This was an Unagi day ;) 3 more Unagi types with schematics. Sorry for the crappy drawings, but I am no painter. Still, you will get the idea about the overall shape. Includes Kanji, thanks to Bishamon.
Monday, November 9, 2009 13:11:16
While researching Miyabi knives data found that one of their lines is based on CVM60 steel. Nothing on the internet regarding its composition. Eventually, thanks to foodie and bladeforums forums the mystery was solved. Turns out it's our good old VG-10 steel :) For some reason Henckels likes to rename the steels they use to some cryptic names, IMHO for no good reason whatsoever.
Sunday, November 8, 2009 20:20:48
Added local index files for pretty much all of the makers. That should more or less fix the issue with bread crumbs jumping few levels up when descending into particular review. I still need to come up with a normal fix for the dynamically generated indeces and review pages.
Saturday, November 7, 2009 14:24:59
Just spoke to Tom Krein, he's the one doing regrinds on the top two rehardened blades shown on the attached photo and discussed in the article linked in the title. Unfortunately, the whole regrind project took a lot longer than anticipated, even with my anticipation of the delays :) Well, the good news is he's said they'd be done today ans sent to me, so in theory I should get them next week. Both were thinned down considerably and given how well Phil Wilson's regrind worked I have very high expectations for both of those.
Friday, November 6, 2009 12:07:34
Watanabe Kuro-Uchi Sakekiri deba knife review published
I got it a while back, used couple times by now. Hey, that's an achievement for the guy with 50is kitchen knives ok ;) Anyway, very nice, medium knife. On its own it's pretty tough, but as a deba it's a delicate one :) Designed for Salmon specifically. As you can guess Sake is Salmon and kiri is a cutter in Japanese. Check out the review for the details.
Thursday, November 5, 2009 22:09:32
This time it's a better and larger photo of the Katsuo Hocho and new photo for the Meuchi. Special thanks to KF's Bishamon for both and for Kanji.
Wednesday, November 4, 2009 22:09:46
I guess I should do that for all the knives I have large amounts of photos for. Well, have to start somewhere. So, Watanabe it is.
Wednesday, November 4, 2009 18:46:00
Last night had to cut salad. A lot of it as usual. First I've picked up 270mm Aritsugu A-Type Gyuto, but then rehandled Tadatsuna gyuto caught my attention. It's been soooo long since I have used it, in 04/09 its handle became a bit loose and I was both, disappointed and frustrated with that. So, it was banished from the kitchen, until the final decision was made. The decision was made to replace the handle which was completed in 10/09. The knife clearly needed sharpening, even if it could shave hair in either direction, the level wasn't satisfactory. I still decided to use it. It's the thinnest gyuto I have, and it's been a long time. New handle is much better than the old one, and gives the knife whole new feeling. Overall, it's a very good performer as far as cutting goes, but lacking a bit in the edge holding department, compared to Arigsutu or Watanabes...I'll update review soon.
Wednesday, November 4, 2009 10:17:12
Yep, those are the two knives I've mentioned in last Friday's post. CPM 3V and 154CM Nimravus. Both worked superbly for cardboard cutting, and 154CM blade even if it was 62HRC had absolutely no problems with wood whittling. Later I did manage to chip it on RCA cable when I was trying to determine what it'd take to cause the chipping. So, that was it. Details later.
Tuesday, November 3, 2009 22:01:57
I've skipped vista and it was a good thing to do :) SO far Win 7 seems to be a good one. Except reinstalling all the software is more than a day's work...
Sunday, November 1, 2009 10:00:41