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[Bcos17]

Robin's honyaki with rainbow.

 

[ian]

The plan is only to polish the “primary” bevel, if you can call it that.. I’m intending to leave the KU as is. Just that sandblasted part is gritty as all hell, creates a lot of friction.

you are right about the rest of the blade tho, there’s significant pitting and unevenness that would require a ton of work to polish up.

Ah. couldn’t even tell that it was really ku in that light. In that case, I’d worry a little about getting the transition to look good, if there’s no shinogi or anything.

 

[Pie]

Ah. couldn’t even tell that it was really ku in that light. In that case, I’d worry a little about getting the transition to look good, if there’s no shinogi or anything.

terrible lighting on the knife wall, my apologies. Plenty to worry about on this project for sure, no defined shinogi to the fingers and no idea how to polish convex. Got it at $100 discount so I vowed to take it to the stones instead of just looking at it all day. A fun and useful mule, as it were. Just wish the ootb edge wasn’t so amazing!

 

[tostadas]

Refinished the handles and made custom professional-grade sayas for my dual wield choppers

 

[daveb]

Stepping on those......

 

[M1k3]

Stepping on those......

 

[Lars]

Stainless sab cutting noodles.

 

[HumbleHomeCook]

 

[tostadas]

Is there blood on that screwdriver?

 

[BillHanna]

Is there blood on that screwdriver?

not YET

 

[IsoJ]

The boxcutter

 

[rickbern]

Gesshin 90 paring knife. Pointiest thing I’ve ever seen, great for pulling out tomato cores

Kochi 240 for scale

 

[btbyrd]

I love those Gesshin parers. It's a shame the handles aren't better.

 

[rickbern]

I love those Gesshin parers. It's a shame the handles aren't better.

Yeah, but it’s thirty bucks.

 

[btbyrd]

Yeah, but I have five dollar spatulas with better handles. And I have a bunch of inexpensive knives in a similar price range with comparably luxurious handles.

I have both the Gesshin 90 and the 105 and really like both of them, but they have the cheapest handles of any tool I own. The shape is good, but that plastic is no bueno. If I could snap my fingers, pay $100, and have the handle material on both knives magically turn into bog oak, I'd do it in a heartbeat. Or if I could just have paid $20 more per knife and gotten a decent wood/pakka handle, I would freaking love them. But as is, they're great blades that are let down by the handle materials. Sadface.

 

[MowgFace]

I have five dollar spatulas with better handles.

How did they cut?

 

[PtownPhil]

My ritirees...

 

[daddy yo yo]

Old Konosuke Fujiyama Blue#2 (229/50/170g) in action:

 

[Ericfg]

Big Henckels and his little brother.

 

[mc2442]

I never took to the cheaper Gesshin parers, and not just the handles. They do cut as they are extremely thin, but just does not seem substantial enough for me. The price was attractive but I would rather just pony up for a knife that better suits me.

 

[xxxclx]

Konosuke SKD 180mm petty

Used it to partition the dough in my Japanese milk bread

 

[IsoJ]

Dicktato taking a nap

 

[M1k3]

Dicktato taking a nap

View attachment 128861

No cattywampus meat or knife here.

 

[DarKHarlequiN]

Hah, genius. Now when you drop it, it just swings toward your sensitive parts.

HaaaHaaa....Thats the first thing that occurred to me as well

 

[childermass]

Dicktato taking a nap

View attachment 128861

You still haven’t put a handle on it yet?
Send it over to me to give it the love it deserves

 

[childermass]

Still can’t get enough of my Dalmatier

 

[RDalman]

Still can’t get enough of my Dalmatier
View attachment 129058

What is this your father didn't get it?

 

[childermass]

What is this your father didn't get it?

No, I have to admit I couldn’t let it go. My father got the Kaeru 210 I rehandled recently instead

 

[daddy yo yo]

Set of the day:

 

[HumbleHomeCook]

Orange.