#japanese water stone knife sharpening

[factoryedgesharpening]

Factory Edge Sharpening

Website: https://www.factoryedgesharpening.com

Address: 331 Spyglass CT, Rio Vista, California 94571

Factory Edge Sharpening, owned by Raymond Faria, specializes in professional scissors sharpening services. Catering to beauticians, barbers, and dog groomers, the business offers a range of services including repairing, replacing, and restoring shears and knives. Utilizing Japanese water stone and water-cooled flat hone techniques, Factory Edge Sharpening ensures precise maintenance of both convex and bevel edges. The company also provides mobile sharpening services, a mail-in option, and sells high-quality scissors and accessories.

Yelp: https://www.yelp.com/biz/factory-edge-sharpening-rio-vista

Nextdoor: https://nextdoor.com/city/rio-vista--ca/

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[factoryedgesharpeningus]

Website : https://www.factoryedgesharpening.com

Address : 331 Spyglass CT, Rio Vista, California 94571

Factory Edge Sharpening, owned by Raymond Faria, specializes in professional scissors sharpening services. Catering to beauticians, barbers, and dog groomers, the business offers a range of services including repairing, replacing, and restoring shears and knives. Utilizing Japanese water stone and water-cooled flat hone techniques, Factory Edge Sharpening ensures precise maintenance of both convex and bevel edges. The company also provides mobile sharpening services, a mail-in option, and sells high-quality scissors and accessories.

Yelp : https://www.yelp.com/biz/factory-edge-sharpening-rio-vista

Nextdoor : https://nextdoor.com/city/rio-vista--ca/

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[chefrollbag]

Don’t Believe the Hype: Why "Self-Sharpening" Knives Still Need Regular Care

Claims that knives are “self-sharpening” and never need maintenance are just a marketing gimmick. While it’s true that sharpening intervals vary—ranging from a week for budget Chinese knives to a year or more for premium Japanese brands—every knife needs attention eventually. Each sharpening session removes a small amount of steel, so over-sharpening or incorrect sharpening techniques can quickly wear down the blade’s edge. However, there’s no need to be afraid of sharpening your knives yourself—if done correctly, the blade will regain its sharpness and stay sharp for longer.

To keep your knives safe and secure, especially if you frequently move around with them, consider using leather knife rolls. These rolls provide excellent protection for both knives and other chef tools, and they are particularly handy for chefs on the go. You can purchase customizable knife rolls at cherollbag.etsy.com, where you can select the color, number of knife slots, bag size, and even add personalization. Gift packaging is also available for those looking for a special touch.

For wholesale purchases, visit our Faire store at faire.com/direct/chefrollbag, where you’ll find individual pricing, 50% off the first order, 1 year of free shipping, 60-day payment terms for eligible retailers, and free returns on first orders.

Choosing the Right Sharpening Stone

Sharpening stones come in different types, including ceramic, diamond, and water stones. There are also honing rods (mousat), which are used for regular blade maintenance. Water stones are the best option for high-end Japanese knives with steel blades, as they remove minimal material while sharpening. Honing rods can also be useful for polishing a blade that’s not yet dull, prolonging the period between full sharpenings.

Water stones are categorized by their grit size, indicated by a number (# or grit). The coarser the stone, the more material it removes:

Coarse (up to #1000): Used to reshape the blade or restore a worn edge.

Medium (#1000-3000): Ideal for sharpening and making the blade sharp again.

Fine (above #3000): Used for finishing and polishing the blade’s edge.

To properly sharpen your knives, you should ideally have a stone for each stage of sharpening. A stone’s length should be 1.5 to 2 times the length of your knife’s blade for best results. Thicker stones last longer, but even thin ones can be glued to a wooden base for easier handling.

The Importance of the Right Sharpening Angle

The sharper the angle, the sharper the knife—but don’t change the angle that was set by the manufacturer, as this could affect the knife’s geometry and performance. Japanese knives are sharpened at a shallower angle (15-20 degrees) than European ones (30-45 degrees). If you’re unsure about the right angle for your knife, here are a few tips:

Use scissors: Place the blade edge inside the scissor blades, fix the position, and measure the angle with a protractor.

Use paraffin: Embed the knife in a block of paraffin, then measure the resulting angle once the paraffin sets.

How to Sharpen Knives with a Stone

Sharpening knives by hand with a water stone requires attention to detail. Here’s what to keep in mind:

Prepare the stone: Soak the sharpening stone in water before use, allowing the blade to glide smoothly. Soak coarse stones for 3-5 minutes, medium stones for 10-15 minutes, and fine stones for 20-30 minutes, until air bubbles stop rising from the stone’s surface.

Set the angle: Use a sharpening angle guide or fold a piece of paper into the desired angle and hold it beneath the blade.

Sharpening Process: For single-beveled knives, sharpen along the edge until a burr forms, then remove the burr by lightly sharpening the opposite side. For double-beveled knives, sharpen each side evenly in stages.

Final Sharpening: Use a fine-grit stone to perfect the blade. Avoid putting pressure on the blade, which could damage the stone or blade.

Check the Result: Never test the blade sharpness with your fingers. Instead, slice through a tomato or cut paper mid-air. A sharp knife should make clean cuts.

Sharpening Ceramic Knives

Ceramic knives are made from zirconium oxide, making them extremely hard and durable. However, they require diamond-coated stones or sharpeners to restore their sharpness. Remember, ceramic knives are more fragile than steel ones, so handle them with care during sharpening.

Alternative Sharpening Methods

For home use, many people prefer using simple knife sharpeners, which are convenient and easy to use. They come in different varieties—manual, electric, or even roller-based—and can often sharpen other kitchen tools like scissors. But remember, automatic sharpeners remove more material from the blade than hand sharpening, which can shorten the lifespan of the knife.

