On the left side, I noticed the victorinox marking is removed, you didn't thin that close to the spine right? That was just polishing to make thinned part blend in with the rest of the knife?
Bravo. That is a big difference. Knives that are used will always have scratches, but i believe this makes them more beautiful. Do you have any complaints about the 220 shapton glass stone after all this time of use?
Yeah, I’m not to bothered. I also know people who can polish, and I don’t have the energy to do that. Check @knivfluencer on instagram, he just got my Isasmedjan and will polish it. Shapton Glass 220 has been really good. Can be a pain to remove the scratches it leaves. It also feels as if it wear quick. Still, lots of people who have tried more stones recommend it.
Honestly, take a photo at the correct angle. I’m really bad at polishing. I’m using rhynowhet sandpaper to polish. They go to 2500. For a real tutorial you should really search for “Nick Wheeler hand sanding 101”.
A couple of hours thinning and polishing made much difference. Would recommend. The green one you might see is an Exxent. The Yellow one is a Hasegawa. I’m only using the Hasegawa since I bought it. Expensive, but can definitely recommend.
@@korvid Does your knife dig into the board while push/pull cutting ? I wanted to grab a Hasegawa as well but I've read that it's kinda soft and it feels kinda catchy, so I grabbed an Asahi because I've read that is a bit harder. In the video I can't notice the knife digging into the board even when start going up and down fast.
The first times using the board was a bit strange TBH, but not I don't even think about it. I have some knives that dig in more than others, among them my Birgersson, but I can't say I'm noticing it specifically on the Hasegawa. I think the Hasegawa is leagues better than my end grain acacia board. It might be one of those things where you need to use it a few times, and then it's not an issue any more. No experience with the Asahi, but I'm sure they're both very good. IME, the worst "digging in" is not when whacking the knife like a maniac, but with different pushing cuts. I think the pushing both gets more pressure, and also lets the knife slide. Going just up and down also doesn't allow for as much twisting as a long sliding movement might. But I'm just a guy who likes cooking and knives. Don't trust me to much here.
Watched your all videos, one request to you, please cut the onions like you cut in the second half portion, the way you cut frst half portion is really useless in the video, had to skip that part in every video, . When you have a Ferrari in your hand, run it like a Ferrari, nobody wants to watch you running Ferrari at 50km speed, you have many great knives , use them like the professionals use, make some faster cutting videos.
Sorry, but it seems as if you don’t understand why that test is included or why onions are cut that way. It’s a very good way to test how thin the tip is. The cut is used in high end cooking when they want onion so thin that it basically disappears, for example in risotto. It’s also tasty on hot dogs. Try ciseling yourself. It’s not that easy and it requires a thin tip and sharp knife.
@@korvid i do understand the purpose of showing that cutting part before commenting, but to understand tip performance it is really not necessary this is what i think, when you do it on whole half part of onion it gives more idea of how it travels through onions , its not about how thin are the cuts , i exactly see and feel how it travels through that half part of onion while horizontal cuts and then vertical cuts, if i can see feel the resistance then no matter how thin those cuts are, like in this video you cutted onion very thin but still tipwork of that victorinox is really average.
@@korvid i simply want to say that to understand the tip performance we look for the resistance while travelling through onions, not the size of the cuts, you can cut thin by any above average knife. Not a big deal.
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
Nice work. Not only did you do a great job thinning but the knife finish looks fantastic
Thanks. Finish could be nicer. Quite a lot of scratches from the stones left, but I just can’t bring myself to spend the time polishing all away. 😅
On the left side, I noticed the victorinox marking is removed, you didn't thin that close to the spine right? That was just polishing to make thinned part blend in with the rest of the knife?
Bravo. That is a big difference. Knives that are used will always have scratches, but i believe this makes them more beautiful. Do you have any complaints about the 220 shapton glass stone after all this time of use?
Yeah, I’m not to bothered. I also know people who can polish, and I don’t have the energy to do that. Check @knivfluencer on instagram, he just got my Isasmedjan and will polish it. Shapton Glass 220 has been really good. Can be a pain to remove the scratches it leaves. It also feels as if it wear quick. Still, lots of people who have tried more stones recommend it.
Hey how do I make mine look as polished as yours? Make a tutorial if possible. It looks so beautiful
Honestly, take a photo at the correct angle. I’m really bad at polishing. I’m using rhynowhet sandpaper to polish. They go to 2500. For a real tutorial you should really search for “Nick Wheeler hand sanding 101”.
Did the knife lost only 2 grams through thinning? (154 g -> 152 g)
You are gonna make me thin my Victorinox as well, lol. It definitely made the cuts smoother!
By the way, what kind of board do you use?
A couple of hours thinning and polishing made much difference. Would recommend.
The green one you might see is an Exxent. The Yellow one is a Hasegawa. I’m only using the Hasegawa since I bought it. Expensive, but can definitely recommend.
@@korvid Does your knife dig into the board while push/pull cutting ? I wanted to grab a Hasegawa as well but I've read that it's kinda soft and it feels kinda catchy, so I grabbed an Asahi because I've read that is a bit harder.
In the video I can't notice the knife digging into the board even when start going up and down fast.
The first times using the board was a bit strange TBH, but not I don't even think about it. I have some knives that dig in more than others, among them my Birgersson, but I can't say I'm noticing it specifically on the Hasegawa. I think the Hasegawa is leagues better than my end grain acacia board. It might be one of those things where you need to use it a few times, and then it's not an issue any more. No experience with the Asahi, but I'm sure they're both very good.
IME, the worst "digging in" is not when whacking the knife like a maniac, but with different pushing cuts. I think the pushing both gets more pressure, and also lets the knife slide. Going just up and down also doesn't allow for as much twisting as a long sliding movement might. But I'm just a guy who likes cooking and knives. Don't trust me to much here.
greetings, could you remake the coreless damascus cutting video please?
I’m not opposed to it, but I’d like to know why you’re asking. Don’t like the cat noises? 😅
@@korvid I cannot see the original video for some reason could you link it? I do love cats haha
why you scraping the board??😐
What is it that you really want to say?
Is it 6.9013.20B model?
Yes.
Need to get experience behind a knife before worrying about thinning the blade stock.
Watched your all videos, one request to you, please cut the onions like you cut in the second half portion, the way you cut frst half portion is really useless in the video, had to skip that part in every video, . When you have a Ferrari in your hand, run it like a Ferrari, nobody wants to watch you running Ferrari at 50km speed, you have many great knives , use them like the professionals use, make some faster cutting videos.
Sorry, but it seems as if you don’t understand why that test is included or why onions are cut that way. It’s a very good way to test how thin the tip is. The cut is used in high end cooking when they want onion so thin that it basically disappears, for example in risotto. It’s also tasty on hot dogs. Try ciseling yourself. It’s not that easy and it requires a thin tip and sharp knife.
@@korvid i do understand the purpose of showing that cutting part before commenting, but to understand tip performance it is really not necessary this is what i think, when you do it on whole half part of onion it gives more idea of how it travels through onions , its not about how thin are the cuts , i exactly see and feel how it travels through that half part of onion while horizontal cuts and then vertical cuts, if i can see feel the resistance then no matter how thin those cuts are, like in this video you cutted onion very thin but still tipwork of that victorinox is really average.
@@korvid i simply want to say that to understand the tip performance we look for the resistance while travelling through onions, not the size of the cuts, you can cut thin by any above average knife. Not a big deal.
I don’t think that ciseling can be described as just cutting thin.
@@korvid this is exactly my point 😂 tip performance cant be measured by cutting thin