"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Reply
 
Thread Tools Display Modes
 
Old 12-17-2010, 03:51 AM   #1
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
Sharpened a new one to me- Masahiro

I just finished sharpening a couple for one of the new line cooks. The first was a chef's knife by Icel- I'll admit that's not a brand I've ever seen before. He got it at culinary school. It's pretty much the equivalent of a Forschner or Dexter, stamped, no distal taper. I started with a 500 grit Shapton GlassStone and cut an even bevel, then deburred a bit on an Idahone ceramic rod. Then I cut thru a block of hard felt, followed by stropping on hard felt impregnated with 1/8 micron Cubic Boron Nitrate. This does a really good job of cleaning off the burr- it would shave hair very cleanly with a 500 grit edge. I then finished with a 2k Naniwa Aotoshi ("Green Brick") and a quick strop. A pretty nice edge for a glorified house knife. I will the knife wasn't in awful shape. The kid who owns it has a 1k/4k combo water stone (or 1k/6k, I forget) which he used on his knives. The bevel wasn't super clean but it cut well. I'd say he's the only guy in the restaurant save myself that really understands how to sharpen. With some practice he won't need me to do his knives.

He had another one for me to do, a Masahiro. This one was used very little and just at home. He was afraid to try to sharpen it because it's a heavily biased, differentially beveled blade- about 80/20 (ie 80% of the edge on the right side, 20% on the left). This can be intimidating to nOObish sharpeners but ultimately you don't do anything really different. You just start on the right side and follow the bevel, then flip it over and essentially deburr like you might with a yanagi-ba. I worked thru my standard Chocera progression: 1k, 2k, 5k, 8k Naniwa Jyunpaka (aka "Snow White", not a Chocera but a sweet stone), finishing on the 10k. Then I switched to felt with 1/8 micron CNB at a higher angle, then lowered the angle again and hit it with 2 different balsa strips- 0.5 micron Chromium Oxide, then 0.25 HA diamond. I finished with another higher angle pass with the felt/CNB. I feel this gives a very minute amount of convex/microbevel to the edge, hopefully making it last a bit longer.

The resulting edge was off-the-hook sharp, if I may say so myself! The knife is a 210mm, and pretty damned thin. I think he'll be pretty surprised and pleased.

__________________

__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 12-19-2010, 02:34 AM   #2
Senior Cook
 
jpaulg's Avatar
 
Join Date: Oct 2008
Location: Brisbane, Qld, Australia
Posts: 208
The Icel is sold as a Mundial equivalent brand her in Oz. It's Brazilian made using German steel if I remember correctly.

Masahiro rings a bell but can't place them.
__________________

__________________
jpaulg is offline   Reply With Quote
Old 12-19-2010, 02:52 AM   #3
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
That makes sense- the markings reminded me of a Mundial. Not a bad knife for what it is. It took a reasonable edge. But not as nice as the Masahiro, though!
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 12-19-2010, 03:13 AM   #4
Senior Cook
 
jpaulg's Avatar
 
Join Date: Oct 2008
Location: Brisbane, Qld, Australia
Posts: 208
Remember where I heard about Masahiro.

I've been toying with the idea of replacing my Yanagiba with a Takohiki and Masahiro are one of the brands I've looked at.
eBay Australia Store: Search results for Japanese chef's knife hocho shop.
__________________
jpaulg is offline   Reply With Quote
Old 12-19-2010, 03:34 AM   #5
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
My! It looks like knives are a bit more expensive "Down Under"!
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 12-19-2010, 04:42 AM   #6
Senior Cook
 
jpaulg's Avatar
 
Join Date: Oct 2008
Location: Brisbane, Qld, Australia
Posts: 208
Small population, big country = poor market for specialist gear of any description.
__________________
jpaulg is offline   Reply With Quote
Old 12-19-2010, 07:22 AM   #7
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
I could see that I guess. We have it lucky in America, at least in just that one respect.
__________________

__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:25 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.