Mott The Hoople: All the Young Noobs......
Damn Dave, you're getting old...Mott The Hoople: All the Young Noobs......
What's your flavor? Are you one of the Miz guys?I sold mine (don't remember origin) cause I was underwhelmed. But not a fan of Kato either.
What's your flavor? Are you one of the Miz guys?
Damn Dave, you're getting old...
My Shigehiro was well towards the less reactive end of iron clad knives
True about the lacquer. But still, I dice massive amounts of smoked sausage and it handles it well.The shigehiro I had also had one of the most stubborn coatings of protective lacquer on the blade. It took forever to get it completely off. Might be why they seem less reactive maybe
i avoid sharpening for as long as possible just so i dont lose the patinaTrue about the lacquer. But still, I dice massive amounts of smoked sausage and it handles it well.
I kinda like just sharpening the patina off like once a week.
FWIW I emailed a few times with CC about the knife regarding reactivity and also how brittle it is for my purposes. The folks at CC said it is pretty reactive until you build up a patina and also that it would likely be too brittle for my purposes in a more commercial kitchen.I wanted to know that too. How reactive is your Shigehiro compared to Maz and ironclad Wat @labor of love?
FWIW I emailed a few times with CC about the knife regarding reactivity and also how brittle it is for my purposes. The folks at CC said it is pretty reactive until you build up a patina and also that it would likely be too brittle for my purposes in a more commercial kitchen.
I followed the discussion on that knife but I couldn't tell how to order them. It seems he is very busy and not responding to recent efforts to get in touch with him.Sounds like you need a Marko warhorse in 52100
FWIW I emailed a few times with CC about the knife regarding reactivity and also how brittle it is for my purposes. The folks at CC said it is pretty reactive until you build up a patina and also that it would likely be too brittle for my purposes in a more commercial kitchen.
i cant see why a mazaki would be too.brittle for a commercial kitchen, unless you are just trying to use it as a beater? polyboards are rough on edges but...
Sorry for the confusion but my response on this thread was about the Shigehiro that is on sale on CC. I did however ask similar questions to the folks at Bernal about their Wakui's and was given a similar response regarding chipping when used in a more commercial setting.
I didn’t know that CleanCut carries Shigehiro. Can’t find them on their website. Or does ’CC’ abbreviate something else in your post?
What happens when you are typing without thinking on a phone...should have said the folks are Carbon Knife Co. Brain freeze.
my mazaki was not chippy, watanabe however are notoriously chippy.i cant see why a mazaki would be too.brittle for a commercial kitchen, unless you are just trying to use it as a beater? polyboards are rough on edges but...
Sorry for the confusion but my response on this thread was about the Shigehiro that is on sale on CC. I did however ask similar questions to the folks at Bernal about their Wakui's and was given a similar response regarding chipping when used in a more commercial setting.
There is a subscribe link at the bottom of his website. If you subscribe Marko said he will notify everyone on the list when he restocks the workhorse.I followed the discussion on that knife but I couldn't tell how to order them. It seems he is very busy and not responding to recent efforts to get in touch with him.
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