Recent content by jdjones

I’ll definitely be keeping the Middleton in my bag; I hate to call it a beater, but it’s built for that.

You’re not the first I’ve seen recommending Tanaka. I was following another thread on here where they were arguing Tanaka vs Takamura; needless to say, both of those are under consideration now.

That’s kinda what I thought. I’ll take a thin blade over food release. More like 90/10 for me.

My biggest concerns are edge retention, cutting performance, and reactivity. I don’t necessarily require a laser, just something thinner than the stainless I already own. Do you have any recommendations for a knife that is thin and light, but also has good food release?

My two main knives I keep at work are a Middleton 8” stainless chef, and a Masakage 240 Shimo gyuto. The Middleton has been a great knife, but I have gotten spoiled by the Masakage - how sharp it gets, the edge retention, the thinness and overall performance. The only downside is it does need to...

I work pretty much seven days a week, so if I drive that distance, it won’t be to try the knife out - it’ll be to purchase one.

My custom yanagiba from Bloodroot; can’t wait to see this develop more.

Reasons? I’ve never handled either; the closest cutlery shop to me that carries even one of these is 4 hours away, so I have to rely on this forum and other online reviews.

Don’t tempt me 😂

Very nice. I’ve been debating between the HD2 and a Takamura HANA.

Custom yanagiba from Bloodroot Blades. First two pics are their's; third is mine after unboxing.

Believe me, I know. A dear friend gave me three Shun knives when he saw what he described as potential; ever since then, I've been looking and buying. I've bought 4 knives since then (2 chef, 1 gokujo, 1 serrated), and I keep looking at others - separating them between what I need and what I...

I have a 9" Boothill kiritsuke style chef knife, an 8" Middleton, and a few Shuns. I am currently looking for my first true J-knife; most likely in the 240mm size, can handle rocking (old habits die hard), wicked sharp and long edge retention, and under $500. I am a sous chef working lunch and...

I have King 800, 1000, and 6000. I'm still learning though; so I take my knives to a friend who sharpens when I really need help. I use a ceramic rod for touch ups. I'll look into a strop though.

I'm working on that, and using a rock cut less as well. I just have to practice more.