(GPGT) RR Home Kitchen

[wuweiz]

Silviachef. Ya the one rast time go Australia work as chef?

Sorry if I remember wrong guy. Lol.

 

[silviachef]

Silviachef. Ya the one rast time go Australia work as chef?

Sorry if I remember wrong guy. Lol.

Yes, humbly yours.

Sent from gold coast using GAGT

 

[Iandao]

Good Morning!~

 

[ponpokku]

am i right to say stones are universal? regardless of what knives you use? japan/german?

stones are universal. cos there ish industrial standards to follow. but then again there are 'natural stones' that are not so uniform (well they are natural) and are extremely expensive compared to the common artificial sharpening stones, and there are angmoh (particularly usa) whetstone that are used dry, compared to japanese wetstone that ish soaked in water for 10 mins or so b4 use. so u should know which type u are using.

the sharpening angle is oso slightly different for japanese and european knives by default. the japanese knives have a smaller angle around 15-17 degrees, the angmoh knives usually around 20-25 degrees. u can of cos sharpen both to the same angle but it will take some time and effort for the realignment. i maintain their individual default angles. just a small adjustment of the thumb when u are sharpening.

the japanese knives use smaller angles. the knife tilt lower.

angmoh knives generally bigger angle. the knife tilt higher.

just a thumb rule thingy. however if u sharpen an angmoh knife right out of the box in a japanese method, u will realise it takes a long time to sharpen it. some reviewers made the mistake and starts to slam certain knives as no good. s ometimes it's becos they missed out the details.

 

[Iandao]

lefty use knives for right hander kym?

 

[jase07]

stones are universal. cos there ish industrial standards to follow. but then again there are 'natural stones' that are not so uniform (well they are natural) and are extremely expensive compared to the common artificial sharpening stones, and there are angmoh (particularly usa) whetstone that are used dry, compared to japanese wetstone that ish soaked in water for 10 mins or so b4 use. so u should know which type u are using.

the sharpening angle is oso slightly different for japanese and european knives by default. the japanese knives have a smaller angle around 15-17 degrees, the angmoh knives usually around 20-25 degrees. u can of cos sharpen both to the same angle but it will take some time and effort for the realignment. i maintain their individual default angles. just a small adjustment of the thumb when u are sharpening.

the japanese knives use smaller angles.

Spoiler

angmoh knives generally bigger angle.

Spoiler

just a thumb rule thingy. however if u sharpen an angmoh knife right out of the box in a japanese method, u will realise it takes a long time to sharpen it. some reviewers made the mistake and starts to slam certain knives as no good.

what type of grit should i consider to get? was reading online, and quite alot propose to get 3 stones. probably a 400 / 1000 / 6000 ? 400 is basically for very blunt knifes?

 

[ponpokku]

400 ish mainly for correction. if u dun have knives that are in very bad shape, no need huan.

normal kitchen use, 1 stone enuff. 1000-1200 grit. even slightly abused knives will look good after running them a few times on a 1000-1200 grit.

want atas a bit just get another 3000-4000 grit. but once u got this, u would prolly use the 1000-1200 grit less often unless there is major damage. sharp knives dont need to go thru the lower grit stones during sharpening.

6000 and above good for samurai sword liao...

i sharpen all my kitchen knives every friday night. if u keep them sharp always, u just need a few passes during sharpening and the wear on the knives ish minimal.

if u use until cui liao then sharpen, the wastage will be alot, and takes a long time.

my VG10 knives only sharpen once a month as they were less used. just used them during weekends when i'm free. oso a few passes niah to maintain the edge.

 

[Starbutt]

I have a cui kyocera ceramic knife. I sent to agent once for sharpening but didn't last very long.

Wondering if I should get their electric sharpener.

Sent from Xiaomi MI 4I using GAGT

 

[jase07]

400 ish mainly for correction. if u dun have knives that are in very bad shape, no need huan.

normal kitchen use, 1 stone enuff. 1000-1200 grit. even slightly abused knives will look good after running them a few times on a 1000-1200 grit.

want atas a bit just get another 3000-4000 grit. but once u got this, u would prolly use the 1000-1200 grit less often unless there is major damage. sharp knives dont need to go thru the lower grit stones during sharpening.

