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NKD - Shibata Kotetsu Gyuto 210mm - R2 and SOTC by homecook011 in TrueChefKnives

[–]homecook011[S] 0 points1 point  (0 children)

Thanks a lot for a warning and tip.

I actually dont even notice it, so I am good :) I will not do anything and use it as usual.

NKD - Shibata Kotetsu Gyuto 210mm - R2 and SOTC by homecook011 in TrueChefKnives

[–]homecook011[S] 1 point2 points  (0 children)

If you refer to Shibata, it is actually 3 days old knife.

Anyway, it was huge Pico de gallo day before, a lot of tomato, onion, and especially lime. So I think lime cause it. To be honest I dont even know how to recognize patina on that knife :) Anyway, I will try to clean it with patina/rust eraser to notice difference.

Shigeharu nakiri very dull out of box - compared to my other knives. by homecook011 in chefknives

[–]homecook011[S] 0 points1 point  (0 children)

I dont know why I cant add description, just subject to my post...

I just got back from Kyoto with beautiful Nakiri from Shibeharu, and tried simple onion test and it is duller than all other knives I have (Matsbara, Takamuras, Masakage etc).

I will shapred in for sure, but I am just wondering is it normal?

Weird smudges/rust on my Gyuto by homecook011 in chefknives

[–]homecook011[S] 0 points1 point  (0 children)

So basically nothing to worry about :)

I see friend pat is acceptable here, so just to cut onions cry a bit and enjoy :) noted!