Unpopular opinions

Japanese Knives - by Tokushu Knife
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DitmasPork said:
Interesting. I’ve never used a magnetic holder, didn’t think metal would take that long to dry out. Actually, been wanting a wooden, magnetic rack for years, never got around to ordering one, perhaps this year.
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It dries pretty fast on a smooth finish but can moisture can linger in nashiji texture. I leave mine out on the cutting board for at least an hour after wiping down. Being FL with perma-high humidity makes it more important
 
SwampDonkey said:
It dries pretty fast on a smooth finish but can moisture can linger in nashiji texture. I leave mine out on the cutting board for at least an hour after wiping down. Being FL with perma-high humidity makes it more important
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When I take my knives to the often salty, humidity of Hawaii—I actually avoid keeping my knives on the counter overnight—hated waking up to an entire blade covered with a thin layer of rust. I go through baking soda there like it's going outta style. Luckily NYC is relatively dry.
 
DitmasPork said:
When I take my knives to the often salty, humidity of Hawaii—I actually avoid keeping my knives on the counter overnight—hated waking up to an entire blade covered with a thin layer of rust. I go through baking soda there like it's going outta style. Luckily NYC is relatively dry.
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Man I never thought about the salty air being that effective, that's rough. You should just get one of those containers the barbers keep their shears/combs sterile in, but fill it with oil.
 
Yoshi said:
I've seen horrifying pictures of rusting on the surface touching the magnetic holder. So I tend to leave it out for an hour or so before putting them back on it.
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Magnetic holder is only an issue 8f you put a wet blade on it. Dry it, ensure there is no water and put it right on the holder. That's what I do and not a problem.
 
SwampDonkey said:
Man I never thought about the salty air being that effective, that's rough. You should just get one of those containers the barbers keep their shears/combs sterile in, but fill it with oil.
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Usually it's manageable in Hawaii, but if it's rainy, or winds blowing in from the ocean, then it's a "I should’ve brought stainless knives" mindset. Typically store knives in a bedroom dresser, which is dry.
 
SwampDonkey said:
The first 2 are reasonable and common, but have y'all every tried to shuck oysters with a screwdriver or something else? It's dangerous as hell, slow, and a miserable experience. I understand this probably won't be as applicable to our Midwestern/landlocked brethren but I'd happily sacrifice a bread knife or nakiri for a good oyster knife.
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This is very true. I have a lot of kit for butchering all manner of surf and turf and birds. I haven't used any of it since I stopped working in hotels. Except my oyster knives. I actually have several because the most important thing if you are going to shuck "more than a few" oysters is that your knife is sized appropriately. I have a little skinny laser for tiny Kumamotos. A couple of midrange ones for New England and PEI oysters. And a giant workhorse grind for Gulf Coast and Florida monsters.

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DitmasPork said:
Interesting. I’ve never used a magnetic holder, didn’t think metal would take that long to dry out. Actually, been wanting a wooden, magnetic rack for years, never got around to ordering one, perhaps this year.
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Yoshi said:
I am just super paranoid, it probably takes less time to dry it out. But I usually just leave it there after washing them and go do something else, then I'll put them back when I happen to be back in the kitchen again.
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I've actually had some semi-stainless monosteels do some weird stuff on my magnetic bamboo knife stand. For some reason it mostly led to discoloration on the bamboo, not on the knives... but I've been air drying my knives after towel-drying ever since. Judging by how hers looks my girlfriend had something similar happen.
Towel drying just isn't 100% bone-dry, and when you put it up against something magnetic there might be nowhere for the moisture to go.
Haven't had any issues since I airdried them a while before putting them on the rack.
 
stringer said:
This is very true. I have a lot of kit for butchering all manner of surf and turf and birds. I haven't used any of it since I stopped working in hotels. Except my oyster knives. I actually have several because the most important thing if you are going to shuck "more than a few" oysters is that your knife is sized appropriately. I have a little skinny laser for tiny Kumamotos. A couple of midrange ones for New England and PEI oysters. And a giant workhorse grind for Gulf Coast and Florida monsters.

View attachment 273300
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Nice kit you got! For me, my green handle New Haven gets the most work—only because it’s appropriate for the oyster size I typically buy. Haven’t made much use of my big knife, maybe just a couple times.

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DitmasPork said:
Nice kit you got! For me, my green handle New Haven gets the most work—only because it’s appropriate for the oyster size I typically buy. Haven’t made much use of my big knife, maybe just a couple times.

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I mostly use the R. Murphy in the middle for the same reason. It's great for New England oysters which is what I usually buy. The bottom one is from a Chinatown restaurant supply shop in Boston with my own custom extra long handle to prevent palm blisters and give extra leverage. It tends to shred softer littler oysters to pieces. But for big hard gnarly oysters it's great.
 
stringer said:
I mostly use the R. Murphy in the middle for the same reason. It's great for New England oysters which is what I usually buy. The bottom one is from a Chinatown restaurant supply shop in Boston with my own custom extra long handle to prevent palm blisters and give extra leverage. It tends to shred softer littler oysters to pieces. But for big hard gnarly oysters it's great.
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Dig your custom handle.
I enjoy seeing all the variations of oyster shucking tools—hammer, screwdriver, knife, all valid approaches. This seasoned oyster shucker in New Orleans was showing me his beloved tools.
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Yoshi said:
I am just super paranoid, it probably takes less time to dry it out. But I usually just leave it there after washing them and go do something else, then I'll put them back when I happen to be back in the kitchen again.
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No offense dude but I'd be way more paranoid about my kids. What you described, if I understood it correctly, would've scared the hell out of me.
 
Yes I made a post to poke fun of the situation, of coz I didn't say that to my kids. I was really thankful he wasn't hurt and we've changed the drying spot to a more secured place now
 
spaceconvoy said:
just buy stainless knives 😛
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Stain-less, not stain-never. I'm fairly certain the mark on my gfs magnet stand actually happened with a stainless knife. Put them up against something with some moisture in between long enough and they'll rust just the same.
So I let the knife air dry regardless of whether it's carbon, semi-stainless or stainless.
 
Yoshi said:
Yes I made a post to poke fun of the situation, of coz I didn't say that to my kids. I was really thankful he wasn't hurt and we've changed the drying spot to a more secured place now
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Yep. Personal rule. I have.a 3 yo. And I make it a personal rule never to leave a knife in top of something. That can be pulled down. Including towels cutting boards, any thing that isn’t bolted onto the counter top or close for little conniving little fingers. Usually I just wipe and put away.
 
fortheloveofmoar said:
Yep. Personal rule. I have.a 3 yo. And I make it a personal rule never to leave a knife in top of something. That can be pulled down. Including towels cutting boards, any thing that isn’t bolted onto the counter top or close for little conniving little fingers. Usually I just wipe and put away.
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Get a child proof knife storage/display case. Easy, problem solved, makes the home look better too.
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DitmasPork said:
Interesting. I’ve never used a magnetic holder, didn’t think metal would take that long to dry out. Actually, been wanting a wooden, magnetic rack for years, never got around to ordering one, perhaps this year.
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The exposed metal mag strips are esp. hard on carbon steel. I've used magblock straps wood covered for years. Make sure you dry througly gravity can rust heel & handle where it meets blade.
 
Keithpaints said:
The exposed metal mag strips are esp. hard on carbon steel. I've used magblock straps wood covered for years. Make sure you dry througly gravity can rust heel & handle where it meets blade.
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Good tip, cheers. I like the look of the wooden racks with magnets.
 
tcmx3 said:
this is the best post in the history of this forum and NOTHING
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the joke flew over my head since i've never heard of the movie, but i will dl and have a look. is it actually good?
 
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DitmasPork said:
Dig your custom handle.
I enjoy seeing all the variations of oyster shucking tools—hammer, screwdriver, knife, all valid approaches. This seasoned oyster shucker in New Orleans was showing me his beloved tools.
View attachment 273302
View attachment 273303
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Those are well shucked oysters no tear in the meat.

Born in Hampton VA. Blue crab & oysters big part of economy.
 
Keithpaints said:
The exposed metal mag strips are esp. hard on carbon steel. I've used magblock straps wood covered for years. Make sure you dry througly gravity can rust heel & handle where it meets blade.
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To avoid hard clashes between the knives and the metal magnetic strip ( from a large Swedish furniture shop) I DIY some black leather on the magnetic strip, the magnet is still powerful enough to be safe but the noise is way better
 
Shallow ura or deeper ura?

Shallow ura means the knife can be thinner and have less steering. Or is more structurally sound.

Deeper ura means I can use a coarse stone or use up the ura more. Or to make the ura flat and planar.

A worn ura is annoying, but redoing the ura is a pain. Anyhow, I'd take a shallow ura, but it's less tolerant of knife bends.


Anyhow, unpopular opinion is that the same people who like dirty wrought iron should also be tolerant of delaminations between iron and core steel. Both have peculiar benefits (dirty wrought is often more easy to abrade for me), but minor delaminations often have nicer steels to use and sharpen . . . But not always
 
Last week I screened The Last Emperor because I had it confused with The Emperor's New Groove, and insisted that we finish it (yep 163 minutes) to teach the kids to stay the course. And now this fiasco, and of course we had to finish it out too for consistency in messaging.

(EDIT: just kidding by the way :) )
 
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