Bread Knife

[Eamon Burke]

I was referring to pushing as in pushing the knife into the cut, as opposed to a pulling cut. If the blade is flexible it doesn't matter much for a bread knife because you would be pulling the knife through the bread instead of pushing the blade into the bread. No offense was taken, just a semantic misinterpretation!

LOL I read it your way Spike. Too much knife on the brain, I guess! :knife:

 

[EdipisReks]

I was referring to pushing as in pushing the knife into the cut, as opposed to a pulling cut.

this is why i love you, Spike: you are straight forward. i read it the same way Deckhand did, which probably means i've been in academia too long (only 8 years, too!).

 

[Deckhand]

I was referring to pushing as in pushing the knife into the cut, as opposed to a pulling cut. If the blade is flexible it doesn't matter much for a bread knife because you would be pulling the knife through the bread instead of pushing the blade into the bread. No offense was taken, just a semantic misinterpretation!

Lol good to hear I always liked you and didn't want a resentment. I actually think I saw back and forth. I will pay more attention and check next time. I use it on bread, pineapple, mangos, etc. I don't really feel it is flexible as others have described. I have a small collection of knives and now that I have my boardsmith I will do a post soon. In regards to originally being hooked on this knife I saw the videos of Theory with this knife. You tube PCC kitchen. It got me pumped. The knife has not disappointed. Thanks for your clarification.

 

[WildBoar]

For home use, the Tojiro can be prettied up a bit (this one is thanks to Matt):

View attachment 6081

 

[ThEoRy]

I gotta rehandle mine next. I have the scales, just need the time.

 

[SameGuy]

I think it would look pretty cool, if not traditional, with a nice traditional Japanese handle. I don't imagine it would affect the performance much. How much extra would a re-handler charge to grind the tang to shape for a wa handle?

 

[Dave Martell]

For home use, the Tojiro can be prettied up a bit (this one is thanks to Matt):

View attachment 6081
View attachment 6082

Nice upgrade! :doublethumbsup:

 

[Deckhand]

I think it would look pretty cool, if not traditional, with a nice traditional Japanese handle. I don't imagine it would affect the performance much. How much extra would a re-handler charge to grind the tang to shape for a wa handle?

Dave Martell did a nice one here. http://www.kitchenknifeforums.com/showthread.php/3094-Western-to-Wa-Coversion-Misono-Dragon-Suji. Thread answers your question.

 

[SameGuy]

Awesome, thanks for the link! I hadn't searched back that far...