Search found 2107 matches

by salemj
Tue Feb 23, 2021 11:10 pm
Forum: General Discussion
Topic: What is the purpose of the middle layer in a clad knife with 3 steels?
Replies: 27
Views: 520

Re: What is the purpose of the middle layer in a clad knife with 3 steels?

I realize this is stupid, but technically, a damascus cladding over a core steel could be described as five layers (core + two steel types in the damascus). As stupid as this sounds, I wonder if it causes some confusion. Otherwise, there are bonding agents (often powdered alloys) used between core s...
by salemj
Fri Feb 19, 2021 11:06 pm
Forum: Classifieds
Topic: Handles - $75-85
Replies: 25
Views: 897

Re: Handles - $75-85

Really nice. I'm curious if you'd ship to Canada and what the shipping adjustment might be (preferred shipping to Canada via USPS.
by salemj
Fri Feb 19, 2021 10:59 pm
Forum: General Discussion
Topic: Texas Relief Donation/ Konosuke Fujiyama Suji
Replies: 9
Views: 327

Re: Texas Relief Donation/ Konosuke Fujiyama Suji

Thumbs up, Mark. I lived in Texas for 4+ years and am really sad to read about the struggles. I wonder how Cedarhouse and our other Texan members are doing (beyond the post above of course)...
by salemj
Fri Feb 19, 2021 10:52 pm
Forum: General Discussion
Topic: Victorinox knives
Replies: 11
Views: 403

Re: Victorinox knives

I'd bet those have the original bevels. And if they do, they are great. I have a good knife collection, and I am still very impressed with Victorinox. They are in no way comparable to a good $100+ Japanese style knife. However, they are good knives. In particular, the steel is wonderful to work with...
by salemj
Fri Feb 19, 2021 10:18 am
Forum: General Discussion
Topic: 120 vs 75 for Pairing Petty
Replies: 10
Views: 249

Re: 120 vs 75 for Pairing Petty

I've found I prefer yo (western) handles over wa for in hand work; don't like metal bolsters (just seems to get more slippery when moist than standard yo); and like a bit of traditional curve on profile (not so much straight profiles or birds beak reverse profile). Indeed. If you look over this thr...
by salemj
Fri Feb 19, 2021 10:14 am
Forum: Knife Knowledge, Skills, Technique and Care
Topic: Edge deformation/ roll-over on Ginsan/ Silver No.3
Replies: 7
Views: 238

Re: Edge deformation/ roll-over on Ginsan/ Silver No.3

I've seen it happen. There are knives whose edge is too fine and acute to cut dense bread. Use a bread knife. :) +1. Actually, I just bought a Victorinox 10" knife, and even that thick, soft edge got lots of microbends when I used it to quick-slice a loaf with the factory edge. Looked pretty s...
by salemj
Fri Feb 19, 2021 10:06 am
Forum: General Discussion
Topic: Western handle advantage - the flipside
Replies: 8
Views: 225

Re: Western handle advantage - the flipside

I wonder if anyone has seen a cutting board with a slot grooved into the board to hold a bench scraper? Could be on the side, or on the top. A thin horizontal cut. It bugs me to slide it under the board when not using as I have limited space. Just curious. That's an interesting idea. You could also...
by salemj
Tue Feb 16, 2021 10:17 pm
Forum: Sharpening Advice
Topic: Which way would you grind this?
Replies: 24
Views: 570

Re: Which way would you grind this?

I would definitely just do a 30-45 degree angle like the "red line" (or what daviddg points out). It is hard to imagine anyone benefiting from board contact at that point of the heel given the knife is damaged, but the second you start tapering into the edge or taking away further up on th...
by salemj
Tue Feb 16, 2021 10:09 pm
Forum: Sharpening Advice
Topic: Another which way would d you grind this?
Replies: 10
Views: 320

Re: Another which way would d you grind this?

