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View Full Version : Takeda Hamono - An Inside Look



Dave Martell
08-17-2011, 03:52 AM
http://www.youtube.com/watch?v=X5RKWuZk9X4&feature=autoplay&list=ULl9e4gfDoY_Y&index=4&playnext=1

ThEoRy
08-17-2011, 04:05 AM
Very cool, thanks!

goodchef1
08-17-2011, 10:13 AM
Dave, ever find a "Moritaka" workshop video? :D

Dave Martell
08-17-2011, 10:55 AM
Dave, ever find a "Moritaka" workshop video? :D

Yeah they're out there.

tgraypots
08-17-2011, 12:13 PM
very well done video!

riverie
08-17-2011, 12:30 PM
thanks for posting the video. i almost pulled a trigger couple times before, till today i never tried one. what your opinion on takeda's knife ?

Dave Martell
08-17-2011, 12:49 PM
I like and appreciate his knives for what they are - rough, rustic, and somewhat delicate. I'm drawn to them even though I don't think that they're very well suited for most uses, I don't think that they suit a pro kitchen role very well at all.

Dave Martell
08-17-2011, 01:02 PM
I forgot to mention what I like the most about them - they're fun to sharpen. They make for a pretty look and a great edge.

unkajonet
08-17-2011, 01:03 PM
+1. I have the 240mm gyuto. Definitely not a primary knife, but they are really fun to use. Really easy to sharpen, and they get wicked sharp.

riverie
08-17-2011, 01:10 PM
Seems like most of you use it occasionally and not a workhouse type of knife. Is it too brittle and thin ?

tgraypots
08-17-2011, 01:26 PM
Wow, while viewing for the 2nd time, and checking out the opening shot of the horizontal grinding/sharpening wheel, I realized I could take an old potter's wheel and set it up to do the same thing. It has a rheostat, enabling a wide speed selection, and it would be very simple to set up some type of grinding stone with a water drip, or just adhesive abrasives. Made my day!

echerub
08-17-2011, 01:29 PM
I love using my Takedas - really nice to use at home or at a friend's place - but no, I wouldn't use any of them in a work environment. Not because they're thin, in my opinion, because I have had no issues with flex/bending, brittleness, etc. It's just that I find the cladding needs a bit of babying compared to others. It oxidizes from moisture pretty damn quickly.

Rottman
08-17-2011, 01:39 PM
Wow, while viewing for the 2nd time, and checking out the opening shot of the horizontal grinding/sharpening wheel, I realized I could take an old potter's wheel and set it up to do the same thing. It has a rheostat, enabling a wide speed selection, and it would be very simple to set up some type of grinding stone with a water drip, or just adhesive abrasives. Made my day!

There are stones on the market for these horizontal wheels, don't remember where I saw them but they weren't too expensive.

Eamon Burke
08-17-2011, 02:32 PM
Good gravy, someone mail those guys some respirators and earplugs. Sheesh.

The black loogies are not a good sign, fellas.

JohnnyChance
08-17-2011, 02:58 PM
Good gravy, someone mail those guys some respirators and earplugs. Sheesh.

The black loogies are not a good sign, fellas.

And it sounds like they are working in a tent next to a major highway.

ajhuff
08-17-2011, 03:00 PM
Agh! Hard to watch not seeing any goggles on while grinding!!!!

-AJ

DwarvenChef
08-18-2011, 07:34 AM
I like and appreciate his knives for what they are - rough, rustic, and somewhat delicate. I'm drawn to them even though I don't think that they're very well suited for most uses, I don't think that they suit a pro kitchen role very well at all.

I love them as well, but I LOVE rough and rustic in most my obsessions lol I would have a full set if $$ where not an issue, and I'd be using them all the time :)

Dave thanks for the Vid link :)

obtuse
08-18-2011, 09:21 AM
Very Cool. When do we get a look into Martell Hamono?

jmforge
08-18-2011, 06:37 PM
I like the bottom die he has on his power hammer.

ecchef
08-18-2011, 07:05 PM
I have a 240 gyuto that I do use occasionally at work. Oddly enough, I find that the cladding on this knife is the least reactive of any I have. Compared to a Moritaka or Watanabe, this thing is practically stainless. This is an older one, so maybe he switched cladding material somewhere along the line.

Dave Martell
08-18-2011, 07:11 PM
I'd bet on the older ones having better/more scale and lacquer in place then the ones from the last few years have. The older ones were ground thinner at the bevels too.