Posts by ruscal

my sharpening skills are ok, so i'm not too worried about that side of things.   plus i'm figuring a Yanagi would be easier to sharpen than the thin stainless knives i currently have - am i wrong about that?   there's...

hey guys n gals   i wanna get a Yanagi knife and learn to cut my own sushi   but i know nothing about Yanagi's   and especially i know nothing about what steel to go for. i'm sure it will need to be a carbon...

hey aj   i'm a home cook too. got a bunch of masamoto, and a few konosuke, an ashi, a couple of macs and a global.   for your new knife i'd recommend the following:  * watch what you're cutting on. i use either...

  Quote: Originally Posted by DuckFat      Do you mean Katsuramuki? Like this...   http://www.youtube.com/watch?v=eC7EUa-S_qs     I think that...

Quote:Originally Posted by rdm magic  You prefer the suji to the gyuto? Why? i wouldn't have thought to say i prefer the suji to a gyuto. i guess i would say that i prefer the santoku to a gyuto, but i'm not really sure why. maybe...

hahah - mano i think you might be right    to be honest the knives i couldn't live without would be the masamoto 240 suji, 180 santoku, 150 petty and the MAC 270 bread knife   the japanese handle stuff i kinda...

the magnetic blocks? yeah i like 'em. the only problem with these ones is they have magnets at set distances apart. which is great for making your knives look pretty cause they're a similar distance apart. but its a bit scary when you...

ok, from top left going clockwise....   Konosuke stainless 270mm Suji with ebony octagonal handle, 2mm silver spacer & water buffalo horn  Ashi 61HRC stainless 210mm Petty with ebony octagonal handle, 3mm...

sorry - picture fixed now. didn't see it had error'ed on me.

well its been real fun learning about knives, trying different types of knives, and, of course, buying knives. but i think i might finally have every knife i might possibly need.