Knife porn thread

Looks very similar to my nakiri, which I love. Stainless clad so you don’t need to be mad precious about it. I’ve never had a single spot of rust. I clean after eating the meal I’ve prepped rather than wipe / clean after every cut or prep session.

Perfect, thanks both. This one is for me, now for the long wait till my birthday.

Just got this Nigara 24cm gyuto. Unbelievably lower cutting effort than my existing (decent) knives.

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Looks like that will fly through stuff!

lovely - where from?

might be time to get a posh chopping board.

any views on Hasegawa vs Parker Asahi?

and anything a bit more budget friendly in case I want to expose it to the perils of family use?

Kitchen Provisions, Borough. That shop really does have some nice things.

I wanted a Japanese blade, but full tang and weightier than wooden/half tang.

Lovely thing, though I’ve already cut myself 🤦🏾‍♂️

If you’re prepared to put a silicon mat underneath to stop slipping, these Zwilling ones are awesome: https://www.zwilling.com/es/zwilling-tabla-de-cortar-45-cm-x-33-cm-fibra-de-madera-30772-602-0/30772-602-0.html

That pattern is pretty special!

I have some Hasegawas but use them for my use only.
Terrified that someone will use them with a serrated blade or cut bread on it.

I do mostly use a semi permanent wooden chopping board and have some thin flexible silicon backed cutting mats to put on top for particularly staining / smelly foods (fish, chopping kimchi, food with sticky sauces)

I’ve got one of the black “home use” Hasegawa boards to use for stuff that might stain my fancy wooden board. A bit pricey, but really well made. Doesn’t slip around too much. Dishwasher safe.

I like it.

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I had at one point though the way to do it was to buy the board first, but life happens, & it's such a lot of kit at quite a fair dollar..

That tsuchime is very neatly done. Love nigara hamono stuff.

The hard black hasegawa is good (I have one) but it is not as good as their soft rubber ones.

@ChasnotRobert try to find the multiple layer hasegawas, they are more expensive but as one layer wears out it can be peeled off and you have an entirely new chopping surface.

https://www.globalkitchenjapan.com/blogs/articles/how-to-use-hasegawa-wood-core-soft-rubber-peelable-cutting-board?srsltid=AfmBOoo-DhEpbr0YwrfcnM8en2mv8vK2hwBfKPIGEm9dVmzuQAcUrhVa

Yeah, I thought about getting one of those, but they only seem to be available in massive sizes, so wouldn’t have anywhere to store it. I already have a 550mm x 350mm end grain wood board that I use for most stuff, I just wanted a smaller non wooden low maintenance board to use for certain things.

What are those Borough Kitchen boards like, made of recycled wood fibre? I don’t have really fancy knives but I’d love to have something that can go through the dishwasher.
Can’t successfully paste a link I’m afraid.

I’ve got the Zwilling version of. They’re durable, light, rigid and totally fine in a hot cycle dishwasher.

Downsides are they do appear to be quite hard and you’ll most likely need a mat underneath to stop them slipping on a worktop.

@dbr i’ve got my roller sharpener arriving this week, the same one that you recommended.

When I’m sharpening my new knives, how should I go about it? Do I need to work through all of the stones? The knives are obviously pretty sharp as it is from new.
Also how wet do the stones need to be? I’ve never really done any proper sharpening before. I guess it’s probably worth me practising with the sharpener on my older and less precious knives first.
I also picked up a strop to finish them with, and blade covers to stop them getting bashed around.

Any tips and advice (do not underestimate how helpful even the most basic advice might be) is greatly appreciated.

You need to work through all the stones as you need to set a consistent grind angle.

Run a sharpie along the edge so you can see when it has all been ground off.

https://www.reddit.com/r/sharpening/comments/1bmwunj/the_horl_rolling_sharpener_a_little_writeup/

Good question about water… I used them dry (diamond should be dry) but I’m sure a splash of water wouldn’t hurt.

Yeah, I thought that might be the case! Slightly nerve wracking as I’ll basically be blunting the knives with the first step, just really hope I’m able to improve their sharpness beyond what I actually started with.

Ah wicked, will have a read over it.

I’d just use them until they need sharpened no?

They feel sharp, but not blow your socks off sharp. I’ll see what results I get on my other knives before having a go at the new ones for sure!