Pisau
Homecook 365 Days a Year
a good food processor is a far better tool for anything and everything you would ever attempt with a knife.
.
Bloody Thais politely smiled when I tried to enter my Kenwood in their fruit carving competition....
a good food processor is a far better tool for anything and everything you would ever attempt with a knife.
.
Until you need to thin the blade.
To make up for the lack of controversy in my last statement:
Am I the only one who thinks flat-earthers have a point? The earth is flat for the vast majority of people. After all, spacetime is curved, but physicists pretend that 'local flatness' is a legitimate concept. In that sense, the earth is 'locally flat' for most people who aren't flying commercial planes or working with satellites.
Physicists, a.k.a. 'flat-spacers' are hypocrites.
Until you have a blade with hard stainless cladding (60-61HRC) and a Rex121 core (67ish HRC). That one will make you hate sharpening and forget about thinning.Until you need to thin the blade.
Honestly I’m beginning to think it’s more with the specific iron cladding. My wat and mazaki irons reacted so fast they went orange on their first onion cuts before moving to blue. The mazaki settled down and I would say it’s not much different then caring for the white#2 steel which still feels a bit more reactive than regular mono steels.
On the other hand I’ve got an iron clad catchie where the core is reacting faster than the cladding. Have another on route so we’ll see if that situation repeats but it’s been weird to see it happen so far.
Stainless cladding on carbon just feels so soulless to me, nothing against monostainless or stainless clad stainless though. Just seems weird to mix it
Until you have a blade with hard stainless cladding (60-61HRC) and a Rex121 core (67ish HRC). That one will make you hate sharpening and forget about thinning.
"She is nothing but a soulesss one wanderingHonestly I’m beginning to think it’s more with the specific iron cladding. My wat and mazaki irons reacted so fast they went orange on their first onion cuts before moving to blue. The mazaki settled down and I would say it’s not much different then caring for the white#2 steel which still feels a bit more reactive than regular mono steels.
On the other hand I’ve got an iron clad catchie where the core is reacting faster than the cladding. Have another on route so we’ll see if that situation repeats but it’s been weird to see it happen so far.
Stainless cladding on carbon just feels so soulless to me, nothing against monostainless or stainless clad stainless though. Just seems weird to mix it
I shall be using this line on my better half after dinner prep. If I’m sleeping on the kitchen floor with my knives I shall do so with no regrets."She is nothing but a soulesss one wandering
Waiting for a soul to fill her"
Looking forward to your video of you removing silverskin with a NakiriA nakiri is just as versatile as a caidao, gyuto, or santoku. I mean, performance-wise it's a short cleaver.
Which gyuto is that? Looks like it is 240mm+ but might be just a perspective
Which gyuto is that? Looks like it is 240mm+ but might be just a
Just get the right nakiri!Looking forward to your video of you removing silverskin with a Nakiri
And a angle grinder...Just get the right nakiri!
https://www.japaneseknifeimports.co...ducts/gesshin-ginga-270mm-stainless-wa-nakiri
Hers a pic when newHitohira Tanaka Kyuzo b1 240 stainless clad... Corners like a 911
Heres a few pics when new
Nah I'm talking about a 30 dollar jig like a hapstone t1 not a whole system. It allows a newbie to focus on pressure and procedure rather than holding an angle perfectly. It also is a great way to get a visual feel for what say 15 degrees looks like. There is never the question "Did I wobble like hell or did I deburr incorrectly". And chances are a new sharper will be able to get shave sharp on their first try and avoid some discouragement. King 1000 and cheap jig and you got yourself a sharper knife than you will ever need in the kitchen. Once you have the knowledge of what process to follow to sharpen then you can build your skill if you want to.I think a jig is a horrible idea for 'new sharpeners'. It's a significant investment that creates a far higher bar to entry, and would be a waste for the many who will eventually conclude that it's 'not for them'. Then there's the long list of issues related to jigs.
I really don't see the point in having the same knife in 10 different flavors either; in the end the knife steel isn't all that superduper important for performance, especially for 'the masses'.
What makes more sense is a knife that ticks all the actually useful boxes, like proper grind, good geometry, and if possible quality of life stuff like rounded spine and choil, at a pricepoint acceptable to normal people. Ideally in Europe...
Of those that are very picky about knife weights +/- 10 or 15g, I wonder how many have seen how much variance exists in the thickness/length of the blade tangs hidden inside of their WA handles.
Enter your email address to join: