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man, late to the game, but two lucky buyers here!

Hey everyone, I had the knife after ethompson and before Trouthead, and I'm late reporting back to the thread (sorry!). First, I'd like to thank @mengwong for letting folks try out this cool knife with its cool steel. I'd also like to thank @MSicardCutlery for the thoughts/commentary provided...

Someone in my neck of the woods buy this so I can swing by to try it out? Lol. This looks really good. GLWS!

Welcome!

@Pie, what is it, if I may ask?

Personally, I’d keep that mixture away from the drain. I’d be worried wax could harden in there and clog your sink.

Me too!

Ok w me too if knife goes for thinning before my use

Love the look of that whiskey barrel oak. What is the spine thickness like?

Some cool core banding showing up in the patina on this Shi.han.

Welcome!

What kinds of foods will you be cutting/making? Are you looking for a good edge for general kitchen use? Planning to make sushi?

Is it possible this is a soaking stone rather than splash-n-go? I've always submerged my cerax stones for a few minutes prior to use.

this is a bonkers collection!

Anything you’d shy away from? Is stainless clad a no-go? ETA: I was basically counting up knives to see what I could offer in trade lol... no Yanick over here though, and I know that's what you're looking for.

Just rereading this… cool and informative thread, @Martyfish!

Maybe send him a message? He might be able to help choose based on your preferences and how you’ll be using it

Yep, this one is ss-clad 52100. It's the only line I've tried, but I've heard great things about the mono 52100 and the aebl as well.

Welcome!

Some prep with a Shi.han