Search found 2442 matches
- Thu Mar 28, 2024 8:45 pm
- Forum: General Discussion
- Topic: Handle Install Advice
- Replies: 7
- Views: 105
Re: Handle Install Advice
This is great feedback so far. Thanks guys. I would still like to see any other opinions if they exist, but hot glue sounds like it is close to what I want. It sounds like most of you don't mess with sawdust as filler, but perhaps that is actually assumed in your feedback? Feel free to clarify. I kn...
- Thu Mar 28, 2024 2:11 pm
- Forum: General Discussion
- Topic: Handle Install Advice
- Replies: 7
- Views: 105
Handle Install Advice
Hi everyone. I know there are several professional Wa handle makers and installers here. I am going to try to install my own handle for the first time despite some warning to the contrary (I figured that if I can renovate a house and build furniture, I should be able to do this with the right warnin...
- Wed Mar 13, 2024 11:51 am
- Forum: Knife Recommendations
- Topic: What's a good stainless knife for me?
- Replies: 7
- Views: 347
Re: What's a good stainless knife for me?
I haven't used any of Mark's recommendations, but I have to say that I LOVE Myojin's grinds. He grinds many blades costing well north of 500, but my sense is that he brings the same care to every knife, no matter the price. My guess is that his Riki line cuts like a dream.
- Tue Mar 05, 2024 12:01 pm
- Forum: Tim Johnson Knives and Handles
- Topic: Kekoa gyuto started
- Replies: 57
- Views: 2001
Re: Kekoa gyuto started
I love it when you take us through your awesome work like this, Taz. Thanks for doing so!
- Mon Mar 04, 2024 9:27 am
- Forum: Knife Recommendations
- Topic: Good knife for fish.
- Replies: 12
- Views: 460
Re: Good knife for fish.
I don't do the kind of whole fish prep described above, but I do have a mioroshi deba and I find it useful as a home cook. The added length helps for cleaning and portioning tasks, while the shorter "deba" design is still there for fish bones and for careful slicing. I use my mioroshi deba...
- Mon Feb 26, 2024 10:04 pm
- Forum: General Discussion
- Topic: Show us your new knife!
- Replies: 4109
- Views: 762248
Re: Show us your new knife!
I have been drooling over Daniel's work, process and polishing for years and finally got my hands on one of his knives. It's not Wootz, but still a beauty. Daniel Cauble-230mm slicer in O1 wrapped in iron with KOA and titanium spacers on the handle: https://i.imgur.com/h7vPr4F.jpg https://i.imgur.c...
- Tue Feb 13, 2024 10:07 pm
- Forum: Knife Recommendations
- Topic: Professional Knife Recommendations
- Replies: 13
- Views: 649
Re: Professional Knife Recommendations
Can you provide any more personal details? I feel like you are a very experienced user. Some forum users have a broad sense of how a knife might connect to individuals. For example: are you tall or short? Do you have decent space at work or are you often working in very tight spaces? Mostly prep wor...
- Wed Jan 31, 2024 12:52 pm
- Forum: Sharpening Advice
- Topic: Single Bevel Deba Trouble - Cannot Hit the Edge
- Replies: 9
- Views: 1072
Re: Single Bevel Deba Trouble - Cannot Hit the Edge
This might also be a point where the mention of mud is relevant. I don't have experience with this, but my impression has always been that Japanese sharpeners use mud specifically and effectively to help polish the "gaps" that are created with the convex shape. Even if the mud is not grind...
- Thu Jan 25, 2024 2:59 pm
- Forum: Sharpening Advice
- Topic: Getting Takayuki sharper
- Replies: 8
- Views: 958
Re: Getting Takayuki sharper
I don't mean to hijack here, but I'll just say that I bought a couple knives as gifts recently and sent them straight to the recipients. I was horrified when I visited them later and tried the knives: they were totally dull. Not just "meh," but couldn't cut paper without any use. I'm not s...
- Thu Jan 25, 2024 9:55 am
- Forum: Knife Recommendations
- Topic: Cutting the cheese
- Replies: 12
- Views: 891
Re: Cutting the cheese
I LOVE this question. I cut just about every ingredient I use with Japanese knives. The two major exceptions are cheese and pizza (crusts). For cheese, my favourite knife to use is a stamped Henckels or Wusthoff. STAMPED, not forged. Their cheaper lines are thinner than the forged ones, with flatter...
