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Thread: Son of a WIP

  1. #31
    Senior Member Crothcipt's Avatar
    Join Date
    Jan 2012
    wyoming, closer to nowhere than somewhere.
    Wow inspiring to get mine done.

  2. #32
    Senior Member chinacats's Avatar
    Join Date
    Mar 2012
    On the (frozen) water Maine
    Good job! Looks like a fun knife!

    once in a while you get shown the light, in the strangest of places if you look at it right

  3. #33

    Join Date
    Sep 2011
    That's your first handle? Wow!

  4. #34

    Join Date
    Feb 2011
    Salt Lake City, UT
    That bolster area looks like a PITA to rehandle.

  5. #35
    Senior Member
    Join Date
    Sep 2011
    Lake Tahoe California
    Quote Originally Posted by knyfeknerd View Post
    This thing is wicked sharp amd I can't wait to use it at work, even as goofy as it is ...........and yes, the one side is kinda like a kurouchi finish!
    Thanks for looking, knerd
    Probably already know the answer, but why can't you use it at work?!?

  6. #36
    Senior Member Line cooked's Avatar
    Join Date
    May 2011
    Brooklyn USA
    I like it ...nice job

  7. #37
    Original Knerd of Knives

    Join Date
    Feb 2012
    Chucktown, SC
    So, I used this baby as my primary gyuto-ish knife all week. I always have a wa-270 and a 10inch Stainless Henckel out each day. This week, I left the stainless Henckel in my bag and used this oldie as it's replacement.
    I've gotta say, this thing was awesome! I barely used my 270-wa at all. I cut, cleaned and sliced a wide variety of proteins(pork, chix, big turkey breasts, beef t-loin) cooked and raw. Did a lot of veggies as well. It did not handle carrots and onions as well as my gyuto. This is probably because of the flexy tip area. I don't know if the knife was originally this flexible, but really the only down side.
    Edge retention is decent. I got it super sharp and it returns to a decent edge with some steeling on my old-school Forschner rigid steel. It's honestly kinda cool to use this steel again after so many years of minimal use.
    I had put a decent shine on this, which is quicky developing a quite beautiful iridescent patina,with little to no reaction or residue on the food. I'll post some more pics when it reaches full bloom.
    Thanks for looking and for all the kind comments, knerd

  8. #38
    Senior Member jklip13's Avatar
    Join Date
    Oct 2012
    Kyoto, Japan
    wow that edge was DESTROYED

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