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Thread: Show your newest knife buy

  1. #561
    Senior Member TamanegiKin's Avatar
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    Quote Originally Posted by El Pescador View Post
    Erik that looks amazing!
    Thanks Judd
    I'm really siked on it.

  2. #562
    Canada's Sharpest Lefty Lefty's Avatar
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    Loving all if these, but I'm a Dragon guy, and the Carter looks incredible!
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  3. #563
    Senior Member Chefdog's Avatar
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    Mailman brought this to work today, 300mm Hiromoto AS suji. I immediately put it on the stones and went to town for an hour or so. Chosera 400 to thin a good bit and cut in a new bevel. Then JNS 1K and JNS Aoto, and a few swipes on BC loaded felt. I am very happy with the edge it took. Cleanly shaves (arm/leg), push cuts xerox paper all the way out to the last inch. I was cleanly cutting hanging c-fold towels (folded up all the way) when I was done. Relatively easy to get there too, most of my time was spent thinning and grinding away a little micro billing near the heel. Here's a couple pics, apologies for the bad lighting and my general lack of photographic skill.



  4. #564
    Engorged Member
    El Pescador's Avatar
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    What's the wood on the handle? Looks real good Chefdog.
    "So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."

  5. #565
    Senior Member Chefdog's Avatar
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    Afzelia burl. That's what I was told. I'm not one to know anything about these things, but it looks great, and is nice and smooth and well done. Ill take some better pics in the light tomorrow, but unfortunately all the patina was ground off the edge during sharpening, but a minute with some wet/dry paper and I was able to get almost all of the thinning scratches out of the cladding. I'm happy I ended up with a 300 too, perfect length I think for a suji. I Need a big ass tuna loin to block out.

  6. #566
    Senior Member K-Fed's Avatar
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    Quote Originally Posted by Lefty View Post
    Loving all if these, but I'm a Dragon guy, and the Carter looks incredible!
    Dave is working on my dragon gyuto right now also in red eye koa. So very stoked. Even though I've made a shift from carbon to semi stainless/ high end stainless at work the dragon is just too bad ass to keep out of rotation. Still want to try a ks gyuto but only if it was re handled I think.

  7. #567
    Forgecraft 10 inch chefs courtesy of Tom & Kato 170mm honesuki courtesy of Maksim [IMG][/IMG]
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  8. #568
    Senior Member gentlecook's Avatar
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    very nice knifes

    Congrats !!

    please tell you impressions about Kato honesuki.
    and how you want to use this on, like Deba or?

  9. #569
    Quote Originally Posted by gentlecook View Post
    very nice knifes

    Congrats !!

    please tell you impressions about Kato honesuki.
    and how you want to use this on, like Deba or?
    I already have a 195 shig deba, but I think the honesuki might be handy for smaller fish with the narrow tip. It's main use will be for duck, chicken & lamb.

    I'll report back after it gets a good workout
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  10. #570
    Senior Member marc4pt0's Avatar
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    got this from Canada a few weeks ago. very happy to experience the "Shig difference". I now understand

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