What did you use for the romas?dAviD wrote: ↑Sat Mar 17, 2018 1:21 am I miss my Konosuke Fujiyama blue 240mm custom sometimes, but for me it was such a nice knife it made me work differently and baby it.
I still want something that's a work of art but....
The tips on those are just too thin for my comfort in a pro kitchen.
Still I loved it.
Another is a Konosuke ginsako 240mm gyuto.
I really regret that sale. At the time I didn't really know what I wanted vs what I needed and it sat around waiting for a handle and I sold it on a whim to get something else. Stupid. It was an awesome knife.
Also I had an awesome vintage sabatier.
It had an a "feel" and I figured that I should get something "fancier" or something with better steel.
Sometime I'll find another one that is that cool.
But it did go to a fellow cook who uses it and loves it still.
a Moritaka cleaver I got used is probably my favorite knife actually, so I figured I'd love a gyuto by them....nope.
I didn't gel with the Moritaka gyuto I got.
Fun but not them same.
It's weird the ones that really stick and which ones seem like a perfect fit but for whatever reason just don't resonate with me....
And so far there is no specific rhyme or reason.
I don't have kids or any huge expenses so for me sometimes it's worth just buying something to try out for a short time and then find it a home.
So far I've been lucky and really while I've "lost" money on
Knife purchases in reality I've tried out most of the must have toys and that experience alone is worth the cost.
My boss thinks it's crazy that I've sold allot of my collection but the ones I have now are the keepers.
And none of them were bought "new".
I just realized that as I typed it too.....lol
I've been playing with a bunch of different japanese knives for maybe six years? now I really have a better feel for what I think is a good fit.....I'm lucky, I get a new knife and I can spend a week cutting a ton of prep with it and really feel it out.
I normally order 300lbs of roma tomatoes a week easily. That will tell you if a knife is worth a damn. I also just cut almost 200lbs of diced sweet potatoes, that we will blow though in about two days.
Not many people have to deal with those kind of numbers. (Used the KS for the diced sweet potatoes in case you wondered).
But I am saving for some more specific and spendy new toys so I'm sure it will be a whole other level of meh this doesn't work or it's a keeper!
It should slow me down too....lol.
Still my new list is growing fast.....
So expect me to keep turning over knives in the future here.
Worst Knife Purchase/Sale Decisions
Re: Worst Knife Purchase/Sale Decisions
Re: Worst Knife Purchase/Sale Decisions
Best and worst.. same blade.
I was in China and on a little hole in the wall restaraunt/housewares/kitchen supply. They had a line of unnamed high carbon knives. Had inscriptions but rather lazily chiseled. Plain Jane..Nicely made but not a lot of fuss or glitz. Well made but nothing exception from look or cursory feel. Price drew me in to just say "heck with it" and pick one up.
Figured I would hot rod the little sucker for giggles. Rehandled it with a rediculous handle. Rounded the spine and blunted the choil to prevent back bite. Thinned it a touch.. it was now a speed demon.
Best described as a 30 dollar knife wearing 3 hundred dollar shoes.
Why the best? Because it showed me the wonderful world of high carbon in a thin profile that I would put a whoopin on without worrying about damaging...definatley had in impact on my growing a facet of my skillset when I could use speed without worrying for damaging a precious beloved expensive blade.
I would sharpen it on bottoms of plates. On too coarse of stones. On everything short of rubbing it like a popsicle stick on the cement floors.
Why the worst? Because fast forward a decade and I realize this poor little blade had been relegated to all the dirty work tasks that my HIGH END blades sneered at as beneath them. It performed flawlessly. Lightning quick and has taken years of punishment in a professional settling. 1000's of hours and still a workhorse to this day.
My lesson is I had often judged a book by its cover and missed potentially being able to snatch up 50 of them to share with friends that have seen it and test driven it. Truly a wonderful diamond in the rough that hangs with my beloved custom commissions. I am not a snob for type of steel nor do I even remotely think I have complete knowledge of all the different makers. I DO know what works for me. More importantly I know WHY each one works for me.
I tell everyone. Go through inexpensive blades. Identify what you DO like about them.. then graduate through them and upgrade once you can identify both the pros and the cons of the blade where it helps/hinders performance.
