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Foo shops for a Japanese knife - Page 12

post #166 of 291
Quote:
Originally Posted by itsstillmatt View Post

Damnit!
you're just not trying hard enough. now, if you'd posted that in Klingon! well, hey, we'd be talking a whole nother ballgame.
post #167 of 291
Quote:
Originally Posted by CBrown85 View Post

Right- I meant to say that what I'd be able to do with the knife would be the same. Going from a shitty dull 7 santoku to a upscale german/japanese 10.

Anyway- trying them again, I rather liked the weight and feel of the Classic Ikon- I'm sure it will last longer than I do.
years ago ms. fg and i were buying our first new car. i, per normal, researched and researched and asked everyone i knew what they thought, repeatedly. Finally, a friend sat me down and told me "look, anything you buy is going to be better than the POS you're driving now. just do it."
i think in this case it's good advice, too.
post #168 of 291
Quote:
Originally Posted by foodguy View Post

years ago ms. fg and i were buying our first new car. i, per normal, researched and researched and asked everyone i knew what they thought, repeatedly. Finally, a friend sat me down and told me "look, anything you buy is going to be better than the POS you're driving now. just do it."
i think in this case it's good advice, too.

haha. yeah, I came home with the Ikon. I can only read and learn about this for so long- rather actually use and get better with the damn thing, whatever it may be.
post #169 of 291
Tangentially related, any suggestions for getting your cutting surface to a height that you like? I find regular countertop height lowish, and very hell on my back. confused.gif
post #170 of 291
A tall cutting board?
post #171 of 291
Or put something under the cutting board, like bricks.
post #172 of 291
or more cutting boards.
post #173 of 291
There should be a notable update in this thread soon.
post #174 of 291
Vox? Is that you?
post #175 of 291
post #176 of 291
Quote:
Originally Posted by gomestar View Post


I don't read symbols, which knives are those?
post #177 of 291
top is a Masamoto VG gyotu 210
bottom is a Mizuno Yanagi 270
post #178 of 291
let us know how often you use that yanagi (pretty knife, though!).
post #179 of 291
it won't be frequent. Rest assured.
post #180 of 291
I should note that I eat a lot of fish during the week. And every so often I join a fish club that gives me 2 or 3 pounds a week from a super fresh source. Since crudo is one of my favorite things, and most everything from the fish club is great for crudo, I plan to make a lot if it going forward.
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