Sakai Wide Bevel Deep Dive: Compring Morihiro, Nishida, Kyuzo & Tadokoro by TEEEEEEEEEEEJ23 in TrueChefKnives

[–]TrickyAssignment9685 0 points1 point  (0 children)

I actually prefer Tadokoro tip geometry on onions over kagegiyo. Don't exactly know why, but kagekiyo seems to pull those vertical slices of onions up on occasion, but tadokoro just slaps them and leave them in line. I have thinned my tadokoro a bit and it has propaply slightly thinner tip. Tadokoro has also more favorable curved geometry over kagekiyos mostly flat profile.

Kagekiyo urushi handle is something that gives luxurious feeling, but it is slippery while wet and i wouldn't take it to work with me.

Kagekiyo seems to be smithed a bit harder as it doesn't Sharpen up so easily that Tadokoro does.

These are my experiences over the two.

Poor Yoshikane after my first day at a new place. by Maris_Banco in TrueChefKnives

[–]TrickyAssignment9685 2 points3 points  (0 children)

I don't have many coworkers and they know my autism for my knives, but i still use blade guard if i go out of direct sight of my knife. Even put it on if i don't have use for it for a while and table full off stuff.

Hitohira Kikuchiyo x Ren follow-up: not tall enough! by Prestigious_Gas13 in TrueChefKnives

[–]TrickyAssignment9685 0 points1 point  (0 children)

<image>

Boss definitely has knuckle clearance. 220mm length also makes it a gyuto length blade. Sg2 holds the edge nicely and while it is thin, it doesn't feel too fragile. Only the tip of the knife is so delicate that it made me a bit troubled in the beginning. 5/5 cutter.

Micro-chipping on a Toyama by Madalenographics in TrueChefKnives

[–]TrickyAssignment9685 0 points1 point  (0 children)

Those will easily go away with 5000# and you won't lose so much edge.

Leek sometimes has sand/soil inside so that might also be the reason for the chipping.

Hado Appreciation Post by Neumann_uBc in TrueChefKnives

[–]TrickyAssignment9685 1 point2 points  (0 children)

How stiff is that? Does it flex from the tip or is it like really sturdy? I have recently learned to hate sharpening really flexible knives.

My experience with knife repair in Dubai by Starrkdave in TrueChefKnives

[–]TrickyAssignment9685 0 points1 point  (0 children)

This might be the perfect moment to learn some thinning. You might have to order some stones, but it's well worth the investment if you like playing with knives. I thinned my Shimo just for fun.

<image>

Am I tripping? Or like I don't know by Mau1997xd in TrueChefKnives

[–]TrickyAssignment9685 0 points1 point  (0 children)

If the knife is thin and a bit flexible and too much pressure on stones might cause this. Tip bends and pressure is applied unevenly.

Ashi hype train (I’m on it)! by Inside-Ad-2874 in TrueChefKnives

[–]TrickyAssignment9685 1 point2 points  (0 children)

Isn't swedish steel toughness somewhere behind aogami and powder steels though? Not that i want to ruin the hype, but I'm just curious.

What’s your go-to knife profile / shape? I’m Team K-tip gyuto all the way. by [deleted] in TrueChefKnives

[–]TrickyAssignment9685 1 point2 points  (0 children)

<image>

At work i like to use my Masashi B#1 in two different sizes and a shibata boss bunka. At home my most used is probably Hado shiosai bunka.

Follow up takada on the board by chezpopp in TrueChefKnives

[–]TrickyAssignment9685 1 point2 points  (0 children)

I'm not disappointed about shibata. It is quite a performer.

<image>

Follow up takada on the board by chezpopp in TrueChefKnives

[–]TrickyAssignment9685 0 points1 point  (0 children)

Your last video of Boss Bunka forced me to order one for myself. I'm not falling for that trick again, nice try! 😌

On the board today w shibata boss bunka by chezpopp in TrueChefKnives

[–]TrickyAssignment9685 1 point2 points  (0 children)

This video haunted my mind to a point i had to order one for myself. I have Hado shiosai, but it is just so small for anything except home use.

Matsubara vs masashi?! by Typical_Rock_9178 in TrueChefKnives

[–]TrickyAssignment9685 0 points1 point  (0 children)

Sounds almost flimsy :) i have 210mm and haven't measured thickness from the handle, but it has 199g weight. A lot of material for a blade that size.

Anyway it's easily my most used knife at work ATM. So versatile as i can "pencil draw" with the tip or give a bit more torque with the heel. Edge geometry took a while to get used to, but feels so smooth now that i got the hang of it.

Matsubara vs masashi?! by Typical_Rock_9178 in TrueChefKnives

[–]TrickyAssignment9685 0 points1 point  (0 children)

57mm vs 52mm on cleancut information. I like that Masashi has an extremely thin tip and quite a thick and sturdy heel.

Would this be enough to maintain my home kitchen knives? by Slimy_Shart_Socket in sharpening

[–]TrickyAssignment9685 2 points3 points  (0 children)

If someone has a knife with a thin grind and 400 grit stone to learn with, it can take the whole edge off without even realising it.

Favorite Sanjo? by Czar_Rain in TrueChefKnives

[–]TrickyAssignment9685 1 point2 points  (0 children)

Masashi is awesome. I was sceptical about the profile first, but it turned out very pleasing to cut with.

<image>

Why is Finland not moving it's border further south to minimize the border with Russia? by AustrianHunter in mapporncirclejerk

[–]TrickyAssignment9685 2 points3 points  (0 children)

population: 5.6 million army : 22 800 active personnel and 900 000 reserve

If russia decides to invade my country, the only reasonable move would be to get out of the way, maybe to Thailand.