Starting to get concerned about this edge

[VincenteFox]

 

[Tekkz]

Starting to

 

[aporigine]

View attachment 333854

 

[Vertigo]

Ayo nice kukri!

 

[VincenteFox]

This was a knife left at an airbnb we stayed at. I was interested in the direction the sharpening was taking it.

 

[VincenteFox]

I think it was the only non-serrated knife in the place.

 

[aporigine]

This was a knife left at an airbnb we stayed at. I was interested in the direction the sharpening was taking it.

 

[Absolute Buffoon]

This is the ideal santoku edge. You may not like it, but this is what peak performance looks like.

 

[blokey]

Probably too much steeling, one reason I always bring a small kitchen knife with me

 

[Heckel7302]

Nice and thin BTE...every 2cm.

 

[MarcelNL]

ANY stay with something resembling a kitchen warrants bringing a knife and espresso kit IMHO

 

[HolyDiverScallop]

I was recently at an AirBNB, and while they had crappy but serviceable knives, there was NO CUTTING BOARD of ANY kind. Nor a strainer. Nor any sort of grater or other zippy zoopy make-me-small-pieces implement.

But they sure did have BBQ implements, and no grill.

 

[Vertigo]

Probably too much steeling, one reason I always bring a small kitchen knife with me

Steeling??? No, that thing was sharpened with an electric can opener.

 

[mengwong]

I was recently at an AirBNB, and while they had crappy but serviceable knives, there was NO CUTTING BOARD of ANY kind.

AirBYOB

 

[HolyDiverScallop]

AirBYOB

And indeed, that ended up on my list of things to bring next time.

I ended up using a paper plate, and chopped garlic on it like I was a particularly uncoordinated badger. It took forever, and was not in any way enjoyable.

 

[Absolute Buffoon]

And indeed, that ended up on my list of things to bring next time.

I ended up using a paper plate, and chopped garlic on it like I was a particularly uncoordinated badger. It took forever, and was not in any way enjoyable.

That reminds me of the last time I had to use cheap knives on vacation. I was portioning chicken on a textured glass board with a chef's knife from a cheap henckels block. I switched to a serrated slicer that was somehow way better and still took 30 minutes to cut two breasts into chunks. I think I would have rather lost my arm to a wood chipper than deal with that again. Talk about newfound appreciation for my home setup.

 

[HolyDiverScallop]

It's no wonder a lot of people hate to cook, and REALLY hate to prep. When you are portioning ingredients using pure cussedness and an unflinching willingness to saw back and forth for hours, it sort of gets tedious.

 

[HumbleHomeCook]

As I recall, Michael of Knife Japan said they use an Okahide Kitchen Mini as their travel or vacation knife.

I'm partial to the Kawatsu funayuki.

For your shopping convenience:

https://knifejapan.com/okahide-hamono-kitchen-mini-115mm/

https://knifejapan.com/kawatsu-hamono-funayuki-bocho-120mm-aogami-2/

 

[Absolute Buffoon]

It's no wonder a lot of people hate to cook, and REALLY hate to prep. When you are portioning ingredients using pure cussedness and an unflinching willingness to saw back and forth for hours, it sort of gets tedious.

This is the story of why I never learned to cook growing up. All the fun dishes always required work, and doing it with cheap and dull knives SUCKS. Fast forward to now, and I legitimately can't stop offering to prep and cook. Total 180, partially from purchasing good knives.

As I recall, Michael of Knife Japan said they use an Okahide Kitchen Mini as their travel or vacation knife.

For your shopping convenience:

https://knifejapan.com/okahide-hamono-kitchen-mini-115mm/

Ooh this has been on my list for a while. Hoping it pans out soon!

Edit: the kitchen mini, that is.

 

[Simply]

Accidental wharncliffe

 

[aporigine]

As I recall, Michael of Knife Japan said they use an Okahide Kitchen Mini as their travel or vacation knife.

I'm partial to the Kawatsu funayuki.

For your shopping convenience:

https://knifejapan.com/okahide-hamono-kitchen-mini-115mm/

https://knifejapan.com/kawatsu-hamono-funayuki-bocho-120mm-aogami-2/

That Kawatsu looks the business.

 

[aporigine]

Accidental wharncliffe

With that safety stop on the back! Way to protect the edge from board contact. Who needs those last 10% anyway

 

[HumbleHomeCook]

That Kawatsu looks the business.

I use the hell out of mine.

 

[kot_blini]

It's no wonder a lot of people hate to cook, and REALLY hate to prep. When you are portioning ingredients using pure cussedness and an unflinching willingness to saw back and forth for hours, it sort of gets tedious.

This is the story of why I never learned to cook growing up. All the fun dishes always required work, and doing it with cheap and dull knives SUCKS. Fast forward to now, and I legitimately can't stop offering to prep and cook. Total 180, partially from purchasing good knives.

This is the default and people literally don't realize there can be a better way. I started looking into knives and sharpening because I thought that there's no way cutting onions had to be so miserable and difficult, otherwise no one would do it. Meanwhile my mom keeps swim goggles in the kitchen for just this purpose...

Some of my friends and family have gotten interested in keeping their knives sharp once they've seen the benefits in person. Both ease of prep and how long ingredients will stay fresh after a cut.

 

[Absolute Buffoon]

This is the default and people literally don't realize there can be a better way. I started looking into knives and sharpening because I thought that there's no way cutting onions had to be so miserable and difficult, otherwise no one would do it. Meanwhile my mom keeps swim goggles in the kitchen for just this purpose...

Some of my friends and family have gotten interested in keeping their knives sharp once they've seen the benefits in person. Both ease of prep and how long ingredients will stay fresh after a cut.

To be fair to your mom, I'm still tempted to buy swim goggles for that too. Doesn't seem to matter what I do, my eyes are just ultra sensitive to onion fumes. Even the slightest bit. Wash it in cold water, cut the sides in the correct order, still seems not to matter...

 

[aporigine]

To be fair to your mom, I'm still tempted to buy swim goggles for that too. Doesn't seem to matter what I do, my eyes are just ultra sensitive to onion fumes. Even the slightest bit. Wash it in cold water, cut the sides in the correct order, still seems not to matter...

My knives are sharp, and for an onion I goggle up. Not sure I’m super sensitive, but not going argh halfway through mincing a root of organic tear gas greatly improves the experience.

 

[HumbleHomeCook]

Just get foam lined safety glasses.

I've seen these marketed by some folks as "Onion Slicing Glasses" with the requisite markup of course.

 

[Absolute Buffoon]

Just get foam lined safety glasses.

I've seen these marketed by some folks as "Onion Slicing Glasses" with the requisite markup of course.

Good, now my wife will make fun of me for my silly goggles instead of how I break into uncontrollable sobbing after more than 10 seconds with a singular onion!

All 4 of my fancy ass knives and I still have to call her in for anything onion related...

 

[aporigine]

Good, now my wife will make fun of me for my silly goggles instead of how I break into uncontrollable sobbing after more than 10 seconds with a singular onion!

Just shoot her the glare of Shut Up, Dear.

 

[kot_blini]

hmm for me upgrading to entry level jknives honestly made a huge difference. but if i was doing pro quantities of prep i’d still get cooked for sure. honestly one of my goals is to be able to get through a bag of onions with absolutely no tears or discomfort. I'd like to caramelize batches of onions in advance. if this isnt actually achievable i will be so sad. was hoping becoming a better sharpener would solve it…

pros please weigh in with bulk onion processing tips and tricks!