Type: Posts; User: Jordanp
I have a 240mm Kono HD funayuki gyuto in good condition if you're interested
Definitely like the vintage sab san mai idea btw and I love blue #2 for my workhorse knives as it keeps an edge for longer which is ideal when you have a lack of time to sharpen/maintain everyday.
What about this yoshikane V2 from epicurean edge : http://www.epicedge.com/shopexd.asp?id=89958
If I'm not mistaken members alos get a 10% discount :)
Yea ziploc freezer bags work great for solids haven't done much work with liquids but it seemed to workout fine when I did most important thing is to clamp the bags to the side so they don't go under.
For stone grits I'd say get a 1k/4-6k combo and a ceramic rod to maintain your edge which can be picked up easily from knifewear since I assume you live in Ottawa. For your concern about 70/30 bevels...
Maybe you might be interested in a Misono Swedish carbon knife at http://japanesechefsknife.com/SwedenSteelSeries.html#SwedenSteel really good fit and finish sharpens up nicely and is fairly...
Wow very nice! Looks like a completely different knife. :doublethumbsup:
Dangit caved and bought a 270mm hirimoto AS gyuto maybe next time I'll make it 8 days
Im really excited what this is going to look like in the end. :doublethumbsup:
Thanks for the replies found one that will hopefully workout :)
Hey all I was just wondering what blade guard that you use for your Yo-deba. I can't seem to find one that fits and am using a cardboard one that dosen't last very long, needing a more durable...
Seriously its taking all my willpower to not pull the trigger on a 270mm AS gyuto :pullhair:
Better buy one while you can I guess.....
Hey Larry If you can maybe try and take a trip up to Ottawa and go to Knifewear so you can handle a couple knives and start to see what you like. It will help you see the differences between knives...
My misono dragon was barely reactive at all and set a patina quickly and is still extremely stable. I would highly recommend this knife to someone looking for the next step if they are up to taking...
What would be the best grinder to use for a french press?
Personally I prefer using my 210 gyuto or 180 santoku at work for most tasks espically when on the line, unless I need to prep tons of stuff then its time for the 240's.
I would use a 150mm petty but have done it with my 240 gyuto's if Im feeling lazy lol. Dosen't really matter what you use as long as its sharp :biggrin:
Got an old Henckels and some old whustof's in a block on the counter that way they have an option and don't go for my knives that may still be out :biggrin:
Usually just bring my 210 suisin inox western gyuto and a victorinox parer for knives and usually bring some tools and a small cutting board just in case
yea looks like the sakai takayuki for sure handle shape is different on suisin
I'd suggest looking at a tojiro dp or fujiwara fkm both under 100 and are fairly decent knives.