Thank you - that was a really helpful demonstration for me. I have excatly the same blade from Tanaka San. And I was a little bit concerned to polish the bevel because of the damascus cladding. But now I will try it myself. Because my knife has some scratches on the bevel on one side from the original sharpening, which I want to eliminate.
nice vid! just curious how you can bring back damascus pattern using just stones, i thought you would have to acid etch again to get the contrast. (its one of the reasons ive not pulled the trigger on a nigara anmon yanagiba see )
You have to be nice and consistent with the scratch patterns to make it look clean. Some knives will look nice enough with stone finish, and some we will dip. Depending on original finish. For the nigara anmon knives you could totally do a stone finish and they would be nice. Buy if you want to bring back original finish, that would require prepping the surface first with stones then brushing/dipping in ferric chloride. I hope this helps, please let me know if you have any other questions.
When you use a dull knife to cut food, you are disturbing far more protein molecules or capillary glands. This results in moisture loss and rough texture, ultimately changing the way your food tastes and looks. It will also make your food spoil faster. Please let me know if you have any other questions or still do not understand.
Holy crap my knives need a spa day.
How can I give my knives this treatment?
Send them to us!
Thank you - that was a really helpful demonstration for me. I have excatly the same blade from Tanaka San. And I was a little bit concerned to polish the bevel because of the damascus cladding. But now I will try it myself. Because my knife has some scratches on the bevel on one side from the original sharpening, which I want to eliminate.
That's fantastic, go for it! Please do not hesitate to reach out if you have any questions:)
Nice work
Big weel look fun 😊
Thank you, yes fun!!
That wheel 😍
Great work on the knife Adam!
Thank you very much. The wheel
Is crazy 😆
nice vid! just curious how you can bring back damascus pattern using just stones, i thought you would have to acid etch again to get the contrast. (its one of the reasons ive not pulled the trigger on a nigara anmon yanagiba see )
You have to be nice and consistent with the scratch patterns to make it look clean. Some knives will look nice enough with stone finish, and some we will dip. Depending on original finish.
For the nigara anmon knives you could totally do a stone finish and they would be nice. Buy if you want to bring back original finish, that would require prepping the surface first with stones then brushing/dipping in ferric chloride.
I hope this helps, please let me know if you have any other questions.
Where did you get that giant grinding wheel? I would LOVE to buy one!
I can sell you one, email me for an inquire. adam@thecooksedge.com
Cutting it differently makes it taste different?
I knew my grilled cheese triangles tasted better
When you use a dull knife to cut food, you are disturbing far more protein molecules or capillary glands. This results in moisture loss and rough texture, ultimately changing the way your food tastes and looks. It will also make your food spoil faster.
Please let me know if you have any other questions or still do not understand.
@@thecooksedge does this affect grilled cheeses
@@FoxDog1080 yes