Recent content by hardline_42

When I used to drink coffee, I used a Camano Coffee Mill. It was perfect for the amounts of coffee I made (just me, daily, and two or three when we had company) and was quiet enough to use in the morning without waking anyone up. The grinding took some effort so if you're averse to physical...

Both are excellent for searing meat, but carbon has the benefit of being smooth from the start (unless you buy vintage cast iron) and lighter than similar sized cast iron. Cast iron can hold heat a little better due to it's mass, which is beneficial when searing large cuts of meat. I like, and...

They are more "stick" than non-stick (Teflon) pans but less than just about anything else, once seasoned.

I'm in!

Just wanted to update with measurements. Blade height at heel: 33mm Thickness at heel: 2.13mm Thickness behind tip: 0.6mm Blade length from heel: 156mm Handle length: 117mm

As promised, I wanted to update this thread with my impressions of the Tanaka 150mm Damascus petty from Metalmaster. This is my first wa-handle knife and I'm new to kitchen knives in general, so I'll try and keep as much subjectivity out of this as possible. I ordered the knife on 1/27...

Cast iron handles definitely win all the old school cool points. Unfortunately, they're heavy and they get hot (albeit slowly). This is where stainless handles shine, since stainless is such a poor heat conductor. Either is a better choice than bronze.

I think the "pitfalls" of tin lining are a bit overblown, though it is undoubtedly more finicky than stainless and requires care (not unlike carbon steel and semi-stainless knives). One doesn't have to be "very experienced" to use it. Just don't heat an empty pot and keep the heat on medium...

I second the recommendation for a sauteuse evasee over a traditional, straight-sided sauce pan. It's much more versatile, has a smaller footprint on the stove and works for sauteeing and sauces (and pretty much everything else). Unless you require clad because of induction or ease of...

I'll make sure to give my impressions when I get it. I sprung for the expedited shipping, so hopefully it won't take too long. There was only one left after I ordered, BTW. Looks like they're all sold out now.

Just wanted to update this thread and thank everyone for the suggestions. I ended up ordering the Tanaka 150mm damascus petty in blue #2 from Metalmaster. Can't wait to get it. Thanks again, everyone.

This is very helpful. I don't want to get hung up on steels, but what can you tell me about the white #2 on the Uraku vs the blue #2 on the Tanaka?

Thanks! That's definitely a contender. How's the fit and finish compared to the Uraku and Zakuri (I don't expect perfection at my price point)? What kind of experience can I expect with that eBay seller?

I'm looking to add a workhorse carbon wa-handled petty to my collection. Here's my info: LOCATION What country are you in? USA KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)...

There's a whole lot of over thinking going on in this thread, and possibly some high expectations for seasoning results. IME, the seasoning on carbon steel doesn't get as deep or as even as cast iron. My best carbon steel is splotchy and hideous with large areas that look unseasoned, even after...