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Thu Apr 03, 2014 11:46 am
To clarify, I am interested in the Wa(s). I want to buy Suisin INOX Honyaki 240/270 HANDLES.
Thu Apr 03, 2014 11:56 am
Mel, I have one (240) but don't want to sell it because I LIKE it! I would love to know your impressions once you find and use one.
Thu Apr 03, 2014 11:59 am
MJWIT <> My impressions are that they are the perfect Wa, thus my interest in procuring more. And if I may query, if you like it so much, why did you take it off.?!
Thu Apr 03, 2014 12:03 pm
Then I can't say as I blame you. Adam Marr turned me on to that knife awhile back. Quick question....do you keep the 90/10 edge or do you change it? I've done my best to keep it - don't have an issues with it but wondered about someone else's experiences.
Thu Apr 03, 2014 1:23 pm
I now see what has caused this disconnect. You are talking about whole knives; I am talking about handles. The subject finishes with "Wa" which is what I WTB. Potentially misleading, I guess. I did not type, "I WTB: Suisin IH Wa-Gyutos"; I typed, "I WTB: Suisin IH Gyuto Wa(s)
." I want the handles.
As for your question, I've used many Suisin IH's & never seen one with a 90/10 edge. Irrespective of what they come with, I sharpen all my double-bevels to a right-hand bias in the 70/30 range. The edge on the IH is so laughably thin, I don't notice a difference in performance either way with a 70/30 or 50/50 edge on these knives. I inherently sharpen all my knives to 70/30 as it comes naturally & performs admirably, for me. I've never had a problem with steering nor wedging, but it's always seemed to give me an edge that seems sharper. I use "seems" because we all know perceived sharpness is a topic all of it's own that encompases many independent & interdependent variables.
Thu Apr 03, 2014 2:29 pm
Yep, whoops! Now I get it. At any rate, thanks for the responses on the 90/10 - my recollection is that they are "advertised" w/ 90/10. And yep, they are great handles!
Wed Apr 09, 2014 6:59 am
Anyone have any handles?
Wed Apr 09, 2014 5:28 pm
No one has any spare Suisin honyaki handles laying around... I'm stunned
Thu Apr 10, 2014 9:10 am
I don't think it's such a crazy question. We have a lot of guys here who rehandle knives, and Suisins get rehandled like any other knife.
Thu Apr 10, 2014 10:30 am
I've heard people rave about their Wa handles on the Suisin and Suisin's in general, but never had the chance to rehandle one. I have made Octaval handles though with the round bottom/octagon top/sides before though for a customer who also loved that handle style.
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