Recent content by jhmaass

There are some on Japanese Knife Imports' facebook page, but I'm going to try and get some more pics here soon. I will definitely post them when I get them.

It's not bad. I panicked a little at work and scrubbed some orange patina or rust off (left it unwiped for a few minutes with something on the knife during a rush), and other than that it hasn't been a problem.

It is an entirely different beast. The Fujiyama isn't nearly as thin as the HD, but I think it cuts better. The knife is incredibly thin at the edge and behind, but tapers up the blade to something a little more substantial. Not thick, by any means, it's still a thin knife. I think that you...

http://www.youtube.com/watch?v=wYC76Pmo_04 There's a video of a cook at Del Posto making bolognese. This is the same way I learned to make bolognese from my old chef that is a 70+ year old Italian immigrant. Between him and Batali, I wouldn't doubt that this is the most accurate way.

I placed an order with Jon at JKI 4 months ago for a gyuto with a western-wa handled "Like Adam's (Watercrawl)." At the time it was the most incredible looking knife that I had seen and imagined using. The profile looked amazing and combined with the handle, I had to have one. So I placed an...

Carter eyeballs the HT of his knives, if I remember correctly.

The Gesshin 15,000 leaves the nicest feeling edge out of any stone I've used. I think it's a nice balance of tooth and smooth that just makes cutting quite nice, for me at least. I take all of my knives up to it (I love sharpening... sometimes I wish my knives would dull faster so I could...

Nenox for both gyuto and suji.

Carpeted mats work well, it's what we use in the kitchens at work. http://www.bigtray.com/carpet-kitchen-floor-mats-p-19140.html Similar to those, but we get them from our linen company.

I won't turn my nose up at anything that's synthetic, I really like the way my corian nenox handles feel. I also really like the way that wooden handles feel. Stefan - I really like bakelite, especially on spatula handles.

I just used the Gesshin 15,000 to sharpen a couple of Nenox S1s. Going to do a write up sometime this week after I put the stone through the paces some more.

Heyyo! Lurked for a long time on KF, glad to see this forum up. Looks great.