Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.
Page 6 of 6 FirstFirst ... 456
Results 51 to 53 of 53

Thread: Gesshin Hide Blue #2 Gyuto

  1. #51
    Senior Member
    Join Date
    Jul 2011
    Quote Originally Posted by panda View Post
    i recently got my own passaround knife back and it was thick as hell too, been sharpened plenty of times but nobody bothered to thin along the way. that's kind of expected though wouldn't you say? i mean, you're going to want to test out the steel and thinning can be intimidating to most i'd imagine especially on a knife that costs a lot.
    If your referring to the tanaka, I did notice this, however I wasn't sure of that was acceptable and wouldn't do that to someone's knife. I normally barely touch knives in pass around to preserve the steel and keep existing bevels.

    If I get another from you id def. help out though

    I'm bummed i missed this one as well.

  2. #52
    Senior Member labor of love's Avatar
    Join Date
    Dec 2011
    dirty south, louisiana
    Did this pass around end early?

  3. #53
    Senior Member
    Join Date
    Feb 2011
    Minneapolis, MN
    I think so--I sent it back to Ben after my turn because I didn't know where we were in the list.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts