Dan-
Senior Member
Admittedly I may only have had bad carrot cakes, but I'd take a yellow box cake over a bakery carrot cake any day.
Unpopular opinions
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Keith Sinclair
Senior Member
Coconut flakes are good. Coconut cookies with dark chocolate bottoms are addicting.
Keith Sinclair
Senior Member
Tart cherry pie with coffee is the bomb
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spaceconvoy
Senior Member
This shouldn't be an unpopular opinion but you can't make a definitive judgment on a knife maker from a single knife
Takamura cuts boring and lacks strength
I hate those boring cuts too!
Always hope for something exciting to happen, but usually just end up with stuff on the left and right side of the knife
Always hope for something exciting to happen, but usually just end up with stuff on the left and right side of the knife
I think alot of people over estimate the power of convex grind, with that much thickness no matter how much convexity you have is not going to help, in fact a lot of them are not going to be better than a good flat grind. The whole "laser with convexity" thing is kind over blown. Ashi Ginga kind did better by having the convex at the edge with asymmetrical grind, that may not look as thing in the choil shot but cuts much more satisfying.
(And I'm also not a big fan of Takada)
Keith Sinclair
Senior Member
As a righty prefer asymmetrical grinds, at work had to peel watermelons, honeydew, cantaloupe, pineapple. Not too tall blades like Gengetsu or Yoshikane SKD make excellent peelers. We eat melons at home. Either of these knives are not boring & because of exceptional grinds & steel are nimble fun to cut with.
Not so unpopular Gengetsu's are always sold out for good reason. White steel 240mm is little over 300.00. Same for Yoshikane SKD.
You don't have to spend thousands of dollars for awesome cutting.
Not so unpopular Gengetsu's are always sold out for good reason. White steel 240mm is little over 300.00. Same for Yoshikane SKD.
You don't have to spend thousands of dollars for awesome cutting.
I like Yoshikane, they actually have thicker spines, the shinogi helps alot with release.
bahamaroot
Idiot Savant
With a little practice he could be a lot better.
Maybe if he stiffened his body up, he would cut better. Don't think he takes a good edge. But I haven't tried either...
Supporting Members shouldn't get an expedited pass to BST.
MattPike4President
Well-Known Member
But I get such a kick out of reading the Flipper thread
Flippers going to flip - no reason to make it easy for them.
The only BNIB knives are ones that are very recently made. Everything else marked BNIB is “old, still in box, probably used, perhaps stropped or even sharpened, definitely caressed in a way that is best left unmentioned.”
Should just be used or not used, who cares how long it has been there if it hasn't been used. Why does the box matter at all, you have to take it out of the box to take pictures. Unless it is sold in a sealed box, but then you might end up with a cat of an unknown state.
Honyaki isn't that special anymore.
Maybe it's just me, but I remember a time where honyaki was something real special, surrounded by all sorts of war stories about them being almost impossible to get right and a high failure rate when quenching.
Nowadays almost every western maker produces them by the dozen, and it seems as almost every day one pops up on BST, for almost the same price as a 'normal' blade.
Maybe it's just me, but I remember a time where honyaki was something real special, surrounded by all sorts of war stories about them being almost impossible to get right and a high failure rate when quenching.
Nowadays almost every western maker produces them by the dozen, and it seems as almost every day one pops up on BST, for almost the same price as a 'normal' blade.
Footnoting, Wright’s Law generalizes Moore’s Law beyond semiconductors, in this case to regular conductors lol
https://en.wikipedia.org/wiki/Experience_curve_effects
Western makers have been producing these forever they just didn’t call them honyaki, didn’t polish and etch them to show off hamon and generally didn’t make that big of a deal over them. The most value to the honyaki besides the visual is when the maker spends more time and effort on them and due to that gets to a better than usual grind. Outside of that very little benefit exists among different constructions of knives since the cutting edge can have the same performance attributes regardless of the construction.
I am only referring to the cutting performance itself not other attributes of different constructions. There are some benefits to different types of custruction.
TBH the extra clean Honyakis like Ikeda or Ashi are still rare, alot of cheaper western I saw are very wild and bleeds alot, not to mention stuff like moon over fuji.
Wild and bleeding are more by design than randomness, and it's much easier to screw things up by getting too greedy with ashi. A clean hamon only requires a stencil over which to apply the clay dead evenly on both sides, doing it freehand symmetrically is a skill in itself, but I am highly skeptical that it is done freehand in production, Japanese made honyaki (perhaps Mt Fuji excepted). The clay is just waaay too damn even and crisp.
FWIW, I think this just points to different aesthetic preferences though. Some people like clean and crisp, other people like controlled chaos, and I'm of the latter camp. If I'm going to spend an extra few hours working on a blade to reveal purely aesthetic attributes, I want to be dazzled and delighted. I want to find something new every time I pick it up. I like an element of drama in my honyaki.
Dumb question. Aesthetics aside, what does a honyaki do that a plain old mono-steel like Sakai Kikumori 210mm Gyuto 'Nihonkou' Carbon steel – Bernal Cutlery doesn’t?
Nothing
Half finished
less likely to snap when someone uses it as a prybar?
It has some utility in swords but, none in kitchen knives.
Aha! I knew you'd find it eventually!Half finished