Common Mistakes

Now that we’ve covered how to properly sharpen knives, here are some common mistakes to avoid:

Sharpening on a dirty or greasy knife

Using too much pressure during sharpening

Disrupting the factory-set sharpening angle

Using only one type of stone

By avoiding these pitfalls, you’ll be able to maintain your knives and keep them sharp for years to come.

[shreya-0915]

Caring for Your Knives: How to Maintain and Sharpen Your Knife Set

A well-maintained knife set is the cornerstone of any kitchen, whether you're a professional chef or a home cook. High-quality kitchen knives are essential tools that can significantly enhance your cooking experience, but they require proper care to remain sharp and effective. In this blog, we'll guide you through the best practices for maintaining and sharpening your knives, ensuring they stay in top condition for years to come. We'll also highlight some top-rated knife sets from Chua Koo, perfect for chefs and home cooks alike.

1. Why Proper Knife Care Is Essential

Investing in quality kitchen knives, such as the Luxury Ultra Sharp Kitchen Knife Sets, is a smart choice for anyone serious about cooking. However, even the best knives will dull over time if not properly cared for. Dull knives not only make your cooking tasks more difficult but can also be dangerous as they require more force to cut through food, increasing the risk of slipping and injury.

2. Everyday Knife Maintenance Tips

Regular Cleaning: After each use, wash your knives with warm, soapy water and dry them immediately with a soft cloth. Avoid putting them in the dishwasher, as the high heat and abrasive detergents can damage the blades.

Proper Storage: Store your knives in a knife block, magnetic strip, or knife roll to protect the blades from damage. Keeping them loose in a drawer can cause them to bump against other utensils, leading to nicks and dulling.

Using the Right Cutting Surface: Always use a cutting board made of wood or plastic. Hard surfaces like glass or stone can dull your knives quickly.

3. Sharpening Your Knives: The Key to Longevity

Even with the best care, kitchen knives will eventually lose their edge. Regular sharpening is crucial to maintaining the performance of your knives. Here’s how to do it effectively:

Sharpening Stones: Using a sharpening stone is one of the most effective ways to sharpen your knives. Wet the stone, then run the blade across it at a 20-degree angle, making sure to sharpen both sides evenly. This method is particularly effective for high-quality knives like the Japanese High Carbon Stainless Steel Vegetable Knife Sets.

Honing Rods: A honing rod doesn’t sharpen the knife but helps maintain the edge between sharpening sessions. Use it regularly to keep your knives performing at their best.

Professional Sharpening Services: If you’re unsure about sharpening your knives yourself, consider taking them to a professional. This ensures that your knives are sharpened to the correct angle and will prolong their lifespan.

4. Choosing the Right Knife Set for Your Kitchen

When it comes to selecting the right knives for the kitchen, it’s important to consider your cooking habits and preferences. A versatile knife set like the Luxury Ultra Sharp Kitchen Knife Sets is perfect for chefs who need reliable, razor-sharp tools for various tasks. For those focused on precise vegetable preparation, the Japanese High Carbon Stainless Steel Vegetable Knife Sets are an excellent choice, offering exceptional sharpness and durability.

For chefs who demand precision, the Precision Razor Sharp Chef Knife is a must-have. Its razor-sharp edge ensures clean, accurate cuts, making it a favorite among culinary professionals.

Call to Action: Invest in Quality and Care for Your Knives

Quality kitchen knives are an investment in your cooking experience. Ensure they last a lifetime by following these maintenance and sharpening tips. Ready to upgrade your knife set? Explore our top selections at Chuakoo and discover knives designed for chefs and home cooks alike. Keep your knives sharp, your food prep easy, and your kitchen safe.

[kitchenkosmos]

How To Sharpen a Kitchen Knife With a Stone by Doing?

Introduction

Keeping your kitchen knives sharp is essential for efficient and safe cooking. A dull knife not only slows down your food preparation but also increases the risk of accidents. Learning how to sharpen a kitchen knife with a stone is a valuable skill that every home cook should possess. In this article, we will guide you through the step-by-step process of sharpening your kitchen knife using a stone, ensuring that you achieve a razor-sharp edge with precision.

Understanding the Importance of Knife Sharpening

Before we delve into the sharpening process, let’s first understand why knife sharpening is crucial. Over time, the cutting edge of a knife becomes dull due to regular use. When the blade is no longer sharp, it requires more force to cut through ingredients, leading to imprecise cuts and potential accidents. Sharpening your kitchen knife not only restores its sharpness but also prolongs its lifespan, saving you money on frequent replacements.

Gathering the Necessary Tools and Materials

To sharpen your kitchen knife with a stone, you will need the following tools and materials:

Sharpening stone (preferably a whetstone)

Water

Towel or damp cloth

Knife lubricant (optional but recommended)

Ensure that you have these items ready before you begin the sharpening process.

Preparing the Sharpening Stone

Before you start sharpening your knife, you need to prepare the sharpening stone. Follow these steps:

Place the sharpening stone on a stable surface, preferably a non-slip mat or countertop.

Moisten the stone with water. This helps to prevent excessive friction and allows for smoother sharpening.

If you’re using a whetstone, let it soak in water for about 10-15 minutes before use.

Place a damp cloth or towel underneath the stone to prevent it from sliding during sharpening.

Holding the Knife Properly

A proper knife grip is essential for safe and effective sharpening. Hold the knife handle firmly with your dominant hand, ensuring a secure grip throughout the sharpening process. Place your thumb on the side of the blade, away from the cutting edge, for better control and stability.

Choosing the Right Angle

Selecting the correct sharpening angle is crucial for achieving optimal results. The angle will depend on the type of knife and your personal preference. As a general guideline:

For most kitchen knives, a 15 to 20-degree angle is suitable.

For Japanese knives or those with a thinner blade, a 10 to 15-degree angle is recommended.

Heavier blades, such as cleavers, may require a slightly higher angle.

