Moderator: ttommy
dimfer wrote:I don't think I can go into this hobby even if I wanted to, maghahalo-halo ang pangalan, puro Hapon
Our knives are very easy to remember, Cutco. We've been living with this set for the last 8 years.
dimfer wrote:I don't think I can go into this hobby even if I wanted to, maghahalo-halo ang pangalan, puro Hapon
Our knives are very easy to remember, Cutco. We've been living with this set for the last 8 years.
rtsyrtsy wrote:ttommy, guwapo nung mga slicers...
Patas lang, hirap din ang mga Hapon mag pronounce ng Von Schweikert
dimfer wrote:I remember when I was in elementary school, my dad was buying and selling samurai's from the Japanese occupation era, ang dalahan nya is yung father ni Eva Reyes (beauty queen/actress) sa Lipa City. He would spend hours and hours looking at samurai catalogs.
The shift from sword-crafting to knife-crafting began in the mid-nineteenth century in response to Commodore Perry's forced opening of Japan's borders to Western trade. After World War II, General Macarthur totally banned Japanese sword-making, which forced large numbers of highly skilled craftsmen to turn their skills and attention to the fashioning of kitchen knives. So, for inspiration, the dedicated sword craftsmen began to look to the ambitious creations of creative chefs.
But I guess your knives and the samurai are entirely different crowd.
Then he must've known a lot! The learning curve with swords is much steeper compared to knives because its history is longer
Different crowd but appreciation is the same
rtsyrtsy wrote:... ginamit yung US$2k na ninja's kumade...
dimfer wrote:yes, he was deeply into this, and coin collecting. hindi ko mabuhat ang kanyang libro ng coin collection (the coin collection term I could remember - "may tangay na ahas") back then. I could recall that he would examine the sword end to end with a magnifying glass, and do the same with the scabbard kasi marami din yatang istorya ang scabbard.
what is the Patek Philippe of knife collecting?
ttommy wrote:rtsyrtsy wrote:... ginamit yung US$2k na ninja's kumade...
Eh papaano kung mabisto ni kumander na $2K pala 'yung kumade?
JackD201 wrote:Wala bang Honyummy at Sususuin diyan?
What's the best way to store knives when space is an issue bros?
rtsyrtsy wrote:Shhhhh...my wife just recommended a D700 to a newbie because she keeps hearing me say that it's very good and not very expensive.
I don't have one. I'm just conditioning my circumstances.
Uunahan ko na si Tito by "sulsulting" myself. The good news about buying a 20cm is that I now have an excuse to get a 33cm yanagiba.
Here's what could be a more elegant solution. I've seen this brand (Edge Pro) mentioned in foodie forums.
JackD201 wrote:Wala bang Honyummy at Sususuin diyan?
JackD201 wrote:What's the best way to store knives when space is an issue bros?
rtsyrtsy wrote:If I were in Manila, I would beg joe3rp to make something like this:
detubo wrote:
are those ceramic knives?
That'll probably do with a Global but if you're dealing with a good yanagiba, then you'll need a proper "sharpening station" ...
ttommy wrote:...to most "traditionalists" (myself included) it'll seem somehow blasphemous to use a "mechanically-assisted" sharpening device.
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