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I've been using a feather razor but upgraded to the real thing. I got a dovo 5/8, a paddle strop, and a norton 4000/8000 wetstone. I was going to be getting some ja henckels kitchen knives and was wondering if there would be any problems using the same stone to sharpen my razor and my knives.
I believe that DwarvenChef uses a Norton for his kitchen knives - he is a professional chef, and should be along soon to correct me!
I would imagine as long as you make sure it's flat before you hone your razor it should be fine. J.
Howdy there :D
As stated above making sure your stones are FLAT. One problem with the Norton 4k is how soft it is. Sence Hinkles are soft steel anyway you will not have as much trouble as I do. I can feel the 4k stone grinding away from my Hiromoto AS knives.
I've started using my razor on the stones first, than going to the rest of my knives. That way I only have to flatten once. Razors don't erode the 4k side enough to worry about.
Feel free to ask any questions you have :D
What is the recipe for spicy chicken soup?Quote:
Originally Posted by DwarvenChef
It is a rich chicken soup with strings of carrot, mushrooms, chicken and bamboo, spiced with cut red peppers.
But it is also fairly gelatinous and colored transparant red.
It is that part I cannot reproduce. I don't know where that red color comes from, and I don't know if gelatin actually works at the boiling point of water (which is how hot it should be served).
Well, you said 'anything' and you are a chef after all... :D
Can't say I've ever had that soup but gelatin in water is thin when it's warm as that's how you usually use it (not that I've ever tried tasting it in hot water alone :) ) to make any sort of jelly.
I know corn flour or startch is sometimes used for things like sauces which can be a little gelatinous (more so as they cool.) and I guess you could try arrowroot as well.
Assuming it's a chinese/Asian soup of some kind, it is likely to be thickened with cornflour or cornstarch. Odds are good that the colouring is food colouring, unfortunately.
I don't do alot of asian dishes at the moment so this is speculation...
Cornstarch is the primary thickener in these soups. Geletin will disintegrate at the boiling point, not all at once but rapidly the longer it stays that hot. With the cornstarch you need to bring it up to a boil to activate it, it will thicken noticably at a rolling boil.
The red color alot of times is from the hot chile oils used in these dishes. Food coloring tends to show up at some places as well.
Thanx for all the info everybody. I did buy the flattening stone as well. How often should I use the flattening stone and is it necessary to use it on both sides? It was mentioned the 4k side doesn't erode as quickly
Also, (off the subject again) I'm torn between the twin pro S line and the new twin cermax m66. If anybody has tried either of these and/or has some suggestions
The 8K side is very stable but not the 4k side. If all your doing is razors, the 4k side will not wear that much. If you put a chef knife to it that will change.Quote:
Originally Posted by saladbar2000
Anyone else have the white 4k norton?
As far as how often to flatten. that would depend on a few factors, like how much you use the stone, how hard you press the blade, and stroke repetition. Yes you should flatten both sides at the same time, that way you know they are both flat if one side is flat.
One of my cleavers is RC63, and it grinds deeply into the 4k to a point that I don't even touch that knife to it any longer.
I just bought hot chile sauce, and it does have the right color. While it is not Chile oil, I hope it'll do.Quote:
Originally Posted by DwarvenChef
Now I only have to get corn starch and I can make a nice bowl of soup.
I'll ket you know how it went.
Thanks Master Dwarf.
Sorry for the :OT everybody.
would I need a norton 220/1000 for kitchen knives?
It depends how blunt you let them get. :)
I usually don't go below US grit 600 and that's with very blunt, to me, knives unless I'm changing the angle or grind.
That would depend on a few factors.Quote:
Originally Posted by saladbar2000
Use frequency, steel type, your expectations for an edge.
Depending on how often you use your blades and what care you give them, will errode at the edge. Making them dull.
Softer steels RC56-59 loose their edge very fast, 1-2 hours cutting. While harder steels RC60-64 tend to hold the edge a lot longer, but have other issues. Those issues are brittle edges. Soft steel will roll or just wear away, harder steel still wears away but much slower and then there are the chips.
Depending on what you expectations of sharp are will depend on wether you really need these 2 stones.
One thing with 220's in general, they wear out fast. I passed on the 220 stone and got a pair of DMT diamond plates in extra coarse and coarse (D8XX & D8C). They don't wear out the same way and last a frigging long time.
What kind of kitchen knives do you have? What is your usage like?
The 220 stone is more for fixing big chips, moving bevels, and removing lots of material. Like a broken tip or such. The DMT is much better at that I feel.
So I think what I'm hearing is I'm not going to need a 220 unless I'm breaking stuff and a 1000 unless I'm neglecting my blades. The knives I have are garbage and I was planning on buying some knives that were worth a damn. I'm not a professional chef but was trying to learn the skills to become a decent at home. I really like the henckels twin pro S and I don't think I'll need more the 4k/8k I already have if they are new right?