Wow inspiring to get mine done.
Wow inspiring to get mine done.
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
That's your first handle? Wow!
That bolster area looks like a PITA to rehandle.
Probably already know the answer, but why can't you use it at work?!?Originally Posted by knyfeknerd
I like it ...nice job
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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
If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
-Cleon "Slammin'" Salmon
wow that edge was DESTROYED
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