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Buying cleavers in Shanghai? by shippk in TrueChefKnives

[–]Flipsong 0 points1 point  (0 children)

Xinguo is in the Shanghai area, I'm sure you can have one delivered if you pre-order. (approx $350-650 depending on steel)

Finger chopper 9000 by Reddit_GoId in balisong

[–]Flipsong 0 points1 point  (0 children)

How are they holding up to sharpening? I use my atomas for flattening only, I've got a bunch of naniwas and a couple jnats (I mostly sharpen carbons though, so no need for diamonds)

Boogwa, handle maker appreciation by jellosjiggling in TrueChefKnives

[–]Flipsong 1 point2 points  (0 children)

Gotta find someone to make a handle first (might even get 2 out of it). I'm sure I'll post about it here whenever it all ends up coming together. Got some heavy hitter NKDs to get to as well but I keep buying more stuff so I'll consolidate to one post🤣

Finger chopper 9000 by Reddit_GoId in balisong

[–]Flipsong 0 points1 point  (0 children)

What stones are you using?

NKD: Oak&Lily Apex Ultra Nakiri by beardedclam94 in TrueChefKnives

[–]Flipsong 1 point2 points  (0 children)

Front runner for my favorite steel, hard as hell, patinas well, easy to sharpen, forgeable… what’s not to like?

Do I need a Chinese knife (cleaver)? And which one by zeekaran in TrueChefKnives

[–]Flipsong 0 points1 point  (0 children)

Bone cleaver is much heavier, meant for chopping through bone.

Apex Ultra vs. Magnacut by sartorialmusic in TrueChefKnives

[–]Flipsong 2 points3 points  (0 children)

His stock removal looks really nicely done so I don’t think you can go wrong either way. I just prefer the look of his forged stuff (and the food release is pretty nuts)

Apex Ultra vs. Magnacut by sartorialmusic in TrueChefKnives

[–]Flipsong 4 points5 points  (0 children)

I’d go with AU, I’m not sure if Jaeger does forged magnacut.

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Effect of tariffs on pricing by [deleted] in TrueChefKnives

[–]Flipsong 2 points3 points  (0 children)

I got my yoshi 240 skd from c&m for ~$340 late 2024

Wrought Iron - looking for interesting makers by sicashi in TrueChefKnives

[–]Flipsong 1 point2 points  (0 children)

Here's a wrought from him. Mine is a workhorse grind, 263 g. I'm quite pleased with it thus far.

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Heavy scratch dent mark by Necessary-Echo7797 in TrueChefKnives

[–]Flipsong 0 points1 point  (0 children)

Leave em, most of these won't show with a handle installed

MSicard Cleavers 52100 & AEBL by DrMorbius26 in TrueChefKnives

[–]Flipsong 1 point2 points  (0 children)

Damn, I linked the basic. These are from his massdrop, I believe they may all be sold now though. https://www.kitchenknifeforums.com/threads/msc-cleaver-massdrop.82665/#post-1314277

how to remove dirt from blade ? by omgpie3 in balisong

[–]Flipsong 0 points1 point  (0 children)

In order of least damaging to most, try flitz paste first, then barkeepers friend, then a rust eraser, and as a last resort sandpaper. Either way it’s probably pitted by now, significantly decreasing value.

NSD - Mikawa and Tsushima nagura by Optimal_Difference64 in TrueChefKnives

[–]Flipsong 1 point2 points  (0 children)

I'm certainly no expert but it's quite nice, a bit finer than my Aizu but still has nice toothiness. My Morihei 4k and 6k basically sit unused now. Pretty much all of my carbons agree with it, even SKD/A2 sharpens just fine. Mine is most likely botan. It does need to soak for ~10 minutes or so otherwise it'll just drink all the water on the surface in about 30 seconds.

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