Proofing my own scratchings and I realize I am rambling with opinion. That little blade has helped me immensely for daring to alter or commission works for particular small adjustments to traditional patterns or profiles and steel types. Flex or spine or heel or flattening/rounding belly of existing blades and so on.
The more I revise to trim it, the more rambling this post gets. *click* Submit
I was in China and on a little hole in the wall restaraunt/housewares/kitchen supply. They had a line of unnamed high carbon knives. Had inscriptions but rather lazily chiseled. Plain Jane..Nicely made but not a lot of fuss or glitz. Well made but nothing exception from look or cursory feel. Price drew me in to just say "heck with it" and pick one up.
Figured I would hot rod the little sucker for giggles. Rehandled it with a rediculous handle. Rounded the spine and blunted the choil to prevent back bite. Thinned it a touch.. it was now a speed demon.
Best described as a 30 dollar knife wearing 3 hundred dollar shoes.
Why the best? Because it showed me the wonderful world of high carbon in a thin profile that I would put a whoopin on without worrying about damaging...definatley had in impact on my growing a facet of my skillset when I could use speed without worrying for damaging a precious beloved expensive blade.
I would sharpen it on bottoms of plates. On too coarse of stones. On everything short of rubbing it like a popsicle stick on the cement floors.
Why the worst? Because fast forward a decade and I realize this poor little blade had been relegated to all the dirty work tasks that my HIGH END blades sneered at as beneath them. It performed flawlessly. Lightning quick and has taken years of punishment in a professional settling. 1000's of hours and still a workhorse to this day.
My lesson is I had often judged a book by its cover and missed potentially being able to snatch up 50 of them to share with friends that have seen it and test driven it. Truly a wonderful diamond in the rough that hangs with my beloved custom commissions. I am not a snob for type of steel nor do I even remotely think I have complete knowledge of all the different makers. I DO know what works for me. More importantly I know WHY each one works for me.
I tell everyone. Go through inexpensive blades. Identify what you DO like about them.. then graduate through them and upgrade once you can identify both the pros and the cons of the blade where it helps/hinders performance.
Proofing my own scratchings and I realize I am rambling with opinion. That little blade has helped me immensely for daring to alter or commission works for particular small adjustments to traditional patterns or profiles and steel types. Flex or spine or heel or flattening/rounding belly of existing blades and so on.
The more I revise to trim it, the more rambling this post gets. *click* Submit
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Re: Worst Knife Purchase/Sale Decisions
^^^Terrific post.
~J
Comments: I'm short, a home cook, prefer lighter, thinner blades, and have tried dozens of brands over the years.
Comments: I'm short, a home cook, prefer lighter, thinner blades, and have tried dozens of brands over the years.
Re: Worst Knife Purchase/Sale Decisions
So far my keeper is the Anryu 165 blue #2 santoku for those. No reason to have extra length and mass because it's gonna slow you down on a case (25#). It has excellent food release and part of that is an over grind close to the tip.
Here's a video of me using it to shoot cucumbers forward. I COULD even out the grind....but its to much fun....lol. https://www.instagram.com/p/BewP0sDF_0S/
Diced tomatoes is different......
The best knife though overall is the Sugimoto OMS #7.
Kills tomatoes and holds a great edge. But your technique has to be tight overwise it will eat the front of your guiding hand.
If I have to dice those, I first quarter them and then take out the core. We save what we can for salsa. But really it's mostly water waste and seeds if you do it correctly.
But it depends. We prep two types of dices tomatoes. One for a cucumber salad and one for a pico de gallo.
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Re: Worst Knife Purchase/Sale Decisions
My worse purchase was if all things a Tim Johnson petty. I just fell in love with the look. Great looking knife with an awesome handle. Looks even better in my hand.
Why then worse purchase you ask? I almost never reach for a petty. My wife and the rest of the household uses the heck out of the two petty’s I keep in the knife rack they are allowed to use. ( no they are not allowed to use my carbon jp knives)
So with it being such a pretty knife with a killer distal taper but it is carbon. So it’s a drawer queen right now.
