TF Chronicles

[Benuser]

Sheffield wabi-sabi, 1920s.

 

[Corradobrit1]

Sheffield wabi-sabi, 1920s.View attachment 370439

Sure that's not the long lost TF prototype?

 

[Keithpaints]

Proper Bolster on 1890's Sheffield carving knife.

 

[Keithpaints]

Gotta love those sterling silver accents on old 1890's carving sets.

 

[Homechef]

Sharing a few updates on the 300mm morihei hisamoto I snagged from Tetogi last week. It showed up weighing 471g with the usual wabi sabi. Have put in about 10 hours so far and starting to get close. I’ve removed about 5g of material as my low grit stones beg for mercy. Cutting performance has improved greatly, but there is still room to go. Right side is set. Spine has been rounded, but the left has a low spot at the edge along most of that side. Hoping to tackle it later today!

(Stone pic is a naniwa 220, shapton glass 220, and a shapton glass 500 double thick for reference.)

 

[Benuser]

I guess your hands will beg for mercy as well.

 

[panda]

Sharing a few updates on the 300mm morihei hisamoto I snagged from Tetogi last week. It showed up weighing 471g with the usual wabi sabi. Have put in about 10 hours so far and starting to get close. I’ve removed about 5g of material as my low grit stones beg for mercy. Cutting performance has improved greatly, but there is still room to go. Right side is set. Spine has been rounded, but the left has a low spot at the edge along most of that side. Hoping to tackle it later today!

(Stone pic is a naniwa 220, shapton glass 220, and a shapton glass 500 double thick for reference.)

what are you cutting with a 300mm gyuto?

 

[M1k3]

what are you cutting with a 300mm gyuto?

Everything. At once.

 

[Homechef]

what are you cutting with a 300mm gyuto?

Everything. At once.

This and some garlic

 

[EM-L]

This and some garlic

It reminds me when I cut myself on the kitchen mandolin and my wife asked me: Did you use any garlic in the food?
My answer: No!
And she replied: Ok! Then I know what was left on the cutting board!

 

[Keithpaints]

We used Mandolin at work for some items. You are moving food toward a sharp blade with force. A safety handle with spikes to anchor food came with it. Still working fast against time in banquet kitchen cooks got cut. The small hand held mandolin are esp. dangerous for your fingers. I've seen many kitchen gadgets that work really well like hand crank that turns diakon into strips for sashimi platters. I have no love for mandolin.

 

[Rangen]

I hate using those spike devices, so I always wear a kevlar glove when using my Benriner mandolin.

I have no doubt that a 300mm TF gyuto sounds insane to some people, but mine makes perfect sense to me. The weight really makes cutting easy. It's a perfect knife for a cleaver guy.

 

[panda]

I hate using those spike devices, so I always wear a kevlar glove when using my Benriner mandolin.

I have no doubt that a 300mm TF gyuto sounds insane to some people, but mine makes perfect sense to me. The weight really makes cutting easy. It's a perfect knife for a cleaver guy.

im just shocked you have the board space to use it at home.

 

[Rangen]

im just shocked you have the board space to use it at home.

Well, there is that. My board, a big Boos block that I bought because I wanted something that absolutely, positively would not move at all, or vibrate, when chopping vigorously on it with a cleaver, is 36x24x4, and sits on (or rather, dominates) a center island.

 

[Corradobrit1]

Well, there is that. My board, a big Boos block that I bought because I wanted something that absolutely, positively would not move at all, or vibrate, when chopping vigorously on it with a cleaver, is 36x24x4, and sits on (or rather, dominates) a center island.

4" tall? You're either 6'6" or use a step ladder to chop anything.

 

[Keithpaints]

Think he is talking inches 4 is the thickness of the board.

 

[Barmoley]

Think he is talking inches 4 is the thickness of the board.

Regular counter height + 4 inches + cleaver or tall knife and you got to be tall or use a step stool or your elbow and shoulder will not be happy.

 

[Dan-]

I don’t think you need a 2x3 board to make a 300 work. A regular 20x24 would get the job done too. It does help to be on an island instead of against the wall so you aren’t stabbing it. What changes is you use the front half of the knife to cut. You rarely use the heel. Your hand is off the board instead of on top of it. You pinch grip.

And 2” thick is plenty.

 

[Rangen]

Regular counter height + 4 inches + cleaver or tall knife and you got to be tall or use a step stool or your elbow and shoulder will not be happy.

(shrug) Well, they're happy so far. Maybe they're just used to it.

 

[Keithpaints]

I had 12" Forschner at work, but most used size was 10" Forschner. Banquets at Sheraton Waikiki up to 2,000 max. Largest banquets in Waikiki. Big conventions of all kinds from USA & even Japan. 1970's. Plenty ice carvings, carving steamship rounds at end of large
buffet tables. Banquets also had Chinese side in very large kitchen that's where saw what cleavers could do for massive amounts of prep.

Got job at Kahala Hilton 1982 smaller luxury hotel. Really liked working there made lifelong friends coworkers. Back then President's, Rich Arabs, movie stars etc. stayed at Kahala Had smaller banquet rooms. Removed from Waikiki. Nice beachfront reasturants. More private beach Got into carbon steel most Masamoto's. 240mm most used blade also had 270mm gyuto & Suji. Later 270 white & blue carbon 270 yanagiba. Worked there 30 +:years till retired.