TF Wabi-Sabi
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Cut good too
tostadas
Hobbyist / Craftsman
After thinning, choil is a bit thicker than the rest of the blade by approx 0.1mm. Here's my "maboroshi" with custom finger choil and everything rounded by hand with sandpaper.
Carl Kotte
Senior Member
Yeah, I’ve been very lucky with mine.
Carl Kotte
Senior Member
$413!!!After thinning, choil is a bit thicker than the rest of the blade by approx 0.1mm. Here's my "maboroshi" with custom finger choil and everything rounded by hand with sandpaper.
Corradobrit1
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Hey Hey. This is a TF Wabi Sabi thread. No Mazzer "you no like my dammy prices" fanboi posts allowed
ModRQC
Just shutup n' grabbit!
But he was talking about a Maz, which in turn is his way to not acknowledge TF’s greatness, which is a concealed wabi-sabi declaration of WAR!!
TF wabi-sabis all over Maz of course.
FWIW, the thinned and whatever Denka cuts beautifully after wabi-sabi plastic surgery.
FWIW, the thinned and whatever Denka cuts beautifully after wabi-sabi plastic surgery.
Nicely done. you took a knife that cut well out of the box and improved it for you. I'd call it a win all around.
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Isn’t TF Mazaki with fake eyebrows on and a cigarette in his mouth anyway?
Carl Kotte
Senior Member
Tone it down! I still don’t have a horse in this race. I’m happy for all of you who like your TFs!
McMan
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Wait, what?! It's not the other way around?
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Wait, what?! It's not the other way around?
Mission Knifepossible: you may have figured out that all blacksmiths are really Mazaki but ha-HA! He was really Jon Voight the whole time! In DOUBLE DISGUISE
ModRQC
Just shutup n' grabbit!
That’s wabi-sabi said!
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Got the Denka. It’s been thinned a bit on one side by a previous owner and cuts like it’s optimized for food release, but not like a big fatty whammer. I hear it pushing in a carrot but it leaves a nice straight cut, not a break.
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Few minutes in with the American Mutt; aside from the one low spot by the tip on the left side the bevels seem pretty even and the shoulder area looks straight. The original owner got it from District Cutlery; i don't know if DC makes any special requests of TF or if they have anything done to them here but in that respect it's more finished than my Maboroshis.
Corradobrit1
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You got the coverted Wabi Sabi Lite version. Looking good and its still got most of its Ku skin.
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Needs prob another session of about the same length as the one I just did and some tip work, but it’s cutting quite a bit more like how I want it to.
Lord Mazaki-bot, the great fashionable one and maker of ALL knives, is not pleased.
P.S. I no like dammy price. I no buy.
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Must be a typo. Ask $1.413. And add a nice fat overgrind.
Carl Kotte
Senior Member
Here’s the pic I took of a potato sliced a few days ago with a custom thinned 210 TF Maboroshi ...
Here’s a pic of a rock stock un-thinned rock stock 210 Maboroshi from Knifewear prepping a potato for scalloped potatoes tonight.
The custom thinned Maboroshi definitely had less stiction but the rock stock Maboroshi was more than satisfactory. I’ll thin the stock Maboroshi when I get around to it but it’s definitely satisfactory in stock condition IMO.
Here’s a pic of a rock stock un-thinned rock stock 210 Maboroshi from Knifewear prepping a potato for scalloped potatoes tonight.
The custom thinned Maboroshi definitely had less stiction but the rock stock Maboroshi was more than satisfactory. I’ll thin the stock Maboroshi when I get around to it but it’s definitely satisfactory in stock condition IMO.
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I have to admit that this is the only forum I am involved with that would have posts starting with "Here's the pic I took of a potato." Also the only forum I'm involved with in which I would react to such a post by eagerly studying it. Nice potato work! I know how those will stick, given any opportunity.
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Almost there. I still think the left side needs even more as i didn't quite make it to zero yet, but now it's very close to where my Mab is.
As i handle this more I am noticing things that have been mentioned: the tang sticks up a little one one side and down on the other, the weld of the bolster isn't very polished... Not relevant to wa handles of course. And the blade is straight, the shoulders are ground straight, and the bevels are good - just one small low spot where the original grind marks are still visible, less than on my Mab. So i guess i have to say that I fall into the "i don't care" category and value the knife by how it cuts. I've spent a couple hours grinding, like on the other one, but I'd say it's more what you'd expect a chef or user to do (maybe over time) than the level of finish work you'd associate with a knifemaker or modder. I haven't cut much food with it yet but the feel of the edge is distinct even from other hard AS - closer to Yoshi SKD/Gengetsu SS/Heiji SS which is my absolute favorite, so at this point I'd say that there is something notable about the steel as well.
As i handle this more I am noticing things that have been mentioned: the tang sticks up a little one one side and down on the other, the weld of the bolster isn't very polished... Not relevant to wa handles of course. And the blade is straight, the shoulders are ground straight, and the bevels are good - just one small low spot where the original grind marks are still visible, less than on my Mab. So i guess i have to say that I fall into the "i don't care" category and value the knife by how it cuts. I've spent a couple hours grinding, like on the other one, but I'd say it's more what you'd expect a chef or user to do (maybe over time) than the level of finish work you'd associate with a knifemaker or modder. I haven't cut much food with it yet but the feel of the edge is distinct even from other hard AS - closer to Yoshi SKD/Gengetsu SS/Heiji SS which is my absolute favorite, so at this point I'd say that there is something notable about the steel as well.
Seems like I’m becoming a potato specialist ... check out this thread.
https://www.kitchenknifeforums.com/threads/like-a-naughty-schoolboy.44589/
The second potato was a little older and “starchier” than the first which added to the “stickiness” of the slice. The interesting part (to me) is that my Catcheside really stands out in cutting ability yet it definitely has a thicker convex grind. So what’s the answer ... Takeda ... TF ... Catcheside all perform similarly yet have quite different grinds.
https://www.kitchenknifeforums.com/threads/like-a-naughty-schoolboy.44589/
The second potato was a little older and “starchier” than the first which added to the “stickiness” of the slice. The interesting part (to me) is that my Catcheside really stands out in cutting ability yet it definitely has a thicker convex grind. So what’s the answer ... Takeda ... TF ... Catcheside all perform similarly yet have quite different grinds.
