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salemj

You can see from the above that it is very hard to hit all of your specs. Several of the single bevels above miss regarding heel height, spine thickness, or both. The same is true for these three, which are close to your price range and traditional Kiritsukes, but are thicker at the spine than you w...

salemj

I always have the meat thermometer. It's a cheap version, but works so my wife doesn't complain the food is raw. She likes her proteins cooked well done and dry, not "leaking" or "wet" :roll: So I cook them to the 165 and pull them out and let rest (wiping down the plate to remo...

salemj

Digital scales and Thermapen. I'm lost without them! I did think of my thermapen, too. When I go somewhere else to stay or cook, the first four things I consider taking with me in order of priority are: 1) some of my knives, 2) my thermapen, 3) my digital scale, and 4) my microplane. After that, it...

salemj

Umm...my knives? haha.

salemj

Scratch corned beef n cabbage is a fun low brow high brow play, I have some good wet brine ratios if that suits your needs… same spec but involves a smoker is pastrami… Two sides of salmon can feed more than 12 and is low fuss in a low temp oven til 123 degrees if you change your mind on fish it’s ...

salemj

Is it stainless clad? My experience with carbon clad in stainless is that the stainless jacket can be VERY hard. Which is odd because I find the stainless jacket of stainless cores to be generally quite soft. (Compare, for example, most stainless over carbon with stainless over R2.) I offer this onl...

salemj

It makes a little sense to me. I can imagine there being some frustration if people are showing up in Japan and buying whatever is close to finished. However, that seems very unlikely. Otherwise, perhaps "making them to order" in the sense of a pre-registration where the knife is never pos...

salemj

I haven't used the Kohetsu Togatta, but I'm not sure I'd call it a rocker. The original KS profile is definitely more of a flat-spot oriented profile. While the Kohetsu Togatta is a KS-clone, it still seems to have a generous flat stop at the back (the same cannot necessarily be said for Shibata's o...

salemj

Hello Again, So, I promptly received my order, and these are my observations. First and foremost, the Misuzu is as expected, light and sharp, and what seems to be the perfect size! I haven't had the chance to christen it yet though. I immediately took both of my dull Shuns to the the Shapton 320, a...

salemj

I'm not sure there's a consensus. It is a hugely popular steel with suppliers and consumers. Like anything so popular, the magnitude of production and reception means there are lots of opportunities for mediocrity and criticism. Shun has been using VG-10 and other minor tweaked versions ("VG-Ma...

salemj

Your not going to get the knife near hot enough to damage the heat treat if that's a concern. I guess that was my concern...I figured a no heat solution was good and i was trying to think of a way to fill all the space with a solid-like adhesive, but I've changed courses and will just use hot glue ...

salemj

The knife has been holding up really well over the last so many weeks! It has a pretty thorough patina going now and I'm quite happy with how it looks. [...] I have to admit I thought it sounded a little silly when I heard people talk about having five Gyutos that they preferred each for different ...

salemj

Deconstructed taco. https://i.imgur.com/s1bjj0y.jpeg I don't mean to pry - and certainly don't mean to ask you to give away anything you don't want to - but I know you like avocados and you always have nice produce. Do you live in a certain region that provides those year-round? Or are you just tha...

salemj

taz575 wrote: ↑Thu Apr 11, 2024 1:30 pm They also make hot glue pellets now that are kinda like rice or couscous grain sized that may work for hot gluing handles. I got a bag, but havent tried them yet.

I saw a video by Knifewear that I believe used these. They seemed like a good idea.

salemj

jknife wrote: ↑Wed Apr 10, 2024 3:27 pm :
salemj wrote: ↑Wed Apr 10, 2024 3:17 pm

Really nice job! There is a a certain satisfaction to a job well done. That said I would be willing to forgo that satisfaction and would be glad to send you a blade and handle to marry for me
Hahaha. Thanks for the comments and encouragement!

salemj

Well, I sorta have two new knives! I just posted about the one in another thread about a new handle. It was a knife I bought "like new" and put a new handle on. In this case, it was a Yoshikane Tsuchime SKD 240mm, to which I attached a Konosuke-style Khii ebony handle. https://www.chefkniv...

salemj

I just wanted to thank everyone again for the wonderful comments here. I was able to attempt an install this past weekend. Things went ok. The first problem was that I wanted a certain neck size and the tang didn't fit, so I just did some very quick grinding of the tang's height so that I could get ...

salemj

This thread caught my attention. I am about to install my own handle for the first time. A guy at a shop told me not to because he said it is very easy to crack the handle (which I do not believe). That said, it sounds like it happens. When you guys write that cracks result from "not drilling o...

salemj

Thanks for the great replies. I'll update more when I have the handle in-hand and give things more of a try. I'm guessing I'll try for the hot glue, but I may also make a cheap handle first to practice as suggested above. Only issue is that the hardest part of making a handle is the part that I lack...

salemj

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...

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