Brandon's junk in the trunk

**Rccola** · 02-18-2008, 01:37 AM

Hm....shigefusa...my fingers are itchy again. I think I "need" a shigefusa...

**azchef** · 03-18-2008, 10:41 PM

Man it looks like you have some really great knives.

**kcma** · 03-24-2008, 12:59 AM

nice yoshi picture

would Julia Child enjoy a good wa knife?

**thombrogan** · 03-24-2008, 09:12 AM

Of course she would! It's a French-style cooking knife after all.

**blwchef** · 04-21-2008, 03:31 PM

360mm Misono Swedish Carbon Gyuto shown with a 270mm Hattori Fh wagyuto for perspective.

**blwchef** · 06-26-2008, 02:24 AM

after the DMT8 XXC

After the DMT8 C

After the GS 1000

futher bevel lowering and Kitayama finish

**Rccola** · 07-09-2008, 04:11 AM

wow. Pretty serious bevel lowering...kind of like people lowering their car.

**kcma** · 07-09-2008, 04:30 AM

thought you said you're not going to bother making it pretty

honyama is the only polishing stone i have atm... and it doesn't get that shiney...

**blwchef** · 07-19-2008, 03:30 AM

Originally Posted by kcma

thought you said you're not going to bother making it pretty

honyama is the only polishing stone i have atm... and it doesn't get that shiney...

I find that I like the edge the Honyama leaves on the Aritsugu better than the Kitiyama. The reverse is true for my more stainless blades, aka vg10, PM and swedish steel. THe Honyama rocks the semi stainless, carbon and tool steels. It's rediculous on my new Ittosai Honyaki. Don't worry Bob. Pics will come shortly.

**VHo** · 07-19-2008, 04:05 AM

sweet. and thank you, very educational.

holy hematite! what do you do w/ a 360? (aside from anything you want) extra long = extra good for big prep jobs?

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