• ManateeAndy

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    CoqaVin

    Show your newest knife buy

    damn do I need a Kagekiyo

    CoqaVin 11-23-2014, 11:12 PM Go to last post
    daveb

    recommend a ceramic knife, w questionare

    You mean aside from the bad jokes? Ceramic blades, like glass, have little torsional strength. Cutting through cheese is easy, prying the piece out

    daveb 11-23-2014, 11:09 PM Go to last post
    James

    SLD steel

    I've never used/owned a knife in SLD, but as far as I know, it's semistainless and generally has large carbides (this is very HT dependent though).

    James 11-23-2014, 10:55 PM Go to last post
    IndoorOutdoorCook

    Recommend a gyuto to a newbie. With completed questionary.

    I played around with the Miyabi birchwood and it's heavier than it looks. Even though it's a wa style handle, they weighted it to match the expectations

    IndoorOutdoorCook 11-23-2014, 10:51 PM Go to last post
    mark76

    SLD steel

    Hi guys,

    I'm considering a knife in SLD steel. It's by Konosuke, so I assume they got their heat treat well. But I don't know this steel.

    mark76 11-23-2014, 10:50 PM Go to last post