/ck/ - Food & Cooking

>>18124146
My ideal knife at this point is my shig gyuto. It has an S grind on the flats and the bevel has a convex curve leading to a very very thin behind the edge thickness. This leads to a very sharp feeling, while not feeling too thin or flimsy. The s grind helps a lot with food stick. Very nice to not have food stick your blade. The spine and choil are both rounded and polished and the balance point is about 1 inch from the choil. Very natural feel with a pinch grip.

I've used it a lot and it hasn't gotten anything close to dull yet.


The other knife I really love is the little japanese paring knife. Not too thin, but has a convex bevel that I've sharpened into basically a 0 point grind with a microbevel. Stupendously sharp and it stays that way. The edge is somewhat delicate, but it has excellent edge stability for what amounts to like a 10 degree or less per side edge angle.

Yet to be lucky enough to try a kato knife, but I hear the feel is even better than a shig. One day hopefully.


>>18124664
Hah I've thought of doing something like that before. What you do is ask for a throw away email and have anon provide a fresh timestamped image of that knife with address.

>>17822751
Tard