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  1. #1961
    Senior Member erikz's Avatar
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    My custom made Takeda AS Classic 200mm Nakiri was on the kitchen counter when I came home from work today

    Couldn't be more happy:


    Takeda Hamono 200mm Classic Nakiri (1 of 5).jpg by F/Stops, on Flickr


    Takeda Hamono 200mm Classic Nakiri (2 of 5).jpg by F/Stops, on Flickr


    Takeda Hamono 200mm Classic Nakiri (3 of 5).jpg by F/Stops, on Flickr


    Takeda Hamono 200mm Classic Nakiri (4 of 5).jpg by F/Stops, on Flickr


    Takeda Hamono 200mm Classic Nakiri (5 of 5).jpg by F/Stops, on Flickr


    I haven't tried it yet because I prepared our dinner for today yesterday (pasta sauce is always better when eaten the second day). I'll make a Tamil Curry tomorow and give it a ride

    For now: its a really light blade, balance-wise it's is near the heart symbol (blade heavy) and about 70~75 mm at the highest point. Spine thickness is about 3mm at the handle and 0.7 at the tip.
    I've decided to name this one 'The Blue Whale', as it is from Aogami Super and a whale-sized Nakiri.

  2. #1962
    Senior Member EdipisReks's Avatar
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    One of the things I really like about buying used knives is that I don't feel bad about working on them first thing, even when they are already sharp and in good shape. I got the Gesshin Hide that I picked up from Chuck a couples hours ago, and since my employer gave me the day off due to the impending "snowpocalypse" set to hit this afternoon, I thinned it a bit and re-finished. I didn't go crazy on the finish, as I imagine I'll be thinning it again (today was to get a feel for the knife), and I certainly didn't put in the time or effort Jon did to get this, but I think it looks pretty okay. There is much more core/cladding contrast in person, even with no patina. Anyway, the knife is awesome! I thought the tip was a bit too high at first, but I quickly got used to it. This is the best feeling blue #2 on stones that I've used, and it gets oh so sharp. A really substantial knife, but it cuts great, at least how it is now. Will cut even better, when I have some more time, maybe next week (gonna try to match that coil pic Jon posted ). I think this is a keeper.

    click to embiggen.

  3. #1963
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    Did you remove the whole finish?!?!?! NOOOO haha that textured feeling was such a wonderful thing! I am glad you enjoy it. If you liked sharpening it and think the blue steel was great there wait until you start using it and get to see the edge retention! This knife is honestly one of my favorite steels that I have used and as some of you know, that is a TON of knives haha.

    -Chuck

  4. #1964
    Senior Member EdipisReks's Avatar
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    I couldn't help myself, I lightly put it to sandpaper with some water stone slurry. Had to make the knife mine! I just used it to cut up a bunch of root vegetables for a tonight's dinner, and the edge retention is definitely great. I'll be working on the geometry a bit, the Kagekiyos have spoiled me, but I can definitely tell this will stay on the rack. I've never used a Watanabe gyuto, but this is kind of how I imagine it would be, from pictures and descriptions. I might be totally off base, though.

  5. #1965
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    Quote Originally Posted by EdipisReks View Post
    I couldn't help myself, I lightly put it to sandpaper with some water stone slurry. Had to make the knife mine!
    Isn't it blood that makes a knife truly yours?

    … been doing some rehandles lately and cut myself about 10 times in the process. Not sure about blades, but those handles are truly mine

  6. #1966
    Quote Originally Posted by erikz View Post
    My custom made Takeda AS Classic 200mm Nakiri was on the kitchen counter when I came home from work today

    Couldn't be more happy:


    Takeda Hamono 200mm Classic Nakiri (1 of 5).jpg by F/Stops, on Flickr


    Takeda Hamono 200mm Classic Nakiri (2 of 5).jpg by F/Stops, on Flickr


    Takeda Hamono 200mm Classic Nakiri (3 of 5).jpg by F/Stops, on Flickr


    Takeda Hamono 200mm Classic Nakiri (4 of 5).jpg by F/Stops, on Flickr


    Takeda Hamono 200mm Classic Nakiri (5 of 5).jpg by F/Stops, on Flickr


    I haven't tried it yet because I prepared our dinner for today yesterday (pasta sauce is always better when eaten the second day). I'll make a Tamil Curry tomorow and give it a ride

    For now: its a really light blade, balance-wise it's is near the heart symbol (blade heavy) and about 70~75 mm at the highest point. Spine thickness is about 3mm at the handle and 0.7 at the tip.
    I've decided to name this one 'The Blue Whale', as it is from Aogami Super and a whale-sized Nakiri.
    Man, that was fast. You just ordered that a few weeks ago didn't you?

    Be well,
    Mikey
    Available handles- http://s64.photobucket.com/user/mkri...able%20handles

    Rule #1- Don't sweat the small s%&t, rule #2- It's ALL small s%&t
    Mikey

  7. #1967
    Senior Member ChuckTheButcher's Avatar
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    Just got this Rader neck knife. Don't really need it but for under $100 I couldn't resist. By the way beautiful knife Lucretsia. I have a feeling his knives are really going to go up in price in the next year or so.

    Click image for larger version. 

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    All normal people love meat. If I went to a barbeque and there was no meat, I would say 'Yo Goober! Where's the meat?'.- Homer Simpson

  8. #1968
    Senior Member jimbob's Avatar
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    Gesshin Kagekiyo 240 Blue. Was looking for something different from my kato, and this is in the most stupendous way! Been alot of fun adjusting, the tip is freakin insane. Almost sliced my belly open flicking through cross cuts on onion! (well not quite, but it was effortless)

  9. #1969
    Canada's Sharpest Lefty Lefty's Avatar
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    Quote Originally Posted by ChuckTheButcher View Post
    Just got this Rader neck knife. Don't really need it but for under $100 I couldn't resist. By the way beautiful knife Lucretsia. I have a feeling his knives are really going to go up in price in the next year or so.

    Click image for larger version. 

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    Beautiful! Did you guys all get the AEB-L? I remembered hearing he was gonna do 52100, as well.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  10. #1970
    Quote Originally Posted by erikz View Post
    My custom made Takeda AS Classic 200mm Nakiri was on the kitchen counter when I came home from work today

    Couldn't be more happy:


    Takeda Hamono 200mm Classic Nakiri (1 of 5).jpg by F/Stops, on Flickr


    Takeda Hamono 200mm Classic Nakiri (2 of 5).jpg by F/Stops, on Flickr


    Takeda Hamono 200mm Classic Nakiri (3 of 5).jpg by F/Stops, on Flickr


    Takeda Hamono 200mm Classic Nakiri (4 of 5).jpg by F/Stops, on Flickr


    Takeda Hamono 200mm Classic Nakiri (5 of 5).jpg by F/Stops, on Flickr


    I haven't tried it yet because I prepared our dinner for today yesterday (pasta sauce is always better when eaten the second day). I'll make a Tamil Curry tomorow and give it a ride

    For now: its a really light blade, balance-wise it's is near the heart symbol (blade heavy) and about 70~75 mm at the highest point. Spine thickness is about 3mm at the handle and 0.7 at the tip.
    I've decided to name this one 'The Blue Whale', as it is from Aogami Super and a whale-sized Nakiri.
    This is the one I want for Christmas.... Santa, now you know my wish..

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