Posts by The Tourist

Academically I would like to believe that. My problem is that I have known a great many artists and innovators that were **** to get along with. Now granted, a kitchen is a workplace and covered by OSHA and provides protection for its...

I'm very sorry to hear about your problems. But not surprised. I believe that there is a very fine line dividing 'genius' and 'insanity.' The very qualities that make chefs and artists unique and creative are the very personality...

My friend in Wyoming thins everything--but not willy-nilly. He's a very learned knife collector and user. He is a careful 'slicer,' and he would never thin a blade without study and a consultation. As you know, a gentleman by the...

Knowing the Japanese, if they say it's 69 layers it is no doubt true. But consider this, when we say 'vintage Shelby Cobra' there's a good bet that Carroll Shelby actually wrenched on and may have driven that actual car. But Ford now...

I'm with you on most of your views, but the rebuttal fails me here. If we were to keep this topic cloistered to everyone but high-end professional chefs I'd agree in a snap. But lots of Joe Lunchbox chefs and caterers own a "nice...

I just checked my wife's five-inch just to be sure. The left side says: Yaxell Damascus Steel 69 Layers Made in Japan The right side has a large Japanese icon, followed by the name "Ran."

It's Yaxell Ran. I don't know if that was a simple typing error, a true misunderstanding or just dry humor. I must add one thing. I believe this brand is an under-appreciated lower cost knife company. These are incredible knives. ...

While my comment was for humor, the main idea was very serious. There are lots of misinformation on polished edges. (BTW, a polished edge still has microscopic 'teeth' on its edge. More than enough to grab silk, which also has a fine...

Wow, that's more like it! It looks like I have some research to do! Thanks!

Go to www.japanwoodworker.com