Baby 180mm Myojin demolishing some tomatoes.
For the love of cutting: a cut-vid thread for all
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These Myojin grinds never get old
Wow, impressively silent cuts there! Which knife is that?
It's a Nakagawa blue#1. Sorry, should have included that!
Bico Doce
aka Big Dice / Bocce Ballz / Big Douche
Nine 240 gyuto in blue2/soft iron.
Really fun to use. I wasn’t sure about the specs given the low heel but Rob knows his stuff. Excellent food release, great cutting performance.
Really fun to use. I wasn’t sure about the specs given the low heel but Rob knows his stuff. Excellent food release, great cutting performance.
Kind of a long one. Really enjoying @captaincaed 's Ikeda honyaki. Putting it through it's paces here making veg for stir fry.
Greasylake
Thick knives save lives
Using a 210mm Koho Ai-deba to break down an amberjack. First time doing an AJ and I made a bit of a funky cut at the end that I'll blame on being tired, but a fun fish to clean nonetheless. Sorry about the vertical video, originally expected it to be watched on a phone 
Knivperson
Senior Member
Chopped onions for 120 hotdogs with the 225 mm kamon
Tosa nakiri in action. With a handle now
BillHanna
Gotta get ready for ARM
A handle. Pshh. Sellout. You’ve changed, man. You’ve changed. *pokes chest*
Never meet your heroes man.
Also, viva jalapeno!
And then... As he rolled the bell pepper the wife comments, "I've tried that. It's not that easy." I reply, "I do that." She answers, "Whatever."
Fall is here. Time for everyone's favorite game show -
Will it split a squash?
Today's contestant: Ashi Ginga Petty
Will it split a squash?
Today's contestant: Ashi Ginga Petty
BillHanna
Gotta get ready for ARM
Look at that tool being used like a tool. So sexy.
WOW. Did not expect that lol.
Kaeru Wakui Workhorse after thinning. The original grind is very nicely done for what it is, but very thick in the midsection all down the knife. Like a thicker Heiji if the shoulders were convex instead of a hard shinogi. 6 mm spine out of the handle with very slight taper.
I’ve been thinning bit by bit for a while now, raised the shoulders in the middle third, thinned the front third from edge to spine, grinding in more taper and did a little work at the heel, but mostly left it alone. Made the grind flatter in the front while maintaining enough meat in the middle for good food release. Biggest challenge was getting the front end thin enough near the spine to where it wouldn’t completely split bigger carrots like an axe.
The steel is frustratingly hard while thinning, but it pays off because edge holding is great. Use it at work on poly boards with a very acute edge without issue (although I’ve been bringing a synthetic rubber board to work sometimes to make life easier).
I’ve been thinning bit by bit for a while now, raised the shoulders in the middle third, thinned the front third from edge to spine, grinding in more taper and did a little work at the heel, but mostly left it alone. Made the grind flatter in the front while maintaining enough meat in the middle for good food release. Biggest challenge was getting the front end thin enough near the spine to where it wouldn’t completely split bigger carrots like an axe.
The steel is frustratingly hard while thinning, but it pays off because edge holding is great. Use it at work on poly boards with a very acute edge without issue (although I’ve been bringing a synthetic rubber board to work sometimes to make life easier).
Lol, thanks, but I can’t really take credit. It was my first time using iMovie and I just put all the clips into the app and it came out like that. I also thought “dang, this editing looks kinda nice!”Man you did a great job @kpham12 ! Also, nice edit on the vid
I'm moving houses this month, then remind me and I'll be back to help. Love this thread
But my knives won't be square. Is that OK?
They won't be hip? @BillHanna
BillHanna
Gotta get ready for ARM
Be square or beware
Fredrik Spare MCX Apex Ultra gyuto 230 to prepare for a beef stew. Cut carrot, celery, onion, bell pepper, and beef.
Meglio MagnaCut 10” Western Chefs vs a carrot.
Got this from BST. Sharpened at a low angle to see how the steel feels on stone. To be honest it’s quite difficult to raise a burr. Started with Chosera 800 and it was too slow. Changed to SG 500 and it was still too slow (shocked). Then changed to SG 320 and finally raised a burr. And it was not easy to deburr either. Feel like I need better tool like diamond stones to properly sharpen it.
Regarding the cutting feeling, the grind is completely flat on both sides, and it’s about 0.25 mm thick at 1 mm above the edge. Could be thinner BTE but the food release is surprisingly good, which you can see in the video. The profile works well for rocking and chopping. Overall it’s a nice factory made knife.
Got this from BST. Sharpened at a low angle to see how the steel feels on stone. To be honest it’s quite difficult to raise a burr. Started with Chosera 800 and it was too slow. Changed to SG 500 and it was still too slow (shocked). Then changed to SG 320 and finally raised a burr. And it was not easy to deburr either. Feel like I need better tool like diamond stones to properly sharpen it.
Regarding the cutting feeling, the grind is completely flat on both sides, and it’s about 0.25 mm thick at 1 mm above the edge. Could be thinner BTE but the food release is surprisingly good, which you can see in the video. The profile works well for rocking and chopping. Overall it’s a nice factory made knife.
