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Try cloth diaper as a knife towel if you're inclined, bone dry in one shot.

I've used a Bayou Classic 1040-CS Grill Scraper since I bought my Kamado Joe four years back. Looks like they're a bit difficult to source currently. Chose it over a brush - no wire shedding risk, easily cleaned after use, multiuse scrapes/moves hot grates up and down/moves hot charcoal around...

Got it. That is helpful, thank you. Anyhow - the Wok Shop Carbon Steel Cleaver is, IMO, a dog. Low marks for in-hand feel and cutting ability. Made me write off cleavers for a year.

I bought one of these a few years back. This is what I got: Sent an email - "hey, I bought a carbon steel cleaver, I think I got a stainless, how can we fix this?" Got a response - it's a carbon steel cleaver, we know what we're doing, you're incorrect ...so I sent a picture of the cleaver in a...

Wow, this is awesome. The KU, edge profile, his grind, the thick neck, and that fat stubby handle. When he's doing cleavers in carbon again I'm going to need one in 220x110.

IME sometime around 2019 the profile changed to way more belly.

He may actually be trolling with this latest batch. "If I make odd sizes with ugly KU that has areas that look like rust, and slap on the most gaudy handle material I can find, will people still buy them, just because they are Wat cleavers?" *the current 250mm being the exception

Any chance Yukimitsu makes the Tangetsu line for JKI?

Wow, that HVB, looks like I missed it per Reddit. Great job on the video, clearest choil I've ever seen on video.

I bought the 180 petty, seller is a gem! Great communication, packed well, shipped promptly.

Anybody know how he is doing the KU on these? The orange handle for example, looks like the process is scrub random parts of it with steel wool and let water sit on it overnight?

I just bought one too, arrived yesterday. A little thicker behind the edge than the JNS Munetoshis I've had, it's going to need some work to get it to cut how I'd like.

Still my daily knife, still very happy with it.

My experiences doing this: 1. they take an awfully long time to dehydrate, yep 2. if you're dehydrating them to grind immediately, cut them open, it'll speed the dehydration 3. no matter how long i dehydrate the peppers, my grinding yields 50% powder, 50% very small flakes, probably due to my...

I personally wouldn't buy an MTC Watanabe simply because I don't want to buy anything that puts money in his pocket. I'm sure they're great knives, but I'd buy a JNS Toyama instead.

I've probably seen a knife posted here every month this year from his specials that is: 1. is fubar with lamination / grind / not straight OR 2. is listed WTS because it cuts like a meat cleaver OR 3. has been thinned for hours so it cuts well Deal with that considering his prices...

Couple new slicing cleavers on Watanabe's website, a bit smaller/lighter than what I've seen. Might make some people here happy!

Been using this Sakai Kikumori Gokujyo, purchased from Miura, for home meal prep last few months. W2, 220x110, 470g. I've spent an hour on it with a Gesshin 220 trying to make it cut overgrown dense winter root vegetables better, followed by a lazy refinish. Great service from Miura and I really...

Great job on the choil shot.

My most used knife is a CCK 1302 (sounds like yours is a 1301?), I've looked for the same upgrade you're looking for, same characteristics. I've decided that the only upgrade that makes sense is a Watanabe "light version", although many of them I don't care for aesthetically. The one he has...