Search found 245 matches

by atang
Thu Mar 28, 2024 11:45 pm
Forum: General Discussion
Topic: How to identify unknown Yanagiba?
Replies: 6
Views: 109

Re: How to identify unknown Yanagiba?

There’s some that don’t have marks on the face of the blade. Could it possibly be one that didn’t pass QC for branding but was still sold? I can’t imagine it happens often but even CKTG sale page has products listed as seconds or defects with fair pricing. Rejected items at deep discount can still b...
by atang
Thu Mar 28, 2024 11:32 pm
Forum: General Discussion
Topic: Handle Install Advice
Replies: 7
Views: 111

Re: Handle Install Advice

This is great feedback so far. Thanks guys. I would still like to see any other opinions if they exist, but hot glue sounds like it is close to what I want. It sounds like most of you don't mess with sawdust as filler, but perhaps that is actually assumed in your feedback? Feel free to clarify. I k...
by atang
Thu Mar 28, 2024 4:58 pm
Forum: General Discussion
Topic: Baking Much?
Replies: 733
Views: 115768

Re: Baking Much?

1000 lemon poppyseed muffins.
by atang
Sun Mar 24, 2024 6:13 pm
Forum: General Discussion
Topic: I need assistance
Replies: 27
Views: 617

Re: I need assistance

This happens when you’re good at what you do. Bummer and congrats lol.
by atang
Fri Mar 22, 2024 3:05 pm
Forum: General Discussion
Topic: I didn’t believe it.
Replies: 51
Views: 1488

Re: I didn’t believe it.

Nice!! The amount of time it takes to polish to a very high level is a test of patience. I’m liking that shot after the 5k. Impressive stone!
by atang
Sat Mar 16, 2024 9:17 am
Forum: Photos
Topic: Knives at work
Replies: 134
Views: 69759

Re: Knives at work

Shiitake mushrooms!
by atang
Wed Mar 06, 2024 7:42 pm
Forum: Tim Johnson Knives and Handles
Topic: Kekoa gyuto started
Replies: 57
Views: 2002

Re: Kekoa gyuto started

Looks very nice. The length of the emoto (neck) looks generous and spot on. Comfortable while simultaneously functional without compromise. The correct length gives the most possible blade control.
by atang
Mon Mar 04, 2024 8:56 am
Forum: Photos
Topic: Knives at work
Replies: 134
Views: 69759

Re: Knives at work

Kept this new in box for a long while. Rotated out the Yoshihiro for this 270 Tesshu in white 1 flavor. Loving it so far. The heat treat is above my expectations.
by atang
Thu Feb 08, 2024 1:47 am
Forum: General Discussion
Topic: Single bevel question
Replies: 13
Views: 828

Re: Single bevel question

Single bevel gyuto would excel at butchering a cow. Maybe some large fish too. Though a 240mm+ mioroshi deba could work just as well for large freshwater fish or smaller saltwater fish. I wouldn’t use a single bevel Gyuto for most generic daily prep tasks. There’s many terrific double bevel options ...
by atang
Wed Jan 31, 2024 6:51 pm
Forum: General Discussion
Topic: Is there a “best” steel?
Replies: 44
Views: 2075

Re: Is there a “best” steel?

I have done some searching for knives stating with Ginsan. The only one I could find is Tsunehisa Ginsan Nashiji Oak Gyuto 210mm for $145. My understanding is this is more of factory mass produced knife and hence the low price. It does look nice and I am ok as long as it performs and lasts. I would...
by atang
Sun Jan 21, 2024 5:34 pm
Forum: General Discussion
Topic: The Case of the Discontinued Tenugui
Replies: 67
Views: 4347

Re: The Case of the Discontinued Tenugui

Robstreperous wrote: Tue Jan 03, 2023 7:48 am Image

Just got these back over the weekend. Here's what my wife and I did with one of our towels. Fun!
Ok. Those are cool. 🍻
by atang
Sun Jan 21, 2024 5:26 pm
Forum: General Discussion
Topic: Hand made knives
Replies: 18
Views: 783

Re: Hand made knives

I like the responses of having a story. All used knives have one. And it’s kind of cool that hand made knives already have a story which has begun before it’s first use. Hand forged or not, usually doesn’t sway me one way or another when comparing knives, especially knowing they will get hammered da...
by atang
Sun Dec 24, 2023 11:44 pm
Forum: General Discussion
Topic: Merry Christmas!
Replies: 15
Views: 1182

Re: Merry Christmas!

Merry Christmas all!!
by atang
Thu Dec 21, 2023 6:30 pm
Forum: General Discussion
Topic: Baking Much?
Replies: 733
Views: 115768

Re: Baking Much?

Bob Z wrote: Tue Dec 19, 2023 11:59 pm Light rye today! Overnight "poolish", mixed this morning and by the late afternoon they were ready to bake. Bit of toasted caraway seeds and some deli rye flavoring from KA and they turned out nice. One will be sacrificed to make fondue.
Those rye look fantastic!
by atang
Thu Dec 21, 2023 8:57 am
Forum: General Discussion
Topic: The Birthday Thread
Replies: 39
Views: 2698

Re: The Birthday Thread

ronnie_suburban wrote: Wed Dec 20, 2023 9:32 pm Image

I hope you have a great one! :D
That one brings back memories 😂😂
by atang
Thu Dec 21, 2023 8:56 am
Forum: General Discussion
Topic: The Birthday Thread
Replies: 39
Views: 2698

Re: The Birthday Thread

Thank you all. Y’all too kind. Have yourselves a Merry Christmas!
by atang
Sat Dec 16, 2023 5:43 pm
Forum: General Discussion
Topic: Almost there!
Replies: 13
Views: 1340

Re: Almost there!

Fantastic!
by atang
Thu Dec 14, 2023 8:34 pm
Forum: General Discussion
Topic: The Birthday Thread
Replies: 39
Views: 2698

Re: The Birthday Thread

Happy birthday Grant 🎉🔪🎂
by atang
Mon Dec 11, 2023 9:22 am
Forum: Sharpening Advice
Topic: Miyabi Black ZDP189 knives sharpening angle.
Replies: 4
Views: 877

Re: Miyabi Black ZDP189 knives sharpening angle.

Congrats on the recent knife! I have sharpened the Miyabi series knives though not specifically their MC66 line. Sounds like it could use a fresh bevel. Diamond plate will make it easier to do so. Zdp189 can take a 10* edge. Maybe add a little microbevel depending on your cutting board material. I t...
by atang
Mon Dec 11, 2023 8:51 am
Forum: General Discussion
Topic: Anyone else peel all their vegetables with their usuba?
Replies: 8
Views: 635

Re: Anyone else peel all their vegetables with their usuba?

I did for a few years working at sushi bars. Now, not so much. I really do miss using usuba and keeping the knife skills top shape. Maybe some day I will carry one in my knife kit again. I’ve never used the spine to work produce. Interesting approach!