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Thread: Konosuke #6!

  1. #11
    Senior Member mateo's Avatar
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    May 2011
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    Seattle, WA
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    92
    haha... I like it too, the patina and the rule. I have to admit I was worried about the White #2, never having owned it before. But it isn't nearly as reactive as my CCK (which 4-5 times I had to scrub rust off, even though I'm wiping and drying thoroughly), no onion discoloration and little on garlic, but nothing too bad. I helped the patina with a little mustard, which had a serious funky smell, but the steel was fine. I actually really like the patina, the mustard is a lot of the dark spots while all the blues to red hues (in the photo at least) are from other sources (meat, onions, cabbage, etc.).

  2. #12
    Senior Member NO ChoP!'s Avatar
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    Apr 2011
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    Clayton, NC- surrounded by lots of trees
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    Yes, the taper is fantastic! I bet it's pretty light weight for the size, too....
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  3. #13

    Join Date
    Feb 2011
    Location
    Salt Lake City, UT
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    2,318
    Very nice, I have become a Chukka convert, it is my most used knife in pro use.

  4. #14
    Senior Member
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    Aug 2011
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    Canoga Park, CA
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    I have a cheap CCK... which is pretty-much unused... so not a cleaver-sort. But that thing is lovely and makes me want to change!

  5. #15
    WOW WOW WOW WOW WOW.

    That is simply one awesome knife.

  6. #16
    AMP01's Avatar
    Join Date
    Mar 2011
    Location
    Santa Barbara, CA
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    36
    That is Sweet!!!!

    Now you can cut almost anything!!!
    Cheers,
    Andrew

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