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Got my replacement for the Moritaka - Masamoto KS Gyuto 270mm. It's 270mm. If you look at the moritaka above and this knife, you'll see that the shape of the knife is different - I much prefer this shape, as I'm more accustomed to the French mode of cutting poo poo. Plus it's real big. That wooden sheathy thing is called a Saya, and they're kind of expensive and silly but they're nice for carbon knives because, being wood, they absorb some of the invisible moisture that remains after wiping the knife. I think that's the idea, anyways. No Wave fucked around with this message at 13:31 on Jul 27, 2013 |
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Jul 27, 2013 13:29
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adorai posted:Like I said, I only use it on vegetables. It's very distinctive in comparison to my Chefs knife. If this one broke, I would go buy another. I used to hate slicing tomatoes, because I would have to hone my blade every time basically to get a nice thinly sliced tomato. Now I know I can cut my 1/16th" tomato slice every time with the knife straight out of the drawer. That actually happened to me, breaking a ceramic knife trying to slice cheese. That's uncanny. Weird thing is I usually use a veg peeler or a grater for cheese. Crazy. Adorai I think the thing here is you found a sharp and thin knife. It happens to be ceramic, it's also different to the thick and blunt steel knives you are used to, so it cuts way better. The point is there are lots of sharp thin knives out there that will never break on you and may cost $50. Have a look at Tojiro DP/3. I bought a nakiri and gyuto, not only can it cut tomatoes 1/16th", it can probably do it in free air without a chopping board to lean on. I had ceramic knives ( a small set of them, only one broke - with cheese - the others I still tended to favour and they worked OK after I learned my lesson), but there is no comparison between them and a relatively cheap Japanese brand steel knife like a tojiro dp/3.
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Jul 27, 2013 19:22
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Chef De Cuisinart posted:Cleavers shouldn't have handles. It should just be like a razor sharp bench knife. lol
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Jul 28, 2013 08:49
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GrAviTy84 posted:doop doop I got a new thing: Thinned a bit and put a new edge on this sucker with a bester 1.2k and then stropped generously on balsa with chromium oxide powder and then again on some iron oxide powder. holy poo poo so sharp. I did notice that the heel end of the blade could use a bit of work. It kind of protrudes ever so slightly relative to the rest of the blade and is probably why No Wave had a hell of a time with swoopychopping with it. I don't really have any stones to work off this kind of a thing though, and I've never done any blade reprofiling, and it's not really that bad for my style of chopping so I may just see if I can live with it for a bit.
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Jul 30, 2013 19:16
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Just thin the heel. It'll take a while if you don't have a low grit stone.
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Jul 30, 2013 22:05
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Apologies for the problem with the knife. I may have a make-up gift for you. Realistically, the reason I got rid of it is because there's this dude boar_d_laze who posts on some other knife forums who seems like a sick genius and I just decided to do everything he said.
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Jul 30, 2013 22:56
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No Wave posted:Apologies for the problem with the knife. I may have a make-up gift for you. It's not bad at all. I have a tadatsuna INOX petty that came with a similar problem (slightly imperfect heel edge). curious what this make up gift is though 
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Jul 30, 2013 23:11
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I made a few borosilicate honing rods. I was thinking I'd send you that and you could keep it and you could tell me if it's all hosed up. I have a few extras, just kind of curious to get another perspective on how it turned out and I don't really know any other spergy cooks. I mean that as a compliment. Just let me know if you (gravity) are interested, and I'll send it off. No Wave fucked around with this message at 00:41 on Jul 31, 2013 |
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Jul 31, 2013 00:22
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No Wave posted:I made a few borosilicate honing rods. You actually made glass honing rods? From raw silica and other stuff? If so, I would really like to see your oven setup
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Jul 31, 2013 05:43
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Hauki, where did you order that custom knife from? I'm looking at a custom knife as a birthday present for my dad, as well as one for myself possibly. And I like the price of that one.
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Jul 31, 2013 05:47
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TATPants posted:You actually made glass honing rods? From raw silica and other stuff? If so, I would really like to see your oven setup Can't you just buy the premade borosilicate rod and have someone cut it down to size?
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Jul 31, 2013 05:49
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I just bought a good ol' no name carbon steel Chinese cleaver. I've been using a cheap stainless Shibazi cleaver now for about a month now. The Shibazi is a fantastic knife, despite the slippery metal handle and milquetoast steel. Also, it's better than any western knife for eleven dollars or less. I'm totally loving using the cleaver instead of my chef knife, and I have a whole heap of questions about my new one: It came with a reaallly rough convex edge that does not slice anything well at all. Is this by design, or is it safe to assume that it's a fit and finish thing? Is it proper to maintain a fairly obtuse convex grind, or would I do better to reprofile it and/or cut some bevels? If so, what sort of bevel should I put on this thing so that it slices efficiently but also stands up to its own weight? The blade is much thicker than what I am accustomed to. It is about 5mm wide at the base and tapers down to 2mm at the tip. My old cleaver is 2mm all the way through. Any recommendations for how to reprofile it, if that's what I should do? I've got everything from a belt sander to files to Sharpmaker to sandpaper, so I can do basically anything to this guy. Is there a difference between a "chopping" cleaver and a "slicing" cleaver? Will this one still work well for thinly slicing vegetables, if I fix it up correctly? What the hell did I just buy, basically? I'm just some gringo who really likes knives and I think I totally fell in over my head. I was just happy to find a carbon steel cleaver that wasn't obviously made for dismantling pigs, and I want to start using it. Here are some pictures, that somebody might actually read this post:  Anyone know if this says anything important?  Just as you suspected, it's a boring ol' Chinese cleaver  Here is the thickness of the new cleaver vs. the old Help me GWS, you're my only hope. What do I have? What do I need to do?
