Clean slicing single ply napkin no poking

M

MichaelMyers

Joined
Dec 10, 2015
Messages
235
SG2 kitchen knife. Edge right off a 5K stone. No stropping.

[video=youtube;V2i58ICAJVY]https://www.youtube.com/watch?v=V2i58ICAJVY[/video]
 
Amazing that you can tell the knife from the vid. Yup it is the Kurosaki R2 210 gyuto. Shapton 5K.

IMG_9525_1024x1024.jpg
 
MichaelMyers said:
Amazing that you can tell the knife from the vid. Yup it is the Kurosaki R2 210 gyuto. Shapton 5K.

IMG_9525_1024x1024.jpg
Click to expand...

hahaha Im a knife freak man, beyond obsessed lol.

beautiful blade man. Love the handle and the classic japanese blade grind. Lets ya know it was forged nice and thin to have a grind that low.

also takes a real BAMF to forge wield a powder steel let alone a stainless one AND forging it to shape, Only possible with a power hammer and some skill since it has to be done in one to two heats so the fancy steel is not ruined.

nice sharpening bro, bet its amazing in the kitchen, just hide it from your friends and family so they don't do silly stuff with "the sharp knife" hahaha
 
DeadboxHero said:
hahaha Im a knife freak man, beyond obsessed lol.

beautiful blade man. Love the handle and the classic japanese blade grind. Lets ya know it was forged nice and thin to have a grind that low.

also takes a real BAMF to forge wield a powder steel let alone a stainless one AND forging it to shape, Only possible with a power hammer and some skill since it has to be done in one to two heats so the fancy steel is not ruined.

nice sharpening bro, bet its amazing in the kitchen, just hide it from your friends and family so they don't do silly stuff with "the sharp knife" hahaha
Click to expand...

Thanks bro. It does perform quite well in the kitchen. No doubt helped by its also extremely thin edge. I just sliced up 8oz of sashimi and was impressed with the results. The low grind didn't seem promising at first but the overall thiness and distal taper means there's no perceived wedging.
 
oh wow, that was effortless. Was that like a kleenex type, or the harder serviettes or like toilet paper? TP eludes me.
 
It was the softer variety of serviette but not as limp as TP or kleenex tissue. Unfolded to a single ply is quite thin and limp as you can see my fingers through it. Not that difficult to cut though. Maybe somewhere between newspaper perpendicular across grain and toiler paper. I tried on TP with one end held and the other only supported by the roll. I can manage only about an inch cut per slice without tearing in 3 out of 4 tries. I still can't one slice the whole length down a kitchen roll like this guy though. His sharpening is on a whole different level IMO.

Kitchen roll at 7:04
[video=youtube;60f7ab0yRPg]https://www.youtube.com/watch?v=60f7ab0yRPg&t=95s[/video]
 
[video=youtube;7J4mz0AwGrM]https://www.youtube.com/watch?v=7J4mz0AwGrM[/video]

This is the best i can do. It's toilet paper, but i have to hold the sides up. If not, it tears and i get frustrated.

There are portions where it slices clean, and portions where it's just being a c***.
 
A few YouTube clips showing the slicing of toilet paper with a black ceramic knife i did a few years ago.
The first clip shows the slicing of a piece of standard 3-layered toilet paper, for the second clip i peel off 1 layer and slice the remaining 2 layers, and the third clip shows the slicing of just a single layer.

[video=youtube;Ubg_drYHoKE]https://www.youtube.com/watch?v=Ubg_drYHoKE[/video]

[video=youtube;hUkKfwGFogY]https://www.youtube.com/watch?v=hUkKfwGFogY[/video]

[video=youtube;RSkxPA9BK8E]https://www.youtube.com/watch?v=RSkxPA9BK8E[/video]
 
started aluminium 400, SF diamond, and jumped to 3k grit polish tape. I use an edge pro. I'm pretty sure i can do better, just waiting for my new stones to arrive.
 
I could not slice the whole length of a piece of kitchen paper with this short knife, but close.

[Youtube]YMyeTYoqWe0[/Youtube]


Miso
 
The paper towel is the test I personally use for myself. How long did this level of sharpness last for you? For me it varies quite a bit depending on the knife and use.
 
db said:
The paper towel is the test I personally use for myself. How long did this level of sharpness last for you? For me it varies quite a bit depending on the knife and use.
Click to expand...


db,

As you pointed out, it depends on the knife. It could be gone with a single cut in cardboard with ATS-34, VG-10, and carbon steel. CTS-XHP, M390, and LC200N seem to keep it even after some light uses. For high vanadium carbide steels like S35VN, I just became able to put this kind of edge and therefore cannot tell how long it could last just yet.


Miso
 
You must log in or register to reply here.
Back
Top