- Thu Jan 25, 2024 9:19 am
- Forum: General Discussion
- Topic: Is there a “best” steel?
- Replies: 44
- Views: 2075
Re: Is there a “best” steel?
I'd disagree with many of the points above about subjectivity (although I totally expect that we probably all agree on the "spirit" of the above posts). The quality of a steel is not subjective. What is "subjective" is what different people prefer in a steel, or the criteria an i...
- Wed Jan 24, 2024 3:06 pm
- Forum: General Discussion
- Topic: What do you do with a wonky chopper
- Replies: 27
- Views: 952
Re: What do you do with a wonky chopper
I think you may be on to something here. I find that the belly on this knife calls for chopping at an angle where the "toe" hits the board first, with the rest of the blade following through as the heel continues to come down. This is a little awkward on my counter but happens naturally i...
- Wed Jan 24, 2024 11:54 am
- Forum: General Discussion
- Topic: What do you do with a wonky chopper
- Replies: 27
- Views: 952
Re: What do you do with a wonky chopper
I would expect the edge to feel thin and to perform that way given the images. But I have seen many "thin" knives that were not thin behind the edge. For a knife like this, I think you're like to get a SIGNIFICANT uptick in performance if you put your own edge on it using a full progressio...
- Mon Jan 22, 2024 10:04 pm
- Forum: Knife Recommendations
- Topic: Please help me help a friend choose a Gyuto 210mm
- Replies: 18
- Views: 1093
Re: Please help me help a friend choose a Gyuto 210mm
I've definitely had some odd relationships with handles. Less about the shape, and more about the size/weight/dimensions. I also had a less-than-great experience with an Anryu loaner and still really hate those Echizen curved choil-neck transitions for lack of comfort. But I know that this knife is ...
- Mon Jan 22, 2024 9:42 pm
- Forum: General Discussion
- Topic: Anyone Have Experience With A Miyabi
- Replies: 6
- Views: 1153
Re: Anyone Have Experience With A Miyabi
As above: I don't have a lot of experience with these knives, but I have bought the Koh for a family member and felt it had a decent grind and finish. My experience (mostly in-store) with their higher-end stuff has actually been less impressive, though. I like thinner, more precise edges at $200 and...
- Mon Jan 22, 2024 2:57 pm
- Forum: Tim Johnson Knives and Handles
- Topic: 240mm Magnacut gyuto
- Replies: 8
- Views: 752
Re: 240mm Magnacut gyuto
This looks like it is going to be a very special knife. Seriously.
- Sun Jan 21, 2024 3:35 pm
- Forum: General Discussion
- Topic: Hand made knives
- Replies: 18
- Views: 783
Re: Hand made knives
I mention this because you shouldn't feel so crushed! Lots of great info and you're probably right. I should just get over it. Do the knives look great? Yes Do they perform well? Yes Do I enjoy using them and look for things to slice just so I can pick them up? Yes It's just when you watch those vi...
- Sun Jan 21, 2024 10:41 am
- Forum: General Discussion
- Topic: Hand made knives
- Replies: 18
- Views: 783
Re: Hand made knives
From what I can gather, the main cost to "hand work" is grinding. Many knives that are stamped and batch-baked are still hand-ground, just as the custom makers above do. It is the effort that goes into shaping the profile and geometry that requires special "hand" skills as oppose...
- Mon Jan 01, 2024 2:07 pm
- Forum: General Discussion
- Topic: Your top knife of 2023?
- Replies: 28
- Views: 2247
Re: Your top knife of 2023?
Tough one, I usually lean towards western makers in my collection, but this year the top two are Japanese: 1- Yoshikozu Tanaka 240 Gyuto in Blue2 with damascus cladding and an ebony handle. Did some tweeking of the handle and made the bottom rounded and dropped off some of the girth making it super...
- Thu Dec 28, 2023 5:22 pm
- Forum: Knife Recommendations
- Topic: Knife Reboot
- Replies: 8
- Views: 834
Re: Knife Reboot
I think the one question you skipped is actually the most important. To me, your post suggests not only that you have a bigger kitchen, but perhaps also a bigger cutting board/prep space. In my experience, it is not the size of the kitchen, but the size of the prep space/board that is most important...