It's still March!
In my defense, I cut up a chicken with a #4 Wok Shop cleaver last week.
It's still March!
So you gave up? Some event coordinator you areIn my defense, I cut up a chicken with a #4 Wok Shop cleaver last week.
So you gave up? Some event coordinator you are
That looks like new. Did I miss a true before shot?Less rusty now
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Oooh. New pants?Ashi 210 stainless Western gyuto:
Are you asking about the knife or myself? Neither one of us is wearing new pantsโฆ both are damn sexy though!Oooh. New pants?
Those are the โcoke bottleโ micarta pants. Upgraded Ashi scales. I think theyโre what they put on the stock honyakis but also offered on some upgraded mono standards. Contoured western attire.Oooh. New pants?
That Kamon is beautiful. What type of wood for the handle?Perhaps taking the โdailyโ part of this thread a bit literally, but quite enjoying this Kamon high chef. At 329g, itโs a big one, but I find it to be nicely balanced and it drops through everything.
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I believe itโs spalted masur birch.That Kamon is beautiful. What type of wood for the handle?
Love the handles
Kipps light handles are pine. Iโm not big on the unburnt ring either. I wrap the ferrule in aluminum foil right up to the edge so I can get the flame as close as possible to the transition.@Heckel7302 that looks excellent, love the striping effect. While I like burnt wood, the not burnt part near the ferrule always bothers me a little. That brass spacer makes it all transition so well. What type of wood was it to start?
Kipps light handles are pine. Iโm not big on the unburnt ring either. I wrap the ferrule in aluminum foil right up to the edge so I can get the flame as close as possible to the transition.
I figured it was some sort of upside down variety. Thanks for the clarification. Will update my spreadsheet.The handles are huon pine, so something a bit different than what we normally think of as pine in the northern hemisphere.
Where did you buy yours from?I'm in love with mine at first touch!!
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bstWhere did you buy yours from?
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