6000 and above good for samurai sword liao...

i sharpen all my kitchen knives every friday night. if u keep them sharp always, u just need a few passes during sharpening and the wear on the knives ish minimal.

if u use until cui liao then sharpen, the wastage will be alot, and takes a long time.

my VG10 knives only sharpen once a month as they were less used. just used them during weekends when i'm free. oso a few passes niah to maintain the edge.

thanks man

last question, stone are limited to steel knifes only? or ceramic also can?

 

[ponpokku]

I have a cui kyocera ceramic knife. I sent to agent once for sharpening but didn't last very long.

Wondering if I should get their electric sharpener.

Sent from Xiaomi MI 4I using GAGT

ceremic knives u need more care than metal ones. dun expose to heat dun drop and dont knock, and it is very difficult to sharpen them urself. dun bother spending the money.

a good steel knife can last very long huan, even with regular sharpening. my normal kitchen knife receded like 0.5mm after 2.5yrs of usage, with sharpening every weekend. it would prolly last 25 yrs to recede 5mm b4 i change a new knife. the sharper knives would prolly last a century since i sharpen them only once a mth and their core steel ish very hard, can hold the edge can tahan the wear and tear better.

this is one of my normal kitchen knife, kai 5000cl series, made in japan. the edge receded 0.5mm now. but still far from reaching the wavy line of the cladded steel yet. prolly would take another 20yrs. this series is considered pretty sharp for home use and ish not expensive. the larger gyuto and santoku would be ard $60 a piece in japan and the smaller ones 1/2 the price.

the same coy had some made in china ones so be careful if u see cheaper ones.

 

[ponpokku]

thanks man

last questions, stone are limited to steel knifes only? or ceramic also can?

for steel only. ceremic ish much harder than steel knives so they hold the edge longer. but being hard = brittle, so u cant drop them or use dishwashers else will chip. need extra care oso.

well steel knives will chip oso. when u are cutting u need to be decisive where to cut and swing fast. a 1/2 hearted chop will chip the knives easily. apply the Ke= 1/2MV2 theory. fast swing gives more kinetic energy.

 

[Starbutt]

ceremic knives u need more care than metal ones. dun expose to heat dun drop and dont knock, and it is very difficult to sharpen them urself. dun bother spending the money.

a good steel knife can last very long huan, even with regular sharpening. my normal kitchen knife receded like 0.5mm after 2.5yrs of usage, with sharpening every weekend. it would prolly last 25 yrs to recede 5mm b4 i change a new knife. the sharper knives would prolly last a century since i sharpen them only once a mth and their core steel ish very hard, can hold the edge can tahan the wear and tear better.

this is one of my normal kitchen knife, kai 5000cl series, made in japan. the edge receded 0.5mm now. but still far from reaching the wavy line of the cladded steel yet. prolly would take another 20yrs. this series is considered pretty sharp for home use and ish not expensive. the larger gyuto and santoku would be ard $60 a piece in japan and the smaller ones 1/2 the price.

the same coy had some made in china ones so be careful if u see cheaper ones.

Thanks. I guess I will just send back to agent one last time for subsequent casual use. I think they charge about $10 each time. The sharpener cost $100 over bucks and not sure how well it works.

Sent from Xiaomi MI 4I using GAGT

 

[ponpokku]

Thanks. I guess I will just send back to agent one last time for subsequent casual use. I think they charge about $10 each time. The sharpener cost $100 over bucks and not sure how well it works.

Sent from Xiaomi MI 4I using GAGT

lol for that money u can just order good damascus steel knives from amazon liao.

 

[hotstuff4u]

Ponpokku u got so many knives for what ..u not even a chef

 

[Iandao]

Ponpokku u got so many knives for what ..u not even a chef

only chef then can collect knives?

