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Discussion in 'The Kitchen Knife' started by Mr.Magnus, Jul 27, 2012.

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  1. Jan 20, 2020 #15421

    Dendrobatez

    Dendrobatez

    Dendrobatez

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    Correct!
     
  2. Jan 20, 2020 #15422

    Matt Zilliox

    Matt Zilliox

    Matt Zilliox

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    Hello to the forum, I just caught this stupid makers knife bug after thinking for years that my Shuns were great knives. here are my first 2 forays into maker knives:
    [​IMG]Kitchen knives[/url] by Matt.zilliox, on Flickr[/IMG]
    The damascus K tip is from J Lees knives. The Cleaver or nakiri is red5forge and is an absolute savage in the kitchen. Iron, steel and aogami blue paper core with a nickel jacket.

    The damascus knife and i are not getting along great, its lovely to be sure, and after a bit of time on the stones, its damn sharp, but im not reaching for it as often as the cleaver. May have to trade that one along or sell at some point... not sure yet, i think i prefer a bigger knife.
     
  3. Jan 20, 2020 #15423

    _THS_

    _THS_

    _THS_

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    Got a Bryan Raquin 240×53mm gyuto, workhorse geometry "kt", satin finish. I decided to put a kasumi finish on it IMG_20200120_193023_153.jpeg IMG_20200119_105223_550.jpeg
     
    Henry, milkbaby, Mikeadunne and 12 others like this.
  4. Jan 21, 2020 #15424

    Acidwash

    Acidwash

    Acidwash

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    Nice! Those Santoku sized Kamons are really cool.
     
  5. Jan 21, 2020 #15425

    McMan

    McMan

    McMan

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    good call with the handle
     
  6. Jan 21, 2020 #15426

    valgard

    valgard

    valgard

    Stones Addict (terminal case)

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  7. Jan 21, 2020 #15427

    marc4pt0

    marc4pt0

    marc4pt0

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    Brian Weekley and Dendrobatez like this.
  8. Jan 21, 2020 #15428

    one80

    one80

    one80

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    Bought a Kaeru Gyuto and Petty from JNS, and wasn't a fan of the handles so changed them to new ebony and horn ones from KnS.

    Very happy with these, though now I'm worried that the bug has bitten...

    [​IMG]
     
  9. Jan 21, 2020 #15429

    rob

    rob

    rob

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    Kippington 235x54 Gyuto.
    Kipp was great to work with, asked for a real Laser and that's exactly what i received. Knife is so thin behind the edge and has a crazy taper. Make a unique sound on the board (tink-tink) almost scary when cutting onions horizontally. :)
    IMG_9717.jpeg

    IMG_9720.jpeg
     
    milkbaby, riba, nakneker and 16 others like this.
  10. Jan 21, 2020 #15430

    daddy yo yo

    daddy yo yo

    daddy yo yo

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    Kip‘s knives are fantastic! I L-O-V-E mine!
     
    rob likes this.
  11. Jan 21, 2020 #15431

    MrHiggins

    MrHiggins

    MrHiggins

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    Looks great. What steel did you go for?
     
  12. Jan 21, 2020 #15432

    rob

    rob

    rob

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    Thanks.. Nitro V
     
  13. Jan 21, 2020 #15433

    CharlieFoxtrot

    CharlieFoxtrot

    CharlieFoxtrot

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    I'm actually not gagging to immediately get another knife; I want my next choice to be the product of some deep thought and careful consideration.

    But I love to look at them, so I'm thinking a good book on J knives would be a nice purchase. Can anyone recommend some good, informative reading material?
     
  14. Jan 21, 2020 #15434

    pgugger

    pgugger

    pgugger

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    TF Maboroshi 180 mm gyuto just arrived from EE. No obvious issues with grind or fit and finish as far as I can tell so far.

    IMG_0419.JPG IMG_0420.jpg
     
    WPerry, milkbaby, lemeneid and 6 others like this.
  15. Jan 22, 2020 #15435

    marc4pt0

    marc4pt0

    marc4pt0

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    From Mr Jiro. Quite impressed with his work once again:

    20200121_140031.jpg
     
    Henry, GreyBoy, ashy2classy and 8 others like this.
  16. Jan 22, 2020 #15436

    Corradobrit1

    Corradobrit1

    Corradobrit1

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    Looking forward to the review
     
  17. Jan 22, 2020 #15437

    brooksie967

    brooksie967

    brooksie967

    Wanna touch my Ashi?

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    is it just me or does the core wobble all over the place?
     
  18. Jan 22, 2020 #15438

    valgard

    valgard

    valgard

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    254x54mm Raquin with a very convex grind, bear KT. 227g. IMG_20200121_125012-01.jpeg IMG_20200121_125003-01.jpeg IMG_20200121_125119-01.jpeg IMG_20200121_125032-01.jpeg
     
    Henry, milkbaby, khashy and 14 others like this.
  19. Jan 22, 2020 #15439

    pgugger

    pgugger

    pgugger

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    I’m not sure exactly what you mean. The cladding line is not perfectly straight along the core steel but that seems normal for most san mai knives that I have used. Everything else looks pretty straight in my hand.
     
