Justablacktee
Well-Known Member
Simon Maillet 135cr3 & wrought iron with yellow pepper patina.
Onions
Question for those following, how often do you have to use Bar Keeper's Friend or something similar to remove rust? I find that my Fujiyama gets a bit rusty after each use even if I'm wiping it every onion I go through.
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HSC 270mm gyuto, 26c3 with iron cladding after slicing a pineapple
I have 3 HSC knives and I can’t say enough great things about them. Harbeer always hits the sweet spot on heat treatment, fit finish, material selection, etc where you end up with a top performing knife at a great price. My favorite is a 230 mm magnacut gyuto I recently purchased from himYou just made me want a HSC right there
Took this Tansu out yesterday to make some pics because I will possibly put it up for sale:
He's great to work with. His knives are great also!You just made me want a HSC right there
Question for those following, how often do you have to use Bar Keeper's Friend or something similar to remove rust? I find that my Fujiyama gets a bit rusty after each use even if I'm wiping it every onion I go through.
Beautiful
Is that a half-KU Rader??? Wow…My friend Roy from NZ was kind enough to let me test run his new Rader. Polished with some diamond paste to remove some light sharpening marks/patina then sliced up a grilled tenderloin. Wow!
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This is neat!
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