Considering that a lot of terms in the Japanese Kitchen Knife Terminology Glossary needed some visuals for better understanding, I have decided to put up this diagram. It has small agenda and you can move mouse cursor over the respective knife parts or over the items on agenda and click for detailed info from the glossary, which in turn has corresponding links to the diagram. I hope this makes thing a lot easier to understand.
Sunday, June 28, 2009 14:49:57
I've sold that knife a while ago. So, now was the time to sum the whole experience up and update the review with some new facts and later experiences. Mainly related to S30V steel and debates around it because of the way it's been used in Sebenza. As usual, that is my opinion, and may not match yours ;)
Friday, June 26, 2009 18:57:32
I always thought Treansformers was unnecessarily dumb, cool action but too stupid. Well, after watching Transformers two, I guess I underestimated the first one. Second installment clearly makes the first one look pretty smart, thanks to its supreme stupidity. I haven&t seen so many cliches in one movie, well and so much CGI fights either, but that was entertaining part. Now we know primes are really stupid and transformer robots have sex! Well, at least they get horny. How quaint :) Congratz to M. Bay for making the stupidest movie of the year and possibly of the decade.
Thursday, June 25, 2009 18:17:02
Finally published Shun classic santoku review. This most likely concludes my summer 2009 Shun knife reviews. No new Shun knives on the horizon for me to sharpen and review, and I ain't buying Shuns myself. For the details check out the complete review. Includes general overview, sharpening and usage reports.
Thursday, June 25, 2009 18:13:17
Actually changes were made in two pages, YSS steels were updated in Kitchen Knife Steel FAQ and also added few new terms and expanded older sections in Japanese Kitchen knives related terminology section. Knowledge is power!
Tuesday, June 23, 2009 22:35:27
Fixed couple errors. Split the glossary into two sections, Japanese kitchen knife styles and knife related terminology. Easier to use that way. And of course, lots of new terms. Enjoy :).
Monday, June 22, 2009 21:20:24
Lots and lots of new terms. Obviously I did not invent them :) And they were not invented lately either. Simply, I didn't know or they were simply missing from the glossary. As I acquire more and more knives, number of reviews grows and consequently the need for a bigger glossary. Hopefully it will help.
Sunday, June 21, 2009 22:01:08
While I was watchinga movie last night, polished machi on my Tadatsuna Shirogami Kamagata usuba. That's the area where blade and handlemeet. Polishing does help with prolonged pinch grip. Not being a pro cook I still cut sometimes 203 hours in a row. Mainly 1-1.5 hours, but still, mirror polished surface is mucho better for my index finger ;)
Saturday, June 20, 2009 22:40:09
Finally got my hands on this one. Upgraded from CPG 1.4 beta version that had tons of fixes by me to official 1.5.1 which is still alpha, but works fine.
Friday, June 19, 2009 18:25:20
Aritsugu 300mm Honkasumi Yanagiba review published
My very first high quality yanagi or yanagiba knife. Top notch in terms of sharpness and edge holding ability. Real biatch to sharpen unless you are properly equipped with DMT 8XXC diamond stones to cut initial bevels. Details in the review. Love it!
Friday, June 19, 2009 15:00:39