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TOPIC: Vegetable and tofu slicing knife

Vegetable and tofu slicing knife 5 months 3 weeks ago #15776

  • LeoBarr
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en.wikipedia.org/wiki/Camellia_oleifera
It has many uses from cooking beauty & skin care to protecting blades also known as It is commonly known as the Oil-seed Camellia or Tea Oil Camellia it may be possible to buy in supermarkets as Tea Oil Camellia . It has fantastic properties I cannot say I have noticed a smell from it maybe in large quantities it has or when used for cooking.
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Vegetable and tofu slicing knife 5 months 3 weeks ago #15787

  • KenBuzbee
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Recently got a Moritaka Nakiri in Aogami Super



Really loving this knife.

It passes through vegetables like they aren't even there.

Ken
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Vegetable and tofu slicing knife 5 months 3 weeks ago #15789

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IMG_1468.jpg

If I did not have this Honyaki Nakira I would certainly consider your Aogami Super
Sharpened up to 16k Shapton Glass ceramics
Last Edit: 5 months 3 weeks ago by LeoBarr.
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Vegetable and tofu slicing knife 5 months 3 weeks ago #15790

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LeoBarr wrote:
If I did not have this Honyaki Nakira I would certainly consider your Aogami Super
Sharpened up to 16k Shapton Glass ceramics

Nice!

Would love to try the Shaptons at some point. Until then this one will see my Naniwas -> 12K so it's all good.

Ken
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Vegetable and tofu slicing knife 5 months 3 weeks ago #15791

  • Mikedoh
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;) Strange, could not find any reference to the Chinese chef's knife in the knife data base. I wonder what a good angle and finish would be for it :) :woohoo: ;)

Please be advised. The preceding was a question cloaked in the guise of a smart a** comment. No feelings were meant to be hurt.
Last Edit: 5 months 3 weeks ago by Mikedoh.
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Vegetable and tofu slicing knife 5 months 3 weeks ago #15793

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Mikedoh wrote:
;) Strange, could not find any reference to the Chinese chef's knife in the knife data base. I wonder what a good angle and finish would be for it :) .

Smart a$$ is perfectly acceptable (even appreciated ;) )

In answer, straight up, it will depend on the steel. With this Nakiri and given my experience with Aogami Super, it can go very, VERY thin. Thinner than WEPS can handle, even with the low angle attachment. 10° inclusive? Maybe lower? And polish as high as you can go. It's a push cut knife.

Ken
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Vegetable and tofu slicing knife 5 months 2 weeks ago #15795

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I like both Choseras & Shaptons they are both very hard stones !
The blade is a gentle convex thinning steepening a little at the edge as you say these blades are thinned I spent about 4 hours thinning my Honyaki much as I like the WE this is not the type of knife that is suited to it the steel on my Honyaki is forged grade 1 blue steel and it is the sharpest knife I have in the kitchen probable next sharpest is a Hap 40 Santoku again a very thin blade which has a convex edge I put on it.
Last Edit: 5 months 2 weeks ago by LeoBarr.
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Vegetable and tofu slicing knife 5 months 2 weeks ago #15797

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Opinions on angles for the cck 1303 . Listed as "high carbon".
I have Choseras to 10k, so I should be good finish wise.
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Vegetable and tofu slicing knife 5 months 2 weeks ago #15798

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I think if it is not going to be used on hard squashes and mainly push cutting you can probable go quite low 15Ëšon the micro bevel . Ideally if it needs thinning it should be a convex thinning. The edge can be a bevel edge since if it is thinned enough or perhaps already thin enough it will probable only need Choseras possible if it is good on the edge only 10k since the bevel should be a micro bevel so if you can get to the edge with 10k just use that - the less you take off the edge the thinner it will stay and the sharper it will be.
I think that you will not need to thin it for a while so just aim at a micro bevel since you are sharpening it on the WE just try to remove the absolute minimum of steel.

I would say the thinning angle will be less than 10Ëš and then even if I were doing it freehand I then increase the angle at the edge probable by about +5Ëšwhich you could do in increments on the WE to get a convex edge but the edge bevel should be so small it really does not matter if it is a convex bevel or not.
Last Edit: 5 months 2 weeks ago by LeoBarr.
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Vegetable and tofu slicing knife 5 months 2 weeks ago #15800

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Leo has got it right. I thinned mine down to approximately 9.8 degrees per side. At that angle it was marvelously sharp but didn't hold up well. I added a 13 degree (per side) micro-bevel and it's done great. I wrote about it on my blog, here: http://sharpeningtechniques.blogspot.com/search?q=cck
--Clay Allison
Last Edit: 5 months 2 weeks ago by wickededge.
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