I bet he just drops them when he’s pissed
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Not the wusthofs, TBF most of the globals snapped when I lived in London and didn’t have a dishwasher
Theory punctured.
We’ll crack it yet.
Sliced right through it.
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Knife sharpening course this morning. Really interesting. Got 8 knives sharpened and a pair of shears and a chisel.
As I was about to leave he gave me a present Jan had asked him to buy as a present.
A ProCook Damascus 67 Santoku 7” knife. Japanese steel 67 layers.
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Arrived this evening
Shiro Kamo Aogami Black Kurouchi 21cm Gyuto
Thanks to Jon @TMC for being brave enough to allow me to use his version at Settle. Loved it, beautifully balanced and a joy to use.
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Looking for recommendation for a nice Gyuto or similar, budget ~£300
This looks nice, but wondering if the high hardness will cause issues with chipping or such.
This is the one I bought, couldn’t be happier with it
Out of stock at the above but maybe available elsewhere
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What preference do you have between stainless or carbon steel?
Don’t mind really, I guess stainless is easier to live with though.
I like the sound of a ‘Knife Village’.
Ours is more of a broken bottle and 'alf-a-brick village.
I pine for something more upmarket and stabbier.
Me too, especially as they seem to have freebies
Takefu Knife Village
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It is generally, for sure. Shiro Kamo definitely does stainless ones, although the only stainless one of his I have is a very long, thin, slicer. The other option is a carbon core with a stainless cladding, which is what my gyuto is:
That’s what Paul tried at Settle sufficient for him to go and buy one of his own from the same manufacturer.
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This one looks pretty good value from same site as above:
Yes, if you use it a you might a more robust western made chefs knife in the home kitchen.
Yeah, the one I posted is technically a stainless, but they note that it is more like a carbon steel.
That’s my worry. While the high hardness is good if your careful, I suspect it might be too easy to chip and will likely be a pig to sharpen.
There are some pretty simply rules that deal with about 99% of things that might chip the knife. Primarily, no use on bones, and no use on anything frozen. I’ve also found that a really crunchy crackling can cause an issue. The only time I’ve been caught out is when mine chipped whilst sharpening, but that was first thing in the morning up in the Alps, and the kitchen was a balmy 4°C at the time, so the knife was really quite cold compared to normal use.
I’d also say that none of mine are an issue to sharpen or hone.
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Yep, in all seriousness, I would love to see some true artisans at-work - and indeed to explore Japan a bit in general: never set-foot there.