Unpopular opinions

[ian]

Honyaki is no different than monosteel in performance, it’s just a wavy line.

(Ok, it helps the maker straighten the blade and it indicates it’s the height of a maker’s craft or something blah blah.)

 

[M1k3]

Honyaki is no different than monosteel in performance, it’s just a wavy line.

But I can't see a full moon over Mt Fuji on mono!

 

[ian]

But I can't see a full moon over Mt Fuji on mono!

i have a sharpie you can borrow.

 

[Twigg]

The nashiji kurouchi finish on my Mazaki petty is an affront to my eyes. I am satisfied with the performance though.

 

[M1k3]

i have a sharpie you can borrow.

You win!

 

[Ruso]

Heiji grind is awful for anything taller than the wide bevel
Toyama is just meh for the price.
Watanabe has bad QC and he does not care to make it right
I do not know how Shapton Glass stones got such a good rep around here, mediocre at best for most steels kitchen knifes are made from
Takeda arrowhead grind is good

I love the thread!!

 

[zizirex]

Yes! Although really it’s 51mm as a lower limit. Get over your short knife phobias, people!

see, 99% people here have a obese hands or finger

 

[ian]

see, 99% people here have a obese hands or finger

Either that or a cutting technique that’s straight up and down or something. Put some pull in your strokes and your short knives will feel wonderful!

 

[BillHanna]

Search function.

Search/Ignore combo stone

 

[M1k3]

Put some pull in your strokes and your short knives will feel wonderful!

 

[billyO]

We all have em.

I'm cool.... (does that count?)

My apologies if this I'm now considered a troll.

 

[parbaked]

You only need one gyuto...

 

[ian]

That’s not anyone’s opinion, though, so how can it be an unpopular opinion?

 

[soigne_west]

LOL

 

[wind88]

We need more threads like this instead of every new knife is the best knife ever

 

[Barclid]

Most of the people on this forum suck at cutting, talk out of their ass and obsess over the stupidest ****.

 

[Barclid]

This is very cathartic. I feel better already.

 

[Ruso]

Please gents, back on track!

Aogami >> Shirogami

 

[Barclid]

People on this forum also don't thin their knives enough and care too much about knives that "look" BNIB rather than really using them and making them theirs.

 

[Barclid]

"Food release" is overrated and over valued.

 

[Southpaw]

Masamoto KS is awesome

 

[Barclid]

TF's heat treat is just as inconsistent as his grinds.

 

[brotondo]

But I can't see a full moon over Mt Fuji on mono!

I'll show you my full moon bb

 

[Barclid]

The obsession over who was the blacksmith of your particular knife is insulting to every other craftsman involved in the process.

 

[Carl Kotte]

That’s not anyone’s opinion, though, so how can it be an unpopular opinion?

I first thought about posting a bunch of blow torch opinions - only these opinions aren’t mine (still they would be unpopular opinions) and Since I didn’t want Anyone think they were mine I didn’t. All that to say, what you said above is incorrect. And ... all you really need is a breadknife. (Slowly backing away)....

 

[soigne_west]

Tell us how you really feel Barclid

 

[Barclid]

Some of the best food I've ever had was made using the shittiest knives I've ever seen.

 

[PappaG]

Life will be ok if your sharpening stone comes with a base.

 

[Barclid]

The reason you like that JNat for your edge is probably because you a) suck at evaluating edges or b) are not good at deburring on faster cutting stones.

 

[Carl Kotte]

Some of the best food I've ever had was made using the shittiest knives I've ever seen.

This is very true. I’ve had the same experience: both eating at restaurants and working in kitchens. I’ve worked under great chefs with great cooking and knife skills... who used terrible knives. But, the bread knife was long, and toothy