Quantcast
Show your newest knife buy - Page 15
+ Reply to Thread
Page 15 of 282 FirstFirst ... 513141516172565115 ... LastLast
Results 141 to 150 of 2814

Thread: Show your newest knife buy

  1. #141
    Senior Member brainsausage's Avatar
    Join Date
    Feb 2012
    Location
    Portland, Maine
    Posts
    1,950
    Quote Originally Posted by chinacats View Post
    Though I know the knives are different profile/type, I know how the Carter cuts and curious if the Gengetsu is in the same league (I happen to think it may be). Aside from that, I have been eyeing a Gengetsu 180 petty myself and haven't had the opportunity to try one yet, though I will be giving their gyuto a go on a passaround soon.
    Is that the stainless Gengetsu passaround? I lost track of my dance card, but I think I signed up for that one...

  2. #142
    Senior Member chinacats's Avatar
    Join Date
    Mar 2012
    Posts
    2,288
    Stainless clad White #2...240. I can't wait to see what the Gengetsu is all about...and since Jon happens to be sold out of the petty's anyway this will at least keep me thinking about it.
    one man gathers what another man spills...

  3. #143
    Senior Member TamanegiKin's Avatar
    Join Date
    Jun 2011
    Location
    En mi querida Ciudad de Los Angeles
    Posts
    471
    It's hard to compare my Gengetsu to the Carter because of the different style petty vs funy and I use them for different tasks.
    I can tell you that my petty is pure awesomeness. F&F is great, sharpening/burr removal are easy, SS steel takes a pretty cool mostly blue patina in my experience but I prep next to a sink and do hot water rinses between tasks...maybe that has something to do with it? Little to no flex thanks to the spine thickness and thin at the edge, it cuts like a laser.
    I did get a couple days with a 240 Gengetsu gyuto awhile back and can comfortably say that in my experience it easily cut just as well as my newly acquired carter or vice versa... It's hard to say much more without having the two to compare side by side.
    Perhaps TK59 can chime in, I think he's probably had more time with both of these. I think of my Gegetsu, Kochi and Carter as the knives that give me that "oh sh!t" moment at the first cut at the beginning of a shift . The Carter feels special, Lefty posted a photo of it awhile back and it stuck with me since. Something about it spoke to me and I didn't think I'd get a chance to own it. Now that it's made it's way to me, well it feels special and I'm enjoying every bit of it. That block for the Misono is red eye Koa. @K-Fed, looks like we have similar steez my friend!

  4. #144
    Senior Member
    Join Date
    Mar 2011
    Location
    Denton, Tx
    Posts
    508
    I rescued this Foster Bros. 10" scimitar from a junk shop for $10. It looks like a chip on the edge 3" from the tip but that's actually just black carbon. It appears to have been used very infrequently during its life and actually has a decent edge on it. The handle is in nice shape but is a little dry, I'm thinking of sanding it smooth and then oiling it to bring it back.

    I had to get a shot of it next to my Martell suji for comparison. I just wish the scimitar were a bit longer.




  5. #145
    Senior Member Johnny.B.Good's Avatar
    Join Date
    Aug 2011
    Location
    Bay Area, CA
    Posts
    2,959
    Scimitars are always cool looking.

    Nice score Kyle!

  6. #146
    Senior Member Jmadams13's Avatar
    Join Date
    Sep 2012
    Location
    South Central PA
    Posts
    995
    Quote Originally Posted by Kyle View Post
    I rescued this Foster Bros. 10" scimitar from a junk shop for $10. It looks like a chip on the edge 3" from the tip but that's actually just black carbon. It appears to have been used very infrequently during its life and actually has a decent edge on it. The handle is in nice shape but is la little dry, I'm thinking of sanding it smooth and then oiling it to bring it back.

    I had to get a shot of it next to my Martell suji for comparison. I just wish the scimitar were a bit longer.



    Looks nice. I just rescued a foster bros 14" steel at a yard sale for 5$

  7. #147
    GoogleFu San steeley's Avatar
    Join Date
    Feb 2011
    Location
    San Diego,Ca
    Posts
    1,752
    That Foster Bros knife seem to be from 1953 to 1956 this was the mark they were using during the liquidate of property's

    Not to be confused with the first marks from 1870 - 1890 which were the same but I don't think it's that old.
    A clever cook can make good meat of a whetstone.” Erasmus

  8. #148
    Senior Member
    Join Date
    Mar 2011
    Location
    Denton, Tx
    Posts
    508
    Quote Originally Posted by steeley View Post
    That Foster Bros knife seem to be from 1953 to 1956 this was the mark they were using during the liquidate of property's

    Not to be confused with the first marks from 1870 - 1890 which were the same but I don't think it's that old.
    Whoa, I had no idea it was possibly that old! I figured it was from the '70s simply because it seemed too nice to be much older, but I don't know the history. Thank you so much for the information!

  9. #149
    Senior Member Justin0505's Avatar
    Join Date
    Feb 2011
    Location
    Minneapolis, MN
    Posts
    1,439
    Not new, but new to me:
    I finally scored a Martel Gyuto: one had been on my list for awhile, but there was an offer I couldn't refuse on the BST. After spending a couple days with it, I have no idea how / why I waited so long. Such an amazing knife and, oh yeah, 01 takes a pretty nice patina...


    More pics: https://picasaweb.google.com/1176006...CI-_nbu2msTMZA
    "I gotta tell ya, this is pretty terrific. Ha hahaha, YEAH!" - Moe (w/ 2 knives). http://www.youtube.com/watch?v=YVt4U...layer_embedded

  10. #150
    Senior Member Von blewitt's Avatar
    Join Date
    Jul 2012
    Location
    Merimbula, Australia
    Posts
    1,563
    In the last couple of weeks I picked up a yoshiaki fujiwara 270 gyuto & sujihiki. They are both amazing cutters, the suji is much thinner than I was expecting, it starts out about 5mm at the handle but tapers really well from about halfway and is super thin at the tip. Only downside for me is the handle on the suji which is a bit small for me. [IMG][/IMG]
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts