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New knife, new handle day….
Purple. That’s the color of royalty 
What wood is the original handle?New knife, new handle day….
Lacewood
Kato Std 210
Deciding on my weapon of choice. 22# of onions to be prepped for a pot of onion soup. About now I wish I had pro level speed
Personally, I’d roll with then Kip but they both look like great choices. hell, 22#… porque no los dos?
Dual wield
I decided to go with the triple wield.
The MCX Spåre did the peeling, my Shihan A2 handled the shallots and the Kippington is going to do the slicing duty (no pic as they're going to straight into the pot as they're sliced)
The MCX Spåre did the peeling, my Shihan A2 handled the shallots and the Kippington is going to do the slicing duty (no pic as they're going to straight into the pot as they're sliced)
My record for julienne is 17 minutes including cleanup for a 50# bag - get after it!
I miss doing case races with my cooks back when I actually was in the kitchen all day everyday
In the header to this recipe, Matty Matheson claims to prepping a bag of onions in 10 minutes. Doesn't say to what point though.
Took me about 30 minutes to peel the onions. I just can't get the hang of peeling the onions with a knife. Just too damn slow.
Jovidah
I'll make you a sponsor offer you can't refuse...
Probably heresy to say it here, but I think if you were to be doing such large volumes on a regular basis for soup, the solution isn't better knife skills, but a food processor. 
Probably heresy to say it here, but I think if you were to be doing such large volumes on a regular basis for soup, the solution isn't better knife skills, but a food processor.
A food processor doesn't peel the onion. After that is the easy but.
Finished the restoration on this vintage Takeda - not good enough for a showroom but more than good enough to re-enter the kitchen.
Before
After
Before
After
Onion juice, pulp and chunks....Probably heresy to say it here, but I think if you were to be doing such large volumes on a regular basis for soup, the solution isn't better knife skills, but a food processor.
What’d you use to get the Kurouchi back? Gun blue?
I think this is banding in this marko a2, just coming out with normal use.
Looks great. Is it just the lighting or did you darken the KU somehow?
No chemical bluing agents involved. I used a technique called rust bluing that I’ve been playing with for awhile.
Honyaki night today! Whipped out the Ikeda white 2 mizu honyaki gyuto and the Ikeda white 3 abura honyaki petty for dinner tonight. These were the first 2 honyakis I purchased years ago and started me down the rabbit hole 
The holiday all-star team is prepped and ready. They went into service tonight.
Sakai Kikumori
Homi
Kawatsu
Suji finished on a SG500 and the other two on SG2k.
Sakai Kikumori
Homi
Kawatsu
Suji finished on a SG500 and the other two on SG2k.
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It never ends 
Looking great!
Jovidah
I'll make you a sponsor offer you can't refuse...
How's your long-term experience with that IKEA kungsfors system? Pros and cons?Current status, two missing on the pic and to be continued...
View attachment 283657View attachment 283659View attachment 283660
I really like the Kungsfors system. However, I replaced the metal magnetic strips. I used them to build the strips that hang on the refrigerator. The only thing that's annoying is the dust when you clean it
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That's an impressive transformation. Would you mind sharing the bluing solution that you used and did you use any steel wool to clean up the oxide after immersing the blade in boiling water?
