Very handsome, congrats!
Type: Posts; User: macmiddlebrooks
Very handsome, congrats!
Sanding + vinegar bath for 5-6 hours + scrubbie.
After using several Konosuke's in W1, W2 and HD over the past year and becoming proficient at sharpening... I haven't had many "Wow" moments recently. Until today, when I put a fresh edge on my new...
I sanded most of it off and then soaked the whole thing in vinegar for about 5-6 hours....after the bath it came off pretty easy with a green scrubbie. As of now it just looks like a brushed finish.
Thanks guys, the saya is not really a custom order...it fits the CCK and the cooksknivestogo in-house cleaver. It's made very well indeed!
Here's my newest prep tool..A CCK 1303 re-handled with cocobolo and ebony..as well as a fantastic saya from our friend Eamon.This cleaver cuts ridiculously well (as I'm sure many of you know) and...
As you can see in the pic above, it's not thin at the heel..but at around 1/2 way towards the tip it starts to look/feel more like tin foil. This was impossible to capture with my camera, I apologize.
Well, the prototype arrived.
The first thing I noticed is that it's ground sooo thin...too thin. Thin enough that it takes very little to bend the blade out of true (so no b-nut squash...
Mmmm...granted I don't have mine in hand yet, but I think after a bit of re-profiling and easing the corners off the choil and spine....it should be a heck of a cutter. Especially for 80 bones or...
Sorry, it's inbound to me from Mark and should arrive on Fri. I'm sure you'll love it :). I have a Konosuke fuji Kiri in W#2 that just blazes through pretty much everything in it's path. The only...
Congrats! I won the prototype of the very same and I'm getting it re-handled soon. I'll post as well when I get it back.
I like your less-is-more attitude, Sir.
Lovely dishes, photos and prose. Congrats on your new tools!!!
I love my white#2 and #1 knives....stainless feels weird to me now :).
Herbs and the couple of cases of squash that needs to be broken down into coins mostly, but sometimes it's used to julienne onions if I'm in a hurry....or whatever :). Best 6 dollars I'll every spend...
They are very different (to me). The kiri has a much flatter profile and is very thin...I use it on most veg. The regular gyuto is noticeably thicker and I use it on proteins.
I'm not sure whether or not there is a thread like this already, but I thought it might be fun for all us working stiffs to show what we use on the regular (not your entire bag) and keep close at...
Just downloaded it, can't wait to see this!
Cutest post ever!
I'm not seeing that cleaver on your site, where is it?
That fork is mind-numbing awesome as is the knife...I'm in awe as usual.
Do show when you do it, I'm sure we'd all love to see it.
I do touch-ups on a leather strop glued to a piece of scrap wood or, if I'm in a hurry, a dickoron sapphire steel. If I need to put a fresh edge on, honestly any 1000 or 1200 grit Japanese waterstone...