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Jul 31, 2013 06:05
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No Wave posted:I made a few borosilicate honing rods. nice build! PM sent.
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Jul 31, 2013 06:11
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Sir Spaniard posted:Hauki, where did you order that custom knife from? I'm looking at a custom knife as a birthday present for my dad, as well as one for myself possibly. And I like the price of that one. it's from Moritaka Hamono ( http://www.moritakahamono.com/en/index.html). For custom orders you can just email them asking for a price quote. You can get silly spergy with exact dimensions of the blade, etc. Some people have drawn a silhouette of specifically the blade they want and sent in the drawing.
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Jul 31, 2013 06:12
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Thanks. I thought so but I couldn't see a link in his posts. Those are some really nice looking knives for a decent price. Any words on quality?
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Jul 31, 2013 06:24
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Sir Spaniard posted:Thanks. I thought so but I couldn't see a link in his posts. Those are some really nice looking knives for a decent price. Any words on quality? A lot of people have them and love them. I just got mine last week so I haven't had too much time with it to have an experienced opinion but it does take a wicked sharp edge. It is probably the cheapest aogami super knife (aside from the dojos). There are a few others in this thread besides me and hauki that have moritakas too. Ricola has a 330 mm custom gyuto (Lol). I think breakfall has a nikiri and maybe another I don't remember. All in all its a pretty solid maker I think. The kurouchi rubs off easier than most as was discussed a few pages ago, but kurouchi rubs off on all of these kurouchi'd knives eventually. It is a super spergy carbon steel so I would take that into consideration when giving it as a gift. Is the recipient going to be willing to keep it dry and wiped down etc or are they going to toss it in the dish washer and leave it at the bottom of the sink and other poo poo people do to their knives.
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Jul 31, 2013 06:42
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It's for my dad who was a chef way back when. He has a sabatier which is older than I am which he keeps in the original box. So he'll definitely be looking after it. I'm all in.
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Jul 31, 2013 06:50
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TATPants posted:You actually made glass honing rods? From raw silica and other stuff? If so, I would really like to see your oven setup Scott808 posted:Can't you just buy the premade borosilicate rod and have someone cut it down to size?
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Jul 31, 2013 14:11
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Steve Yun posted:Haha, jar gaskets? So I bought these after reading about it, to try at work. Wonders never cease. Such an ingenious use of those things. Did the guy who introduced you wash them I'm the dishwasher or just by hand? I imagine they'd wear out over time through a professional dishwasher?
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Jul 31, 2013 15:07
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Sir Spaniard posted:Thanks. I thought so but I couldn't see a link in his posts. Those are some really nice looking knives for a decent price. Any words on quality?
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Jul 31, 2013 16:08
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Sir Spaniard posted:So I bought these after reading about it, to try at work. Wonders never cease. Such an ingenious use of those things. Did the guy who introduced you wash them I'm the dishwasher or just by hand? I imagine they'd wear out over time through a professional dishwasher? I think some of them were a little cracked from going through the dishwasher a few times, but realistically they should be able to take a decent amount of abuse given what they're used for. Honestly they could probably stand to be beaten up a little bit - they'll probably get softer and rougher, and thus more grippy. So glad you tried it out! The white ones I linked in my old post worked out well, but I think the orange color is prettier and you're less likely to lose track of it.
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Jul 31, 2013 19:25
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woooo! Moritaka is christened...with the blood of its master. That tip is brutal. Just barely nicked my pinky with it while slicing up some chicken.
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Jul 31, 2013 22:23
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GrAviTy84 posted:woooo! Moritaka is christened...with the blood of its master. That tip is brutal. Just barely nicked my pinky with it while slicing up some chicken. Blood for the Knife God.
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Jul 31, 2013 22:45
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Don't clean it, it's good for the patina.
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Jul 31, 2013 22:46
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First blood. Nice. Has anyone you mentioned gotten a wa style handle through them, that's come off? Or is it held in securely somehow? I'm super paranoid the blade would come out randomly from the handle.