Initiating the Sharpening Process

Now that you have a good grip and selected the appropriate angle, you can begin sharpening your kitchen knife. Follow these steps:

Position the knife on the sharpening stone at the chosen angle.

Start with the blade’s base, near the handle, and move towards the tip.

Apply moderate pressure while sliding the knife across the stone in a sweeping motion.

Maintain a consistent angle and focus on evenly sharpening the entire length of the blade.

Applying Proper Pressure

The pressure you exert while sharpening is crucial for achieving the desired sharpness. Too much pressure can damage the knife, while too little may not yield the desired results. Apply firm but controlled pressure as you slide the knife along the stone. Keep the pressure consistent throughout the sharpening process to ensure even sharpening of the blade.

Consistency and Repeating the Process

Sharpening a knife is a gradual process that requires patience. To achieve the best results, repeat the sharpening process several times on both sides of the blade. Alternate the sides after each stroke to maintain an even edge. Remember to maintain the chosen angle and consistent pressure throughout.

Testing the Sharpness

After sharpening, it’s essential to test the sharpness of your knife. Hold a piece of paper or tomato and attempt to make a clean, effortless cut. A sharp knife should glide through the material without any resistance. If the knife feels dull or doesn’t cut smoothly, repeat the sharpening process until you achieve the desired sharpness.

Honing and Stropping the Knife

In addition to sharpening, honing and stropping help refine the blade’s edge and remove any microscopic burrs. Honing can be done using a honing rod or steel, while stropping involves using a leather strop or a piece of denim. Gently run the blade along the honing rod or strop, maintaining the same angle as during sharpening. This process helps maintain the knife’s sharpness between sharpening sessions.

Maintenance and Storage Tips

To keep your kitchen knife sharp for longer periods, consider the following maintenance and storage tips:

Clean and dry your knife after each use to prevent corrosion.

Avoid cutting on hard surfaces like glass or stone, as it can dull the blade.

Store your knife in a knife block, sheath, or magnetic strip to protect the edge.

Regularly hone your knife to maintain its sharpness between sharpening sessions.

Conclusion

Sharpening a kitchen knife with a stone is a valuable skill that enhances your culinary experience. By following the step-by-step process outlined in this article, you can ensure that your kitchen knife remains sharp, efficient, and safe to use. Remember to take your time, maintain the proper angle and pressure, and test the sharpness regularly. With practice, you’ll become proficient at sharpening your kitchen knives and enjoy the benefits of precise cutting.

FAQs

1. How often should I sharpen my kitchen knife?

The frequency of sharpening depends on how frequently you use your knife. As a general rule, regular home cooks should sharpen their knives every 3-6 months.

2. Can I use an electric sharpener instead of a stone?

While electric sharpeners offer convenience, they may remove more metal from the knife and result in a less precise edge. Using a sharpening stone allows for more control and precision.

3. Do I need to apply knife lubricant while sharpening?

Knife lubricant can help reduce friction and enhance the sharpening process. It’s recommended to use a few drops of lubricant on the stone, but it’s not mandatory.

4. Can I sharpen serrated knives with a stone?

Traditional sharpening stones are not suitable for sharpening serrated knives. Serrated knives require specialized sharpening tools designed for serrated edges.

5. What should I do if I accidentally cut myself while sharpening?

If you sustain a minor cut, clean the wound and apply pressure to stop the bleeding. For more severe cuts, seek medical attention immediately.

6. How do I choose the right type of sharpening stone for my kitchen knives?

There are different types of sharpening stones available, such as oil stones, water stones, and diamond stones. Consider factors like your skill level, the type of knives you own, and your preferred sharpening method when selecting a stone.

7. Can I use honing steel instead of a sharpening stone to maintain my knife’s edge?

Honing steels are useful for realigning and maintaining the edge of a knife, but they don’t actually sharpen the blade. They are a great addition to regular sharpening and help keep the knife’s edge in top condition.

8. How long does it take to sharpen a kitchen knife with a stone?

The time it takes to sharpen a knife depends on several factors, including the knife’s condition, your skill level, and the type of stone used. On average, it may take 10-15 minutes to sharpen a moderately dull knife.

9. Can I use a sharpening stone on ceramic knives?

It’s generally not recommended to sharpen ceramic knives with a stone. Ceramic knives require specialized sharpening methods, as they are more prone to chipping and require diamond sharpening tools.

10. Is it possible to over-sharpen a knife?

Yes, it is possible to over-sharpen a knife by removing too much metal from the blade. It’s important to be mindful of the amount of material being removed during the sharpening process to avoid compromising the knife’s integrity.

You may like to know more about:

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We have ideas about different types of Kitchens related to our rights. You can check our social media for more posts in the future.

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[baramdat]

Santoku Knife: The Versatile Kitchen Essential

If you're a home cook or professional chef, you know that having the right tools in the kitchen can make a huge difference in your cooking experience. One essential tool that every kitchen should have is a Santoku knife. This versatile knife can handle a wide range of tasks, from chopping vegetables to slicing meat. In this article, we'll take a closer look at the Santoku knife, its features, and why it's an essential tool in any kitchen.

What is a Santoku Knife?

The Santoku knife is a Japanese knife that has become increasingly popular in Western kitchens in recent years. The word "Santoku" means "three virtues" in Japanese, which refers to the three tasks that the knife is designed to perform: slicing, dicing, and mincing. The blade of a Santoku knife is typically between 5 and 8 inches long and has a straight edge. Unlike a traditional Western chef's knife, the Santoku knife has a flat edge rather than a curved one.

Features of a Santoku Knife

The Santoku knife has a number of features that make it a versatile tool in the kitchen. Here are some of the key features to look for when shopping for a Santoku knife:

Blade

The blade of a Santoku knife is typically made from high-quality steel, such as VG-10 or Damascus steel. The blade is typically between 5 and 8 inches long and has a straight edge. The blade is also typically thinner than that of a traditional Western chef's knife, which makes it more nimble and easier to control.

