Recent content by Strozzi

Tonight’s bake.

In for 2 please!

Home cook. Ergonomics is just as important as performance for me, maybe more. I have a Spare with a short neck that cuts well but sits on the sidelines because it doesn’t feel right in a pinch. Need to fix that….

Luci says we are in!

Started with the normal junk- still have a block filled with cuisinart that sits on the counter to distract from the drawer below it. My gateway drug was a Kurosaki AS 240. Then several more Jknives until I finally figured out that they are all biased for a righty… so onto westerns, Shihan...

https://www.earlywooddesigns.com

Ouka is a great soaker, perfect stopping point for kitchen knives. Good polishing for a synthetic stone.

My son calls it “Dad bread.” 30% WW, 80% hydration

Tojiro petty white 2 Hard aoto Shobu koppa from @maxim

I have the imanishi 1k/6k combo and really like it. I do not have any chosera stones to compare to, but the imanishi is a soaking stone with good feedback. It produces very good edges and I think it’s hard to beat for the price. It does take a while to dry being it’s so thick, but you can...

Made this one with duck fat. I highly recommend.

Modern: 9 gyuto (4 western 5 Japanese) 1 sujihiki 2 petty 1 sabaki bocho Vintage: Bone cleaver Slicer Petty A handful of crappers and about a dozen folders. Oh and 6-7 hunting knives. Almost forgot 6-7 filet knives.

I don’t have a Coticule yet but really want one.

My favorite right now is Venev 240 to BBW. @MSicardCutlery mentioned that combo here a while ago and I really like the results. If I’m in a mood to soak, Latte 400 to Ouka 3000 is pretty awesome.