Recent content by Recoil Rob

Does Turchetta count? after years of threatening to try it this year I bought a Turkey breast and made Turchetta and also made 4 turkey thighs confit. Big hit with the crew, just no leftovers...

I fish LI Sound and whenever I get a god enough catch of non-oily fish I make stock, I wouldn't use any tuna bones. I use black sea bass, fluke, flounder racks/heads. One thing I started doing is scrubbing all the blood lines out with a small brush, I bought a toothbrush for this. This includes...

Late to the party but I have a sakimaru-takohiki question. I bought one for home use because, yes, it absolutely looks cool. After sharpening the line delineating the tip from the blade has become "muddled", not as crisp. The photo below shows 2 tips, the top one has a less crisp line and...

OK, it's at least a KS then, thank you.

Is it possible tell the grade of a Masamoto from the stamped Kanji? Is this a KK or a KS? thanks, Rob

I did my due diligence, tried Google and other search functions... Single grit stones, assuming they get flattened as necessary, is there any advantage to always using just one side or does it not matter? Seems to me leaving one side as square from the factory might make it sit better but then...

I wouldn't know how to grind out the urasuki so I think I'll try a bit of hammering and then just lift the handle if need be.

I'm working on a Miyabi for Morimoto stainless deba that was marketed by Henckels some years ago. I'm setting the uraoshi (this knife had none to speak of) starting with a 300# King stone. I'm doing fine except at the very tip. The tip must have been beveled in because it will not develop...

After a bit of research I see that the line on the Masamoto is the exposed hagane, hard steel of the cutting edge. Seeing as how I assume my Solingen rostfrei blade is a uniform steel I will not get that line. I did see mention of a koba a micro-bevel on the front edge of the deba blade, but...

You may have seen in the "Solingen ID" thread that I just received a German made 145mm deba. The blade was poorly sharpened so I started working on it today. Here's the knife after about 30 minutes on a #250 stone...you can see I am getting close to having a burr on the backside. When this...

Mine came dull as a rock, I started in with the 250 grit today, will start to proceed to finer grits this weekend. It's a very thick blade, I would say about 25-30% thicker than my similar Masamoto.

Well, now Ken, did I just buy that knife from you on Ebay? The knife I just received is a 145mm Deba, looks like the exact knife you posted. The image of the marks is the one I lifted my image from. I too thought perhaps Lutzenkirchen because I read they were the only company to use a church...

Greetings Dave, I actually introduced myself back in July...

Just received a rostfrei (stainless) Japanese deba style knife made in Solingen. The mark is a small building with a cross at each end of the roof (church?). Anyone know the maker by this mark? thanks, Rob

Hi Ken, Yes, you pretty much nailed it. The Morimoto 170mm is a stainless Miyabl Pro branded one. It does well on togs, blues and stripers, which now have to be between 28-35". We've been doing a lot with black sea bass lately, which I consider to be the best tasting fish in the sound, and...