 

[ponpokku]

Ponpokku u got so many knives for what ..u not even a chef

maybe i got hoarder mentality...

actually no lah... becos when u first started off learning about things, u always get the lousy stuff, then u progress as u learn, u get the better ones. there is no end to this collection but of cos u should know where to stop ur own impulse. yep, i'm not a chef but i like cooking for myself and my family, and i like using beautiful knives.

the first knives i got was like 20+ yrs ago in japan. oso a set, gyuto and santoku, cost under $30 for 2 of them. my ex gf still have the gyuto and i kept the santoku. it's the most abused knife in my house cos my mom being a 1/2 way cook, anyhow hantam it while i was living abroad. even used it as can opener. it was in very bad shape until i restored it 2 yrs ago. now it is among the sharpest in the house. u dun need expensive knives to make a sharp one.

living abroad i got a few more but those were given to frens over there when i got back home several yrs ago.

the kai 5000 series and one cheap damascus was the 2nd batch i bought, almost immediately when i got home. they were much better built (slightly heavier) than the first set of cheap knives, but sharpness almost the same now since i sharpened them to the same standards. then the VG10 was the most recent. different monster altogether. so altogether 6 niah (7 if count the one at my ex gf place) for kitchen knives. my dad got 2 chinese cleavers, very handy so i dun need to get. they are extremely sharp oso. slice paper almost silently. always feeling good chopping drumstick and chicken wings with them...

anyway planned to custom made another set in the future in japan, when i make enuff reading up and find a good knife maker, or maybe even make a set myself if i ever pick up knifemaking.

 

[silviachef]

Humble dinner for the nite.

Spam fried rice

Sent from gold coast using GAGT

 

[hotstuff4u]

maybe i got hoarder mentality...

actually no lah... becos when u first started off learning about things, u always get the lousy stuff, then u progress as u learn, u get the better ones. there is no end to this collection but of cos u should know where to stop ur own impulse. yep, i'm not a chef but i like cooking for myself and my family, and i like using beautiful knives.

the first knives i got was like 20+ yrs ago in japan. oso a set, gyuto and santoku, cost under $30 for 2 of them. my ex gf still have the gyuto and i kept the santoku. it's the most abused knife in my house cos my mom being a 1/2 way cook, anyhow hantam it while i was living abroad. even used it as can opener. it was in very bad shape until i restored it 2 yrs ago. now it is among the sharpest in the house. u dun need expensive knives to make a sharp one.

living abroad i got a few more but those were given to frens over there when i got back home several yrs ago.

the kai 5000 series and one cheap damascus was the 2nd batch i bought, almost immediately when i got home. they were much better built (slightly heavier) than the first set of cheap knives, but sharpness almost the same now since i sharpened them to the same standards. then the VG10 was the most recent. different monster altogether. so altogether 6 niah (7 if count the one at my ex gf place) for kitchen knives. my dad got 2 chinese cleavers, very handy so i dun need to get. they are extremely sharp oso. slice paper almost silently. always feeling good chopping drumstick and chicken wings with them...

anyway planned to custom made another set in the future in japan, when i make enuff reading up and find a good knife maker, or maybe even make a set myself if i ever pick up knifemaking.

U got accidentally cut yourself?

Knife so sharp so scary

 

[ponpokku]

U got accidentally cut yourself?

Knife so sharp so scary

have but not often. sharp knives requires ur attention when u are using, and u dun need brute force, so the chances of injury are rare. blunt knives are more dangerous than sharp ones.

anyway that 'sharp knife' in the vid is not that sharp. really sharp ones ish slice thru clean and quiet. oh and just forget about the machine. they dun dared to demonstrate the newly sharpened knife on the paper...

on the other hand sharp knives cut the food without zigzagging and the cutting face ish very clean and presentable. this is esp impt for sashimi. if the knives not sharp the the fish muscle layers all messed up, ish very bad presentation. sashimi ish generally always one cut thru, no zigzag.

last year i sliced off a 2x5mm from my finger when teaching the maid to cook. lost a bit of concentration while talking. other than that very rare injury.

 

[hotstuff4u]

Wah got maid....

My knife also sharp...always chop fingernail until people on facebook says my knife not nailclipper