Just so you have an idea. I've been recommended Victorinox Fibrox as a good cheap knife. It reaches Brazil for half a month working on minimum wage. Its just stupid expensive here. For that exact same price I can buy a Gyuto 14C28N 60HRC with ebony handle even tho actual price is double the Fibrox. The custom build knife I got from a knife maker, made with electic oven, was cheaper than theby Thiago - General
Usually there is a shipping issue. Importing from Brazil is a pain but I would be glad to check them out. What are your brand recommendations?by Thiago - General
Japan decided to stop shipping standard air mail to Brazil so anything from them applies much higher taxes than Chinese brands. Double tax from Japan for no reason really pisses me off. I got some Brazillian brands like Tramontina,Brinox and Corneta. Also got several Chinese knives. Xinzuo, Shibazi, Xituo, Dongsun and others. Most of them work fine but don't have same cutting perfoby Thiago - General
Many Japanese knife makers do Hollow grind on those large stone wheels. I didn't mention it because Its not a viable geometry plan for us sharpening on straight stones but I bet they cut great. Living in Brazil kind of limits our options. A 60 dollars Kuromaku stone gets taxed so high it costs one month working on minimum wage, five days a week. A hand sharpened Japanese knife on good stby Thiago - General
Discord link is dead again. I'm new around here, can you post it again please?by Thiago - Announcements
Todd from Science of Sharp showed that diamond plates tend to break carbides and reduce edge durability. Any carbide can be broken by diamonds. Vanadium, Tungsten, Molibdenum, and Vanadium. Carbide break may cause loss of initial sharpness but not always. Edge may be perfectly formed and only the carbides are broken. When this happens they function as fracture initiation points and reduce edgby Thiago - General Sharpening
Knife thinning takes so much effort but it's key to great performance. Knife geometry can be quite tricky and understanding what we are doing can save a lot of time. Full flat grind looks amazing because knife gets so thin but often its not the best cutting performance because of food adhesion. Convex grind usually is thicker but it reduce food adhesion and cutting resistance. Thereby Thiago - General
Ola Wolf. Obrigado. I hope they manage to get the Cliff's blog black online.by Thiago - Video Reviews
This is one of the best sharpening videos I have seen.by Thiago - Video Reviews