Foo shops for a Japanese knife

[foodguy]



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.

 

[foodguy]



Right- I meant to say that what I'd be able to do with the knife would be the same. Going from a ****** 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.

 

[CBrown85]



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.

 

[eg1]

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.

 

[itsstillmatt]

A tall cutting board?

 

[b1os]

Or put something under the cutting board, like bricks.

 

[SkinnyGoomba]

or more cutting boards.

 

[Manton]

There should be a notable update in this thread soon.

 

[SkinnyGoomba]

Vox? Is that you?

 

[gomestar]

 

[otc]



I don't read symbols, which knives are those?

 

[gomestar]

top is a Masamoto VG gyotu 210
bottom is a Mizuno Yanagi 270

 

[foodguy]

let us know how often you use that yanagi (pretty knife, though!).

 

[gomestar]

it won't be frequent. Rest assured.

 

[gomestar]

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.