Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.
Page 808 of 1019 FirstFirst ... 308708758798806807808809810818858908 ... LastLast
Results 8,071 to 8,080 of 10187

Thread: Show your newest knife buy

  1. #8071
    Senior Member
    Join Date
    Jul 2015
    Location
    Los Angeles
    Posts
    547
    Quote Originally Posted by panda View Post
    Ooo, daddy like. How does it cut!!?? From choil it looks way too thin. what is edge length?
    Haven't had a chance to cut with it, I'm still at work, but will put an edge on it friday and put it to work then. It looks very thin behind the edge so I'm excited to try it out.


  2. #8072
    Senior Member labor of love's Avatar
    Join Date
    Dec 2011
    Location
    dirty south, louisiana
    Posts
    4,445
    Quote Originally Posted by spoiledbroth View Post
    I thought the a type was some kind of insane super steel with mad abrasion resistance but maybe I was wrong
    Crap, I've read before that it's actually a bad idea to use diamond plates on stainless for thinning. Not sure about semi stainless.


  3. #8073
    Senior Member spoiledbroth's Avatar
    Join Date
    May 2015
    Location
    trunk of a car
    Posts
    1,762
    Bad for the plate I assume?
    Blue skies over bad lands

  4. #8074
    Senior Member
    Join Date
    Apr 2016
    Posts
    104
    Quote Originally Posted by spoiledbroth View Post
    Bad for the plate I assume?
    That sounds probable. I've got Shapton pro 120 and 130 that I don't love, but have used a lot to spare my old 400 plate. If those don't move some steel I'll bite the bullet.

  5. #8075
    Senior Member
    Join Date
    Jun 2016
    Location
    Finland
    Posts
    792

    Wakui

    This new comer came in two days ago fresh of the BST.
    Thanks preizzo!
    Attached Images Attached Images  

  6. #8076
    Senior Member preizzo's Avatar
    Join Date
    Dec 2013
    Location
    sweden
    Posts
    1,504
    Happy that you like it. Wakui are great cutters. 😊

  7. #8077
    Senior Member
    Join Date
    Oct 2016
    Location
    Southern NSW Australia
    Posts
    2,196
    Looks like a beast! :-)

    Enjoy.
    You may find yourself in a beautiful house, with a beautiful knife
    You may ask yourself, well, how did I get here?

  8. #8078
    Senior Member milkbaby's Avatar
    Join Date
    Aug 2016
    Posts
    921
    Quote Originally Posted by YG420 View Post
    Just received an Ikeda 240 w2 mizu honyaki gyuto. Need to hit it with some acetone and clean it up a bit but very excited to put it to work.



    Wow, that's a looker!

    Looking forward to hearing how it performs in the kitchen.

  9. #8079
    Senior Member milkbaby's Avatar
    Join Date
    Aug 2016
    Posts
    921
    Quote Originally Posted by BorkWoodNC View Post
    Attachment 34191

    Sugimoto 210mm Gyuto my brother brought me back from his recent business trip to Japan.

    Haven't used it much yet, I like it but that handle has to go! May be a good candidate to test out my first handle build.
    Nice... in general I'm not a fan of ho wood handles either, but it can help bring the balance forward for lighter and/or shorter blades. Some people really like the added grip when the grain raises a bit when wet.

  10. #8080
    Senior Member
    Join Date
    Jul 2013
    Posts
    137


Posting Permissions

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