Recent content by rhygin

I don't think it's left handed.

Sent a PM.

The most important advice is to work (and take material) from the spine, not the cutting edge.

Totally Eamon. I had that same knife from Aframes for a few years, and it was great fun to use, not to mention to sharpen. Takes a little getting used to it for petty tasks on veggies, but it's worth the learning curve. Would get another if Maxim got more of them.

OMG, love the Venn diagram. It's all clear to me now. Thanks Eamon.

Yeah, I still like the white steel Tadatsuna. At this point the patina is bombproof (literally, I couldn't get it to rust without polishing the face) and it's just so easy to sharpen to near perfection. The only downside of these lasers is that they are so fun, they don't last that long. Mine...

Late to the party, but I'll pile on. Congrats on a great article that doesn't speak down to knife lovers but is approachable for everyone else. Well done.

White steel tadatsuna. Sharpens up to razor easily (which is good, because it needs it fairly often), is super thin (about the same as the Suisin) and given it's grind/dimensions, cuts well even when dull (but who would ever let that happen, anyway).

Hmm. I haven't used that many, but I just measured my 235 mm Shigefusa at 5 mm. Probably they vary a lot between makers, but this seems like it could be called a miorishi. But whatever it's called, it looks great.

Or if the concern is just ease of sharpening and getting the best edge immediately (and not worrying about it lasting forever), try a white steel like the Tad or many others. This really comes down to a question of immediate enjoyment vs. something that lasts longer in the kitchen. Hard to say...

Umm. Embarrassed to be the voice of disagreement. Really just my own opinion, but the Tad is worlds apart from other gyutos, but it's absolutely one of the favorites (mine is white steel, but I think it's comparable to the stainless version that is more common). I definitely won't say other...

Indeed. It's no mistake that Carter won a sharpening contest on the old forum. And I think everybody here knows the referee. (I know, that's not the final word, but it means something). Even if all the knives don't come with that edge, there's no denying that he knows what he is doing. The...

Call it a mioroshi and it's perfect. Staring at mine right now, and I think you've captured the effect. Are you sure this is your first time?

This is too much comedy. I'm sure Maxim is familiar, but the battles of Ken have been fairly legendary (in their volume at least, if not their value). To see him now pushing hand sharpening on naturals after the fights with kcma and dave on behalf of jigs is hilarious. I don't know if KC is a...

Very timely post. I have another of Devin's wear resistant steel gyutos, and I've been struggling to find the right combination. He mentioned using diamond plates in one of the posts, but unfortunately my only plate is XXC for flattening. I been doing 1k king, 5k chosera, and then finishing on...