Recent content by Chefgary85

210

Received the misono. First impressions I'm very impressed by how light & nimble it is. Makes my shun gyuto's feel clumsy by comparison. From the box the blade didnt feel scary sharp but it passed the paper test with aplomb & shaved a strip from my ape like leg with ease. Perhaps the blade is...

Thanks to all for advice.much appreciated. Just out of curiosity, does anyone know the year the ux10 was introduced? When I first attended catering college in 2001 the choices seemed so much more limited.we all showed up with the victorinox we had saved hard for(no1 had the rosewood handles mind...

Would also appreciate any advice on sharpening the ux10.im by no means an expert with whetstones.ive maintained my shuns on a king 1000/6000 stone to a perfectly acceptable(to me anyway) edge but I'm aware of the 70/30 edge to the misono.any pointers would be great.Id really like to keep the...

After using predominantly shun knives for the last 10 years, I've been very happy with their performance.a little chippy & overly blingy perhaps but they have served me well. I whittled my choices for a new gyuto down to a mac pro or a misono ux10. Decided to go with the misono & it's currently...

Good evening all! I'm a chef from England with a background in 2-3 rosette hotel work. Having long since given that up for a work/life balance I'm currently head chef at an organic deli/cafe/butchery in Cambridgeshire highlighting rare breed meats & local produce. Passionate about all things...