I believe I will see if there is any interest in a pass around. Such a shame for this knife to not get any love.
Why then worse purchase you ask? I almost never reach for a petty. My wife and the rest of the household uses the heck out of the two petty’s I keep in the knife rack they are allowed to use. ( no they are not allowed to use my carbon jp knives)
So with it being such a pretty knife with a killer distal taper but it is carbon. So it’s a drawer queen right now.
I believe I will see if there is any interest in a pass around. Such a shame for this knife to not get any love.
Home cook that enjoys sharp knives.
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Re: Worst Knife Purchase/Sale Decisions
Dude! You have a very, very forward pinch! Mine is the same way. I think it is part of the reason I am not big on which handles I have...as I don't really touch them.dAviD wrote: ↑Mon Mar 19, 2018 12:13 am
So far my keeper is the Anryu 165 blue #2 santoku for those. No reason to have extra length and mass because it's gonna slow you down on a case (25#). It has excellent food release and part of that is an over grind close to the tip.
Here's a video of me using it to shoot cucumbers forward. I COULD even out the grind....but its to much fun....lol. https://www.instagram.com/p/BewP0sDF_0S/
Diced tomatoes is different......
The best knife though overall is the Sugimoto OMS #7.
Kills tomatoes and holds a great edge. But your technique has to be tight overwise it will eat the front of your guiding hand.
If I have to dice those, I first quarter them and then take out the core. We save what we can for salsa. But really it's mostly water waste and seeds if you do it correctly.
But it depends. We prep two types of dices tomatoes. One for a cucumber salad and one for a pico de gallo.
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Re: Worst Knife Purchase/Sale Decisions
well, i was hoping my name did not come up in this thread! lol. 1095 is rust prone but that mustard patina should help alot, i say let them use it! Just no leaving the knife in the bottom of the sink. I recently got a knife returned to me I had given my parents. They used the heck out of it and my mom would leave it in a dish of water at the bottom of the sink all the time. Needless to say the handle was toast but the blade cleaned right up, new tip and edge formed in a couple minutes on my atoma. Its just a knifeUt_ron wrote: ↑Mon Mar 19, 2018 12:11 pm My worse purchase was if all things a Tim Johnson petty. I just fell in love with the look. Great looking knife with an awesome handle. Looks even better in my hand.
Why then worse purchase you ask? I almost never reach for a petty. My wife and the rest of the household uses the heck out of the two petty’s I keep in the knife rack they are allowed to use. ( no they are not allowed to use my carbon jp knives)
So with it being such a pretty knife with a killer distal taper but it is carbon. So it’s a drawer queen right now.
I believe I will see if there is any interest in a pass around. Such a shame for this knife to not get any love.
Tim Johnson
Oxford, MA
“In the beginner’s mind there are many possibilities, but in the expert’s there are few”
--s. suzuki
Web: http://www.timothyjohnsonknives.com
Email: tim@blackstoneknife.com
Instagram: @timostheos
Oxford, MA
“In the beginner’s mind there are many possibilities, but in the expert’s there are few”
--s. suzuki
Web: http://www.timothyjohnsonknives.com
Email: tim@blackstoneknife.com
Instagram: @timostheos
Re: Worst Knife Purchase/Sale Decisions
I found a dirt cheap super-thin, no-name nakiri way back and gave it to my parents. It gets heavy use and no sharpening there, and when I come back to sharpen it every year it's still got a nice edge on it. I like working with that thing more than some of my expensive ones, I know the feeling. It's easy to get caught up...
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Re: Worst Knife Purchase/Sale Decisions
Tim, yes just a knife but such a beauty. I will start letting them use it. I can clean any rust but if they tip it, now that would make me very sad.timos wrote: ↑Tue Mar 20, 2018 6:02 amwell, i was hoping my name did not come up in this thread! lol. 1095 is rust prone but that mustard patina should help alot, i say let them use it! Just no leaving the knife in the bottom of the sink. I recently got a knife returned to me I had given my parents. They used the heck out of it and my mom would leave it in a dish of water at the bottom of the sink all the time. Needless to say the handle was toast but the blade cleaned right up, new tip and edge formed in a couple minutes on my atoma. Its just a knifeUt_ron wrote: ↑Mon Mar 19, 2018 12:11 pm My worse purchase was if all things a Tim Johnson petty. I just fell in love with the look. Great looking knife with an awesome handle. Looks even better in my hand.
