Thu Aug 09, 2012 4:47 am
Thu Aug 09, 2012 8:09 am
Fri Aug 10, 2012 8:59 am
Fri Aug 10, 2012 4:40 pm
burkecutlery wrote:In a professional environment, it gets annoying really fast.
That is pretty cool that the steel will put up with that though.
Sat Aug 11, 2012 3:58 am
Sat Aug 11, 2012 4:23 am
Sat Aug 11, 2012 10:38 am
Better than finding metal flakes in your food.
I don't know if it's a testament to the quality of the forging work by the smith or the steel. But
yeah...as I said...I'm suirprised that knife just ended up turning into an "Indian rubber knife". And not just crumble piece by piece.
As I said. I'll likely buy a few Yoshikane's. But won't thin mine any where near that much if at all. Why change the geometry of the knife? (I mean, I know why some people thin their knives...just not sure I subscribe...). If you owned a Ferrari would you alter it's "geometry"? If someone wanted an ultra-anorexic blade on their knfei why not buy such a knife in the first place??
Sat Aug 11, 2012 5:38 pm
Sun Aug 19, 2012 3:38 pm