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Good to know I’m not the only one. Never thought about getting wooden plates. The Japanese wooden dinnerware I have seen seem to be lacquerware (although I’m not 100% sure). Are the ones you and @mc2442 use bare wood or they have some sort of treatment. I might stop by crate and barrel tomorrow.
I'm not 100% sure what was on or in them originally (there wasn't really any packaging), but mine behaved very similar to other acacia wood cutting boards I've treated that at most had a bit of oil on/ in them. But acacia doesn't really dry out a whole lot nor does it really need a ton of extra oil over time - probably because eating steaks usually involves fat in one way or another so it constantly gets oiled.

I recently gave them another coat of grapeseed oil, can't remember what I did the last time before that because it was at least 3 or 4 years ago. Might have been mineral oil, or might have been grapeseed as well.
I wouldn't be a huge fan of putting anything you wouldn't want to eat on there since invariably the plates get scuffed and scratched so you will invariably be ingesting some of what you put on it.
 
:). It’s a great time for all of these smaller makers and my collection is shifting a bit. They’re just making stunning knives. Have too many 240 wide bevels; some kyuzo, Hado, and takeda will be hitting bst soon.
You're gonna love it. Sheffcut is super easy to care for and my honyaki from him is holding up great and still performing with no need to refresh the edge (about 3-4 months)
 
I’m not looking for a shig at all but I would’ve bought the 210mm if it was still available.
I had no intentions of buying one. From what I gather there is a level of hype to them that the performance doesn’t live up to. But figured it would be fun to try out and sell at a slight loss if it wasn’t for me.
 
Just depends what you’re looking for in terms of performance. They’re not for everyone and some shigs I’ve enjoyed a lot more than others, either way I’ve never used a bnib shig which would’ve been a treat.
 
Just depends what you’re looking for in terms of performance. They’re not for everyone and some shigs I’ve enjoyed a lot more than others, either way I’ve never used a bnib shig which would’ve been a treat.
In your experience what factors have added to or detracted from the enjoyment of each shigefusa you’ve used?
 
These shoulders. How maintained they are. Thinness behind the edge and how that transitions into the shoulders. Repeated sharpening without maintaining that set up geometry will quickly decrease the cutting ability
 

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