I don't have a single one of them anymore. But I'm very much a catch and release kind of guy.
Knife confessions...
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I don't have a single one of them anymore. But I'm very much a catch and release kind of guy.
TheDza
Well-Known Member
Confession: I have no idea where to start with thinning and scared that I'm gonna mess up my knives when they will inevitably need to be thinned
That’s why people likes TF, you can make it worse!
I had thinned 3 knives successfully so I felt pretty confident but then I tried to just do little bit of my Okubo gyuto tip and it cut waay worse. Turns out I'm not good enough on stones to recreate super convex voodoo yet. I got scared I botched a favorite knife so I sent it to JKI
Knife Confession:
I've been back for like 2 months and I still have no idea what TF is.
I see it everywhere, TF TF TF.
No clue.
@labor of love @Corradobrit1Knife Confession:
I've been back for like 2 months and I still have no idea what TF is.
I see it everywhere, TF TF TF.
No clue.
Can't remember who else is deep in that cult
https://www.teruyasu.net/products/denka.htmlKnife Confession:
I've been back for like 2 months and I still have no idea what TF is.
I see it everywhere, TF TF TF.
No clue.
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Yeah just the other day I realized some members that have never even owned a Teruyasu Fujiwara have commented 8 pages worth of complaints about his work.
Rent free
New to knives and have a fear of missing out. Not a professional chef but enjoy the experiences shared on this forum and reddit (TrueChefKnives).
My feelings about the knife bug below
My feelings about the knife bug below
I have not hit the 1K mark on knives. That has been my rule so far… Curious if I am gonna break this anytime soon. Lol I am trying to imagine being in your shoes of owning a few $1K plus knives and not using them (out of fear you will break them or tarnish them?)."I prefer famous makers to more budget friendly knives"
"I bought many expensive knives in a short period of time"
"I have too many knives from one maker"
"I don't use my +$1K knives enough"
Y'all are just back door bragging. I laid it all out there, and now I look like a damn fool. Who else is brave enough for a real confession?
Okay but not at all helpful, thanks
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No it is helpful. If you’re looking to understand what and why you see TF TF TF flood comments atleast.Okay but not at all helpful, thanks
spaceconvoy
Senior Member
lol that was almost 3 years ago.. and I still reach for my trusty shun more than any other knife
updated confession: I haven't sharpened my knives in over a year
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Simple solution - just keep buying new knives. It’s working pretty well for me.
The kit in my roll that I've collected over the last two months is worth a modest $1300.lol that was almost 3 years ago.. and I reach for my trusty shun more than any other knife
updated confession: I haven't sharpened my knives in over a year
Still reach for the 240 Misono Dragon beater that I bought for 'home use' when I pretended to retire in 2020 more than anything else.
SharpestToolintheShed
Well-Known Member
I’m a steel nerd. I started out with Misono but then I realised the Molydenum series are the cheap AF steel we know as Aus8.
I used to badly want a UX10 but I can’t spend that much on a budget 19c27 steel that they stamped.
Talk about poor value for money.
I used to badly want a UX10 but I can’t spend that much on a budget 19c27 steel that they stamped.
Talk about poor value for money.
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Yeah I’d love UX10 in swed carbon even pay UX10 price for that. UX10 does have sick profile unlike other Misonos.
I’ve seen similar comments on Jiro’s too.
Jovidah
I'll make you a sponsor offer you can't refuse...
The more I learned about knives, the less I care about steel. Would happily use a KS clone in German x50chromothervocker15 as long as it ticked all the other boxes like great taper, profile, thinness behind the edge, balance, etc.
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I just broke down because of Amazon Japan pricing, having had the Santoku for years. The 240 gyuto is an entirely different thing, very impressive. I haven't sharpened it yet, but I never found the steel too hard to deburr. It loves a hard, blue Aoto. The handle and balance on this knife are great. I see now why they're so popular. It's quite similar in use to the Kaeru 240.
ETA -- Aren't you just asking for a Dragon? The handle is a little different, but the profile looks the same.
SharpestToolintheShed
Well-Known Member
I got a Denka no Hoto after blind testing the knives....don't tell me price, not judging on finishing and looks. I wanted to see which knife had the nice handling.
It's still an ugly knife
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The tip may have just cut worse from drag due to the new finish after thinning. Especially if your first test is cuts through a big onion. Okubo isn't too bad to thin IME, it has low spots but the bevels come with ugly deep scratches so you can't really make it look worse on the stones. Just raise the shinogi a little, hit the area behind the edge a little, then hit the middle of the bevel and follow the pre-existing grind. You're not going to mess up the pre-existing convex unless you try really hard. Here's a nakiri I thinned some before I traded it away b/c it was a lefty.
Although it appears a person who commented on the video had a similar problem to yours, lol
