You need a bugger day!
I have the 240 in carbon and the 270 in AEB-L. I tend to use the carbon 240 over the 270 either due to size preference or material prefence- I can't say which.
The steel takes a great edge and holds it. It is hard but has good feedback on my stones (Bester 1200/Rika 5000/ Chosera 10k/ strop on cardboard.)
Recently, I left it on a cutting board at school for a Con Ed class and one of the students that was helping with the class did me a favor and ran it through the dish machine when I stepped out of the room for a moment. All I can say it it takes a licking and keeps on ticking. The handle looked slightly dry prior to an application of camellia oil. A slight rust developed from the dish machine which was removed with mud from the Chosera on a cork. (I now carry a TKC in my kit when I teach.)
I have the 240 in carbon and the 270 in AEB-L. I tend to use the carbon 240 over the 270 either due to size preference or material prefence- I can't say which.
The steel takes a great edge and holds it. It is hard but has good feedback on my stones (Bester 1200/Rika 5000/ Chosera 10k/ strop on cardboard.)
Recently, I left it on a cutting board at school for a Con Ed class and one of the students that was helping with the class did me a favor and ran it through the dish machine when I stepped out of the room for a moment. All I can say it it takes a licking and keeps on ticking. The handle looked slightly dry prior to an application of camellia oil. A slight rust developed from the dish machine which was removed with mud from the Chosera on a cork. (I now carry a TKC in my kit when I teach.)
It sounds like a winner. I just don't why its not more popular. Mark normally has them in stock.
For me, it isn't the care. It's that the edge doesn't last all that long given the food I tend to cut most of the time and it discolors a lot of the food I tend to cut most of the time. I've spent a fair amount of time and expense trying to make it work, too.All the sheeple think they need stainless so they don't have to worry about caring for it... but really carbon isn't all that difficult to take care of.
It sounds like a winner. I just don't why its not more popular. Mark normally has them in stock.
He was saying the AEB-L knives sell better than the carbon versions of the DT ITK line.
You are getting a great knife, I have the same thing you preordered. Even though it is expensive by most people's standards, it is a great value and all around great gyuto. Even though it is the ITK line it is well made.
I've had the 270 AEB-L ITK on pre-order for several months with Mark, and he said that he's expecting to ship my order soon.
I'm really looking forward to receiving this soon, as I've heard great things about DT's work (even if this ITK isn't a custom built model). But the general impression I'm getting from this thread is that it's not a best seller, or am I mistaken?
I guess carbon wins out. But if anyone has any reviews of either DT knife, I'd love to hear them. Cheers!
I was wondering why people haven't bought it, since 52100 is one of the best carbon steel out there and there aren't very many choices of knives with this steel for under $1000.
He was saying the AEB-L knives sell better than the carbon versions of the DT ITK line.
You are getting a great knife, I have the same thing you preordered. Even though it is expensive by most people's standards, it is a great value and all around great gyuto. Even though it is the ITK line it is well made.
Please don't take your new Ealy to class. Oh, the horror!
I am in the same boat Mindbender. Just patiently waiting for my DT 240 Western AEB-L ITK. Mark had said 3 months (although he thought earlier at the time), which would put it somewhere around the middle of June.
Whoops. Didn't realize that was not allowed here.
My apologies. Thanks.
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