Granton Edge

Some Santoku knives also feature a Granton edge, which are small scallops or divots along the edge of the blade that create air pockets between the blade and the food being cut. This reduces friction and allows the knife to cut through food more easily.

Handle

The handle of the Santoku knife should be comfortable to hold and provide a secure grip. Consider the material used in the handle, such as wood, plastic, or synthetic materials like G-10 or Micarta. The handle should also be ergonomically designed to reduce hand fatigue during use.

Why Use a Santoku Knife?

There are a number of reasons why a Santoku knife is an essential tool in any kitchen. Here are just a few:

Versatility

The Santoku knife is a versatile tool that can handle a wide range of tasks in the kitchen, from chopping vegetables to slicing meat. It's flat blade and straight edge make it perfect for slicing through foods without crushing or tearing them.

Precision

The thinner blade of a Santoku knife makes it easier to control and allows for more precise cuts. This is especially useful when working with delicate ingredients, like herbs or thinly sliced meats.

Efficiency

The Granton edge of some Santoku knives reduces friction and allows the knife to cut through food more easily. This can help to increase efficiency in the kitchen and reduce the amount of time it takes to prepare ingredients.

How to Care for Your Santoku Knife

To ensure that your Santoku knife stays sharp and performs at its best, it's important to take proper care of it. Here are a few tips for caring for your Santoku knife:

Hand-wash Only

Never put your Santoku knife in the dishwasher. Hand-wash it with warm, soapy water and dry it thoroughly after each use.

Store Safely

Store your Santoku knife in a knife block or sheath to protect the blade and prevent it from becoming dull.

Sharpen Regularly

To keep your Santoku knife sharp, it's important to sharpen it regularly using honing steel or sharpening stone. This will help maintain the blade's edge and ensure that it performs at its best. Use the honing steel or sharpening stone to gently run the blade along the surface at the correct angle, following the manufacturer's instructions. Be sure to use caution and take your time when sharpening your Santoku knife to avoid any accidents or damage to the blade. With proper care and maintenance, your Santoku knife can last for many years and become a reliable tool in your kitchen.

[kazsknife]

Opt for a Nakiri Knife with the Most Stylish Blade from Well Established Manufacturers

A Nakiri knife is a traditional Japanese-style blade that is most frequently used for slicing, dicing, and preparing food. It has a straight, symmetrical edge. It is primary characteristic is its straighter blade, which promotes a certain cutting style.

A knife sharpener stone commonly referred to as whetstone is a traditional, straightforward instrument used to grind blades against an abrasive surface. They are constructed from a range of abrasion-resistant natural and synthetic fabrics. Before sharpening your blades, you should dampen your whetstone. You might even let it soak in a little water in a bath. Make sure your whetstone never dries up when you are sharpening your knife.

Various Benefits of Getting Sharpening Stone

Electric sharpeners are more commonly used in professional kitchens than manual ones because they are simpler to operate. Most people are not familiar with how manual sharpeners work. However, compared to whetstones, electric sharpeners are more expensive.

When you press the knife blade firmly into the sharpening slots, scratches may develop on the blade. Some large, heavy electric sharpeners take up a lot of room in the kitchen. On the other hand, whetstones have an ideal sharpening stone for each stage of the procedure, with finer stones producing sharper results. Keeping blades sharp and regrinding dull ones is simple by using water stones.

How to Choose a Knife Sharpener and Why You Need One

A dull knife makes cutting objects a complete misery. Having a knife sharpener is essential whether or not you enjoy cooking frequently since you never want to be caught with a knife that is stuck in the middle of slicing a potato.

Let's explore the world of sharpeners and choose which models are best for you. Even when purchasing a knife sharpener, you should be aware of the differences between the goods on the market.

Source

[robesoniaredware]

It's A Merry Metal Christmas!

Join us on Saturday, December 17th from 10-2 and watch Allen Schaeffer, from Furnace Creek Forge, demonstrate how he uses Japanese water stones to sharpen his knives. Bring in your own dull knife and receive a FREE sharpening! He may even be able to do it for you while you wait if there is enough time. We can’t wait to see you soon! PLUS... Take 25% off all of The Bearded Welder metal art, inside our store and on our website, now through December 31st at 11:59 PM.

[kairos-polaris]

Eris(Demon’s daughter)

Demon's head daughter couldn't be anything other than perfect. She must master every martial art. Her education must be flawless. Failure is not a choice. Even the smallest mistake is a disgrace.

Marinette knew it. That’s why spent hours and hours training and perfectimg her form. But something was lacking and she craved to find it.

Chapter 2, 3, 4, 5

On the far east, high up in the mountains is a city, Nanda Parbat. There hides and lives Ra's al Ghul, the demon's head. 

The walls in Nanda Parbat have no warmth. They're permanently soaked in blood and death. At night you can hear the anguish screams of the long dead. 

In a small room without windows lives a girl with eyes as blue as sapphires and hair as black as night. Dark skin makes pale scars visible. 

The only welcome visitor is the girl's sister. She will tend to the girl's wounds and help her prepare for sleep. 

"You must be more careful, Marinette." Berated her Talia. "Your training will grow harder with time. You must be ready for this, ya albi. I can't lose you."

"Why do we have to train so hard?" 

"Father has a lot of enemies. We must know how to protect ourselves," Talia answers softly. 

"The League doesn't condone uselessness and everyone must reach a certain standard. It's even higher for us because of our father. And I am sure you enjoy a part of your training, don't you?"

"Yes, I enjoyed training with Lady Shiva. She taught me how to use a war fan. Dansen uchiwa* is my favorite, but mubuchae is nice, too." At her sister's questioning look she continued: It protects my arm and I can use it to dodge attacks. Then I will stab the attacker using balisong**. .. And I can also.." the next fifteen minutes were spent discussing different ways of using war fans and daggers. They briefly touched on the subject of Japanese martial arts and weapon making.

"...and that's why I prefer straight blades." Talia stopped talking and looked at Marinette. The girl was staring at the wall. 

"Why can't we just leave?" Marinette suddenly spoke. "We would go everywhere and stay nowhere. You could pose as my guardian. If anyone asked about parents, we would give them a sob story about their death." The brief training with Lady Shiva made the walls in Nanda Parbat feel more suffocating than before.

"Oh, ya albi, you know that's impossible. Father would track us down immediately. He has ears and eyes everywhere." Talia chuckled bitterly. Somehow her answer made Mari more enthusiastic. 

"But you want to run away! That's what matters! One day we will bribe Nyssa and she will help us. And we won't have to live under our father's tumb." 

Talia just hugged her sister. Getting out of the League of Shadows was impossible for them. Especially for them. She could only pray that Marinette would be happy one day.

***

Eight-year-old Marinette understood it the day she failed for the first time. She stood there, before her father, waiting for his verdict. The small voice in her head whispered how it wasn’t her fault, that even famous designers don’t have this much security as Gabriel Agreste does. “I should have been prepared for everything. This failure will be my lesson if I survive this,” she thought bitterly.

Demon's head daughter couldn't be anything other than perfect. She must master every martial art. Her education must be flawless. Failure is not a choice. Even the smallest mistake is a disgrace.

Demon's head daughter isn't a child, she's a weapon. A perfectly sharpened dagger.

"You failed me, Marinette. Not only you didn’t kill that man, but you were caught and Talia had to save you. As your master, I’m furious, as your father, I’m disappointed.”

The cold stone hurt her knees and her ears burnt from embarrassment. His words were sharper than the sharpest knife. That’s why he is called Demon’s Head after all.   

“I’m sorry, father. It won’t happen again. I..” Marinette tried her best not to falter under Ra’s’ glare.   “I don’t remember giving you permission to speak.” His words left goosebumps on her skin and Marinette had to bite her tongue to stay silent. “Your actions will have consequences, so be prepared for your punishment. Do you understand me?”

“Yes, father,” she answered softly, but Ra’s seemed satisfied and dismissed Marinette to her room. She left as fast as possible.In her room, she would think about the nature of punishment and try to be prepared. Hey, how does one prepare for their death?

Marinette was sure Ra’s wouldn’t let her walk away without proper punishment, but she decided to humor her sister.

***

After that Marinette had to spend even more time training and studying. Talia was happy to hear that. “Ya albi, if you continue training, you won’t fail again. You were lucky father decided to pardon you.”

Marinette spent a lot of time practicing with her blades and darts. War fans slowly became her weapon of choice. You can hide it. You can show off with it. There are multiple ways of using it making it perfect for Marinette.

Unfortunately, Marinette never used sharp tessen during practice. Later, Marinette would regret it, because fighting ten trained and armed assassins with two fans wasn’t her definition of fun.

Scratch it. It was hell. Given the number of attacks, she could avoid them only for so long. She couldn’t take out her daggers.

Swish. Kick. Jump. Repeat.

Marinette slowly rose from the water. The first thing she noticed was the absence of scars. "How many new scars will litter my skin before I die again?" She wondered silently.

Marinette was skilled, but so were the assassins. And it still took them an hour to take her down. “At least I managed to injure them, too.”    

***

Waking up in Lazarus' Pits wasn't something she wanted to repeat ever again. The water felt gross on her skin and the smell made her want to throw up.

Another prominent difference was anxiety she could feel in her bones. She craved to do something, to the blood of her killers on her hands, to feel how life leaves their bodies. A whisper in her head sung how glorious it would feel to get her revenge.

"It's not punishment when I feel so high and mighty, father. It's a gift I will treasure." With these words Marinette dug her nails into her arm, leaving small marks. The skin felt too clean for her.

“Marinette,” he greeted her. “I see you’re feeling better now. What is the reason behind your visit?”

In this state, Marinette didn't notice her sister entered. Talia stood there watching the last bits of Marinette's innocence fly to hell. It was the point of no return.

***

Ra’s was sitting in his room when he felt movement behind him.

Marinette tilted her head and slowly answered; “I wanted to ask your permission to return the favor.”

“You can do whatever you want to them. Just leave them alive. But you were very effective at taking them down, so three of them can’t stand.” This was the closest thing to praise she could ever hear from Ra’s al Ghul.

One time Talia gave her a book with Greek myths. It soon became her favorite book. She loved the stories about gods, and heroes, and monsters. The heroes knew when to kill and when to spare someone. Marinette could admire this.

“Thank you, father.” With a small nod, she left to enact her revenge. If there were more screams than usual, nobody paid attention to it.  

***

Reading was a great way to escape reality. Books told her about different worlds and people. Unfortunately, Ra’s had to approve every book given to her. Only for very significant achievement could she read something other than textbooks.

“I just don’t understand what you see in that fury! His enemies constantly escape Arkham and he still won’t kill them. His negligence hurts other people and they still call him a hero! Father respects him, too!” it wasn’t a common occurrence for them to argue about Batman, but Marinette was just too annoyed with Talia’s pinning.

“Bruce impressed our father with his skills and devotion to a cause. Bruce is hopeful. He believes everyone can change and be a better version of themselves. We know that’s not true and some people will never change.”

Marinette wasn’t impressed. “I know some people can’t change. We work with some of them.” Talia just laughed at her expression..

“One day you will fall in love. That day you will understand me.”

“Ew, disgusting. I will never, ever fall in love. Especially not with a hero. I’m sure of it.”  Talia just shook her head fondly. Her little sister still has so much to learn.

“And where will you go, Marinette?” Asked Talia. Marinette spared her a glance noting bags under her eyes and multiple cuts.

