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More ShiHan spam before I disappear back to UK. It really is a workhorse in both meanings of the term, the knife wants to eat. It isn't as elegant or nimble in hand as my Eddworks 250 but it also just doesn't give a damn what you put in front of it. The A2 sharpened easily on a coticule and took a killer edge, deburred easily.
Hyde needed a spa day… thinned, fresh migaki, and washed. I do like the profile of the knife a lot.
Need to be more consistent with the angles…
but thats enough practice for one day…
Need to be more consistent with the angles…
but thats enough practice for one day…
Had to put it on a serious diet…
Uggo mode when trying to dial this thing just right…
Yoshi
Shindo Maniac
What happened to the forced patina?
Uncle Danny
Looking over BillHannas shoulder for clues.
Stacked metal and old wood mushed together
Faded away after 2 days
aporigine
The slow blade penetrates the winter squash
Little Birgie slicing cornichons and pearl onions for a batch of tartar. It’s forming a gray patina on the core steel.
@guytolover457 this one’s for you. Spot the guytoe.
@guytolover457 this one’s for you. Spot the guytoe.
Mom putting her takada santoku to work (yes she needs new board zzz)
I was very excited to come home today until I realized I received 3 packages on my wife’s birthday and none of them were for her, but uh… here they are:
View attachment IMG_3327.jpeg
Top to bottom:
Maillet 180 Nakiri
Maillet 240 Gyuto
Birgersson 240 Gyuto
The Maillet Gyuto is even more stunning in person. Can’t wait to start using these!
View attachment IMG_3327.jpeg
Top to bottom:
Maillet 180 Nakiri
Maillet 240 Gyuto
Birgersson 240 Gyuto
The Maillet Gyuto is even more stunning in person. Can’t wait to start using these!
That’s a lot of bell pepper…
Yoshi
Shindo Maniac
I mean the knives are cool, but I'm more intrigued about how you remained married, let alone being alive?
I’m somewhat funny and can cook. Helps a lot.
Uncle Danny
Looking over BillHannas shoulder for clues.
Celebrating the return of the Watanabe 👏
Check out my video essay on Why Kitchen Knife Handles Matter. In the video, I discuss my journey into industrial design, take a closer look at commercially available knives as well as custom pieces, and share about the 1,300 iterations of my knife handle and bolster that have led me to where I am today. I also share about some of my favorite and least favorite knives I use in my kitchen.
Cheers,
John Phillips
Halcyon Forge S grind 52100 210mm. Haven't had much time with this one as it was sent to Joe for a little spa day, but is looking great and performance to match. Unfortunately my knife hiatus has ended in a big way with more than a comfortable amount inbound, this may end up on BST.....
Uncle Danny
Looking over BillHannas shoulder for clues.
So glad that this Watanabe ended back home. Shouldn’t have convinced myself in the first place that it was redundant. A fantastic cutter and a bit of an icon in my book.
I might have a favorite maker...
The grinds on these might be funky, but they're my kind of funky.
The grinds on these might be funky, but they're my kind of funky.
How is the grind funky? Never tried one but they look great (reminds me of a Yanick)
I don’t have a Yanick, but my Maillet is a very nice cutter indeed. Not sure about funky.
Not necessarily bad, but they’re just not thin BTE so they wedge a bit on stuff like onions, which feels weird after using so many Japanese lasers.
My twist Maillet was finished by @ReiHamono and it's still the best performing knife I own
Interesting.
His older work like 3+ years ago was definitely too thick, mostly above the edge. But he improved quite some.
Got to test one from a friend and it was a knife you could just pickup and work it. No fuss, felt really natural and didn't have to get used to it. Was not a laser but also didn't wedge.
Same for mine and another I got to try, no wedgers. A "Petty" I got to try did though a little
