Recent content by -Kiku-

I am not too concerned about the weight of the board. Although I am not a big person (5' 2"), I can lift fairly heavy objects unless ... the cutting board weighs something like ... 30 lbs (~13.6 kg). Then yes, that would be very awkward. As for scooping up chopped vegetables, I have a habit...

First of all, my apologies to you and others if you found my OP, and whatever other posts I made afterwards, so perplexingly offensive. My intention was getting to the bottom of this perplexing and confusing subject so I can make an informed buying decision for my next cutting board. For what...

Thank you for pointing that out. Honestly, I didn't notice the fine print. Noted. And the quantitative study done in this paper seems to support/confirm that claim: http://knifegrinders.com.au/SET/Chopping_Boards.pdf The results are also quite surprising. Made for an entertaining and...

Hello, makstaks. Welcome to the forum. i am a newbie myself, joined only a couple of days ago. Shun Premiere's line of cutlery's made of VG-MAX which is a slight variant of popular VG-10 stainless steel. I'm no metallurgy guru, but I think both stainless steels are similar in performance...

Even after several hours of reading up on the subject of cutting boards, ton of questions come flooding to my mind. To list a few: How soft is considered too soft? How hard is considered too hard? Is there a quantifiable and measurable range of wood hardness considered to be ideal for use with...

With regard to the longevity of pricey Japanese cutlery in mind, From: What Type of Cutting Board is Best? Maple is in the hard wood category, at least according to the carne craft website. From: Choosing a Cutting Board for Your Japanese Knife From: Choosing a Cutting Board for Your...

Yes, hinoki boards are available outside of Japan, and they're certainly available here in the US. But that's not the point. Just about every hinoki board for sale have edge-grain instead of the supposedly superior end-grain. Those that do have end-grain are usually made of walnut or maple...

Hi, everyone. Cutlery noob here. I've been using plastic cutting boards with my cheap German/Chinese stainless steel knives. But now that I just ordered a few Japanese kitchen knives, I thought I'd also upgrade my cutting board as well. So today I spent a couple of hours reading up on the...

Here's VG-10 cutting core clad in stainless steel: Tojiro DP Chef's Knife, 7" | Cutlery and More 60 HRC. Decent hardness. 7-inch Gyuto priced for only $71.95 if you don't mind the western-style handle. I think I might pick up the nakiri version of the above.

Here you go: https://www.globalkitchenjapan.com/products/tojiro-color-mv-gyuto-knife-with-elastomer-handle-6-colours You get to choose the handle color and blade length. The blade material is Molybdenum-Vanadium, but not sure about its hardness. Probably around 59-60 HRC. Edit: Nevermind...

I noticed that all of the recommended cutting boards in this thread are made of wood. Are polypropylene boards considered taboo now? :confused:

Yes, please. I'd like that. And would anyone care to let me in on the Toyama Gyuto joke? I must've missed the punchline. I feel left out...

I'm a small gal. And I am generally intimidated by big knives such as 240mm gyuto. That thing looks more like a sword than a knife! Thanks for the inputs, everyone. I'll mull it over a day or two and make my final decision.

This answer makes sense. For a given blade thickness, very acute bevel angle equates to wide bevel width. So if the entire blade is made of single alloy of high hardness (e.g. ZDP189), then it'd be awful lot of wear and tear on the grinding belt or whatever tools are used to sharpen the blade...

Do you consider yourself to be fairly knowledgeable in cutlery, particularly in metallurgical aspects of Japanese cutlery? If so, then the following questions are for you: 1. Why are all kitchen knives made of SRS13 or SRS15 alloys clad in much softer stainless steel? For a couple of weeks...