normal stainless steel, if you go over that you start getting in to high carbon stuff that needs more care. Global, Whustoff, Zwilling, all good brands. It helps a bit if you have any preferences already, for example I don't like knives with a wide heel as I use it to chop some times and I know I don't find Global handles comfortable. Otherwise going to a shop to handle some might help. It also depends on your appetite for sharpening, if you want to get in to the whole whetstone business, use a pull through, send it off to be sharpened or never bother at all.

What people use in commercial kitchens are often stamped blades with plastic handles that can take a lifetime of dishwashers and resharpening and they're by far the most effective way of having a decent knife but they're not fancy in any way. Like this .

Personally I mostly use a Pro Cook chef knife, it's a bit fancy and needs a bit of taking care of but it's not so pricey I'll get mad when I inevitably drop it.

For someone with no preferences already I'd probably point them at one like this. https://www.kitchenknives.co.uk/wusthof-gourmet-20cm-cook-s-knife-wt1025044820/

Currently a Wustof

this is the correct answer - just make sure it is the classic version with the properly forged handle

What do you mean without nori? Are you looking for alternatives to nori (so you can still roll it), or alternative shapes so you don’t need to use nori at all?

If the latter then hand formed is what I always do. cook the rice as you would normally and then form the rice into small “logs” in the palm of your hand to lay the tuna on top of. Helps if you have a touch of wasabi or green horseradish as a small dot on top of the ride to “stick” the tuna to so it doesn’t fall off when eating.