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Takeda Hamono - An Inside Look - Page 2
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Thread: Takeda Hamono - An Inside Look

  1. #11
    Senior Member tgraypots's Avatar
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    Wow, while viewing for the 2nd time, and checking out the opening shot of the horizontal grinding/sharpening wheel, I realized I could take an old potter's wheel and set it up to do the same thing. It has a rheostat, enabling a wide speed selection, and it would be very simple to set up some type of grinding stone with a water drip, or just adhesive abrasives. Made my day!
    Tom Gray, Seagrove, NC

  2. #12

    echerub's Avatar
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    I love using my Takedas - really nice to use at home or at a friend's place - but no, I wouldn't use any of them in a work environment. Not because they're thin, in my opinion, because I have had no issues with flex/bending, brittleness, etc. It's just that I find the cladding needs a bit of babying compared to others. It oxidizes from moisture pretty damn quickly.
    Len

  3. #13

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    Quote Originally Posted by tgraypots View Post
    Wow, while viewing for the 2nd time, and checking out the opening shot of the horizontal grinding/sharpening wheel, I realized I could take an old potter's wheel and set it up to do the same thing. It has a rheostat, enabling a wide speed selection, and it would be very simple to set up some type of grinding stone with a water drip, or just adhesive abrasives. Made my day!
    There are stones on the market for these horizontal wheels, don't remember where I saw them but they weren't too expensive.

  4. #14

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    Good gravy, someone mail those guys some respirators and earplugs. Sheesh.

    The black loogies are not a good sign, fellas.

  5. #15

    JohnnyChance's Avatar
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    Quote Originally Posted by johndoughy View Post
    Good gravy, someone mail those guys some respirators and earplugs. Sheesh.

    The black loogies are not a good sign, fellas.
    And it sounds like they are working in a tent next to a major highway.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  6. #16

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    Agh! Hard to watch not seeing any goggles on while grinding!!!!

    -AJ

  7. #17
    Senior Member DwarvenChef's Avatar
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    Quote Originally Posted by Dave Martell View Post
    I like and appreciate his knives for what they are - rough, rustic, and somewhat delicate. I'm drawn to them even though I don't think that they're very well suited for most uses, I don't think that they suit a pro kitchen role very well at all.
    I love them as well, but I LOVE rough and rustic in most my obsessions lol I would have a full set if $$ where not an issue, and I'd be using them all the time

    Dave thanks for the Vid link

  8. #18
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    Very Cool. When do we get a look into Martell Hamono?

  9. #19

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    I like the bottom die he has on his power hammer.

  10. #20

    ecchef's Avatar
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    I have a 240 gyuto that I do use occasionally at work. Oddly enough, I find that the cladding on this knife is the least reactive of any I have. Compared to a Moritaka or Watanabe, this thing is practically stainless. This is an older one, so maybe he switched cladding material somewhere along the line.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

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