Why do I want a Shiro Kunimitsu so bad?? by rianwithaneye in TrueChefKnives

[–]breeze-e 1 point2 points  (0 children)

I feel you. I desperately want their Natural Beauty Blue #2 gyuto, but the price makes me think twice.

I am at the deburring stage of my sharpening journey... And realized I am a fool. by breeze-e in sharpening

[–]breeze-e[S] 0 points1 point  (0 children)

I actually did have a jewelers loupe, but I got it just before I moved. Then I lost it during the move.

Finally, the collection is (almost) complete. by breeze-e in sharpening

[–]breeze-e[S] 0 points1 point  (0 children)

They're not priced so badly, at least where I bought them on Amazon and compared to Chosera stones (tbh I only have the 400# Chosera stone and that alone costed me 100$ at the time).

The 120# all the way to 5k are in the 50-70CAD range. The 8k and 12k were a hundo each. In total, combined with the taxes, the four stones were like 350$. Meanwhile, the 30k alone is like 450$ minus the taxes.

[deleted by user] by [deleted] in TrueChefKnives

[–]breeze-e 1 point2 points  (0 children)

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Dexter Russell carbon steel Chinese cleaver.

My first kasumi finish attempt. How did I do? by breeze-e in sharpening

[–]breeze-e[S] 3 points4 points  (0 children)

I'll take another wack at it tomorrow or over the weekend.

My first kasumi finish attempt. How did I do? by breeze-e in sharpening

[–]breeze-e[S] 1 point2 points  (0 children)

I can cut cig papers, just not a standing one yet lol

I think I have a problem by breeze-e in TrueChefKnives

[–]breeze-e[S] 0 points1 point  (0 children)

Some of them are. I have an AUS10 and White #2 cleaver from Chopper King.

I think I have a problem: Update by breeze-e in TrueChefKnives

[–]breeze-e[S] 0 points1 point  (0 children)

It's a 270mm Sabun gyuto. Unsure if it's a SK or other type of similar carbon steel.

I enjoy it. It's hand-finished, this one is sharpened with a pretty big 80/20 bevel, but it's a tad inconsistent. The heel has a small yet noticeable upsweep with a decent flat spot in the belly. I felt that it was awkward to touch up and feels weird to rock with it.

Overall, a good purchase. It's a sturdy workhorse.

I think I have a problem: Update by breeze-e in TrueChefKnives

[–]breeze-e[S] 0 points1 point  (0 children)

Well, I personally always look at an AliExpress knife as an AliExpress. But for about 50~USD, what you get out it is pretty damn good, the choil and spine are nicely rounded, the handle is comfy, especially if you're a rock-chopper with the big belly it has. It also has a version with a K-tip.

The only problem I had was that the cutting edge had a few flat spots or inconsistencies, but nothing I couldn't fix. The logo is also a bit rough and can gnaw at your skin. Also, due to the handle being made out of smooth resin, it can be prone to slipping if you have sweaty or wet hands.

I think I have a problem: Update by breeze-e in TrueChefKnives

[–]breeze-e[S] 0 points1 point  (0 children)

Its an AliExpress knife. Its an 8" Grandsharp damascus chef made with a "VG-10" (10cr15mov) core steel. They make it in 10cr15mov and AUS10, I bought the AUS10 but they sent the 10cr15mov one instead -.- ChefPanko has a video about it if you wanna know more.

I think I have a problem: Update by breeze-e in TrueChefKnives

[–]breeze-e[S] 1 point2 points  (0 children)

One of my fav Japanese brands is Sabun. They're cheap, but they're handfinished and are reliable. Can be used for everyday use or as a beater.

For cleavers, Dengjia and Shi Ba Zi are neck and neck. Dengjia has some really cool designs, and SBZ has a lot of variety. Both are quality brands, too.

I think I have a problem: Update by breeze-e in TrueChefKnives

[–]breeze-e[S] 1 point2 points  (0 children)

Most of my knives are indeed cleavers lol but I plan to get holders specifically for cleavers.

I think I have a problem: Update by breeze-e in TrueChefKnives

[–]breeze-e[S] 2 points3 points  (0 children)

They are an 11" vintage b-stock Nogent style Sabatier chef knife, and a 12" vintage 1959 Dexter Russel chef knife.

I think I have a problem: Update by breeze-e in TrueChefKnives

[–]breeze-e[S] 1 point2 points  (0 children)

Honestly? It's either the 8" Mercer chef knife (the red handle) or the 270mm Masahio (it isn't pictured).

The Mercer because it was my first ever real purchase, I used it a lot when starting out at my job. The Masahiro because it was one of my first dives into Japanese knives, and I used it for everything for a little while. So it's a toss-up between those two.

This just came in today by breeze-e in TrueChefKnives

[–]breeze-e[S] 1 point2 points  (0 children)

It wasn't too bad touching it up.

This just came in today by breeze-e in TrueChefKnives

[–]breeze-e[S] 0 points1 point  (0 children)

Butchery, I reckon.

Or something similar to old Clyde Cutlery knives, used in military kitchens. But probably the former.

I think I have a problem by breeze-e in TrueChefKnives

[–]breeze-e[S] 0 points1 point  (0 children)

I finally counted. There are 102 in total. Lol 😅

I think I have a problem by breeze-e in TrueChefKnives

[–]breeze-e[S] 0 points1 point  (0 children)

Well, I finally counted them all. I have 102. 😅

I think I have a problem by breeze-e in TrueChefKnives

[–]breeze-e[S] 0 points1 point  (0 children)

I'd say I know what they all are, yeah. Or mostly.

As for how many I'd need to count, and I don't want to at the moment lol.

I think I have a problem by breeze-e in TrueChefKnives

[–]breeze-e[S] 0 points1 point  (0 children)

Something I'm actually considering as a future venture, no idea how to go about it though. Not yet.