Recent content by Yonsen

they are disputed. some read: Knife blade materials Is S30V better than VG10? If so, how? [Archive] - BladeForums.com

Bad way of putting it on my part... I meant ease of use, balance, maintaining, sharpness, etc.

Hey, anyone own or used a Shun Pro/Pro2? What they like aside from sharpening methods? I have only held a Pro1 Deba, and am wondering if they are any more practical than the Classic line.

when it comes, post pictures :) the ones on their site stink. :lol:

I just bought a Tojiro DP 6" Honesuki and am wondering how to go about sharpening it when the need arises. Its a one-sided blade. Its a cheaper knife i got for both experimentation and practice with different edges. I own a 1000 and a 6000 grit wet-stone as well as an array of steels ranging...

on the Shun damascus: Simply put, the blade has a core of VG-10 steel (which is incredibly sharp, durable, great edge retention, and very expensive.) which is sandwiched between 32 layers of SUS410 High-carbon stainless (16 on either side). This provides the cosmetic effect that true damascus...

i have a wusthof classic ikon in the 9" size. ergonomics: The handle is shaped for more or less rear balance and foreward grip. it is comfortable with almost no strain on the hand, wrist, or arm. You wont fatigue easily. edge retention: Its pretty good considering it is my first and only...

Got the thrifty 2 minute response: I found some, rather bulky and $10 a piece: source: broadwaypanhandler[DOT]com/broadway/product.asp?s_id=0&prod_name=Shun+Ken+Onion+Knife+Sheaths&pf_id=Shun_KenOnion_KnifeSheaths&dept_id=2223 In the end it would seem I might just craft my own. not a very...

Put an email in, ill post my reply for the other 'Onion owners.

Does anyone know of a manufacturer that retails knife guards for the Ken Onion (Shun Classic) knives made by Kershaw? They have a non-standard shape which does not work with my 8" edge guards. I have one collecting dust right now but would like to keep it in my knife roll, and i absolutely...

Caramelized onions, bleu cheese, and pancetta. :)

Can i see your sources?....I couldnt find much other than Vague descriptions online.

Better put :pig:

A big guy here. i like my 10" chef, but find my 9" as a good go-between. I cant use a 8" or less unless i want to do extremely fine work; does not fit me any other way. (12"ers are a joke....unless you are like, boning a great white lol)

to hone mine(it has deep teeth), i find the angle with a steel using the tooth-slopes as a guide and gently drag it back and forth a few times on each tooth until i reach the end. After that, on a shallow angle, i slide the flat side of the blade along the steel. The edge should be sharp if...