Well there’s your thick WH knife. Can I have your Yanick now?
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For the love of god please record it cutting a sweet potato, I bet it sounds crunchier than fault subduction
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Took out a few for a pic for friends. Gesshin Kagekiyo gyuto, old Masamoto yo-gyuto (one of my favorites), Watanabe nikiri (I love it!), Ikeda mirror gyuto, Watanabe tamahagane petty (really too small, but cute and OK for a few tasks).
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Incremental knife sizes, from left to right, 255mm, 250mm, 240mm, 235mm, 230mm, 225mm, 210mm, 180mm
Was just browsing the Etsy store of "Slowenian Woodworker". He makes some nice boards. But I stumbled upon this pic with a review. Something about the whole arrangement is just so good.
tostadas
Hobbyist / Craftsman
Kaeru I got in for a tune up. Ended up doing a little extra work.
Made a big batch of fruit salad. Figured it was a good opportunity to use all my fancy knives.
210 takeda for pineapple. My go to pineapple knife. Food release is unparalleled
Butch Harner paring for some orange supremes with an assist from Wat Pro Nakiri
Four apples, four knives. Shibata Bunka, Takada Suiboku, Togashi K tip, Wakui 240
Pears get the Jiro treatment
Grapes handled by Kintaro (Y Kato) petty
Cantaloupe with Mazaki suji
End result, delicious! Everything <1cm dice. The texture contrasts really make it.
210 takeda for pineapple. My go to pineapple knife. Food release is unparalleled
Butch Harner paring for some orange supremes with an assist from Wat Pro Nakiri
Four apples, four knives. Shibata Bunka, Takada Suiboku, Togashi K tip, Wakui 240
Pears get the Jiro treatment
Grapes handled by Kintaro (Y Kato) petty
Cantaloupe with Mazaki suji
End result, delicious! Everything <1cm dice. The texture contrasts really make it.
tostadas
Hobbyist / Craftsman
Nice salad, and it only took a few thousand worth of knives to make it
Have to have some excuse to justify all the unnecessary knife purchases, don’t I?
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tostadas
Hobbyist / Craftsman
Disagree. It's totally necessary.
BillHanna
Gotta get ready for ARM
CCK 1102 breaking down a bird
Took me a bit to get around to using it, but now that I am I’m loving the patina on this tamahagane clad Xerxes. Paired with my new show stopper of a cutting board from @OwlWoodworks … makes me very grateful to be able to use such amazing tools.
Hockey3081
Senior Member
Kale is annoying.
But makes great compost
The original @MSicardCutlery honesuki doing its thing. Love this knife. It is my only 52100 blade but I feel like the steel is just destined for these tasks. Takes a good edge but is robust and easy going and the steel just overall holds up well. It's Halloween so I kept getting interrupted. Reckon the knife sat after cutting up the hot chicken for 10-15 min's. Just a touch of blue added but otherwise A-okay.
The amount of joy I feel hearing about how much you love this board is incredible. The amount of envy I feel seeing that my boards have experienced a Xerxes like that before I have is also incredible.
Quick snapshot of the Spare Honyaki. Truly a steal for the 280 Pounds it originally went for.
Hmm...
Hot instant coffee etch on @MSicardCutlery 52100 nakiri. Pulled it after 30 minutes to discover
a) I didn't have the level up as high as I though so this wasn't fully covered
b) a rainbow?
Not sure on that second one.
Hot instant coffee etch on @MSicardCutlery 52100 nakiri. Pulled it after 30 minutes to discover
a) I didn't have the level up as high as I though so this wasn't fully covered
b) a rainbow?
Not sure on that second one.
Some carrots had to be used...
How do you like Matt's take on nakiri?
I had asked Matt to mimic my Kono FM nakiri, which he did admirably (just with the lefty requested grind). I really like the length and profile of this one. I'd have no hesitation in recommending anyone to him for something similar.
