Posts by Wagstaff

Quote: Originally Posted by JohnR  [snip]   The Molybdenum/Vanadium steel seems to be one consistent characteristic among your links. [snip] [/snip] Some things get way out of price point,...

He is.   And yes, that is the 10" K-Sab.  Or THE K-Sab you want to look at.

I'd suggest reading Chad Ward's "An Edge in the Kitchen" for more on stamped/machined vs. forged, and for hard vs. soft -- or the *very* basics of that.  You can at least read for free, in relevant part, here: ...

You could wait for Phaedrus and one (or two) other people to chime in.... but meantime, have you seen this short exchange?  http://www.cheftalk.com/t/68298/tojiro-itk-shirogami-wa-gyuto-210mm-public-service-announcement.  The...

That makes a lot of sense.  Jon has said words to the effect that steel is important, but often the particular heat treat of the particular steel is more important. (If I have that right; now that Jon's reading this board I'm more...

If you were less hesitant... is what you would be saying "G3 is  a great at 58" or "G3 is about equal to good Swedish steels at 58" ?

Yup.  BDL's idea for budget flattener.  $20 bucks is a lifetime's worth (so I'm told).  Need to use plate glass or something flat behind it.  But yes.

My understanding is the logo on the Macs scrubs off after relatively little time.  Should that play into your decision.  They do have great handles.  OTOH, I really like the wa-handles now (mostly because they're...

I'm REALLY good at pointing out BDL's writings :-) I'd be about to do the same for sharpening stones and patination, but... I'm late for work. I'll check in later but I expect you'll have all you need by then.

I have a good friend in NH who bought a Canadian Massif chef-de-chef and... well, the folks at TBT were very good about exchanging it.  No F&F issues, he just didn't want, and didn't know he ordered, a "lobster...