- Mar 1, 2011
- Reaction score
Borosilicate rods..who uses them and are they worth it?
Sounds like a fallacy to me. If that's the tool you need, it shouldn't matter. Regardless, for pros, I would definitely recommend a ceramic rod and the MAC 2k is very attractive because of the durability.Very cool device,unfortunately the shipping and duty would cost more than the steel itself..
It's not all that heavy so you could save money by combining shipping with other items."Sounds like a fallacy to me"
$21.25 shipping + duty/tax(maybe) for a $40.00 device.No thanks(maybe if I could buy it locally), but thanks for the good advice on the MAC 2k..
I assume you're referring to Tosho & Knife. Tosho carries the rod, it's just that HA is really slow w/ delivery, they're always lagging on the rods. That's also why you often see this sold out at all the fine knife purveyors online."It's not all that heavy so you could save money by combining shipping with other items"
Very true,it's just that I'm trying to buy local(easier said than done) so I might ask my local purveyor if he's willing to bring some in.I'm sure most of the Chefs I know would be interested in a device like this..
I'm still gonna try Dave's idea about finding a plain boro rod from a glass blowing co and scratching it up myself.
Sounds like the perfect excuse for a custom wa handle if I ever heard one,..,.Yeah mines not very well made, its not 10 inch when its set in the handle and the handle has been drilled way to far so it keeps sliding into it making it even shorter. Pulled it out the other day and its only held in by a bit of paper.
Yeah people are impressed by it but not worth the money. Top idea Dave just going to buy a decent longer rod and put it in
Borosilicate glass is about 91-92 on the hardness scale. Much harder than any Japanese steel.may not be a borosilicate rod but for those canadians on here
I'm still not sure how a glass rod is supposed to help. Are not the japanese knives too hard for the edge to be straightened?