KingShapton
Senior Member
This is not always the case ... I'm (still) under 50 ... and I don't like colored handles ... and I'm not boring ... I just have good taste
Unpopular opinions
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Carl Kotte
Senior Member
if i stated the real reason, the mods would have a heart attack and a lot of people would be offended.
Love the freehand sharpening - makes me want to try this with a 6x1 coticule I have.
Also makes we want to buy a shi.han, but that is a different story.
What do you like about your Shihan? I’m assuming it’s not the grind, since it’s heavily modified. Steel, profile, etc...?
Also, what are you making with 10 billion onions?? I thought you were a home cook for the time being.
Carl Kotte
Senior Member
coticules/belgian blues also work great for in-hand on-the-fly touch-ups. I used a ceramic rod for years.
I actually love the grind of the Shi.han. I did my usual modifications of thinning the tip and thickening the heel and zeroing out the microbevel. But I really like the profile and basic geometry. Thick at the spine, thin behind the edge. The steel is durable as hell. Makes my Watanabe feel dainty. It has heft but is still extremely maneuverable. Those onions were actually just for a garnish. Crispy onions for daal. If I had to change one thing about it I would move the handle up about 1cm. The gap between the handle and the choil is slightly larger than I prefer. But that is only something that has bothered me at work when I was chopping all day long. At home it has never bothered me.
riba
Senior Member
I do the same with an odd coticule (cheap, small but cool thingy). I have the impression that it actually improves my sharpening, as I can feel the lateral movements of the stone in my hand (implying that I am sharpening somewhere else on the knife then where I think I am sharpening
It helps me with better following the profile of the knife ).(Note: simple homecook, and humble sharpener here...)
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Corradobrit1
Senior Member
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Who cares about gaudy colorful handles when a blade of this calbre is attached. No way I'd kick it out of bed
Barclid
Banned
What a uh... Classy... Ashi...
You should learn to sharpen on cheap stainless. It would fix a lot of problems you encounter, rather than jumping to simple carbon.
I've never had grip issues with a glass smooth handle. Those that do, probably have too tight a grip, and maybe a stick up their wazoo (first part of the statement is true, the last is a joke).
Utilizing burls in handles is eco friendly. Those that want plane wood are using up precious natural resources that could be better utilized building houses for the poor. Like why bleach your a$$hole, when you could learn to appreciate the natural color and character already there.
I've never had grip issues with a glass smooth handle. Those that do, probably have too tight a grip, and maybe a stick up their wazoo (first part of the statement is true, the last is a joke).
Utilizing burls in handles is eco friendly. Those that want plane wood are using up precious natural resources that could be better utilized building houses for the poor. Like why bleach your a$$hole, when you could learn to appreciate the natural color and character already there.
If you don't like what she has on, you can take it off when you get in bed with her and make sure she wears something else in the morning.
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I couldn’t care less about some people’s affection with choil shots...
SHOWERDOOKIE
Well-Known Member
I personally love colorful and burl rich handles. Shows the makers creativity, which is one if the things im paying for. The only time I would hesitate to order one, is if I were using someone else's credit card on here to pay for it. Doors open.
Be careful, I got reprimanded last time I brought up the forbidden grip
Barclid
Banned
Gotta get that terroir when performing a2m.
Same, but only when I'm trying to sell a doorstop as a "piece of art"
jacko9
Senior Member
I have purchased over 20 Jknives over the past 5 years and I've come to realize that any one of the ones I bought would have done the kitchen job for me. The first one I purchased from Tosho Knife Arts was a 240mm Konosuke HD2 Gyuto and that would have done the job of all the others including Kato's, Shig's, Toyama's, Watanabe's, Kono Fujiyama's and Mazaki's to name a few of my other knives.
Do you think that would've been the same if you'd started with another knife?
I got my HD2 210 in March, and it's now my favorite knife.
jacko9
Senior Member
I was trying to say that all of my knives are good to very good but, I could have stopped at the KD2 if I had known better.
John O
Member
I bought my first Japanese knife earlier this year: a Munetoshi gyuto. I've been super happy with its cutting performance so far, but because I'm part of this forum I've been fantasizing about getting a "better" knife (Watanabe Pro, TF Mab, Kono Fuji). I'm aware of the law of diminishing returns, but is there anything that make those knives objectively better than my Munetoshi, other than just being another knife?
TF steel is freakin awesome. Watanabe has a great grind and just cuts really well. Kono Fuji is probably very nice as well, if hyped.
jacko9
Senior Member
I searching how to measure "objectively better" I mean yeah my Kato has a very nice grind, my Watanabe Pro is very thin behind the edge and my Toyama just floats through food but, can I put a number on it? Also, keep in mind the topic.
Michi
I dislike attempts to rewrite history
Shun knives are actually quite good.
Foreplay is very important, always, even late on a Thursday,
It's a hobby. Do what you can afford for fun, resist the pull of chasing some perfect knife and enjoy the ride. But yeah they're all a little different! Also don't forget a good board will make your edges last much longer. Like matching good pen to paper.
Since no one thus far has been willing to touch the third rail: The diet of most of the developed world (including North America, Western Europe, Australia, New Zealand, and most of the Caribbean countries and South America) involves far too much meat consumption, beef especially.
