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Thread: Shave sharp kitchen knives

  1. #31
    I used Nakayamas for my house mainaman's Avatar
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    Quote Originally Posted by Lemur View Post
    If you look at when the edge touch the skin it's not biting it straightaway, it skips over the surface first.
    I know it doesn't look like much to care about but to me it's a big difference.
    Especially when I hold something with a tough skin in my hand and are going to do some quick cuts for decorations.
    A toothy edge will grip straightaway and I got full control how deeply I cut, with a polished edge less so.
    Try to carefully pull e polished edge along the skin without cutting it, not hard with a polished edge but with teeth you can't.
    I agree I never go more than Aoto on any knife, although with Jnats the toothiness is there even at higher grits.
    Stefan

  2. #32
    Scheerlijk Laurens's Avatar
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    Quote Originally Posted by mainaman View Post
    why push cutting?
    I am pretty sure all his demos are push cutting, but here is a video specially made to demo that:
    Push cutting is harder than sawing, which is also obvious from the video you added. Also, it's what razors do.

  3. #33
    Senior Member Lemur's Avatar
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    Quote Originally Posted by mainaman View Post
    why push cutting?
    I am pretty sure all his demos are push cutting, but here is a video specially made to demo that:

    Push Cut Tomato Slice 2 - YouTube
    Hmm, seems like our terminology is a bit off, this is what I call push cutting; Basic Cutting Motions - YouTube
    Hur Svenska stålet biter kom låt oss pröfva på.

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  • #34
    I used Nakayamas for my house mainaman's Avatar
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    Quote Originally Posted by Lemur View Post
    Hmm, seems like our terminology is a bit off, this is what I call push cutting; Basic Cutting Motions - YouTube
    May be, in the last video I posted is a demonstration of push cut, by the nature of the set up.
    Both Eamon and Scott are members of the KKF, Scot is extremely well respected there, for his knowledge and great videos on kitchen knife reviews and cutting demonstartions.
    Stefan

  • #35
    Senior Member Lemur's Avatar
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    Well it say so in the title to the video but they are not the same.
    I've always believed that push cut involves a forward motion, that's how I was taught anyway.
    Draw cut being it's opposite.
    Hur Svenska stålet biter kom låt oss pröfva på.

  • #36
    Senior Member mjsorkin's Avatar
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    I have separate stones for my knives. I rarely touch a knife to any of my razor hones.

    My best edges lately have come from an Arkansas stone progression. I start on soft ark then go to a norton hard translucent stone.

    If the blade needs more work I start with shapton 1k. If it needs more than that I use the dmt325.

    After the Arkansas stones I can push cut arm hair or paper with ease. Haven't tried my face.

    Michael
    “there is the danger that the ignorant man may easily underdose himself and by exposing his microbes to nonlethal quantities of the drug make them resistant.”---Fleming

  • #37
    Scheerlijk Laurens's Avatar
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    That's what I like about my BBW: both sides are servicable. And I accidentally dropped it, which damaged one corner slightly, so I can always distinguish the razor and kitchen knife sides. For the rough work I have a 300/800 nameless, hollowed hone, which leaves pretty deep scratches. I'm looking into Naniwa hones, but they're too expensive for me at this moment.

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