Welcome to the forum! You’ve got some really beautiful knives there!
I’m currently into Japanese kitchen knives as well, but they can be pricey :dry: . Aogami Super is truely great. The pakka wood handles also look beautiful.
As Curtis said, water stones may be a good option particularly for these blades. They don’t just polish well, they also bring out the kazumi (haze) on these knives really well.
One question: if I look closely at the pictures of the knives, they seem to have a machi, a small indent in the blade just before it enters the handle? Here you can see a little more clearly what I mean: http://www.chefknivestogo.com/suinhowa21.html (click on the picture to enlarge it). Is this really the case? That’d be cool, since not many knife makers do it anymore.
Thank you for the compliment. These knives quickly became my favorites.
Just checked my knives. No machi. A machi would be cool, though.
My WE purchase was the Pro Pack II. The water stones will have to wait for awhile. I want to first master the stones and strops included in the Pro Pack II.
Here’s the next of my knives I want to sharpen. http://www.pumaknives.de/dispitem_122.php?item_no=116010&PHPSESSID=9ln63h5ncdk8qs9qgs7cp66042 This is the knife I carry to field dress animals plus to skin them back at home.
After my Puma skinner, I intend to tackle my other Puma http://www.pumaknives.de/dispitem_122.php?item_no=809040&PHPSESSID=9ln63h5ncdk8qs9qgs7cp66042 This knife was purchased only because I admired it’s beauty.
Just as an experimental exercise, I mounted my hirschfanger in my WE to determine an effective method for securing the blade in the blade vise. I’m at a loss as to the correct terminology defining the blade. At first glance, the blade appears to have an edge on each side but, in fact, only one side is ground to an edge. The other side is a blunt ‘edge’ approximately 3/12″ wide.Any suggestions would be appreciated.
It’s a treat to be a member among all of you who enjoy knives so much.
Bobby B.
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