You can put a stable patina on the Misono with hot vinegar. I put one on mine early on, and has been very stable for two years, slowly coming off and reforming as I work with produce.
Awesome! Thanks for the info. For now I'd rather let this happen "naturally", but I guess this is tiresome, and moreover some work over this grind will take away part of the patina. Good thing I have this in my pocket.
Misono 210 looks thick behind the edge, I am surprised to see that.
I wonder if the bigger 240 is better, I was thinking of getting a 240 & re-profile it down to 210, so I can have the dragon on my 210, & have it thinned while doing so.
@Benuser warned me about that. He was very precise to the particularities of the Misono. Helped me with a lot of things in the end. He mentioned (in my most probably clumsy paraphrase) an overly convex grind also exaggerating the shoulder at the edge and too polished. Couldn't be more right.
Love your pics ... great job.
Especially the one where you’re wearing a bandage. A clear sign that your knife loves you.
Thanks, although the bandage is on the knife holding hand, and has nothing to do with cutting, more with a severe case of eczema that gets to its worst when the weather is constantly going above and under freezing point. In Qc, Ca, this goes for about two months long somewhere between mid-end of February and mi-end of April. And then again for a good whole month somewhere mid-October and mid-November.
But you are absolutely right, on the other hand. The Zwilling, Misono, Victorinox, they've all drawn blood. Never when cutting - sometimes by mishandling carelessly in-between, often when caring for the knife and being particularly (and spectacularly) stupid. The Moritaka has yet to do that, but will surely take its toll next time I'm a dumbass.
I personally feel much better once a knife cuts me. Usually, will never happen afterwards for this particular knife.
Edit: I was cut a lot when cutting. Mostly 10-30$ knives. THESE tend to make you realize there must be something you don't understand. Then you search for technique... practice... cut yourself on other cheap knives and learn the harsh, zigzag gashing wound way. Then you stumble on a forum like KKF and start buying overly expensive knives, not knowing what you're spending for, but finally somehow knowing not to cut yourself when actually cutting.
A couple of close miss though... phew!
I think that Moritaka looks very nice. Choil shots can be misleading, but if this one is true to the geometry, you have a very nice example. Some people want every knife to cut like a laser, but IMHO that is not what every knife is designed for.
Yes that's what I was trying to convey when saying the grind was pleasing on some way, but also a bit poor pratically. I don't have enough experience nor even use of a knife to need so many different profiles. My understanding thus far was that a Gyuto is supposed to be your all around knife. Then again, what is that? Buying western knives you don't have to care so much about things. J-Knives are another market entirely. Interesting and surprising. Not always satisfying, but also, more satisfying as a whole experience than buying western knives.
A couple of days after using the Moritaka but not obsessing over my first experience... I find myself missing it. Too much careless people around me to use my knives much, I keep the Victorinox Santoku around these days because I wouldn't care all that much if something was to happen to it. The other knives are stored away and taken out on good occasions. Hopefully, this situation will resolve before long, and I'll get back some control again over what happens anywhere near my kitchen.
Edit & TL;DR - This choil shot (Moritaka) is the most sophisticated of all four choil shots of my reviews. I should have said as much as my impressions - on the first day, when I managed to get this choil shot, I was truly amazed. The worrying came as I considered the other choil shots and realized, as well done as it is, that this particular grind was FAR away from three more or less similar grinds I had found pleasing. Then it squeaked halving onions and pure dismay ensued. Now settled with. If I'm honest to myself, many cuts with the beloved Zwilling are not as satisfying as with the Misono, the Victo, or the Moritaka. I need time and experience with these knives.
I also need other knives... no... yes... not needing... needing, ya know. Other knives. Thousands of them. Subvention of another bank account than any of mines...
I couldn’t agree more. That’s why I can’t even think in terms of “my favourite knife”. I see each one a reflection of the maker ... or designer in the case of factory knives ... view of what the knife should do and how it performs. The Wustoff Classic and Victorinox knives stamped from sheet steel have a proven place in the history of knives. I use both and at times in preference to their hand made counterparts. A big part of my pleasure from sharpening and collecting knives comes from trying to understand and appreciate what the maker intended. The qualification is that I’m an amateur in both sharpening and cooking. A Chef may have a very different view which is equally valid. To them the knife is a tool to be matched to their preferences. Differing perspectives and differing choices.
These are the lines along which I'm only beginning to gain in maturity.
@ModRQC ... Awesome writeup and great pictures ... thanks for the effort.
And thanks so much for all comments, truly appreciated! Be well everyone!