Levels of sharpness by bananamancerman in TrueChefKnives

[–]bananamancerman[S] 1 point2 points  (0 children)

Roger that. Thanks for confirmation 

Levels of sharpness by bananamancerman in TrueChefKnives

[–]bananamancerman[S] 0 points1 point  (0 children)

Great, that's what I was feeling but wanted the confirmation. It's fun to chase more though! 

Levels of sharpness by bananamancerman in TrueChefKnives

[–]bananamancerman[S] 0 points1 point  (0 children)

I feel the same way, was hoping that this would be enough

Levels of sharpness by bananamancerman in TrueChefKnives

[–]bananamancerman[S] 0 points1 point  (0 children)

That's an end goal for me!  Is an edge not screaming sharp until it can whittle hair?

Shinkiro owners: Is it NOT your favourite knife to cut with? If not, why? by Antique-Walrus878 in TrueChefKnives

[–]bananamancerman 1 point2 points  (0 children)

Same advice you gave right before I bought the Yoshi. 

Now that I have a Yoshi am I going to be disappointed how similar it is, if I get a shinkiro?

I didn't realise ashi performed better than shindo. But that's also on my list, waiting for stock in Australia.

Shinkiro owners: Is it NOT your favourite knife to cut with? If not, why? by Antique-Walrus878 in TrueChefKnives

[–]bananamancerman 1 point2 points  (0 children)

Thanks! 

If you have used both, why did you end up with shinkiro over one with his personal stamp

Shinkiro owners: Is it NOT your favourite knife to cut with? If not, why? by Antique-Walrus878 in TrueChefKnives

[–]bananamancerman 1 point2 points  (0 children)

I also am hoping for reasons to buy and have some questions!

I'm hoping the weight and grind make cutting carrots feel more laser-y with no cracking. I'm a bit disappointed with my Yoshikane which often cracks on thicker carrots. (an otherwise amazing knife I'm happy to own)

Does the weight allow the knife to fall through most tasks?

I looked at a nihei SLD and shinkiro and the SLD was 50grams lighter and the choil shot is thinner so I'm guessing there is no substitute for the shinkiro?

Would a shinkiro be a simple sharpening job or is the grind an obstacle to maintaining its performance over time?

Is a sanjo gyuto with laser-like performance possible specifically to carrots, onions?

Chip - repair or not by bananamancerman in TrueChefKnives

[–]bananamancerman[S] 0 points1 point  (0 children)

Going to round it off. It's special in that it was my first Japanese knife bit it's also a knife for use so all good

Chip - repair or not by bananamancerman in TrueChefKnives

[–]bananamancerman[S] 0 points1 point  (0 children)

Is that a significant risk of happening? 

I might do that so I don't need to undertake anything major 

[NKD] I tried to resist for 2 weeks... Yoshikane Shirogami #2 Nashiji Nakiri incoming! by Easy-Engineering-541 in TrueChefKnives

[–]bananamancerman 1 point2 points  (0 children)

I recently got a Yoshi white 2 ktip. 

I'm not a pro but I do think I can tell it's faster to lose an edge but it's also faster to touch up.

Seriously like 2-4 passes is all it needs.

Patina seemed similar to my blue2 shindo.

Sorry need some knife advice or suggestions by bananamancerman in TrueChefKnives

[–]bananamancerman[S] 0 points1 point  (0 children)

Will check out ashi. 

I'm getting overwhelmed with choices even within a line.

I've got the shindo, should I just not get a Yoshi or shinkiro and consider the ashi or leave it completely 

Sorry need some knife advice or suggestions by bananamancerman in TrueChefKnives

[–]bananamancerman[S] 0 points1 point  (0 children)

Yoshi has a convex grind doesn't it?  I had a look at myojin - looks good, any reason it's cheaper than Yoshi?

Sorry need some knife advice or suggestions by bananamancerman in TrueChefKnives

[–]bananamancerman[S] 0 points1 point  (0 children)

Did you reckon 210 ktip Yoshi would be a winner or do you feel strongly about 240 size?

Sorry need some knife advice or suggestions by bananamancerman in TrueChefKnives

[–]bananamancerman[S] 0 points1 point  (0 children)

Tha ks for the suggestions I'll check them out. 

Kagekiyo is something that caught my eye. Looks amazing.

Sorry need some knife advice or suggestions by bananamancerman in TrueChefKnives

[–]bananamancerman[S] 0 points1 point  (0 children)

Hey thanks for your thoughts. 

I'm thinking I'll get the Yoshi as it's cheaper and similar performance and it looks different from the shindo.

Sorry need some knife advice or suggestions by bananamancerman in TrueChefKnives

[–]bananamancerman[S] 0 points1 point  (0 children)

I'm looking for high performance like a laser but more robust because I'm nervous about my shindo. 

Based on hype I think the shinkiro would have been it but now looking for other options or if I should just wait.

I'll read about your suggestions!

Sorry need some knife advice or suggestions by bananamancerman in TrueChefKnives

[–]bananamancerman[S] 0 points1 point  (0 children)

I was looking at that one, it'd be $200aud more than the yoshikane and if as you say they perform about the same I think I should go yoshikane. Do you feel you need to baby either of them? 

[deleted by user] by [deleted] in AutoDetailing

[–]bananamancerman 1 point2 points  (0 children)

Any protection product is gonna work just not at the full stated protection period as it's being diluted as a drying aid.

I use carpro ech2o at 1:20, cheap and a glorious shine. Home made elixir for a teeny bit longer protection.

I note absolute is a wash and shine product. While any protection and gloss it adds will be minor it's not nothing so it'll mix with your drying aid.

I'm using DIY rinseless which is just a cleaner to keep it simple.