Japanese knives

[Tony L]

Tony L has had a nice nakiri for about a year now. Ask him how he likes it.

Sent from Tapatalk 2, a prick of a company.

I love mine. I use it mainly to cut veggies, but on occasion have cut cheese with it. I don't make it a habit of using it for things other than veggies though. It is too nice a knife to fuck up. Still as sharp as the day I got it, and yes, you really have to watch out for your fingers.

[mr x]

Good service here:

Every chef’s crazy about this Lower Sackville knife-sharpener
http://thechronicleherald.ca/artslife/1 ... -sharpener" onclick="window.open(this.href);return false;

A husband’s obsession that takes over a space in the basement? Not that uncommon.

But Peter Nowlan’s wife is fine with his compulsion, which, rather than costing a bunch of money, actually brings in some coin.

To say that Nowlan is interested in sharpening knives is a massive understatement.

“All I think about is knife sharpening,” says Nowlan, who first became interested in the skill as a kid and practised it during his career in the navy, from which he is retired.

He’d already been working on his own knives and his friends’ for three decades when his “life changed” during a trip to New York.

“I walked into a Japanese kitchen store, and it was heaven; I met a Japanese master sharpener who just happened to be there,” says Nowlan, who sharpened a knife in front of the master, who could not speak English but watched and guided him by placing his hands on Nowlan’s, teaching him by touch.

That was three years ago, and today Nowlan is “five times the sharpener.”

His little basement alcove contains a watchmaker’s lamp and a wide selection of Japanese water stones, called that because they’re lubricated in water, costing from $75 to $300 each.

Sharpening stones are graded like sandpaper, and Nowlan’s have grits that range from 150 to 16,000.

“I can make a knife sharper than you’ve ever seen in 15 minutes. That’s just the mechanics. What sets a world-class sharpener apart — and I’m not saying I’m a world-class sharpener, I’m not saying that — is the passion.

“My sharpening philosophy consists of four pillars: practice, persistence, passion and patience. Passion is number 1.

“When I work, it’s just me, the knife and the water stone. You develop this synergy, this Zen, and it’s an incredible feeling to take a dull knife that won’t cut, that just saws through food, to make it one that puts a smile on your face.”

Nowlan’s business, New Edge Sharpening, along with his reputation, has grown to the point that he’s been invited to teach culinary students and now has drop-off sites at several Halifax-area stores, including Ikebana, Cucina Moderna and the Paderno store in Bayers Lake.

“When Peter first came in, he knew so much about sharpening it was ridiculous,” says Paderno manager Malcom Smith, who thinks obsession is an appropriate word to describe Nowlan’s interest in knife sharpening.

“But what he didn’t know a whole lot about was knives, at that time. He knew how to sharpen them but not necessarily what makes this steel better in this knife or what makes this handle material better. But he researched the dickens out of the subject and, frankly, I think he knows more about it than I do now.

“He tells funny stories about his wife watching him having a conversation at a party and having to gauge when to step in and drag Peter away from someone before he bores them to death.”

Nowlan, who is often asked if a knife is worth sharpening and always says yes, has also become valuable to several top local chefs. That part of his business started when he sharpened knives for a lady who happened to be friends with Bill Pratt, owner of Cheese Curds. Pratt’s pleasure with his work led Nowlan to Craig Flinn, which led to Michael Howell, which led to Jason Lynch. And so on.

Howell says how much Nowlan cares about what he does is evident in every knife he sharpens.

“Every knife, he works on it for half an hour to 45 minutes, and … the fact that he takes such time is what really makes it work,” says Howell, who easily tells the difference between the knives he sharpens himself and those done by Nowlan.

“I certainly can. He goes through these gradations of water stones. … It’s fantastic.”

The list of chefs Nowlan hopes to make clients is topped by Andrew King at da Maurizio and includes Mark Gray, Renee Lavallee and Michael Smith.

“I’ve seen his knives, and I know they need to be sharpened,” Nowlan says of Smith.

“Some guys are meticulous about their knives, but I’ve seen knives that are in rough shape.”

Even though he’s been told by chef Flinn that his prices are ridiculously low, Nowlan charges $1.25 an inch to sharpen any knife, usually throwing in repairs and reconditioning of wooden handles for free.

“I’m a better sharpener than I am a businessman,” says Nowlan, whose contingent of kitchen knives includes a Grohmann he’s had for 25 years.

“It’s sharper now than when I bought it, and it looks great.

“What’s nice about a Grohmann, apart from the fact that it’s made here in Nova Scotia, are the beautiful handles, and the steel … is good enough to hold an edge for a relatively long time. And it’s easy to sharpen — you can get it razor sharp.”

The best thing about an obsession with sharpening knives? You can always get better.

“I want to sharpen every knife there is in Halifax,” says Nowlan.

“I want them all.”

[GAM]

Sharpening is one of my retiremet ideas.

I don't know if you could make much money though.

Sandy

[know1]

The guy in the article lives across the street from me.

[BBrianBoogie]

I've been sending my knives to him for a couple of years. He does an excellent job, and very quick turnaround time.

[sleepyjamie]

I am looking at forking down some money on a quality Japanese knife set for bbqing and the kitchen. There is a local dealer here who brings some in. http://shop.knifewear.com/japanese-chef-knives" onclick="window.open(this.href);return false;

Any suggestions? I want one for meat and another for vegetables.

[Celiacbrew]

I am looking at forking down some money on a quality Japanese knife set for bbqing and the kitchen. There is a local dealer here who brings some in. http://shop.knifewear.com/japanese-chef-knives" onclick="window.open(this.href);return false;

Any suggestions? I want one for meat and another for vegetables.

Avoid carbon steel unless you are a true knife nut. VG10 steel is really good stainless that holds an edge really well and is easy to sharpen. VG-10 clad with a cheaper steel gets you the benefits without the price tag.

Single bevel knives are very purpose built and wander through anything thicker than a cm. I really want to like them but I only use mine for slicing meat since it is so sharp.

From my own personal experiences I don't like d-handle knives. I prefer western style without a full bolster. I find the bolster gets in the way while sharpening and eventually you will hollow out the heel and have to grind it down which is a huge pain. Another thing from my own personal experience is don't buy a knife you haven't held. Balance, shape of blade, depth of the blade shape of the handle all matter more than the best steel or the best style. I reach for a cheap Henkle santoku all the time over more expensive and fancy knives just because it fits my hand better. I also skip over one of my expensive chef knives because the depth of the knife at the heel is too small and I don't like how it feels while slicing (feels like my knuckles are going to hit the board). Needed to hold it over a board to figure that out though because when I was first holding it in my hand I was pretty excited about how it felt.

[sleepyjamie]

I coughed up some cash and bought a knife from the moritaka ishime family.

#2 aogami white carbon steel

ImageUploadedByTapatalk1419799378.473730.jpg

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[jeffsmith]

Nice looking blade. I'm due for some new knives as well. Just need to pry open the wallet.

[canuck]

That's a wicked looking blade, Jamie! I have a forged set of Henkels that I like, but I'd really love to get some top notch Japanese knives like that.

[Celiacbrew]

Beautiful knife. What length did you go with?

[sleepyjamie]

210mm.

This is it here. It's actually blue carbon steel.

http://shop.knifewear.com/moritaka-ishi ... mm/dp/1248" onclick="window.open(this.href);return false;

[bandarker]

I bought this guy a couple years ago, and is one of very few big purchases I've made that have been totally worth it!

http://shop.knifewear.com/masakage-yuki ... mm/dp/1376" onclick="window.open(this.href);return false;

[mr x]

Very nice stuff.