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Thread: Number 11

  1. #21
    Man those folks at Suisin are badasses.

  2. #22
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by slowtyper View Post
    As keanu reeves said many times, whoa.

    Hey, I fixed that for ya.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  3. #23
    Senior Member Seth's Avatar
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    Let's see....does one actually use a knife like that? I have 35 or so of those so I just want to know...
    Everywhere you go, there you are.

  4. #24
    Senior Member ThEoRy's Avatar
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    There is no knife I wouldn't use.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  5. #25
    Senior Member eto's Avatar
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    Hows the out of the box sharpness on that guy.

  6. #26
    Quote Originally Posted by Seth View Post
    Let's see....does one actually use a knife like that? I have 35 or so of those so I just want to know...
    I think the biggest letdown you could possibly do to certain knife producer or a knife itself is not to use it hard.

    Saying that, I mean I ordered Shigefusa to push it, use it everyday as my first knife[beater? I wont beat it, but I aint buy it to look at it, and I dont think they produced it to be hung on the wall.] and dont care about patina, the blade will be black. I know that, I tested it already

  7. #27
    eto it is sharp, it would definitely go past carters "three fingering test", but the edge is "grainy", definitely not as smooth as I could get it with my present jnat setup.

    Cuts fish, but the cut is not as smoth and shiny when You cut it with very polished sharp edge.

  8. #28
    Senior Member Seth's Avatar
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    Theory, I was part serious about the using question. I had no intention of being a collector. I have two Suisin Doi's, 300 and 270, number 00, and 65, (though 11 is a good number too) but I hesitate to use the 270 very often because I know I cannot quite duplicate the kasumi finish when it is time to do serious sharpening. I think I need to overcome this because the 270 is the most perfect knife I have ever used and yet it sits on the wall most of the time. The mentality is interesting but your comment and bieniek's comment are helpful -- it's time to use these knives.
    s.
    Everywhere you go, there you are.

  9. #29
    You will propably never sell it, then make good use of it! Otherwise youre wasting good blade.
    I would never believe that Doi or any other master bladesmith forges his blades for it not to be used.

    If it comes to kasumi, you can do it, it just takes patience and time.

    I treat it as a way to get to know and appreciate my blades better.

  10. #30
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by Seth View Post
    Theory, I was part serious about the using question. I had no intention of being a collector. I have two Suisin Doi's, 300 and 270, number 00, and 65, (though 11 is a good number too) but I hesitate to use the 270 very often because I know I cannot quite duplicate the kasumi finish when it is time to do serious sharpening. I think I need to overcome this because the 270 is the most perfect knife I have ever used and yet it sits on the wall most of the time. The mentality is interesting but your comment and bieniek's comment are helpful -- it's time to use these knives.
    s.
    I understand your hesitation completely. I know it would take a while before I could duplicate such a finish after using one. but I think that in and of itself would force me to be a better sharpener. Much like how I seem to be better at finishing other people's knives than my own. The extra care and precision I take with other people's things is extraordinary.

    If you go in with that utmost respectful mindset, you'll be fine.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

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