Recent content by JKopec

I've got one of these as well. I like mine but unfortunately it will have to go back and get reground as it collided unintentionally with some gravel and has several large chips in the forward belly.

I hate to be a pain and possibly derail the thread slightly but do you think you could post a pic of what your takedas look like stripped. I'm curious since I don't care for the finish.

I don't care for all the laquer or whatever it is. One mine I find it looks sloppy. I like how refined yet rustic the kochi looks.

I hate the Kuroichi (sp?) finish on my Takeda but the one on these Kochi's are some darn nice. I may have to pick one of these up.

I own a Uraku Nakiri and have handled most of the other Uraku knives. I haven't put enough time in with the nakiri because my example tends to wedge a bit and thus I think needs a bit of thinning/ profile work. That said for the price the fit and finish is great. You are getting a lot of knife...

That's nice overall handle and blade fit. Is it a 270?

That Shig cleaver looks incredible. It's the first cleaver that I've seen that simply amazes me with F&F and grind. If I could afford one I would own one.

So I since I have two cck 1303s I decided that I would remove the lacquer and finish on one and attempt to force a patina with heated mustard and vinegar. This may have been a stupid error, or me "miss remembering" how to force a patina. I also tried smashed bananas. I left both on for about say...

The Artifex 210 I have needs so much work to even be serviceable it's not funny. Thus it sits in my roll.

Thanks for the warm welcome. See a lot of familiar faces around, which is great.

Let's see I would probably echo the other here and say either the Gesshin 1K/6K Combo or the Gesshin 2K. Neither will give you a mirror polish but the Combo gives you a bit more option for refinement. I own the Gesshin 600, XL 1K, 2K, and 6K. I really liked the Combo but liked the feel of...

Hey guys and gals. Been around the forum but haven't made any post and figured I would go ahead and introduce myself. Was a member on Foodie Forums for a few years then kinda took some time off. Looks like there is a great community and lots of knowledgeable folks here. Excited to be part of the...