I wish I had one.
There is a cult of ignorance in the United States...nurtured by the false notion that democracy means that “my ignorance is just as good as your knowledge.” -- Isaac Asimov
My two cents.
When a thread is started, by a forum member, that is critical of a vendor, or it becomes negative. It seems fair that the vendor be given an opportunity to respond, but only in that thread.
I'm a over-sized, under-educated, two onions a month, cutting fool.
"See... the problem here is that... my little brother, this morning, got his arm caught in the microwave, and uh... my grandmother dropped acid and she freaked out, and hijacked a school bus full of... penguins, so it's kind of a family crisis... so come back later? Great."
-Lane Myer (Definitely not as in Oscar Mayer)
See above. And I have plenty of Japanese knives.Well, judging by posts you do type faster than he does... Certainly you have no probs dishing it out en masse either, to forumites and to Japanese makers alike.
Of course you are sure of my reasons for checking back. I wanted to see Edipis explain to Knife Makers Hall of Fame member Ken Onion how to design, build, market, distribute and sell a decent knife. I was expecting one of two things: 1. An epiphany level moment where we were all going to be enlightened in the entire encompassing, systematic procedure for front to back production/commerce of knife capitalism; or 2. Slapstick comedy gold.Not so sure about your reasons for checking back, considering that you did produce a lot of inflammatory material in record short time.
Either way, it was going to be a win.
Material that I don't have to worry about in terms of maintenance in a professional kitchen. When I'm cutting mats for three or four hours straight with no breaks, I don't want to worry about the effects that foodstuff residue is going to have on my blade or handle. It's nice to have a pretty piece of art in the bag for those specific occasions, but when I'm working, I want a knife that works. Functionally hard, corrosion resistant steel that will hold an edge over the course of a big job and a handle that will do the same while providing high level ergonomics. That's my holy grail, if you will. And, in reality, I really only need one knife to fill these requirements - a longer chefs. I've got the boning, deba, yanagiba, suji/slicer, bread, paring, veg cleaver, nakiri, et al. for other specific functions. I'd just like that one "perfect" workhorse main knife that fits the above requirements. I've yet to find it.What is no no-nonsense handle material BTW?
Ya, you like to humor yourself, alright.
"The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
Everyone: please keep it civil.
I like popcorn, especially when Lars, The Swedish chef makes it