@LagPlayer Hah that's funny I was actually sharpening when you posted this. I do have sharpening vids though I have to edit and upload them. So many vids un uploaded 176 gb worth ouch!!
@PCCkitchen Ok so I just have to wait you find the time to upload your video. I'm really afraid about sharpen my hiromoto for the first time,but he really need to!!!
So I have that exact knife and I can't get it to the point where its gliding through food like yours does. Is it your sharpening job or did you thin it out? If you thinned it, what did you use to do it?
@JanusInTheGarden Prior to filming I just touched it up on a suihero rika 5k and stropped on leather loaded with .25 micron polycrystalline diamond. Since then however I sent it to Dave Martel of Japanese Knife Sharpening dotcom to have it thinned and sharpened. He does the thinning job with belt grinders then finishes on water stones. It's now my saute cook's knife but when he gets it back I will post an update on the knife's new geometry and performance.
@Tifore Tanaka 240mm ironwood r2 powdered steel Gyuto though lately I've started using a 240mm konuske hd. Super sweet knife or laser as they call it.
@JanusInTheGarden Exactly the same for me. I just bought Hiromoto AS 240mm but when I tried it with oignons it's not the same at all. The seller told me that the knife doesn't need to be sharpen but maybe I should try my 1000/4000 JCK whetstone...it's my first time!!!
@710HS I love the steel. Its aogami super steel which is blue #2 with extra tungsten I believe. So it sharpens really easy, gets really sharp and holds it's edge for quite a while. I wish it was a little thinner behind the edge but you can just modify that into a super high performance knife. Also it's looks are really cool. The exposed carbon steel at the edge is super slick when a patina develops. Great steel, great price, with a little modding (thinning, rehandle) it's a really cool blade.
I'm really interrested in the way you sharpen your knives. Maybe you can make a video about it?
LagPlayer 4 months ago
@LagPlayer Hah that's funny I was actually sharpening when you posted this. I do have sharpening vids though I have to edit and upload them. So many vids un uploaded 176 gb worth ouch!!
PCCkitchen 4 months ago
@PCCkitchen Ok so I just have to wait you find the time to upload your video. I'm really afraid about sharpen my hiromoto for the first time,but he really need to!!!
LagPlayer 3 months ago
@PCCkitchen That's a lot!!!I wiill really appreciate if you find the time!!!
LagPlayer 2 months ago
So I have that exact knife and I can't get it to the point where its gliding through food like yours does. Is it your sharpening job or did you thin it out? If you thinned it, what did you use to do it?
JanusInTheGarden 7 months ago
@JanusInTheGarden Prior to filming I just touched it up on a suihero rika 5k and stropped on leather loaded with .25 micron polycrystalline diamond. Since then however I sent it to Dave Martel of Japanese Knife Sharpening dotcom to have it thinned and sharpened. He does the thinning job with belt grinders then finishes on water stones. It's now my saute cook's knife but when he gets it back I will post an update on the knife's new geometry and performance.
PCCkitchen 7 months ago
@PCCkitchen Just curious, what is your main gyuto if you have one? Or are you constantly trying out new knives and switching it up?
Tifore 7 months ago
@Tifore Tanaka 240mm ironwood r2 powdered steel Gyuto though lately I've started using a 240mm konuske hd. Super sweet knife or laser as they call it.
PCCkitchen 7 months ago
@JanusInTheGarden Exactly the same for me. I just bought Hiromoto AS 240mm but when I tried it with oignons it's not the same at all. The seller told me that the knife doesn't need to be sharpen but maybe I should try my 1000/4000 JCK whetstone...it's my first time!!!
LagPlayer 6 months ago
@LagPlayer All knives need sharpening eventually. Break out the stones!!
PCCkitchen 6 months ago
Excellent video Rick.
Chefknivestogo 7 months ago
I have the same knife :) How does Hiromoto AS compares with other gyutos ?
710HS 7 months ago
@710HS I love the steel. Its aogami super steel which is blue #2 with extra tungsten I believe. So it sharpens really easy, gets really sharp and holds it's edge for quite a while. I wish it was a little thinner behind the edge but you can just modify that into a super high performance knife. Also it's looks are really cool. The exposed carbon steel at the edge is super slick when a patina develops. Great steel, great price, with a little modding (thinning, rehandle) it's a really cool blade.
PCCkitchen 7 months ago