Recent content by Emieloss

Oh, and I do not really have a daily driver. I just pick whatever I feel like or what would fit the job best. Currently on the knife rack are: Takamura R2 petty Yoshimi kato 210 AS gyuto Hado Sumi 240 Wakui 240 Nakagawa 240 Toyama Stainless clad 240 Anryu Blue#2 270 suji Got a second knife...

I did remove the protective layer. I also thought it was iron clad, but it seems to be stainless clad. Mine doesn't really seem to be reactive though, and has some very bright / light colors that are hard to pick up on camera.

Onions, a salad and some hot protein (chicken) gave me this look on a Moritaka 😍

Hado Sumi Nakagawa Wakui And for comparison, my most reactive blade. A Moritaka AS with iron clad and removed KU:

Terrible lighting, tried making pictures today but couldn't get it on camera. Hado very very mild patina. Nakagawa mild patina Wakui was super reactive at start but settled down now. Will try when I get some more daylight.

I'd say get a Zakuri. Rustic knife that's a bit thicker behind the edge. Good for sanding choil and spine / thinning / polishing / rehandling. And it doesn't brake the bank :)

do you eat instant noodles? Nope

No worries! For me, I have no problems with it. In my opinion, the steel is forgiving and not as prone to microchipping as say SG2 steel. That said, it is very thin! So you want to get it straight up and down on the cutting board, no lateral pressure. Also when you cut harder ingredients like...

Gotta come back on the wakui sharpness. Just used it and still screaming sharp. In regards to the Hado, I really love it. The only thing is that the profile is a little less flat than the other two. This can result in some accordion cuts if you chop with the middle to tip part of the knife...

Tough to say, cause I switch the knives I use often. At the moment I'd say the Wakui lost the most sharpness, then the Hado then the Nakagawa. All three knives are still really sharp though and have great edge retention in a home environment.

I can actually eat and enjoy anything, if it's prepared well. For example, I dislike cottage cheese. But if I add good olive oil, salt, pepper, fresh homegrown tomatoes and basil. And put it on some toast, it's great! Also, I really dislike overcooked waterboiled broccoli, but if I put it in a...

Thanks all! The new handle being 20 grams heavier will already move it back a little bit. Which will hopefully make it perfectly balanced on the pinchgrip.

I have never rehandled a knife before. (I tried it once on my first knife and messep up. Broken handle and bend tang 🤡) I'm afraid I'll damage something, so I rather send it out and let someone experienced do it. But it's a waste of money if the balance will be off.

Hey folks, Recently I got a 240 SS toyama with a D-shaped ho-wood handle. I also orderd an Amboyna burl with marble horn octagonal handle, which I thought would be a good replacement. However, the new handle is a bit smaller than the current Ho-wood handle. As I would not like to have the...

I've been sharpening for years now. It's only recently that I found myself being very consistent and fast in producing a wicked sharp edge. Yet, there's still so much that I can learn, especially in regards to polishing / kasumi finish. It's a hobby where there's a LOT of practice involved. Try...