Hey don't feel bad, I got cut and I *did* follow the rules. Though to be honest, I'd be terrified of actually damaging it so it's probably for the best.
PM? No see?
Oh, buggers. upon further review Vertigo was actually the first to reply. Sorry dude.
Vertigo, please PM your addy to Danielsan. Rick (Theory) will be after you.
The white was bigger in general. Not so much thickness but length and height. Not by much.
Side note: When I dropped it off today, Dan's boss picked it up and imediately said, "I don't like it".
Yah got to use it. And I mean use it.
Put the Mizuno through a few long shifts at the office, and it's currently heading to Theory.
Thanks again Salty!
Haven't really collected my thoughts about this guy yet. Here are a few notes off the top of my head:That's it - let's here some thoughts/comparisons/idealogues/reflections/ruminations/scruitiny :viking:
Haven't really collected my thoughts about this guy yet. Here are a few notes off the top of my head:
- It has something of a learning curve. The first hour or so, I thought it was awkward and clunky. By the end of the day, I loved it.
- Cuts thinner than it is. Got a big fat chunky grind and has virtually no sticktion issues, but also moves easily through food.
- Blade heavy son-of-a-bizzo. Part of the "learning curve" is getting used to the weight.
- Definitely not for everyone. Industrial knife for industrial use.
- Begs for abuse. You get done julienning three dozen onions rapid-fire, and you just wanna throw the thing across the board like a boss.
- Profile wasn't my favorite, but it was fitting for the geometry, if that makes sense.
- Gorgeous patina that just kept getting better, zero odors or discoloration on food.
This is one of the most effective "workhorse" knives I've used professionally. It's like Wusthof got its act together and made a SuperSthof, a big mean burly bastard you could use for anything without worry, that also cut well and had great steel. That said, I was never compelled (even the slightest bit) to take it out at home to cook dinner for two. Just seemed overkill.
I don't think you need to say much more than that Jack.
Hmm. Can't say I remember for sure. I didn't give the knife a critical inspection like I did with yours, since I don't think either the maker (or Salty) is particularly interested in feedback. It could have been more balanced than it felt, and just seemed blade heavy because of its overall weight. It's the first 240 I've shipped that needed 2 pounds of postage, though.Where's the balance point on the knife? I'm really interested in knowing how blade-heavy it is...
This. A few hours in it had that "extension of your arm" thing going on pretty strong. I think everyone says that about every knife at some point, but it's really pronounced with the Mizuno.With the right grip it kind of melds with your arm and hand.
For some reason there were 5 pass around blades that lined up in my possession within a month. Weird.wow hope he didn't get the passarounds mixed up.
I had 3 of them this week myself. Not the first time I had more than 1 in a week. Can't wait for you impressions.For some reason there were 5 pass around blades that lined up in my possession within a month. Weird.
Anyway I wanted to ship her out Tuesday but was unable to do so. This week has been hell and I haven't had a chance since I've been going in super early and closing all week. I sharpened her up just now and she's heading out tomorrow morning. Impressions to follow.
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