It is nice to see you on the forum! I haven't been on as much, either (and I'm also a teacher, at university, which has spared me compared to other levels but has still taken a toll). Why not split the difference? It seems like you can nearly match the original profile if you took some off the top a...
by salemj
Thu Feb 11, 2021 10:11 pm
Forum: General Discussion
Topic: Next Batch Shape of FM B#2 GT240
Replies: 29
Views: 920

Re: Next Batch Shape of FM B#2 GT240

Call me boring but the standard Konosuke Gyuto profile has always worked well for me and is one of my favorites. I got over those "Funiyuki" and "KS" styles years ago. The Khii Ebony is my favorite handle of his. I think the classic profile is great, too, but I also love my F-Gs...
by salemj
Mon Feb 08, 2021 10:38 am
Forum: Knife Recommendations
Topic: How much does the steel matter
Replies: 35
Views: 1372

Re: How much does the steel matter

I wrote up a few post about how to choose a first Japanese-style knife. You may find them useful. I talk a bit about things like steel choice, profile choice, etc. https://www.chefknivestogoforums.com/viewtopic.php?f=2&t=13780 https://www.chefknivestogoforums.com/viewtopic.php?f=2&t=13781 ht...
by salemj
Sun Feb 07, 2021 4:40 pm
Forum: Knife Recommendations
Topic: Goldilocks 210-230 please
Replies: 34
Views: 1994

Re: Goldilocks 210-230 please

Despite my mind going the same place cliff's did at first, I'd be careful about the Yoshikane SKD hammered. I just bought one and I LOVE it. But it has the problem of other similar [sanjo] knives from this and some other makers: the neck is not nearly as tall as the handle, and it tends to have a v...
by salemj
Tue Feb 02, 2021 10:05 pm
Forum: Classifieds
Topic: WTS: Konosuke SKD 210 Laurel new
Replies: 11
Views: 1288

Re: WTS: Konosuke SKD 210 Laurel new

This is such a great knife.
by salemj
Sat Jan 30, 2021 11:00 am
Forum: Knife Recommendations
Topic: Import taxes on knives from Japan
Replies: 11
Views: 1000

Re: Import taxes on knives from Japan

The US doesn't charge import duties or taxes on overseas purchases by an individual. This is correct up to the limit of $800 per person per day, I believe. So if you're buying a knife >$800, expect to be taxed. This is out of context. You DO get chanced over 800 IF you are purchasing the product ov...
by salemj
Sat Jan 23, 2021 4:28 pm
Forum: Sharpening Advice
Topic: Rika, the Chameleon.
Replies: 3
Views: 199

Re: Rika, the Chameleon.

I'm one of those people that did not connect with the Rika. But I will say that my experience is very much in-line with the OP (and/or with Gladius's comment—it may have been that I just wasn't getting the soaking right and that I hadn't really "opened" the stone properly until I started f...
by salemj
Sat Jan 23, 2021 1:17 pm
Forum: Sharpening Advice
Topic: Jason Knight Sharpening Technique
Replies: 18
Views: 616

Re: Jason Knight Sharpening Technique

I didn't watch the whole Jason video, but I did try to watch the moments when he is sharpening or talking about sharpening. I think this is an extremely personal method. Seems to work for him, but I would not - definitely not - recommend trying to imitate this style. The one thing it has going for i...
by salemj
Wed Jan 20, 2021 10:06 pm
Forum: Knife Recommendations
Topic: Help Choosing a 210mm Gyuto
Replies: 41
Views: 1840

Re: Help Choosing a 210mm Gyuto

The Anryu is a fantastic knife. I know you would be happy with this purchase. When all was said and done and after many hours of reading and analyzing, I concluded I can't go "wrong" with whatever Gyuto I purchased from Mark's inventory. All will slice, dice and make everything nice 👍🏿 I ...
by salemj
Sun Jan 17, 2021 4:40 pm
Forum: Knife Recommendations
Topic: Help Choosing a 210mm Gyuto
Replies: 41
Views: 1840

Re: Help Choosing a 210mm Gyuto

David, thanks for confirming regarding the Makoto. I guess it'll once again be a case of waiting till it (or one of the others) is back in stock again. Joe, thanks for pointing me towards your three very thorough write-ups. I think you're absolutely right to the extent that I don't have any practic...
by salemj
Sun Jan 17, 2021 9:35 am
Forum: Knife Recommendations
Topic: Help Choosing a 210mm Gyuto
Replies: 41
Views: 1840

Re: Help Choosing a 210mm Gyuto

I'd say the fundamental question you face is this: how much do you want to change your cutting and care techniques? I have made the transition you are making, and I have many friends who have made a similar transition (if only temporarily, in my kitchen). I want to really stress that, to use some of...
by salemj
Fri Jan 15, 2021 5:07 pm
Forum: General Discussion
Topic: Show us your new knife!
Replies: 3385
Views: 445518

Re: Show us your new knife!

Unlike a gyuto, a Santoku is supposed to be three knives in one, which implies you only need one in the kitchen. It is wonderfully ironic to see a three-pack.