Search found 59 matches

by BurlsnBlades
Wed Jun 03, 2020 9:33 am
Forum: Classifieds
Topic: WTS- New Kikuichi 240's- yanagiba & gyuto
Replies: 8
Views: 883

Re: WTS- New Kikuichi 240's- yanagiba & gyuto

salemj wrote:
Tue Jun 02, 2020 11:54 pm
It is so hard not to buy this, but I have no need and no use. GLWS.
This is exactly what I said! But I did buy it :roll:
by BurlsnBlades
Tue Jun 02, 2020 11:08 am
Forum: Classifieds
Topic: WTS kochi-210mm-kurouchi-stainless-clad-carbon-wa-gyuto
Replies: 7
Views: 234

Re: WTS kochi-210mm-kurouchi-stainless-clad-carbon-wa-gyuto

Can we get the weight on this one, and a choil shot? Maybe some pics of this particular knife?
by BurlsnBlades
Sun May 31, 2020 8:36 am
Forum: What's Cookin' ?
Topic: Nettles kraut
Replies: 2
Views: 307

Re: Nettles kraut

Just found this post. I harvest tons of nettles and make lots of kraut, but I usually shy away from putting leafy greens in salt ferments. Guess I'm just afraid it'll get 'funky'. How'd yours turn out?
by BurlsnBlades
Sat May 30, 2020 10:31 pm
Forum: Classifieds
Topic: WTS- New Kikuichi 240's- yanagiba & gyuto
Replies: 8
Views: 883

Re: WTS- New Kikuichi 240's- yanagiba & gyuto

$200 for the gyuto
by BurlsnBlades
Sat May 30, 2020 10:09 pm
Forum: Knife Recommendations
Topic: Monosteel stainless Gyuto, preferably "laser"
Replies: 21
Views: 448

Re: Monosteel stainless Gyuto, preferably "laser"

Ashi Swedish stainless... Classy knives with good F&F. The cutting edge on these is 10mm shorter than the nominal length (240=230). My Shibata kotetsu is the AS version, but I wouldn't hesitate to call the cutting ability 'breath-taking'. The shape and grind mean that the tip has a habit of popping ...
by BurlsnBlades
Mon May 18, 2020 8:40 am
Forum: Classifieds
Topic: Jiro Tsuchime 210 #84 - SOLD!
Replies: 8
Views: 612

Re: WTS: Jiro Tsuchime 210 #84

That first choil shot looked like something you'd find hanging on the wall in an art gallery! "The choil of the knife is dividing the dimmer past with brighter times of the future. The dark hole and choil represent the time lost, while the apex of the blade points up, to the hazy greener pastures of...
by BurlsnBlades
Wed May 13, 2020 10:02 pm
Forum: General Discussion
Topic: Help Needed: Masakage Yuki Edge Retention
Replies: 22
Views: 558

Re: Help Needed: Masakage Yuki Edge Retention

Whenever I get a new knife I cut a few things with it to see what the grind/performance feels like, then I take it to the stones for a full progression. That lets me start to get to know what the steel is like to sharpen, and then I can know that I'm not working with bad steel and I'll know what edg...
by BurlsnBlades
Thu Apr 30, 2020 11:57 pm
Forum: Sharpening Advice
Topic: Finding bevel angle
Replies: 3
Views: 202

Finding bevel angle

So I just put together this spreadsheet to help folks determine how high to hold the spine of the knife from the sharpening stone to set a certain bevel, or to figure out at what angle they are sharpening or at what angle their current bevel is set. I'd taken the trouble to figure this out for mysel...
by BurlsnBlades
Sat Apr 25, 2020 5:33 pm
Forum: Knife Recommendations
Topic: A four knife kitchen
Replies: 17
Views: 411

Re: A four knife kitchen

Upon re-reading the OP, I would interject that, despite my comment earlier to get a small petty, a smaller pretty might not be needed. If their set of German knives are of good quality, I find a small petty in this steel to be fine. The reason for this is that I can get it razor sharp without much d...
by BurlsnBlades
Sat Apr 25, 2020 8:46 am
Forum: Knife Recommendations
Topic: A four knife kitchen
Replies: 17
Views: 411

