Pass around Ishikawa Santoku
- mauichef
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Re: Pass around Ishikawa Santoku
Slight change of plans.
So that we can get the knife in tip top condition this is the new order.
pjwoolw
easilver
STPepper9
Bensbites
Joshigon
cjmeik
J david
snipes
cutuu
cedarhouse
Have a great weekend everyone!
So that we can get the knife in tip top condition this is the new order.
pjwoolw
easilver
STPepper9
Bensbites
Joshigon
cjmeik
J david
snipes
cutuu
cedarhouse
Have a great weekend everyone!
Re: Pass around Ishikawa Santoku
Sounds like an interesting knife to sharpen.
When the dust settles, I look forward to checking out the winning recipe.
When the dust settles, I look forward to checking out the winning recipe.
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Re: Pass around Ishikawa Santoku
I would love in. My account was deleted. Just getting back online. Long time CKTG customer
Re: Pass around Ishikawa Santoku
Chef Bartley, your account wasn't deleted. We created an entirely new forum site and started over. The old forum is still there for reference. BTW, I manually updated your user record to reflect your combined old/new post count. Welcome back aboard!
Re: Pass around Ishikawa Santoku
OK the QL video is online and I'll get the knife shipped out on Monday.
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Re: Pass around Ishikawa Santoku
Thanks for the vid Steve. Looks like a really nice blade. As a lefty myself, I would be so in on a left handed version like you mentioned in the video if Mark ever tries to get him to make some.
Re: Pass around Ishikawa Santoku
I think it will be pretty cool hearing the participants' feedback on using and sharpening this knife. I'm particularly interested in how they end up accommodating to potential steering issues in taller product, as I would imagine that this style & geometry will be a new paradigm for most, if not all the participants.
Re: Pass around Ishikawa Santoku
This is unlike anything I've ever used. Can't wait for it to get around to me. Nice video Steve.
Re: Pass around Ishikawa Santoku
Thanks for the better look in the video, Steve!
If the knife is only selling to dedicated knife nuts, I think many would be happy to put their own edge on it. On the other hand, an inexperienced customer or one that doesn't sharpen their own knives (that's crazy! LOL) could be very disappointed receiving this type of knife without a finish sharpening.
If the knife is only selling to dedicated knife nuts, I think many would be happy to put their own edge on it. On the other hand, an inexperienced customer or one that doesn't sharpen their own knives (that's crazy! LOL) could be very disappointed receiving this type of knife without a finish sharpening.
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Re: Pass around Ishikawa Santoku
+1 all the way around. So is the very experienced sharpener Steve mentioned, pjwooly? No pressure.
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Re: Pass around Ishikawa Santoku
I am drooling. I tried to find out more about the smith, but there is not too much on google. I will wait and see how much I like this, I am starting to set aside funds...
- ChefKnivesToGo
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Re: Pass around Ishikawa Santoku
You guys are going to like this. I asked Mr. Ishikawa to offer us a 210mm gyuto and a 175mm bunka exclusively and he told me if I could promise him good yearly order volume he will accept. So it's on.
- ChefKnivesToGo
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Re: Pass around Ishikawa Santoku
For now we're going to sharpen these before we ship them for no charge. I'm pretty sure all the ones we sold were sharpened except for the passaround. I think it's cheating to send one around without the factory edge so at least the first guy can try it as the blacksmith made it.milkbaby wrote: ↑Sat Mar 04, 2017 12:15 pm Thanks for the better look in the video, Steve!
If the knife is only selling to dedicated knife nuts, I think many would be happy to put their own edge on it. On the other hand, an inexperienced customer or one that doesn't sharpen their own knives (that's crazy! LOL) could be very disappointed receiving this type of knife without a finish sharpening.
I've said this before but I do the same thing when I send stuff to Steve for videos.
Re: Pass around Ishikawa Santoku
Pete in San Ramon has the knife. Hopefully my small secondary bevel isn't creating too much more work for him to flatten the primary and bring it to a zero grind.
- pjwoolw
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Re: Pass around Ishikawa Santoku
I finally got around to do some preliminary work on the knife. I looked it over last Friday when it arrived and it has a pronounced arc to it. So looking down on the spine it has an right hand arc to it tang to tip. I'm sure its fine I just wanted to let you all know it is what it is.
The blade road is pretty rough so I'll let you all decide how far you want me to take it. Its going to loose a bunch of steel and life going full flat. If it were mine I would let itself work out with time. But I'll do whatever you all, along with the eventual purchaser, decide.
I did a exploratory run with a 5K Bamboo to get an idea where things were.
So let me know what you all think. I can go full tilt and flatten it out all pretty if you want.
The blade road is pretty rough so I'll let you all decide how far you want me to take it. Its going to loose a bunch of steel and life going full flat. If it were mine I would let itself work out with time. But I'll do whatever you all, along with the eventual purchaser, decide.
I did a exploratory run with a 5K Bamboo to get an idea where things were.
So let me know what you all think. I can go full tilt and flatten it out all pretty if you want.
- ChefKnivesToGo
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Re: Pass around Ishikawa Santoku
Hi Pete,
You can do whatever you want with it. I'm with you in that if it were mine I would just work it out over time instead of grinding that bevel down to flat and putting a mirror finish on it.
You can do whatever you want with it. I'm with you in that if it were mine I would just work it out over time instead of grinding that bevel down to flat and putting a mirror finish on it.