Posts by Iceman
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2,843 Posts
OK ... Please remind me of all of those posts I've made that were deleted? ... I must have been away those days. The title "Beer" for this thread is completely irresponsible and a punk wisealec thing to do. Now I do realize that it is in the "Cooking Knife Review" section ... so I guess that's my mistake.
dave96 ... Your problems and experiences simply deal with using sharp and dull knives. You like the sharp ones and you're not happy with the dull ones. The knife you ask about is a piece of garbage. If you like it ... buy it. You won't know any difference until it needs sharpening.
dave96 ... Your problems and experiences simply deal with using sharp and dull knives. You like the sharp ones and you're not happy with the dull ones. The knife you ask about is a piece of garbage. If you like it ... buy it. You won't know any difference until it needs sharpening.
Joined
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2,843 Posts
Joined
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2,843 Posts
The Tojiro has a standard "D"-shape Ho handle. It very easily gets very sharp. It is however considerably reactive. I realize that is not a condition accepted by everyone. I'm not sure where your "bulbous" comes from. Maybe you could enlighten Me about that? I only included myself in that "enlightenment" idea because I'm sure nobody else here is going to question anything from you. ... I find it very interesting that the OP goes from a "garbage-but-flashy" $99 knife right to a "Sold-Out" $328 knife.
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