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 Post subject: Re: Mizuno Tranjeno gyuto
PostPosted: Fri Jun 20, 2014 8:10 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1574
Well, got some pretty nice vintages of some pretty nice wines :) Plus, your basis in the wine becomes your COGS on the knife which means you could end up with a pretty handsome gross margin if you sold the bottle (but I'd assume save it for a nice meal!)....



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 Post subject: Re: Mizuno Tranjeno gyuto
PostPosted: Tue Jun 24, 2014 3:34 pm 

Joined: Fri Jan 17, 2014 6:02 am
Posts: 299
This knife was increadibly reactive the first couple weeks, but seems to have toned down slightly now that the patina has started to develop.

The new knife feeling has yet to wear off :)

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 Post subject: Re: Mizuno Tranjeno gyuto
PostPosted: Tue Jun 24, 2014 3:44 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1574
Looks great! Mizuno uses iron cladding as well no? How have you been cleaning the blade out of curiosity?



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 Post subject: Re: Mizuno Tranjeno gyuto
PostPosted: Tue Jun 24, 2014 4:03 pm 

Joined: Fri Jan 17, 2014 6:02 am
Posts: 299
damp rag + clean dry towel during service, soapy water if it sits at all


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 Post subject: Re: Mizuno Tranjeno gyuto
PostPosted: Tue Jun 24, 2014 4:22 pm 

Joined: Thu May 29, 2014 8:38 pm
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Huh. The iron cladding on my Shimo is ultra reactive but won't really take anything other than a yellowish hue



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 Post subject: Re: Mizuno Tranjeno gyuto
PostPosted: Tue Jun 24, 2014 4:35 pm 

Joined: Fri Jan 17, 2014 6:02 am
Posts: 299
what are you cutting. Yellow is ugly I wipe it constantly if I'm cutting onions


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 Post subject: Re: Mizuno Tranjeno gyuto
PostPosted: Tue Jun 24, 2014 4:42 pm 

Joined: Thu May 29, 2014 8:38 pm
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Lot of acidic veggies/fruits and onion (some fish and beef as well). Have a Shigefusa arriving tomorrow and was contemplating forcing a patina, but given the result your developing with the MT, may go the natural route. Probably won't touch an onion with it until patina develops I suppose...



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 Post subject: Re: Mizuno Tranjeno gyuto
PostPosted: Tue Jun 24, 2014 4:51 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7778
Location: Madison Wisconsin
Knife is looking good! Different acids will have different effects on the color of the patina. Red meat has a cool look to it. So does bananas (Aaron did a cool patina with bananas a couple years ago I recall).



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 Post subject: Re: Mizuno Tranjeno gyuto
PostPosted: Tue Jun 24, 2014 9:04 pm 

Joined: Thu May 29, 2014 8:38 pm
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Mark, you are right indeed. Played with forcing by sliding the knife into a cheap, cooked sirloin, washing, heating and repeating. Great blue and purple patina. Chicken wasn't as good. Guess I know what the plan of attack is for the Shig (assuming reactivity is as extreme as the matte iron on the Shimo)



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 Post subject: Re: Mizuno Tranjeno gyuto
PostPosted: Wed Jun 25, 2014 1:22 am 
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Joined: Mon May 19, 2014 1:52 am
Posts: 355
Location: Philly
Have you tried hot apple cider vinegar? That should help you get darker.



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