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Thread: Takeda ....What to look for (now) to keep from getting screwed

  1. #151
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    Sliced focaccia for croutons with my Takeda today and it worked better than mac bread knife. Smooth like butter and not one crumb left behind..

  2. #152
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    That's exactly what I have found. I did not want to use a bread knife on my new new cutting board so a few months I have started using my Takeda gyoto and it works great. The bread knife is now been removed from the knife rack.

  3. #153
    Quote Originally Posted by aaamax View Post
    That's some dedication and tolerance right there.
    If I spent 4+bones on a knife and had to spend that kind of time to get her running right, i'd hurt someone.
    Again, some are willing to cut him a LOT of slack.
    Don't get me wrong I think people should stop buying his knives until he fixes that. If I knew it is gong to take that much time I was going to return it right away.

  4. #154
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    Quote Originally Posted by vlad8 View Post
    Don't get me wrong I think people should stop buying his knives until he fixes that. If I knew it is gong to take that much time I was going to return it right away.
    Meh. I just got a stainless clad gyuto that is just fine. I think you're overreacting, to put it mildly.
    “I hear and I forget. I see and I remember. I do and I understand.”

  5. #155
    I just picked up a very lightly used Takeda 210mm gyuto.

    Images of blade and choil are available here: imgur.com/a/EGHHq

    What do you think about the geometry given the recent quality control issues?

  6. #156
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    Quote Originally Posted by cazhpfan View Post
    I just picked up a very lightly used Takeda 210mm gyuto.

    Images of blade and choil are available here: imgur.com/a/EGHHq

    What do you think about the geometry given the recent quality control issues?
    Looking at choil pictures is a poor way to assess a knife, although is does give some information. How does the knife perform?
    “I hear and I forget. I see and I remember. I do and I understand.”

  7. #157
    Senior Member erikz's Avatar
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    Quote Originally Posted by cazhpfan View Post
    I just picked up a very lightly used Takeda 210mm gyuto.

    Images of blade and choil are available here: imgur.com/a/EGHHq

    What do you think about the geometry given the recent quality control issues?
    Does it really matter what we think of the geometry based on a picture? Try it out Cut some stuff and see if you like the way it performs, thats what matters in the end!

  8. #158
    Yes, I know that I should cut something and see how it works. Sadly, there was nothing that needed to be cut yesterday.

    I was mostly hoping folks would have a look at the geometry and give a broad-strokes assessment based on their experience (this is a popular knife, after all).

    The knife is forged very thin throughout, and, even if the shoulders at the top of the secondary bevel are too thick, I guess I could thin it out (like others have done).

  9. #159
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    Quote Originally Posted by cazhpfan View Post
    Yes, I know that I should cut something and see how it works. Sadly, there was nothing that needed to be cut yesterday.

    I was mostly hoping folks would have a look at the geometry and give a broad-strokes assessment based on their experience (this is a popular knife, after all).

    The knife is forged very thin throughout, and, even if the shoulders at the top of the secondary bevel are too thick, I guess I could thin it out (like others have done).
    One of the things that makes Takedas geometry different from other knives is a mid blade concavity that assists in food release (at least on those I have). This may cause you to think that there is a thinning issue where there is none. That's why I suggested cutting with it first.
    “I hear and I forget. I see and I remember. I do and I understand.”

  10. #160
    Mine definitely has the mid-blade concavity. I'll report back after I sharpen the blade and put it to use.

    Quote Originally Posted by Pensacola Tiger View Post
    One of the things that makes Takedas geometry different from other knives is a mid blade concavity that assists in food release (at least on those I have). This may cause you to think that there is a thinning issue where there is none. That's why I suggested cutting with it first.

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