Candlejack
Senior Member
- Joined
- Jan 7, 2012
- Messages
- 394
- Reaction score
- 2
I live in Sweden, so something that i can get here without it being to expensive.
What type of knife(s) do you think you want?
Gyoto (but actually.. i'm open for suggestions on other styles in this case, as this is mostly a guilty pleasure kind of buy.)
21 or 24 cm.
A laser. A carbon laser.
Why is it being purchased? What, if anything, are you replacing?
Because i'm weak. And i like stuff. And i'm weak.
What do you like and dislike about these qualities of your knives already?
Aesthetics- I like WA-handles, and european alike. I have a love for burl-woods and cocobolo. I kinda hate magnolia (but it's no problem.. i just think it looks like woodworking class in middle-school.)
Edge Quality/Retention- Already good on the ones i have.
Ease of Use- Same as above.. it doesn't matter. I have time to learn to handle a new style.
Comfort- Comfortable with both WA and european. Not the smallest handles, but not the largest. (Victorinox is too large to pinchgrip effectively with for an example)
What grip do you use?
Pinch.
What kind of cutting motion do you use?
I vary depending on the blade. I kinda use them all.
Where do you store them?
My knife-bag.
Have you ever oiled a handle?
Nopey. But it seems simple enough.
What kind of cutting board(s) do you use?
Plastic and wood.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Spyderco sharpmaker - tuning it up on the fine or ultra-fines when i feel the need. I have started stropping on cardboard with a 3 micron paste. Going to buy some chrome-oxide and start using that, and some leather. Perhaps a ready made strop like the one on JKI. Perhaps.
Have they ever been sharpened?
Oh yes. I have a tendency to sharpen them alot.
What is your budget?
Mieh.. kinda 200ish up to some morish if it's needed.. not cut in stone. But i'm still in school and don't get that much cash.
What do you cook and how often?
Alot of different things.. professional kitchen.
Special requests(Country of origin/type of wood/etc)?
Carbon this time around. I want a laser.
Knives currently in inventory:
Akifusa 24cm (SRS-15)
Kagayaki, 15cm petty (VG10)
Kagayaki 16,5cm santoku (Aogami Super)
Fu-rin-ka-zan 16,5 Nakiri (White 1, i love it and the super.. i love white more)
A ****** Sagaform Edge that i use as my beater. But i love it. Easy to sharpen, gets sharpish enough for the tasks and keeps it decently. I don't have to care for it and i can let people borrow it.
Karlsson Nilsson paring knife (Classic swedish knife, this one is in 12c27 i think. Fun fact: For 40 bucks you get a good 12c27 knife here in Sweden. I don't think i've seen any 12c27 for that cheap outside of sweden)
A victorinox peeling knife - orange to define it as mine. Ie. Don't try to tourne with this one-knife.
What type of knife(s) do you think you want?
Gyoto (but actually.. i'm open for suggestions on other styles in this case, as this is mostly a guilty pleasure kind of buy.)
21 or 24 cm.
A laser. A carbon laser.
Why is it being purchased? What, if anything, are you replacing?
Because i'm weak. And i like stuff. And i'm weak.
What do you like and dislike about these qualities of your knives already?
Aesthetics- I like WA-handles, and european alike. I have a love for burl-woods and cocobolo. I kinda hate magnolia (but it's no problem.. i just think it looks like woodworking class in middle-school.)
Edge Quality/Retention- Already good on the ones i have.
Ease of Use- Same as above.. it doesn't matter. I have time to learn to handle a new style.
Comfort- Comfortable with both WA and european. Not the smallest handles, but not the largest. (Victorinox is too large to pinchgrip effectively with for an example)
What grip do you use?
Pinch.
What kind of cutting motion do you use?
I vary depending on the blade. I kinda use them all.
Where do you store them?
My knife-bag.
Have you ever oiled a handle?
Nopey. But it seems simple enough.
What kind of cutting board(s) do you use?
Plastic and wood.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Spyderco sharpmaker - tuning it up on the fine or ultra-fines when i feel the need. I have started stropping on cardboard with a 3 micron paste. Going to buy some chrome-oxide and start using that, and some leather. Perhaps a ready made strop like the one on JKI. Perhaps.
Have they ever been sharpened?
Oh yes. I have a tendency to sharpen them alot.
What is your budget?
Mieh.. kinda 200ish up to some morish if it's needed.. not cut in stone. But i'm still in school and don't get that much cash.
What do you cook and how often?
Alot of different things.. professional kitchen.
Special requests(Country of origin/type of wood/etc)?
Carbon this time around. I want a laser.
Knives currently in inventory:
Akifusa 24cm (SRS-15)
Kagayaki, 15cm petty (VG10)
Kagayaki 16,5cm santoku (Aogami Super)
Fu-rin-ka-zan 16,5 Nakiri (White 1, i love it and the super.. i love white more)
A ****** Sagaform Edge that i use as my beater. But i love it. Easy to sharpen, gets sharpish enough for the tasks and keeps it decently. I don't have to care for it and i can let people borrow it.
Karlsson Nilsson paring knife (Classic swedish knife, this one is in 12c27 i think. Fun fact: For 40 bucks you get a good 12c27 knife here in Sweden. I don't think i've seen any 12c27 for that cheap outside of sweden)
A victorinox peeling knife - orange to define it as mine. Ie. Don't try to tourne with this one-knife.