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Discussion in 'The Kitchen Knife' started by Mr.Magnus, Jul 27, 2012.
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:
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.
Got a Bryan Raquin 240×53mm gyuto, workhorse geometry "kt", satin finish. I decided to put a kasumi finish on it
Nice! Those Santoku sized Kamons are really cool.
good call with the handle
I’m feeling some serious Kamon envy right now @Acidwash & @Dendrobatez
Great scores guys
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...
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.
Kip‘s knives are fantastic! I L-O-V-E mine!
Looks great. What steel did you go for?
Thanks.. Nitro V
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?
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.
From Mr Jiro. Quite impressed with his work once again:
Looking forward to the review
is it just me or does the core wobble all over the place?
254x54mm Raquin with a very convex grind, bear KT. 227g.
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.
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.
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.
Good thing you don’t cut with that part of the knife.
it could be just me but it looks like the core is fully to the right of that dotted line.
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 ...
Then the smoked salmon ...
Then the snacks ...
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?
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!
There should be a thread for "Egg Crimes".
And a sub titled "Adventures with Ketchup"
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.
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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