If only that were true of the Dickato....It also has the advantage of not needing any force applied, the weight is plenty!
Gordon Ramsey said: "Let the knife do the work" and thus it was done!
You say one louder! I say: - not loud enough! You hear me?
#CorrectHandedFTW!These were my first ever cuts with the Dalman, so played a bit at the end.
#CorrectHandedFTW!
That Dalman is so hot #KnifePorn
No, and yesHave you posted your Dalman yet?
Up for branching into moving pictures?
I assume that you're referring to the castincaed video above. I agree totally but, what knives are they?That vid should be the answer to the "difference between a 210 and 240?" that's been recently posed.
Ask your girlfriendThat vid should be the answer to the "difference between a 210 and 240?" that's been recently posed.
Yoshikane and BazesI assume that you're referring to the castincaed video above. I agree totally but, what knives are they?
Yoshikane and Bazes
SKD from Carbon Knife Co. Reaaalllly nice handle too. Grippy even wet. The edge was so thin, I wrecked it cutting onions on endgrain. I have never done that, ever. Now it has a sensible microbevel.Which Yoshikane in your video? That seems like really smooth cutting.
That vid should be the answer to the "difference between a 210 and 240?" that's been recently posed.
I just sold off four knives in part so I could afford one of these. I really like how Yoshi cuts. I've had a total of four and bought a couple for friends. I also had the Masashi, who worked at Yoshi until he branched out on his own. I haven't had a dud in the whole bunch. The spine is wide enough to be comfy, the edge is thin enough to be scary. The blade road is polished, and can be sticky if you don't get food above the shoulder line. I think if you wanted to change that behavior, buffing the blade road on something like a synthetic aoto would leave a nice contrast but rougher surface that would release easier. I've stopped caring quite so much about food release since I cook at home and don't need it like a production kitchen does.What are your subjective impressions of the cutting action of the three knives?
Masashi grind was pretty good, hated the steel and profile didn't work for me.I just sold off four knives in part so I could afford one of these. I really like how Yoshi cuts. I've had a total of four and bought a couple for friends. I also had the Masashi, who worked at Yoshi until he branched out on his own. I haven't had a dud in the whole bunch. The spine is wide enough to be comfy, the edge is thin enough to be scary. The blade road is polished, and can be sticky if you don't get food above the shoulder line. I think if you wanted to change that behavior, buffing the blade road on something like a synthetic aoto would leave a nice contrast but rougher surface that would release easier. I've stopped caring quite so much about food release since I cook at home and don't need it like a production kitchen does.
I sold the Masashi in part because I like a slightly lower heel, and I bought SKD because I like sharpening it better than SLD (basically A2 vs. D2, respectively). After buying SLD for myself and SKD for friends, I decided I liked sharpening SKD better and switched.
I was checking out those sukenari hap 40s today actually. So enjoyable cutters?Nice thread guys.
Also Sukenari HAP40 210 cuts like there was nothing there.
Yoshida Hamono Nakiri ZDP-189 wedge heavily
I was checking out those sukenari hap 40s today actually. So enjoyable cutters?
I have a Sukenari 240 K-tip gyuto in HAP-40. I like using the knife. The grind is what I'd call "medium". Definitely not a laser, but not a workhorse either. Food release isn't brilliant because of the mirror polish. But it's a fine knife, and I use it regularly.I was checking out those sukenari hap 40s today actually. So enjoyable cutters?
nice photo, handle looks great!I have a Sukenari 240 K-tip gyuto in HAP-40. I like using the knife. The grind is what I'd call "medium". Definitely not a laser, but not a workhorse either. Food release isn't brilliant because of the mirror polish. But it's a fine knife, and I use it regularly.
I've had the knife for over a year, and it still has its factory edge. Definitely holds its edge for a long time.
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