For the love of cutting: a cut-vid thread for all

[tim huang]

Mizunotanrenjo B1 workhorse
chicken breast and thigh

 

[Ok__mode_6953]

Putting the older WH grind Jiro through a broad range of produce whilst I gather my thoughts for a review comparing the development of his knives over time, and their performance.

 

[tim huang]

Ashi W2 mono micarta western handle & goko W1 mono wine colour parka western handle

 

[tim huang]

Ashi W2 mono micarta western handle & goko W1 mono wine colour parka western handle

Goko...... indeed very good heat treat + thinner than ashi. However..... i like ashi better because of the grind and weight of the western handle. Or maybe I just don't get used to the light western handle

 

[Delat]

$25 department store cleaver vs dog treat. Cleaver giving a FU to the threads on edge retention and chipping while the knives on my rack watch in horrified fascination and my Boardsmith suffers in silence

I’m curious if everybody has a cheapo cleaver for this type of thing? I’ve had this thing for 30+ years now and it’s my designated lobster, crab, and dog treat chopper.

 

[Choppin]

Ashi W2 mono micarta western handle & goko W1 mono wine colour parka western handle

nice duo, which one do you prefer?

 

[tim huang]

nice duo, which one do you prefer?

ashi W2

 

[Choppin]

ashi W2

Same here, love my Ashi!

 

[Jovidah]

$25 department store cleaver vs dog treat. Cleaver giving a FU to the threads on edge retention and chipping while the knives on my rack watch in horrified fascination and my Boardsmith suffers in silence

I’m curious if everybody has a cheapo cleaver for this type of thing? I’ve had this thing for 30+ years now and it’s my designated lobster, crab, and dog treat chopper.


View attachment 270893

I have my Wüsthof chef knife for abuse duties. It comes out for hard chocolate, nuts, bone work that sorta thing. Have an old carbon cleaver too but usually I just go for the German axe.

 

[Ok__mode_6953]

Touched up the edge with a few passes on the Shoubudani asagi I picked up from Bico Doce recently and I get the natural edge hype now.

 

[kpham12]

The9 gyuto from @enrico. Raised the shinogi a little and reset the edge to near zero, just a little bit of nail flex. Got the tip nice and thin. Bevels are easy to work on and the steel feels incredibly dense and creamy when sharpening. The cladding has a ton of cool details and the handle shape is super comfortable.

I’ve worked on the knife a little more since this vid, but this was doing prep for black beans. Need to get a vid of carrots or apples next.

 

[enrico]

The9 gyuto from @enrico. Raised the shinogi a little and reset the edge to near zero, just a little bit of nail flex. Got the tip nice and thin. Bevels are easy to work on and the steel feels incredibly dense and creamy when sharpening. The cladding has a ton of cool details and the handle shape is super comfortable.

I’ve worked on the knife a little more since this vid, but this was doing prep for black beans. Need to get a vid of carrots or apples next.

Looks great.

I’ve always felt certain knives need to fit their owner and remembered when we first talked about this knife. I thought it’d be a great fit for you. Glad to see you are enjoying it and putting it to the stones. It didn’t deserve to be a drawer queen

 

[stringer]

Spaghetti squash season is back!

 

[stringer]

This one goes out to all of the "that is not a brunoise" crowd on YouTube. You know who you are. 1/8 of an inch.

 

[Jovidah]

I mostly cut brunoise for rice dishes, sofritto etc and my personal standard is that it simply has to be smaller than or equal size to the rice.

 

[blokey]

Spaghetti squash season is back!

You could convince that was William Dafoe hacking a squash

 

[HumbleHomeCook]

This one goes out to all of the "that is not a brunoise" crowd on YouTube. You know who you are. 1/8 of an inch.

View attachment 272447

Imposter!

That nakiri has a handle on it!!!

What have you done with the real Stringer?!

 

[stringer]

Imposter!

That nakiri has a handle on it!!!

What have you done with the real Stringer?!

Sorry bud. Better half got tired of the handle falling off every time she picked it up. Told me I had to "put a real handle on that scary little cleaver or take it out of the drawer."

 

[stringer]

I mostly cut brunoise for rice dishes, sofritto etc and my personal standard is that it simply has to be smaller than or equal size to the rice.

That's a very practical way to think about it.

 

[jacobwilder5]

Picked up a Wakui WH off bst this week. Thing is a beast but belies it's size with how well it cuts.

Weight of the blade doing most of the work on a pepper. Badass knife and so much fun to use.

 

[tim huang]

 

[tim huang]

 

[enrico]

 

[tim huang]

B1 or shirogami 2


i want to find something that can show the difference on these two but I don't have any clude yet, I am uploading another video about cutting meat with these two

 

[tim huang]

 

[myguidingmoonlight]

Seems to cut far better than I thought they would.
I just assumed the Yamada wroughts more polishing knives than performers.

 

[enrico]

Seems to cut far better than I thought they would.
I just assumed the Yamada wroughts more polishing knives than performers.

Also with its original edge. Curious to see how it takes to the stones. Probably can whisp through horizontal cuts a bit better

 

[M1k3]

Sound is kind of awful. Had my phone in a cup.

Pickled Red Onion day.

 

[tim huang]

 

[Ok__mode_6953]

Spent a fair bit of time using my 240 Jiro as a daily driver for the past few weeks, now putting some mileage on the 255 to compare.

Initial impressions are that whilst it’s chunky on the spine at the heel, it rapidly turns into pretty much a pure laser with one of the thinnest tips I’ve ever used - and with laser performance to match.

Zero resistance through carrots - very cool.