Spyderco Forums

I have been beating the DLC K390 drum for a while. I want to see a K390 DLC chef knife in a Japanese style knife Whhhhyyyyyy? K390 (custom guys are doing it) sure but why on Earth would you want it coated? DLC enhances corrosion resistance in my experience. ... Yep, absolutely agree about the benef...

A polished steel would rust less under DLC would it not. Why would you worry about rust at all though? And why sacrifice, or at least complicate, the ability to thin and maintain the geometry over time and also would likely induce drag. I use much more reactive knives in the kitchen. In fact, most ...

Fireman wrote: ↑

Tue Aug 02, 2022 11:36 pm

I have been beating the DLC K390 drum for a while. I want to see a K390 DLC chef knife in a Japanese style knife

Whhhhyyyyyy?

K390 (custom guys are doing it) sure but why on Earth would you want it coated?

Make a paste out of a little Bar Keeper's Friend powder and water or baking soda and lemon juice if you can't find it and rub on the orange spots. Give it 30secs or so and then scrub with a sponge. See if that gets it. I wouldn't use Vasoline on my knives. Just curious, why not? I don't coat any of...

It's in a lot of grocery stores. Don't get the cream, it sucks. Stick with the powder.

And yes, it is on Amazon. Great stuff to have around, especially if you use stainless cookware. :)

Make a paste out of a little Bar Keeper's Friend powder and water or baking soda and lemon juice if you can't find it and rub on the orange spots. Give it 30secs or so and then scrub with a sponge. See if that gets it.

I wouldn't use Vasoline on my knives.

In general...

Red/orange = bad

Black/gray = okay

I think maybe the hardest thing for me to decide at this point is how much to spend. I have no interest in collectability or premium aesthetics like exotic handles or damascus steel, it is all about performance for me. I just don't know when spending more money will cease to have a noticeable retur...

I can't use Google for reasons that are hard to explain, that's why I asked. https://knivesandstones.us/ https://www.japaneseknifeimports.com/ https://www.chuboknives.com/ https://www.korin.com/ https://mtckitchen.com/kitchen/ Thank you. I have no affiliation with any of them either. https://bernal...

JRinFL wrote: ↑

Sat Jul 30, 2022 3:44 pm

Scandi Grind wrote: ↑

Sat Jul 30, 2022 12:00 pm

I can't use Google for reasons that are hard to explain, that's why I asked.

https://knivesandstones.us/
https://www.japaneseknifeimports.com/
https://www.chuboknives.com/
https://www.korin.com/
https://mtckitchen.com/kitchen/

Thank you. I have no affiliation with any of them either.

I don't mean to be a bother, but if you don't mind, could you post the web links to the dealers you listed? I have a lot of bamboo cutting boards. Are those bad for knife edges? I had always just assumed since they were a wood like material that they would make good cutting surfaces. I guess this i...

Hey, Eli Chaps, Thanks for the reply and offering some guidance! I have spent the last couple years or so practising freehand sharpening, so that is what I do for my current kitchen knives. I don't really know how good I am, but I am satisfied with my results at this point. I'm now trying to really...

For those who are curious, I would strongly encourage you to consider knives at least 165mm long. You'll open up a lot of options if you start there. But, at that size, they'll mostly be santoku, bunka, and nakiri. Step up to 180mm and you start getting into gyuto territory but even here 210 and up ...

Good for you wanting to upgrade what are arguably the most used blades we own and for being discerning in your quest! First, as I've mentioned to others in the past, I'd encourage you to join Kitchen Knife Forums and find the knife questionnaire. Next, understand, there's a ton of overlap in J-knife...

If you use your knife enough, and sharpen it enough, you'll need to thin it to maintain good geometry. Do you care if the coating doesn't look pretty anymore? This doesn't hurt the coating. It's the same look with a wider bevel. https://i.imgur.com/o02clyG.jpg My old Para 2. My approach to maintain...

If you use your knife enough, and sharpen it enough, you'll need to thin it to maintain good geometry. Do you care if the coating doesn't look pretty anymore?

I don't know. Ask Shawn.

https://www.instagram.com/stories/tripl ... 964279925/

Allow me to work a bit backyard on the brands you mentioned. As popular a they are, I feel strongly that you can do better. (...) Thank you very much for this useful, exhaustive feedback 👍 Spent some time checking out the various brands and forum you mentionned, there's a lot of references to take ...

As I use plain edge knives for 95+% of my kitchen duties, to include all but the most stubborn bread crusts, I honestly just recommend something like a Mercer bread knife. Sturdy, inexpensive and they work. Ugly as sin but then I honestly feel that way about most all serrated knives. If you're curi...

Shun aren't bad, and if you like them, great, but you can definitely get much more performance in the same price range. Could you please provide alternative brand names worth looking into ? As I use plain edge knives for 95+% of my kitchen duties, to include all but the most stubborn bread crusts, ...