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aaronsgibson
10-27-2011, 10:42 AM
Hey all. Second video here. Knife used was Kanehiro 240 AS gyuto on two Roma tomatoes. Lighting wasn't great it is raining here but think it turned out OK. Let me know what you guys think.

http://www.youtube.com/user/agibson2005#p/a/u/0/_a5wTCKI7Qc

tk59
10-27-2011, 11:07 AM
Nice! How did you sharpen it?

TDj
10-27-2011, 11:10 AM
kanehiro vs moritaka - which do you like more?

aaronsgibson
10-27-2011, 11:22 AM
Hey all. @tk: just touched up the edge after using it for about a week at work and home on natural aoto, then Jyunsyouhonyama and final stone was Ozuku Asagi followed by strops 1 micon boron, chromium oxide, and .25 diamond. First two were on balsa last on leather. Used it before I did the video earlier in the day so took it to the strops last night.

TDj: Both are great made of AS, but since I'm a lefty have to go with the Kanehiro, it feels lighter and I personally the handles on moritaka's are heavy but both are great.

kalaeb
10-27-2011, 11:50 AM
More lighting.

aaronsgibson
10-27-2011, 01:02 PM
haha I know, but living in Ohio you tend to get a good bit of crap weather. That's why I gave them a little toss over at the end.

unkajonet
10-27-2011, 01:06 PM
Nicely done!

aaronsgibson
10-27-2011, 06:49 PM
Thanks.

HHH Knives
10-27-2011, 07:02 PM
Nice chopping. :D

Zwiefel
07-22-2012, 03:10 AM
Wow. Color me impressed with both the edge and the speed. I've never worked a line though....I'm guessing you have!

aaronsgibson
07-24-2012, 10:33 PM
Thanks man. Oddly enough I've never worked the line, (at least where I work. Did in college) But I do a ton of prep and use a knife some 8 hours a day times about 6 days a week solid :) Thanks.