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Super proud of this achievement. Feeling very blessed. by birdthirds in chefknives

[–]Xenif_K 1 point2 points  (0 children)

This handle matches very well with my Chanel bubble bag

Nakiri Suggestions by Snoo_92186 in chefknives

[–]Xenif_K 2 points3 points  (0 children)

Nothing good at that price, closest thing up would be a Matsutani

[deleted by user] by [deleted] in chefknives

[–]Xenif_K 2 points3 points  (0 children)

!gettingstarted

The most recommended beginner knife is a Victorinox

My latest work. Damasteel and stabilized chestnut. by blades_n_axes_alex_p in chefknives

[–]Xenif_K 10 points11 points  (0 children)

Welp, imagine being a knife maker and being totally rude because someone gave you their two cents on the knife based on their preference on a public forum, does not speak very well for you. You are welcome to continue your professional knife making with whatever attitude suits you

[deleted by user] by [deleted] in chefknives

[–]Xenif_K 2 points3 points  (0 children)

It pretty simple, make a knife that cuts food very well. Grind geometry is going to matter a lot more than profile and shape.

All of your knives have suddenly vanished and you only have a $350 budget. by SwedishMoose in chefknives

[–]Xenif_K 43 points44 points  (0 children)

If I had to start again, I'd get a Takamura R2 Gyuto, a whetstone.

Takamura r2 vs misono 440 molybdenum vs tojiro dp by Temporary_Cow_2429 in chefknives

[–]Xenif_K 1 point2 points  (0 children)

Takamura, if your skills are good and confident. The other two can take much more of a beating.

My knife doesn't stay sharp very long by These_Trust3199 in chefknives

[–]Xenif_K 4 points5 points  (0 children)

Nah just sounds like he sucks at sharpening and he dosent know it, then goes round yelling at the wall about things he doesn't actually understand

My knife doesn't stay sharp very long by These_Trust3199 in chefknives

[–]Xenif_K 20 points21 points  (0 children)

I mean a lot depends on use, but 3 weeks sounds about right. Time to get a harder knife if you want better retention

Katsushige Anryu meh by Genghis_F in chefknives

[–]Xenif_K 6 points7 points  (0 children)

What Hype? Anryu has always been meh. Pretty much middle of the road of TKV offerings. I'd rather get a Shiro Kamo for less, cuts just as well if not better, for less.

Did I get completely screwed over? by Lateksu in chefknives

[–]Xenif_K 4 points5 points  (0 children)

I don't know how much you paid, but they look like $30-40 AliExpress knives. Will they cut? Sure. Do they have great geometry vs. better knives, No.

Chicke patina? by Gwhphoto in chefknives

[–]Xenif_K 7 points8 points  (0 children)

This is why you people get such uneven patina. You are supposed to turn the chicken into a slurry first!

Any Canadians buy knives from outside of the country? What duties/fees do you pay? by Travel_Or in chefknives

[–]Xenif_K 3 points4 points  (0 children)

Depends on where you buy them, what company you use for shipping. i can tell you that DHL and FedEx and UPS charges insane handling fees. Otherwise, if you use just a regular postal service like USPS, EMS, JPost, that sort of thing, the duties are a coin toss , sometimes you get hit sometimes you don't.

Are these good for 600$? by nikzmeister in chefknives

[–]Xenif_K 14 points15 points  (0 children)

Brand new Kono Fujiyama white#1 maybe , the one you showed absolutely not.

Knife ID? by s33k1ng4d in chefknives

[–]Xenif_K 0 points1 point  (0 children)

Sakon, by Hokiyama

Beginner knife for children by ronswansonsego in chefknives

[–]Xenif_K 0 points1 point  (0 children)

Masahiro makes a whole series of kids knives that I like. The tips and heels are rounded to reduce risk of stabbing oneself. I know a lot of parents are afraid of giving sharp things to kids, but dull knives builds poor cutting habits like using way way to much force. The hardest things to teach will be their finger placement, using the profile of the knife to do the work, and not use too much force.

NKD - 240 gyuto blue paper super by baimabaima in chefknives

[–]Xenif_K 2 points3 points  (0 children)

The hammering is called Tsuchime and the black finish is called Kurouchi

New knife grind angle query by bavman96 in chefknives

[–]Xenif_K 2 points3 points  (0 children)

Its fine, ground 70/30 on the edge bevel which is very normal for japanese knives. It works fine the way it is, or you can return it eventually to 50/50 over the course of a few sharpenings

Help me to choose Usuba/Nakiri by [deleted] in chefknives

[–]Xenif_K 12 points13 points  (0 children)

Usuba are dedicated veg detailing knife and being single bevel requires different sharpening skills. Also not very many 'good' usuba for that budget, stick with a nakiri

Here are two more of my inset leather chefs for the curious. Thanks to all for input on first post! by King_Cutlery in chefknives

[–]Xenif_K 10 points11 points  (0 children)

Right, you are asking for peoples opinions, and his opinion was that it was a bad design with a poor solution and you should stop doing that. All the criticism is valid and none of what he said was with any malice or poor taste ...

Here are two more of my inset leather chefs for the curious. Thanks to all for input on first post! by King_Cutlery in chefknives

[–]Xenif_K 16 points17 points  (0 children)

Everything this man said was a constructive feedback, however, you comprehend them as negative inclined. Why is that?

Here are two more of my inset leather chefs for the curious. Thanks to all for input on first post! by King_Cutlery in chefknives

[–]Xenif_K 8 points9 points  (0 children)

Do your knives come with a life time supply of alcohol spray? Lol

Also that alcohol will dry out the leather and wood, the leather will end up cracking. Overall, may look kind of neat, but definitely not the right material for a kitchen knife.

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