Re: A four knife kitchen

It's a hard call when we don't know their diet and cooking habits. Personally, I like having a Santo or bunka in the 170-180 range around, and I've found that alot of home cooks (who aren't knife nuts) often reach for a 180 Santo first. I also find myself picking up a parer in the 75-90 range much m...
by BurlsnBlades
Wed Apr 22, 2020 9:14 pm
Forum: Classifieds
Topic: WTS- New Kikuichi 240's- yanagiba & gyuto
Replies: 8
Views: 883

Re: WTS- New Kikuichi 240's- yanagiba & gyuto

Bump for the Gyuto.
by BurlsnBlades
Tue Apr 14, 2020 7:01 am
Forum: Pass Arounds
Topic: Possible Pass Around Idea - Harukaze Ginsan 240
Replies: 7
Views: 4210

Re: Possible Pass Around Idea - Harukaze Ginsan 240

I guess this pass around never happened? I've been looking at that knife and I'm curious what people think of it.
by BurlsnBlades
Sun Apr 12, 2020 10:08 pm
Forum: Classifieds
Topic: WTS- New Kikuichi 240's- yanagiba & gyuto
Replies: 8
Views: 883

Re: WTS- New Kikuichi 240's- yanagiba & gyuto

The yanagi is gone. Gyuto still available
by BurlsnBlades
Sun Apr 12, 2020 9:24 pm
Forum: Classifieds
Topic: WTB: Chosera 800
Replies: 2
Views: 210

Re: WTB: Chosera 800

Withdrawn, purchased new
by BurlsnBlades
Sun Apr 12, 2020 4:12 pm
Forum: Sharpening Advice
Topic: Still has 10 fingers
Replies: 9
Views: 716

Re: Still has 10 fingers

Damn, so now I'ma be trying to make accordion cuts :?:
by BurlsnBlades
Mon Apr 06, 2020 11:46 pm
Forum: Classifieds
Topic: WTB: Chosera 800
Replies: 2
Views: 210

WTB: Chosera 800

Wondering if anyone has a Naniwa pro / Chosera 800 that they're not using or would like to pass on. I've heard good things about these...
by BurlsnBlades
Fri Apr 03, 2020 8:37 pm
Forum: General Discussion
Topic: Refinishing handle
Replies: 27
Views: 1134

Re: Refinishing handle

Yeah
by BurlsnBlades
Fri Mar 27, 2020 6:08 pm
Forum: Classifieds
Topic: WTS- New Kikuichi 240's- yanagiba & gyuto
Replies: 8
Views: 883

Re: WTS- New Kikuichi 240's- yanagiba & gyuto

Tried to edit this a couple days ago, but I must've missed the boat. How long do we have to edit something? Anyway, new prices:
Gyuto- $210. Yanagi- $230. The pair- $410
This is 2 new knives for less than the price of one!
by BurlsnBlades
Fri Mar 27, 2020 6:01 pm
Forum: Knife Recommendations
Topic: Gyuto w/ Food release
Replies: 13
Views: 911

Re: Gyuto w/ Food release

gladius wrote:
Fri Mar 27, 2020 11:54 am
These are excellent with food separation...

Moritaka
https://www.chefknivestogo.com/moaosuknwist.html

Anryu
https://www.chefknivestogo.com/kaan.html
All the Anryu's? How're they for rocking?
by BurlsnBlades
Fri Mar 27, 2020 5:16 pm
Forum: General Discussion
Topic: Refinishing handle
Replies: 27
Views: 1134

Re: Refinishing handle

No stain, just oil (or mixed with beeswax, if ya like); the darkness comes from the charring of the wood. I do a similar process to chocu1a, only I scrub it lightly with a plastic bristled brush instead of a scotch Brite. I hold it by the blade with the handle pointing up, since flame rises up and I...