Why then worse purchase you ask? I almost never reach for a petty. My wife and the rest of the household uses the heck out of the two petty’s I keep in the knife rack they are allowed to use. ( no they are not allowed to use my carbon jp knives)
So with it being such a pretty knife with a killer distal taper but it is carbon. So it’s a drawer queen right now.
I believe I will see if there is any interest in a pass around. Such a shame for this knife to not get any love.
Home cook that enjoys sharp knives.
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Re: Worst Knife Purchase/Sale Decisions
Mine was at no fault to the maker, but the lack of research and an impulsive moment. The cleaver was a takeda and it’s radius was way too much for my cutting style. Did end up trading it for a kato nakiri which I still have and love to this day.
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Re: Worst Knife Purchase/Sale Decisions
I received a PM from Tim basically saying don’t be such a ninny ( my words Tim was much more polite) the knife can take it, just use the heck out of it. If by some chance my wife or son in law does tip it send it back and he would repair it free.timos wrote: ↑Tue Mar 20, 2018 6:02 amwell, i was hoping my name did not come up in this thread! lol. 1095 is rust prone but that mustard patina should help alot, i say let them use it! Just no leaving the knife in the bottom of the sink. I recently got a knife returned to me I had given my parents. They used the heck out of it and my mom would leave it in a dish of water at the bottom of the sink all the time. Needless to say the handle was toast but the blade cleaned right up, new tip and edge formed in a couple minutes on my atoma. Its just a knifeUt_ron wrote: ↑Mon Mar 19, 2018 12:11 pm My worse purchase was if all things a Tim Johnson petty. I just fell in love with the look. Great looking knife with an awesome handle. Looks even better in my hand.
Why then worse purchase you ask? I almost never reach for a petty. My wife and the rest of the household uses the heck out of the two petty’s I keep in the knife rack they are allowed to use. ( no they are not allowed to use my carbon jp knives)
So with it being such a pretty knife with a killer distal taper but it is carbon. So it’s a drawer queen right now.
I believe I will see if there is any interest in a pass around. Such a shame for this knife to not get any love.
Wow such customer appreciation.
I put it into the knife block and it is being used, a lot. I was going to do a pass along but that will need to wait as my wife is loving a super sharp petite.
Home cook that enjoys sharp knives.
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Re: Worst Knife Purchase/Sale Decisions
Prison Knives. Nuff Said.... hahahah
Actually, they worked out ok in the long run but I had to basically give them away.
Actually, they worked out ok in the long run but I had to basically give them away.
Re: Worst Knife Purchase/Sale Decisions
Well, knives are meant to be used, Ron! Good to hear it's back in the block. Tim does great stuff.
Gotta admit, though. While I'd let my wife handle a reactive petty, I discourage her from using a reactive gyuto. I put magic marker dots on the bottom of handles of any knife in my block that is stainless so she knows which ones she should use.
Gotta admit, though. While I'd let my wife handle a reactive petty, I discourage her from using a reactive gyuto. I put magic marker dots on the bottom of handles of any knife in my block that is stainless so she knows which ones she should use.
Jeffry B
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Re: Worst Knife Purchase/Sale Decisions
Ha Jeffery, tim’s Petty is the only reactive knife in the block. My other reactive knives are in a drawer that only I get to use.
Home cook that enjoys sharp knives.
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Re: Worst Knife Purchase/Sale Decisions
My wife says she is only comfortable with the Mac and shun knives. She is intimidated by the good stuff, This means she has the lowest knife bar all to herself.jbart65 wrote: ↑Thu Mar 29, 2018 12:26 pm Well, knives are meant to be used, Ron! Good to hear it's back in the block. Tim does great stuff.
Gotta admit, though. While I'd let my wife handle a reactive petty, I discourage her from using a reactive gyuto. I put magic marker dots on the bottom of handles of any knife in my block that is stainless so she knows which ones she should use.