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Glestain gyuto passaround... Lefties only - Page 6
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Thread: Glestain gyuto passaround... Lefties only

  1. #51
    Senior Member Mrmnms's Avatar
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    The way you set it up, it was super easy to sharpen. I thought this knife was so much more than the steel it was made from. I can understand how it was your everyday user. What do you use now?

  2. #52
    Senior Member K-Fed's Avatar
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    I don't know that I really have a go to. It kind of rotates between my dt itk, suisin IH, martell rehandled misono and a kikuichi tkc depending on what mood I'm in.
    Don't touch my d!ck. Dont touch my knife. ~ Anthony Bourdain ~

  3. #53
    Senior Member labor of love's Avatar
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    i shipped the knife off friday...i believe the arrival time for the next person in line is tuesday.

  4. #54
    Senior Member labor of love's Avatar
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    I used the Glestain this week at work for prep mainly and it saw a little action on the line too. first off, it was a much smaller and lighter knife than i imagined it would be. according to JCKs website the 240 weighs around 270 grams...it certainly didnt feel that heavy to me, but ive been using alot of cleavers lately so maybe im getting more comfortable with bulkier blades...in any event it didnt feel bulky at all, it was quite nimble all around. JCKs site also says the height at the heel is 49 out of the factory, KFED already ackowledged that he probably lost a couple mm off the heel and since im used to much taller gyutos(55-53mm tall 270mm lengths) i had to go through an adjustment period with the glestain, basically a full shift of work before i really became comfortable with it. let me just say first of all, that im a 100% percent carbon guy with exception of a couple of minor forschners and a petty knife. ive become quite used to touching up my edges daily so with this knife considering its smaller size and its stainless steel and its bolster were all things i dont usually prefer. thanks to KFEDs lefty thinning job and the edge retention of the blade itself, i have new found interest in stainless. i used this knife for 4-5 days or about 8 shifts at work and i didnt need to touch it up once. to put that into perspective the edge retention was around 5 times better atleast than several of the hitachi steels, vintage sab steel and a few other carbons i use regularly....not only that but the edge it held was very keen.
    The second thing that really impressed me was the food release. as the blade fell through food, the food would lay motionless on the cutting board as if the knife had never touched it in the first place. this might not sound like a big deal but when youre doing very repetitive tasks like cutting gallons of stirfry veggies(peppers, onions, mushrooms) the excellent food release helps you finish the job quicker because youre not constantly cleaning food off your blade and the food isnt really moving on the board so much as you cut, which allows you to focus more on making consistent cuts.
    Im not too crazy about the end cap or whatever and i think overall the knife is a little too stylized for my tastes. But that didnt bother much of the shun crowd that i work with to take notice. usually i work with something that has a ho wood or sab handle and this glestain impressed them visually much more lol. Unfortunately, aesthetics are pretty important to me(i suppose im more of a traditionalist) and i just couldnt get over the handle end cap, the blocky bolster and the dimples. So i guess that makes me a vain person, but atleast im honest right?
    The bottom line is that the knife was a treat to use, and my only regret is not sharpening it once because it didnt require it. thanks again kfed.

  5. #55
    Senior Member labor of love's Avatar
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    BTW this knife is the reason i put a feeler out for a DT ITK in BST. i miss edge retention.

  6. #56
    Canada's Sharpest Lefty Lefty's Avatar
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    Dammit...now I'm interested in Glestains again.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  7. #57
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    LOL. It's about time Glestain gets some love around here.

  8. #58
    Senior Member Mrmnms's Avatar
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    It would get a lot of use in my kitchen . The whole is more than the sum of the parts.

  9. #59
    Senior Member labor of love's Avatar
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    if it isnt too off topic, im curious if anybody has experience with a glestain suji? i can only imagine how great food release would effect large roast and other cooked meats.

  10. #60
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    great knife...although handle feels heavy for my tastes

    Used it for about a week now and I have to say that the food release never ceases to amaze me. I was cutting tons of fruit to make a big batch of sangria this past weekend and everything I cut just stayed right on the cutting board -- i just love that. It wasn't super sharp when I received it, and I didn't want to sharpen it for fear of messing it up, so I just put it to my leather strop a few licks and surprisingly it was almost back to full sharpiness. I'm curious to how the knife would feel in it's original condition, before the thinning, but I did think the blade thinness was very nice. The one ding I have is the look and feel of the handle -- as is common with Glestains -- just felt too chunky with all the hard lines and angles and a tad on the heavy side. This made the knife feel out of balance to me, which might have been compounded slightly by the thinning job. Anyway, just my personal thoughts...

    Thanks for the opportunity to try this knife!!!

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