nakiriknaifuwaifu
Senior Member
@RDalman
It's a simple steel, but I'll leave it to Robin to reveal if he wants to.
Legend has it it's made from the dense steel from a local mountain formed from Odin's rear after he went to Valhalla's Taco Bell
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@RDalman
It's a simple steel, but I'll leave it to Robin to reveal if he wants to.
Legend has it it's made from the dense steel from a local mountain formed from Odin's rear after he went to Valhalla's Taco Bell
RockyBasel
KKF Sponsor
Swedish steel
RockyBasel
KKF Sponsor
I think it’s udelhom uhb20c - but only Robin knows
That sounds like a really mean hot sauce.
"You'll lose and eye, but you'll have lasting wisdom about what makes the chili so hot."
"You'll lose and eye, but you'll have lasting wisdom about what makes the chili so hot."
“Odinhole” .... I think I had a friend who suffered from that after eating 48 Swedish Buffalo wings. Fortunately there was lots of dairy products nearby to relieve they symptoms. At least that was the story I was told.
Currently searching for an Odinhole ingot in Assassin's Creed: Valhalla. I'll let you guys know if I find one.
Have you tried any ub40?
BillHanna
Gotta get ready for ARM
Came out as one big ****
CommandoCobraRamboKnife
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Hi, I just bought this Ontario Knife Old Hickory Cook Knife 79-8 Yeah, it is a cook knife, not a chef knife. It's OK though, I am not a chef. The 79 might be for the year I first saw the Steelers win the superbowl, not sure yet. Anyway, I bought this bad boy at the Bezos Emporium for a whopping 16 large. I'm using it to hone my sharpening and patina skills. I currently have this thing razor/laser sharp. It currently has an HRC of about 2300.43+ or -. It's strong as steel. As you can see here my mustard, orange and white vinegar created a nice camouflage for when I am cooking outdoors and do not want to be spotted by the in-laws living next door. I also left some pork fat on there just on case. We'll see how that goes. The white vinegar must have been made by a Venetian witch because it left a nasty brown patina, a cursed bottle for sure. For the handle, I smoked it at 225 for about 2 hours in the pellet smoker, gave it a really nice bark. Then I dipped it in some left over polyacrylic and lightly sanded it a couple of times. When it was all done I rubbed it in some oil of the gods. As you can see, I now have a knife that will make your average Morimoto envious for well under a 20 spot. You're welcome! -Rambo
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Do you have matching sweatband?
CommandoCobraRamboKnife
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No, I don a horned helmet like my ancestors before me. Speaking of ancestors, here is the little paring knife version... It makes good for peeling an apple or a shive in a pinch.
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Gregmega
Senior Member
No but I’ve blacked out on red, red wine before.
DrEriksson
Senior Member
Gosh that steel is great. I will take it, please and thank you.Seriously, enjoy. Let us know how it sharpens up on the stones when you finally have to do that in a year or so...
Can give some thoughts on sharpening. Robin started the edge with diamond stone, and said that it was hard to sharpen. I expected the worst. However, it was super easy to sharpen on Shapton Glass. Only difficulty is that the edge is so thin that it creates a burr even on the 8000 stone. It’s the only knife I’ve encountered where I need to consider keeping the edge even on both sides on 8000.
With hard jnat the edge felt really rough, but after stropping it’s really good.
Can’t say it needed sharpening, but I wanted to sharpen.
Someone said I like Kono and cannot lie - I do. The MM210 is currently my fave but I wanted more length, and considering this line will not be made again I decided I needed the 240 when I found one available
RockyBasel
KKF Sponsor
What’s the difference between the MM and FM? I like the specs of the MM, it packs some heft as well
I can only compare a FM 210 W#2 against the MM 210 B#2 directly. Weight is a big one (FM was 117g, the MM is 172g). That extra weight on the MM allows for IMO a better grind - more convexity at the heel, but it thins nicely at the tip. As well, the Blue 2 is a beast in my home kitchen for edge retention. The MM is balanced at the heel (in the 210) due to the heavier handle, and it is not as fancy finish on the spine (but I think it is more usable).
Aside from the FM I had being a laser, I found that pretty much in every characteristic I preferred the MM.
RockyBasel
KKF Sponsor
Thanks, good to know. I got the FM blue 2 at 250 gm, 58x270
It is really not a laser in my view, given its weight - handle is weirdly skinny
I have an FM blue 1, baby Kaiju, with a thick profile - comes in at 260 gm - Tosho thicker style FM
It prior to that I always had my eye on the MM - I enjoy knives with some heft to them - maybe worth exploring the MM at some point after I sell a few
It is really not a laser in my view, given its weight - handle is weirdly skinny
I have an FM blue 1, baby Kaiju, with a thick profile - comes in at 260 gm - Tosho thicker style FM
It prior to that I always had my eye on the MM - I enjoy knives with some heft to them - maybe worth exploring the MM at some point after I sell a few
Froztitanz
Well-Known Member
Seems like the ginsan MM were rare. I've scoured quite a bit and that one you mentioned is the only one I've seen recently. I've seen a few B#2, some outrageously priced but no ginsan
The MM line is great, both the Blue #2 and Ginsan cut really well.
Carl Kotte
Senior Member
Beautiful knife and handle (I think; It’s hard to tell where the handle ends and the background begins). Happy cutting!
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That maple is not easy to photo, way better live.
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