i got drawn in by the shininess.
need to seriously regrind that awful striation marked secondary bevel
My daily beater is a semi-production 240mm AEBL HHH Gyuto. I've re-profiled down to about 12 degrees per side and it hold an edge very well though pretty much every daily cutting chores. Keep in mind that it is only for home use but it is a great every day beater!!
Use my hhh knife protech, kind of a mid light weight short gyuto. It was cheapish and is basically maintenance free. I had the handle scales re attached after a mishap and couldn't be happier. If works slow I grab my cleaver for practice or maybe some other blade. Vip diners done in front of guests I use something fancy.
Don't HHH knives start at like $700??!?! Pretty luxurious beaters up in here!
I find that lately ive been using my 150mm carbon funayuki alot more than any of my gyutos.
That's funny, I was just thinking how much I enjoy using a zakuri 150mm funayuki at work. What funayuki do you use?
... cutting through a block of cheese over the stainless steel counter. ..
Lol, how many times friends are over and bring something that they want to prep, say a big cheese and then proceed to reach for whatever blade you happen to have within arms reach and cut on the plate/platter. ouch.
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