  20. Jan 22, 2020 #15440

    Xenif

    Xenif

    Xenif

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    Hea talking about that choil shot, how the core steel deviates from the centre line. You are talking about the lamination line on the sides.

    sketch-1579713486529.jpeg
     
  21. Jan 22, 2020 #15441

    Barmoley

    Barmoley

    Barmoley

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    Your picture is slightly misleading, since the choil shot was clearly taken at an angle. Straightened some below, not perfectly straight either. Also, choil shots can be very misleading, especially when they are taken at an angle. In addition there is a finger cutout which is further from the camera than the rest of the choil.

    upload_2020-1-22_9-36-35.png
     
    WPerry, labor of love, Durge and 2 others like this.
  22. Jan 22, 2020 #15442

    Gregmega

    Gregmega

    Gregmega

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    Good thing you don’t cut with that part of the knife. [emoji13]
     
    Barmoley likes this.
  23. Jan 22, 2020 #15443

    brooksie967

    brooksie967

    brooksie967

    Wanna touch my Ashi?

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    it could be just me but it looks like the core is fully to the right of that dotted line.
     
  24. Jan 22, 2020 #15444

    Brian Weekley

    Brian Weekley

    Brian Weekley

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    It’s no surprise that Harry, Meghan and Archie chose Victoria, BC to spend their Christmas and possibly their Canadian residence. It’s because they heard of the amazing wild West Coast salmon available year round. On the heels of my New Years resolution, which was a temporary moratorium on new knife purchases, I got a note from my blade sensei, thebradleycrew. He said “I have a knife which you should buy ... it’s a Dalman with a Damasteel blade”. I wasn’t convinced. Although I wanted a knife by Robin Dalman I’m really not a fan of stainless blades or new fangled steels. I agreed mostly out of respect for thebradleycrew’ s opinion.

    Am I ever glad I did. As promised this knife is absolutely gorgeous. The blade shape and grind is sublime. The Damasteel is hypnotic. Next problem ... how to welcome the knife to the family? Each year I smoke several batches of west coast salmon and other fish ... halibut, COD, haddock. I dug out some salmon from the freezer for an afternoon snack. The Dalman is a 210mm K-tip Gyuto. Damasteel blade, 178 gms. https://damasteel.se/

    First up some pics of the knife ... B31E0196-5B6A-4A9B-A5EB-43855FDA7C81.jpeg E9ECFC90-2B1F-40D0-A532-1A45F835D29F.jpeg C98E6C73-C09A-4530-BA0D-867FDA6FC253.jpeg

    Then the smoked salmon ...

    BD51EA05-C4DC-4330-8BE8-9B414E79A02D.jpeg 0FB3501F-F177-4AB3-9D79-68DAD7102951.jpeg

    Then the snacks ...

    F9CA0D50-751B-41E0-8C4B-5D6C88AF0C80.jpeg 890050C5-EB3E-4FBC-8E33-FCF6185024F0.jpeg
     
    Last edited: Jan 23, 2020
    ridnovir, riba, jimmy_d and 12 others like this.
  25. Jan 22, 2020 #15445

    TSF415

    TSF415

    TSF415

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    @Brian Weekley
    I think your meal is missing a nice soft boiled egg. But also where do we sign up for a blade sensei? Can you be mine?
     
  26. Jan 22, 2020 #15446

    Brian Weekley

    Brian Weekley

    Brian Weekley

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    Compared to some of the individual KKF members I’m a novice and truly not worthy to be anybody’s sensei ... blade or otherwise. One of the nicest things about KKF is the freedom with which some very knowledgeable dudes share their knowledge ... if you’re prepared to listen. It doesn’t take long to figure out who really knows what they’re talking about.

    About the boil egg ... I agree! But I normally put ketchup on my hard boiled eggs and I’ve learned ... I’m never going there again ... lol!
     
  27. Jan 22, 2020 #15447

    CharlieFoxtrot

    CharlieFoxtrot

    CharlieFoxtrot

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    There should be a thread for "Egg Crimes".
     
  28. Jan 22, 2020 #15448

    M1k3

    M1k3

    M1k3

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    And a sub titled "Adventures with Ketchup"
     
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  29. Jan 22, 2020 #15449

    McMan

    McMan

    McMan

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    That’s how I’m seeing it too... with the core to the right of the red center line and also curved (bowing to the right)—within the blue brackets.
    IMG_1579736568.772247.jpg
     
  30. Jan 22, 2020 #15450

    pgugger

    pgugger

    pgugger

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    Ah, ok, thanks. That makes sense.

    Yes, this is what I was going to say. Also, the cladding is hammered irregularly (by design) and the choil is not rounded evenly. So together, these all make it look worse than it is.

    Agreed! My sense is that whatever minor flaws can be seen here will not affect cutting performance.

    Upon closer inspection of my knife, I do not believe that core generally tends towards one side. However, there may be a slight twist near the cutting edge (only at the heel) that has the entire edge including core slightly left of center (not so clear in the photo though). Admittedly not the nicest choil to look at!
     

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