This is probably one of the worst chips we've ever seen and why you should never leave your knives at work on your day off. we'll do some thinning of the blade after this on the 220 grit stone you see in the video and polish it up to an 8000 grit stone. is this the worst chip you've ever seen?
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Giveaway alert! wow! 50,000 followers! we're so humbled by the amazing support we've received from all our followers around the world and the people that frequent our shop here in hamilton. thank you so much! as a token of our gratitude we're giving away this 270 mm mcusta sujihiki from their rapid wave line.
how to enter :
1. leave a review for a product on our website.
2. give us a follow @sharp_knifeshop
3. like this post.
if you've purchased anything from us in the past we would like to know your opinion so we can serve you better. leave a review on our website by visiting the product page, scrolling to the bottom and clicking the "write a review" button. if you leave a picture review you'll receive a 15% discount on your next purchase!
should the winner not be able to pick up the knife from the shop they will be responsible for any and all shipping costs.
This one goes out to anyone who's ever left their station for two seconds only to come back to find their brand new knife missing a piece. taking a chip out of your own knife is one thing, to have someone else damage your knife is always the worst. let us know your horror stories down below!
How to sharpen a gyuto! this is a great video for anyone attempting to learn to sharpen their chef's knife or gyuto. we talk you through how we sharpen a gyuto that comes into the shop from cooks/ chefs in the hamilton area. check out our youtube channel for the full video!
Which of these three knives would be the easiest to maintain!? let us know down below!
sanmai or forge welding is a technique used by all the blacksmiths we carry at the shop and involves using three layers of material, two softer materials on the outside and a harder material at the core. this technique is used to create an easier to maintain blade with more flexibility making it less susceptible to damage. in the picture above from left to right you see an example of a fully stainless knife, a stainless cladded knife and an iron cladded knife. iron cladded knives being the most difficult to maintain, stainless cladded knives are a great introduction into carbon steel and fully stainless knives obviously are the easiest to maintain. if you'd like to learn more check out our newest youtube video on the subject!