***

Eleven-year-old Marinette had an agency. She had a goal. She knew what she wanted to do.

“Gotham. I will tell Batman everything I know about the Light. But don’t think I do it to help him. I want to destroy everything for our father.” She threw a suitcase with much more force than needed.

“Why now? You seemed so eager to please him.”

“Pits did something with my brain and changed my memories about The fight. I thought it was their own decision. With this knowledge I asked father for permission to avenge myself. My overall perception of him changed.”

“And now you are angry. But you shouldn’t run away like this. Batman won’t trust you. He will think you are a double agent sent by the League.” Marinette just grinned at that.

“I will give B information and leave immediately. I’m going to travel the world. I have money and I can take care of myself.” Talia sighed and took Marinete’s face in her hands.

“I know I can’t change your mind, but please be safe, ya albi.” She whispered softly.

“Thank you, Tals.”

“You are more important to me than our father.”

[chefshopnz-blog]

Kitchen Knives can have a firm grip on a knife, then that knife is good for you. If it is too light or too heavy, then those knives wont do. You need to find one that can satisfy your liking. Control over the knife should be considered too. If you feel like you can control the knife, the weight is comfortable, and you can maintain a good grip at it, then that is the right knife for you. The next problem you would be facing though, are the factors that affect the knife. This includes the material that was used to make the knife, the method that was used to make it, and the type of handle that it has. This affects everything about the knife like its flexibility, its ability to be rust-proof, its weight, and even its usage.

Japanese Knives are usually made from different materials all of which has its own advantages and disadvantages. It is stain-proof and rust-proof. It can hold the edge longer than steel. But ceramic knives are not flexible and when it gets dull, youll need to sharpen it using a diamond stone. Know what material the knife is made from so that youll be sure what you need from a knife. Stamp knives are very flexible. Most of stamp knives though, have no finger guard but manufacturers are slowly making stamp knives with finger guard. Forged knives are heavier and less flexible than stamp knives. All forged knives have a finger guard. Both these two compete with each other. But the best knives that you can buy are the multilayered ones. The water stones are proud for being hard and heavy while still having a good flexibility. But is too expensive and therefore, only worth buying if you are totally interested in it.

[cutlerylyrevieesd]

Best japanese knife set

Whetstone

Above the 4 knife sharpening JA Henckels knife set review   methods the Whetstone is one of the exceptional method to sharpen your knife. The high-quality a part of this technique is that you may get greatest knife sprucing attitude, better precision and accuracy. Here’s how you could use Whetstone at your private home.

 First, you want to place Whetstone in a tub for 15-half-hour.

Second is leveling the Whetstone use a decrease grit stone to level your higher grit stone. Move the grit stone evenly and you the whetstone is prepared for sharpening.

Here are the recommended stones one is decrease grit (among one thousand and 2000) and better grit (between 7000 and 10,000).

There are  ways of sharpening the knife first one is Japanese way and 2nd one is Western manner.

In Japanese manner, the knife is precisely held at 10-15 levels angle all the time and the movement is backward and forward.

In western manner, the knife is held a ten-15 ranges attitude and the motion is begins from again facet and produce throughout to the the front(to the pointed tip).

Put some water on the Whetstone before polishing.

Do this method for 3 instances in a duration of 10 minutes on 1000 grit stone facet.

Now use the 8000 grit stone aspect to give a great touch-up for your knife balde (three times in a period of  10 minutes).

This is how you may get an ultimate knife with 15 stages blade attitude on both facets.

Which one is better knife in your kitchen?

When it comes down to selecting among Santoku vs Chef knife. It’s a depend of personal desire and cutting fashion. Smaller-exceeded humans may select the way the santoku feels in their arms because it’s mild smaller and has a positive ease of handling whilst human beings with large palms can also select the chef’s knife because of its heft other way. Both knives have their makes use of within the kitchen making it an advantage while both are protected in your kitchen knife set. To the untrained eye, a Santoku and Chef’s Knife appear like very comparable. But there are some essential distinctions between every one. It is important to understand these differences to be able to choose the most appropriate one in your precise cutting desires.

 SANTOKU AND CHEF’S KNIFE – THE KEY DIFFERENCES

Before explaining the differences, allow’s begin with the similarities. Both are preferred-reason knives used for a diffusion of cutting reducing obligations which include slicing, reducing, dicing and mincing. For this cause, they may be one of the most typically-used knives in each professional and domestic kitchens.

 Both are crafted from an collection of materials such as ceramic or steel. Most expert cooks select those manufactured from steel for their sturdiness and excessive corrosion resistance. One essential distinction here is Japanese blades - consisting of the Santoku - are often made from a thinner, but harder metallic to permit cooks to carry out precision duties. Japanese Honshu Steel is one such example.

 The difference among a Santoku and a Chef's knife primarily pertain to their starting place and blade shape (the latter liable for the kind of reduce or slice you may gain).

 WHY THE BLADE SHAPE MATTERS IN PRODUCING THE RIGHT SLICE, DICE OR CUT

A Chef’s Knife features a blade tip which obviously causes the chef to ‘rock’ the blade ahead as they complete their cut. The absence of a tip at the Santoku knife means you can slice in a unmarried downward cut. While many cooks correctly rent the rocking approach, the Santoku manner is faster and greater green.

 Another key distinction between the Santoku and Chef’s Knife is the bevel. Many Santoku knives used by professional chefs are single bevel. When sprucing, it is easy to create a far smaller perspective ensuing in a sharper blade. As an instance, rather than a complete of 30 stages with a double-bevel Chef’s Knife, a Santoku may be sharpened up to 15 degrees on the one facet only, making for a much sharper cut. This is specially beneficial if you wish to create wafer-skinny slices – as discovered in lots of Japanese dishes.

