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  1. Asteger
    Post

    Favorite Wa handle dimensions

    :)
    Post by: Asteger, Feb 7, 2016 in forum: The Kitchen Knife
  2. Asteger
    Post

    Favorite Wa handle dimensions

    Oh no, puke! :fp2
    Post by: Asteger, Feb 6, 2016 in forum: The Kitchen Knife
  3. Asteger
    Post

    Tadafusa remake ( Tansufusa)

    Appreciate you sharing stuff like this, MT. Novices to craftspeople like you mess around with stuff and it's good to know the kind of successes...
    Post by: Asteger, Feb 4, 2016 in forum: Tansu Knives
  4. Asteger
    Post

    Low grit hone options

    Love this. 'Aroma 140: the new eau de cologne des knifemakers japonais' Yes, Atoma 140 for me too. It wears, but some people like it as it...
    Post by: Asteger, Feb 4, 2016 in forum: Sharpening forum
  5. Asteger
    Post

    Knife shopping in Kyoto

    Too late now, but the best is to really know your way around and where stuff is (prior research, asking the right questions on the day) and rent a...
    Post by: Asteger, Feb 4, 2016 in forum: The Kitchen Knife
  6. Asteger
    Post

    Favorite Wa handle dimensions

    Finer words have ne'er been spoken. ;) But this is very much down to preference. All respect due to my friend, M.Tansu's craftwork above, too....
    Post by: Asteger, Feb 4, 2016 in forum: The Kitchen Knife
  7. Asteger
    Post

    Iyoto stone

    Hi Nianton - I can't pretend to be an expert, but might be able to help: The Iyo mines in Shikoku are said to be the oldest for nat sharpening...
    Post by: Asteger, Jan 4, 2016 in forum: Sharpening forum
  8. Asteger
    Post

    [maybe toxic] spots, how to deal?

    You're using this with a razor and so you should join one of the razor forums and see what they say. Compared to us knife-os, they're really into...
    Post by: Asteger, Jul 23, 2014 in forum: Sharpening forum
  9. Asteger
    Post

    Bye bye Shigefusa

    :like I forget if I mentioned it, but sounds right - Maxim has written they use the same steel for the cladding as 'all' other makers (don't...
    Post by: Asteger, May 5, 2014 in forum: The Kitchen Knife
  10. Asteger
    Post

    Patina Confessions...

    Patina confessions? How about rust confessions. I have no interest in outdoing anybody, but I'm sure I'll produce an example of my own at some...
    Post by: Asteger, May 2, 2014 in forum: The Kitchen Knife
  11. Asteger
    Post

    Giving Gesshin Heiji some love

    Looks much better, great contrast, and the shinogi 'crisper' as you said. Question: the kanji seems to be quite worn down, maybe more after you...
    Post by: Asteger, Apr 28, 2014 in forum: Sharpening forum
  12. Asteger
    Post

    Bye bye Shigefusa

    Yes. With sharpening, at least, they're more enjoyable.
    Post by: Asteger, Apr 23, 2014 in forum: The Kitchen Knife
  13. Asteger
    Post

    Bye bye Shigefusa

    :like Exactly my experience, too. I've had 3 (still have 1) and it's seemed normal reactivity-wise for similar knives. But yes the haze does...
    Post by: Asteger, Apr 14, 2014 in forum: The Kitchen Knife
  14. Asteger
    Post

    Overhyped/ underrated knives

    Ajitakaya direct from Japan right? If I remember, you had that one for 2-3 mos and then sold it.
    Post by: Asteger, Apr 8, 2014 in forum: The Kitchen Knife
  15. Asteger
    Post

    Do these Shigefusa mark look any different to you?

    Haha me neither, really. At any rate, I did a bit of a survey and found that it was true, that 作 only appeared on the 1-bevel kitaeji. I also...
    Post by: Asteger, Apr 5, 2014 in forum: The Kitchen Knife
  16. Asteger
    Post

    Do these Shigefusa mark look any different to you?

    Schnop, you're right the 'extra' kanji is 作 and so 重房作 is just going to mean 'Made by Shigefusa' or 'Shigefusa-produced' etc. As to why they...
    Post by: Asteger, Apr 4, 2014 in forum: The Kitchen Knife
  17. Asteger
    Post

    Edge Pro v. Wicked Edge v. Work Shop Ken Onion Electric Sharpener

    I imagine that's impossible. Either that, or you'd end up having to take one of the stones off the machine to manage some aspects of the...
    Post by: Asteger, Mar 28, 2014 in forum: Sharpening forum
  18. Asteger
    Post

    Edge Pro v. Wicked Edge v. Work Shop Ken Onion Electric Sharpener

    Man, call me nuts but at least 50% of the fun of having knives is sharpening them, but not this way. If I can say so, I think hitting the 'angle'...
    Post by: Asteger, Mar 26, 2014 in forum: Sharpening forum
  19. Asteger
    Post

    A quick note on resinoid based stones

    For what it's worth, bleach is a base not an acid like vinegar, and so (Butch) I think you might worry more about the vinegar, though I'm not sur...
    Post by: Asteger, Mar 18, 2014 in forum: Sharpening forum
  20. Asteger
    Post

    JNS new red aoto

    Yes, good example in the video and that's what I was talking about.
    Post by: Asteger, Mar 16, 2014 in forum: Sharpening forum
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