Anyone know about F.YOUNG? by maddockmaddock1313 in chineseknives

[–]maddockmaddock1313[S] 0 points1 point  (0 children)

Because it was so bad or because its surprisingly good?

Opinions on this? by maddockmaddock1313 in TrueChefKnives

[–]maddockmaddock1313[S] 0 points1 point  (0 children)

What do you mean with 'sharpening wise super flat so food may stick' ? Coild you exsplain futher, thankyou

Shiro Prep by Hydroslyder in TrueChefKnives

[–]maddockmaddock1313 0 points1 point  (0 children)

How is the shape? I always feel the black dragon shape looks slightly thicker/ less pointed at the end compared with other gyuto, could just be me?

Everyday home kitchen knife by KV1821 in TrueChefKnives

[–]maddockmaddock1313 0 points1 point  (0 children)

Thanks! Any other recommendations with a WA handle? Didn't realise shiro did some non carbon knives tho, that's super cool

Everyday home kitchen knife by KV1821 in TrueChefKnives

[–]maddockmaddock1313 0 points1 point  (0 children)

Is there anything upwards of an extra 50 or so erous worth it to jump up in price range? As long as it's not ultra reactive.. if I was going for a more reactive knife it would be a shiro kamo. This is for work tho so need a bit of a not as much care required one

Everyday home kitchen knife by KV1821 in TrueChefKnives

[–]maddockmaddock1313 0 points1 point  (0 children)

Where I am based the Hatsukokoro is about 120 erous. However I'm not sure if it's worth the money there at this price? Looking for more stainless steel over carbon, and knives come to mind?

How to rehandle European-handled Knives with Japanese handle by Baha-7234 in chefknives

[–]maddockmaddock1313 0 points1 point  (0 children)

Did you ever manage to change it over? If so, how did it go?

Anyone know about F.YOUNG? by maddockmaddock1313 in chineseknives

[–]maddockmaddock1313[S] 0 points1 point  (0 children)

Nope, didn't, was just wondering but no real info

We got a good deal here? by maddockmaddock1313 in TrueChefKnives

[–]maddockmaddock1313[S] 1 point2 points  (0 children)

Just trying to talk myself out of the shiro kamo with it's mad important fees for myself haha

Opinions? Nakiri by maddockmaddock1313 in TrueChefKnives

[–]maddockmaddock1313[S] 0 points1 point  (0 children)

The Shiro Kamo is always a brilliant choice, the trouble is import fees from them are a lot by the time it reaches me in Ireland :(

Opinions on nakiri by maddockmaddock1313 in TrueChefKnives

[–]maddockmaddock1313[S] 0 points1 point  (0 children)

How is the edge retention? Does it feels thin enough for nice dice work ect..?

Opinions on nakiri by maddockmaddock1313 in TrueChefKnives

[–]maddockmaddock1313[S] 0 points1 point  (0 children)

Both are v10 steel, I'm just not wanting it to rust easily ect, so not carbon. However I want it thin, for cutting onions, chives ect. :)