Worn down handle

Discussion in 'The Kitchen Knife' started by turbochef422, Dec 13, 2018.

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  1. Dec 13, 2018 #1

    turbochef422

    turbochef422

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  2. Dec 13, 2018 #2

    turbochef422

    turbochef422

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  3. Dec 13, 2018 #3

    Gjackson98

    Gjackson98

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    Thats some tight squeeze lol
     
  4. Dec 13, 2018 #4

    swarth

    swarth

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    didnt know he cooked anymore...
     
  5. Dec 13, 2018 #5

    Vils

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    From his 2007 book: [​IMG]
     
  6. Dec 13, 2018 #6

    ian

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    Yea, I first remember being shocked by that when watching this video:

     
  7. Dec 13, 2018 #7

    RDalman

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    He must have sharkskin hands
     
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  8. Dec 13, 2018 #8

    ian

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    I seem to remember watching something else where he explains that he sands the handles down frequently for some reason. (To clean them? To balance the knife as the blade shrinks? To smooth them out after they're abraded by his sharkskin hands?)
     
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  9. Dec 13, 2018 #9

    parbaked

    parbaked

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    IIRC it's from cleaning the handles by hard scrubbing with something abrasive.
     
  10. Dec 13, 2018 #10

    Lars

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    ..ie sharkskin hands..

    Lars
     
  11. Dec 14, 2018 #11

    Keith Sinclair

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    Not just cutting sashimi also breaking down large pieces of fish. Fish gets on handle when they clean yanagi after shift scrub handle also. Shows how Buffalo Horn holds up while the rest wears away.
     
  12. Dec 14, 2018 #12

    panda

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  13. Dec 14, 2018 #13

    labor of love

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    Anybody remember that shig Petty maxim posted a while back? The knife was like 30 years old and originally was a 300mm suji or yanagiba. I was impressed.
     
  14. Dec 14, 2018 #14

    labor of love

    labor of love

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    ThinMan likes this.
  15. Dec 14, 2018 #15

    swarth

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    I would buy a knife with that profile.
     

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