 The meaning of the word ‘Santoku’s genuinely explains what it's far high-quality used for: the ‘3 virtues’ or ‘3 makes use of’ of slicing, dicing, and mincing. It handles all of these jobs in exemplary style but avoid cutting massive meat bones, reducing bread and precision responsibilities (consisting of peeling).  Santoku knives are mainly adept at growing very thin slices of meals, which improves the general aesthetics of finished dishes.

 A Chef’s knife is extraordinarily flexible which speaks to their reputation in expert kitchens. It can cope with a extensive type of jobs but avoid the use of it to cut large meat bones, frozen merchandise or for elaborate peeling and julienning jobs. Opt for a serrated version while cutting bread.

 Best used for:

 Complex or flexible slicing

Cutting, reducing and disjointing meat (the end is properly appropriate to isolating fowl parts)

Slicing cheese

Slicing, cutting or dicing end result, vegetables and nuts

Note: it isn't always as adept at developing excellent slices as a Santoku knife. If that is important, a Santoku is a higher choice.

 THE DIFFERENCES IN CARING FOR A SANTOKU AND CHEF’S KNIFE

Knives have to carrier you for a completely long term supplied you supply them the right care which includes proper cleansing, sprucing and garage.

[emoboijk]

MYG | Lo-Fi Beats (03)

Lo-Fi: an aesthetic of recorded music in which the sound quality is lower than the usual contemporary standards so that imperfections of the recording and production are audible.—fluff, angst, idol!au

prologue :: 01 :: 02 :: 03 :: 04 :: 05 :: 06 :: epilogue

1,065 words

p.cred

You arrived at the door to Yoongi’s studio at 7:47 PM, punched in the key code you’d memorized and maneuvered the door open while juggling two large bags of chicken.

“What are you doing here?” He didn’t look up from his computer screen. He knew it was you because you were the only person who: one, knew the passcode and two, was unafraid to use it. (One time, right after the Blood, Sweat, and Tears comeback, Yoongi hadn’t come out of his studio for nearly 24 hours and a manager used the code to get in and check on him...the results weren’t pretty).

“It’s past 7:30, Yoongs - have you had anything today besides that cocoa and some coffee?”

“Fuck, is it really? ” Yoongi rubbed his eyes and turned around in his chair. He ran his fingers through his hair, “I had some water.”

“I brought chicken,” you held up the bags for him to see, and moved to sit at your favorite spot on his couch.

He sighed and stood from his chair, moving slowly across the small room toward you. You leaned over and unpacked the bags as he sat down close to you, his thigh touching yours. Out of habit he leaned against you and said, his voice brimming with love and gratitude and exhaustion, “You’re the best.”

“Yes,” you agreed, holding out a pair of chopsticks to him, “But I won’t feed you, so get up.”

It took less than thirty minutes for Yoongi to devour nearly half of the food. You reached up to wipe a crumb from his chin affectionately, “You shouldn’t starve yourself.”

He shrugged and reached for another piece of chicken, “I don’t do it on purpose. I’m just busy.”

You frowned. You respected his art, loved his art, but you thought there should be a limit to how far he would push himself for it. It was one of the only things you both consistently disagreed on. But you weren’t in the mood to chastise him, he was an adult, after all, he can take care of himself. Instead, you changed the subject.

“So, who was Mr. Heebie-Jeebies? From earlier?”

Yoongi chuckled and swallowed the chicken in his mouth before replying. “Daniel Ito. I guess he’s a big-time producer in Japan? He’s half Japanese, half American.”

You furrowed your brow, “What’s he doing here?”

“He made an offer to Joon and me.”

“An offer?”

Yoongi nodded. He’d been putting off telling you all day because he knew that you would want him to take the opportunity, and he was afraid of how much that might hurt him. He took another second before he couldn’t put it off any longer, “He knows that our contracts with Big Hit are expiring soon, so he made an offer to sign us with a company in Japan. A company that gets lots of international attention.”  

“Woah, what?”

“Yeah. He offered us a ton of money, a contract that would allow us to keep working with BigHit, luxury apartments in Tokyo, creative freedom...”

“Oh,” you nodded. “What did you say?”

“No,” he said nonchalantly, taking another piece of chicken.

“What? Why? That’s an amazing opportunity.”

He shrugged like he hadn’t just turned down a multi-million dollar contract, “Well, I had to stay in Seoul.”

“What for?” you furrowed your brow.

“I mean the boys are here, I’m not ready to give up on BTS. I don’t think I ever will be.” He looked at the ground and fidgeted with his hands. He was nervous.

“Well, you all are going to have to take a break soon, right? Seokjinie is about to enlist, and Japan is pretty close, you could come back for projects.” You were trying to convince him, you could hear yourself trying. It was an amazing opportunity, a way to get his name even further out there, to get him the success and recognition he had always deserved. You were ignoring the sharp pain in your stomach that came at the thought of him leaving; but, it wasn’t about you.

He looked at you, wide-eyed like when you were kids, “But you’re here.” He furrowed his brow like he had said something Earth-shattering. And maybe he had because your heart was beating like a jack-hammer, your mind racing through the implications of that statement.

“Yes...” you said slowly, letting his sentence ferment in your mind.

Yoongi looked at the ground and in a voice smaller than you thought he was capable of, said, “You’re my best friend...I don’t think I can live without you.” He looked up again, and his expression was so serious that it made your breath stop in your chest.

“Yoongi,” you whispered, your hand finding his atop his knee and squeezing his fingers, “You will never have to live without me. I’m—” yours, you would’ve finished, but your phone rang suddenly. A harsh sound compared to the soft whisperings of your conversation. Instead, you flinched and said, “Sorry,” twisting to retrieve your phone from your bag.

“Hello?” you said, the irritation in your voice less than hidden.

“Hello.” You’d only heard the voice once, but you immediately knew who it was. Daniel Ito. Your brow furrowed, and Yoongi tilted his head in question. “I need to speak with you.”

