SiR-ed8 said:huxley said:Glad you love it michael, i too was impressed with it.
You'll get to play with my vintage ti soon enough which is my favourite of all razors.
Huxley,
What ratios did you employ? I do 3:1 or 7:1.
Big.Dave said:SiR-ed8 said:huxley said:Glad you love it michael, i too was impressed with it.
You'll get to play with my vintage ti soon enough which is my favourite of all razors.
Huxley,
What ratios did you employ? I do 3:1 or 7:1.
When I worked with the Japanese the Sushi chef said the ratio he used was 9:1 this was for sharpening knives that were flat on one side and sloping on the other. Also to note these knives were hand specific, the handles on traditional sushi knives are a slight tear drop shape. If memory serves me right holding the knife in your right had the flat side would be on your left and the sloping side on the right so when you cut your fish the slice would fall away from the cutting area.
But seeing as this is a razor who was it made for the barber or the customer? Because thinking about it would be made a certain way depending on if it was for barber or customer because with that type of blade it is only made to be used one way and you only need one knife to do any job the Japanese call that "hocho ipon".
What I do know is sharpening knives for sushi is easy but shave sharp is a different kettle of fish.
over5feet said:The Kanji translates as being especially made for Toshikawatsu, by Toshiichi there are also some characters that say something about a trademark hope this helps big dave
Big.Dave said:SiR-ed8 said:huxley said:Glad you love it michael, i too was impressed with it.
You'll get to play with my vintage ti soon enough which is my favourite of all razors.
Huxley,
What ratios did you employ? I do 3:1 or 7:1.
When I worked with the Japanese the Sushi chef said the ratio he used was 9:1 this was for sharpening knives that were flat on one side and sloping on the other. Also to note these knives were hand specific, the handles on traditional sushi knives are a slight tear drop shape. If memory serves me right holding the knife in your right had the flat side would be on your left and the sloping side on the right so when you cut your fish the slice would fall away from the cutting area.
But seeing as this is a razor who was it made for the barber or the customer? Because thinking about it would be made a certain way depending on if it was for barber or customer because with that type of blade it is only made to be used one way and you only need one knife to do any job the Japanese call that "hocho ipon".
What I do know is sharpening knives for sushi is easy but shave sharp is a different kettle of fish.
SiR-ed8 said:When I worked with the Japanese the Sushi chef said the ratio he used was 9:1 this was for sharpening knives that were flat on one side and sloping on the other. Also to note these knives were hand specific, the handles on traditional sushi knives are a slight tear drop shape. If memory serves me right holding the knife in your right had the flat side would be on your left and the sloping side on the right so when you cut your fish the slice would fall away from the cutting area.
But seeing as this is a razor who was it made for the barber or the customer? Because thinking about it would be made a certain way depending on if it was for barber or customer because with that type of blade it is only made to be used one way and you only need one knife to do any job the Japanese call that "hocho ipon".
What I do know is sharpening knives for sushi is easy but shave sharp is a different kettle of fish.
Nope this ones going, Sticking with my family piece and maybe when Huxley pass's it on a prima.... :lol:SiR-ed8 said:How are the shaves coming along? Do you plan on picking more up or will you stick to westerns? Chock this one up to learning experience?