Some prep with a Shi.han
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DrD23
Well-Known Member
Been wanting to order but can't decide which one. Is that the stainless clad?
Yep, this one is ss-clad 52100. It's the only line I've tried, but I've heard great things about the mono 52100 and the aebl as well.
DrD23
Well-Known Member
haha yes ive only heard good things about all of them, hense why I can't decide
Maybe send him a message? He might be able to help choose based on your preferences and how you’ll be using ithaha yes ive only heard good things about all of them, hense why I can't decide
How do you like the Sab? I've been thinking about getting one, but worried it might get overshadowed by my Jknives and not used much...
I'm really liking it, even in this one's "still needs work state". It's markedly different than any of the Japanese knives I have (significant distal taper, low heel height, profile that lends itself to keeping the tip on the board) and since I tend to adapt my technique to the particular knife, it's a nice counter point to how I use the mostly Japanese blades in there.
Acidfly
Active Member
Finally got around to putting the handles on the Hado Sakai Junpaku and the Tetsujin Hamona.
Tetsujin 240mm is Blue #2 with iron clad
Hado Sakai 240mm is Shirogami #1 with stainless clad
Yu Kurosaki 240mm in HAP40
Tetsujin 240mm is Blue #2 with iron clad
Hado Sakai 240mm is Shirogami #1 with stainless clad
Yu Kurosaki 240mm in HAP40
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I am very excited to test the xerxes magnacut...
Tetsujin 240 laying waste to cole slaw ingredients.
@MSicardCutlery honesuki in 52100 superbly executing the job it was designed to do.
I love this knife! I love the length of the blade we decided on. I love the grind. I love the nimbleness. I love the sealed handle and sharp, bone-scraping spine we decided on. I love the height and the heel. Granted, Matt allowed me to put a lot of "me" into the knife so I'm no doubt biased but the execution is excellent and of course Matt directed several choices as well.
I know I get on my "break down your own chickens" soap box from time to time but I'm gonna again. This was two chickens. Came home from work, changed clothes, cracked a beer and grabbed the two air-dried birds out of the fridge. In a smidge over thirty minutes I was full done. That's getting the bags out and labeled, opening the birds, knife work, sealed up and everything cleaned and tossed. The actual cutting is probably about six or seven minutes total. $24 total for the two birds, again, air dried quality chickens and a half hour of my time.
I love this knife! I love the length of the blade we decided on. I love the grind. I love the nimbleness. I love the sealed handle and sharp, bone-scraping spine we decided on. I love the height and the heel. Granted, Matt allowed me to put a lot of "me" into the knife so I'm no doubt biased but the execution is excellent and of course Matt directed several choices as well.
I know I get on my "break down your own chickens" soap box from time to time but I'm gonna again. This was two chickens. Came home from work, changed clothes, cracked a beer and grabbed the two air-dried birds out of the fridge. In a smidge over thirty minutes I was full done. That's getting the bags out and labeled, opening the birds, knife work, sealed up and everything cleaned and tossed. The actual cutting is probably about six or seven minutes total. $24 total for the two birds, again, air dried quality chickens and a half hour of my time.
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Pre-cut for another breakfast with an old friend:
tostadas
Hobbyist / Craftsman
Y Tanaka b1 from migoto. I really liked the profile, stiffness, f&f and handle proportions on this knife but it felt a bit clunky in performance. Sent it to Ryan at district cutlery to supercharge the grind for me and now it feels excellent.
Tomatoes and Y Tanaka's AS, the perfect match.
The OG!Kamon 195mm Santoku - my wife's knife.
It's the first knife that Benjamin made for a customer - ever
Mack.
- Joined
- May 1, 2012
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I have no idea what you’re trying to say but I like the idea that you’re French (Monsieur Campbell) and talk about The ‘oly Grail!
- Joined
- May 1, 2012
- Messages
- 4,090
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- 10,645
Thanks, but I still find my explanation funnier, Le ‚‘oly Grail!View attachment 194426
https://www.dictionary.com/e/slang/og/
@Gregmega can tell you all about that LA culture
Just imagine this with a very strong French accent… 
Le Snoop D, oh, double-G?
That Al Capone guy ain't from CaliforniaView attachment 194426
https://www.dictionary.com/e/slang/og/
@Gregmega can tell you all about that LA culture
That Al Capone guy ain't from California
jjlotti
Well-Known Member
Syndicate Fool!
Well, I'm not exactly sure where I'm headed... She said she wants to try Dragon Fruit and I know she loves peaches...
Wish me luck!
Munetoshi.
Wish me luck!
Munetoshi.
Hockey3081
Senior Member
Baby Hazenberg helped this morning.
tostadas
Hobbyist / Craftsman
Today feels like a TF day
