I talk more smack and am much more rude than BigKev by a longshot and I'm still around. Sometimes you gotta call a spade, a spade...or rather......
Plus épais qu'ça impossible! XD lolol
nonsense. truth is yo deba are just thick ass chef knives. price has zero bearing on what it is.
use a gyuto. forget the yo deba unless you wanna crack lobsters or split birds. no reason to use a yo deba as a chef knife. u crazy
he doesn't believe in keeping stones flat or thinning knives. Guy's a hack.
uneven burr formation means uneven removal of steel, means uneven contact on board. simple
you guys are over thinking the dicing bit
yo deba, paring knife, or parang. depending on situation
That's great for the garden but when we're talking acres carrying more than 1 tool sucks. Chainsaws are the best but they freak my dog out,...
Here's my parang, a south-east Asian machete variant. Chopping power of a medium axe but in a much more useful shape. I'm located in Canada close...
1st three: Misono Swedish honesuki, Ghesshin Uraku 270 yanagiba Itinomon SS 210 gyuto
last three: Masamoto Tsukiji 180 petty, Mazaki 220 gytuo,...
you definitely just want the thinnest longest blade possible. deba no good for squash, western deba even worse.
On the upside, TF now with 20% windier grinds lol.......odd of a dud are high if you don't select it in person. With Knifewear you should also...
Because there is no need for it. VG10 is just ok. Deburring it, thinning it sucks bad. Why go for VG10 when there's stuff like ginsanko out there.
Get any decent 210-240 mioroshi deba and be done with it.
Comet mono or honyaki?
Hey PalmRoyale, just wanted to say I agree! That thick Aizu you sold me last year is hands down, absolutely my favorite stone of all.
People, if having your knives slicing through your knife roll is your #1 issue, you need to stop handling sharp things and pick up a slap chop...
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