“Excuse me?” you said. Who did this guy think he was?

“About a potential contract. I’m sure Yoongi-ssi has mentioned it to you by now.”

His voice was like a knife being sharpened against stone, and it unsettled you. How did he know Yoongi would tell you about the opportunity? Why did you get the feeling he knew even more than that?

“Yes,” you said.

“I’m still interested in working with him, and I’m sure you want what’s best for him, maybe you can give me some ideas on how to win him over.”

Your mouth was open, but you didn’t know what to say. You looked over to Yoongi, who was watching you with curiosity and a trace of concern. You already knew you would do absolutely anything for him, as long as it was in his best interests.

“Okay,” you said, nodding even though he couldn’t see you.

“Wonderful,” he said, and the sound is almost sinister, “Let’s meet on those benches by the river tomorrow at 9:30. And let’s not bring Yoongi, hmm?” And then the line went dead.

author’s note—cue dramatic music ;)

04: blackmail ↝

for more of my works check out my m.list

[japanesechefknives]

The Making  of Japanese Knives and  Blades

Step one: For Sakai knives, the ideal that has earned the trust of countless professional chefs is called amakire or "soft cut". Although the knife may feel soft on the hand after being sharpened on a whetstone, it maintains its sharpness for a long time. To achieve this effect, the skill of the blacksmith in charge of the initial forging process, part of the knife making process involving multiple artisans, is extremely important. The blade of a knife is made of base metal (soft iron) and sheet metal (steel). These are heated and hit with a hammer to fold the metals that make up the blade.

Second step: During the cooling process, the blade is covered with mud to avoid irregular shots. The coated blade is dried and then baked in the oven at approximately 800 degrees centigrade, and then cooled rapidly in water. This process increases the hardness of the metal sheet. The metal is heated to between 150 and 200 degrees Celsius and then allowed to cool slowly. As the blade cools, a fine needle-shaped grain forms which reduces the chance of it splintering and breaking while the blade is warm. The smith observes the heat of the fire visually and checks the effects of the forge by the sound produced by the blade when submerged in water. It is said that this skill and experience is what determines the sharpness of the knife.

Step three: The forging is followed by a long polishing process that requires approximately 20 steps. To shape the blade, the blade uses artificial and natural stones to gradually grind the profile, or niku, of the thinnest and thinnest blade. The blacksmith also hits it occasionally to eliminate the deformation and achieve the cutting edge. The grinding line is beautifully designed, and in a process called bokashi (opacity), the base metal part is rubbed to apply a cloudy matte finish that highlights the hazakai and causes the mirror to shine off the part of the blade. It is said that the blade will surely be sharp when this shape is beautiful to the eye.

Step four: The handle is attached to complete the knife, a step that retailers often carry out. The quality of the knife is also verified during this process. The appearance of its finished sheet evokes both a sense of its sharpness and a certain calm depth.

[sekeenstore]

The basic concept of knife sharpening service in Egypt is simple-you use a sharpening blade to remove metal, but the knife you buy may change the method you need to use. The general rule of thumb is that water stones can be used for Japanese and Western style blades, but you should avoid using detachable sharpeners (or any knives with very fragile blades).

When you consider the most common tools in the average kitchen, the sharpener is usually not at the top of the list. A blunt knife is ineffective-it can make food dirty or slow down food preparation. You don't have to sharpen your knife every day like a professional chef; if you are a home chef who uses a knife sharpener, even if you sharpen your knife once a month by using our professional knife sharpening service in Egypt, your knives will benefit.

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Contact information

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 info@sekeen.com

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[kazsknife]

Why Are Japanese Knives So Special? – Find Japanese Knife Shop to Know!

Are you looking for knives that should have some unique features and appeal? You should visit a Japanese knife shop and have a look at the types of knives they sell. However, you may find them a little expensive, but when you get their in-hand feel, you'll realise that they deserve the price. Since these knives are developed through ancient Japanese cultural techniques, they are completely different from regular knives.

Apart from knives, you can also find other utility products there, including sharpening tools, stones, and a chef knife leather sheath. Established knife manufacturers are introducing great kitchen culture to the world. You can get them to enhance the beauty of your kitchen and make chopping or cutting a comfortable and enjoyable task.

Why Are Japanese Knives So Special?

The metal used in these knives is slightly different from the regular knives. These feel more light, handy, balanced, and effortless on chop boards. Chefs spend most of their time cutting vegetables, meat, etc., and since these knives make it an enjoyable task, they give them preference.

Japanese Knives are Generally of Two Types (Hybrid and Traditional):

Hybrids ones are great to have in all types of kitchens as these are the best for cutting veggies and meat as well. These are sharpened on each side and have their bevel doubled. Gyutou(chefs’ knife), Petty, Santoku, and much more are in the list of hybrids.

Traditional knives with a single edge are sharpened and specially designed to cut various types of fish and water-grown vegetables. You can find variation in their shapes, sizes, and weights. Yanagi, Usuba, and Deba are the most common in this category.

No matter if you're a professional chef or a home cook, you'll love to use Japanese knives. Since there is a different knife designed for different tasks, you can have a set of knives in your kitchen. Visit a renowned Japanese knife shop near you to browse a vast selection of beautifully crafted pure steel knives.

Source

[robesoniaredware]

FREE KNIFE SHARPENING!

Join us on Sunday, November 27th from 12-4 and watch Allen, from Furnace Creek Forge, periodically demonstrate how he uses Japanese water stones to sharpen his knives. If you were wondering how well his knives perform in the kitchen, then wonder no more! Allen will have his own personal knives along that day and will be slicing and dicing some veggies for your viewing pleasure. Bring in your own dull knife and receive a FREE sharpening! He may even be able to do it for you while you wait if there is enough time. We can’t wait to see you soon!