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Jul 31, 2013 23:00
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I've never had a wa-style handle fall off or even get loose, for that matter. If they aren't epoxied in and sealed, a lot of times they are burned in and sealed, but usually you can tell right away if it is of low quality. And chiming back in on the Moritaka love, I'm the one with the nakiri, and it's honestly probably my most used knife. The finish rubs off with a quickness, but few things can take an edge like it can. One of our prep cooks has one of their pettys and she loves the little thing. To whoever mentioned earlier that they were afraid of re-profiling their blade, if you have experience sharpening your blade, then you will be just fine. As long as you make sure to touch up the entire blade, and not just the problem area, you will be fine. Otherwise you are more likely to create an uneven cutting surface. It also helps to let your knife naturally dull a bit before taking it to a low grit, because you don't want to be running a razor sharp tip across those stones.
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Jul 31, 2013 23:10
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I'm probably a gigantic knife noob for this, but I've been considering getting this Damascus chef's knife. http://www.amazon.com/Yoshihiro-Cutlery-Hammered-Damascus-7-Inch/dp/B00D6DVUCK After weighing what I've heard, I'd like to get a japanese knife to try it out and I absolutely love the look of Damascus steel. Is this a good one to go with or is there something very wrong with this that I should know? Does Damascus sharpen normally with a water stone?
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Aug 1, 2013 03:04
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gobboboy posted:I'm probably a gigantic knife noob for this, but I've been considering getting this Damascus chef's knife. That is the same OEM knife as a togiharu or a JCK gekko, et al. It is a good knife, I have a gekko myself and it is fantastic. Iirc breakfall's first was a togiharu and he loved it. The edge itself is vg 10 the Damascus is just cladding so you can expect vg10 performance (beginner friendly, easy to sharpen, holds a great edge). 7 inches is pretty small though, at least for me. Maybe consider sizing up.
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Aug 1, 2013 06:59
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GrAviTy84 posted:That is the same OEM knife as a togiharu or a JCK gekko, et al. It is a good knife, I have a gekko myself and it is fantastic. Iirc breakfall's first was a togiharu and he loved it. The edge itself is vg 10 the Damascus is just cladding so you can expect vg10 performance (beginner friendly, easy to sharpen, holds a great edge). 7 inches is pretty small though, at least for me. Maybe consider sizing up.
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Aug 1, 2013 07:11
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Yeah, I have an 8" currently so I guess I'll stick with that. Glad to hear sharpening would go just as easy. I'm pretty happy with the price but I guess that has to do with only 16 damascus layers. Thanks guys!
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Aug 1, 2013 16:16
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gobboboy posted:Yeah, I have an 8" currently so I guess I'll stick with that. Glad to hear sharpening would go just as easy. I'm pretty happy with the price but I guess that has to do with only 16 damascus layers. Thanks guys! I really wish people would stop calling pattern welding "damascus", it's loving dumb.
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Aug 1, 2013 16:46
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WHAT HAVE I DONE!?
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Aug 1, 2013 17:26
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Are these Tojiro knives easy to break? I'm going to be living in a dorm with 5 other people and although I'll try to forbid their use I'd like to be able to come home from classes without fear.
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Aug 2, 2013 07:55
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Haam posted:Are these Tojiro knives easy to break? I'm going to be living in a dorm with 5 other people and although I'll try to forbid their use I'd like to be able to come home from classes without fear. Unless they're super super respectful of your stuff, any knife you buy and put in a 5 person dorm kitchen will get wrecked to poo poo. Any knife. Get forschners and use their eventual wrecked to shitness to practice sharpening and blade repair skills. Or get a knife roll and be the guy who takes his cooking gear back to his room after he's done cooking. Edit. Or you can go the other route and get such a big and "scary" knife that no one ever uses it. I had a decent sized carbon steel Chinese cleaver when I lived with housemates in college. I could leave it in the kitchen because no one ever used it because it was "scary". GrAviTy84 fucked around with this message at 08:14 on Aug 2, 2013 |
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Aug 2, 2013 08:09
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drat, was hoping that wouldn't be the case. Guess I'll just order this set and a honing rod then. Would you recommend a waterstone or an oilstone with these cheap knives? I'm thinking a cheap double-sided oil would be good as I'd rather not pay more on the sharpener than the knives, haha.
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Aug 2, 2013 09:39
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deimos posted:I really wish people would stop calling pattern welding "damascus", it's loving dumb. got dat hattori hanzo steel been jerkin off to uma thurman pictures for weekkkssssss
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Aug 2, 2013 09:44
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After reading this thread I realized that my old IKEA knife wasn't enough anymore. Bought this yesterday, a Satake No Vac (21cm = 8 inches). So far so good, and I've only cut myself twice...  EDIT: Wrong length, corrected. Damienz fucked around with this message at 18:26 on Aug 2, 2013 |
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Aug 2, 2013 18:18
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No offense, but that knife looks hilarious.
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Aug 2, 2013 18:33
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Like, it's the knife they used in kitchens in Sky Captain and the World of Tomorrow. The knife that Alfred uses to prepare Bruce Wayne's tea in the animated Batman series.
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Aug 2, 2013 18:35
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it even has speed holes to improve airflow and cooling as you dice things that are no more than 2cm tall
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Aug 2, 2013 18:37
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