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Kitchen work
- Thread starter Brutus013
- Start date
- Joined
- Mar 29, 2006
- Messages
- 62
The blade is CPM154, and the edge quality is very impressive.
Why this inward bend of the handle? Chopping parsley would make your knuckles hit the board all the time. For mincing and chopping purposes, the edge looks too straight for my taste. A beautiful knife no doubt, but for kitchen use its geometry could be improved imho.
Michael
- Joined
- May 2, 1999
- Messages
- 201
Hi SaMX,
the Tosagata is the new in the block (pun intended). I´ve used it only one time slicing onions for a steak sandwich. It worked very well. Its the lighter of the bunch (I like it) and the balance is spot on to pinch between the thumb and index finger. Very sharp from the begining and I need yet to try it for edge retention.
BTW I´m already satisfied and think its a very good value.
Good luck.
P.S. Don´t forget to oil the handle as the wood is very light and porous.
the Tosagata is the new in the block (pun intended). I´ve used it only one time slicing onions for a steak sandwich. It worked very well. Its the lighter of the bunch (I like it) and the balance is spot on to pinch between the thumb and index finger. Very sharp from the begining and I need yet to try it for edge retention.
BTW I´m already satisfied and think its a very good value.
Good luck.
P.S. Don´t forget to oil the handle as the wood is very light and porous.
- Joined
- Jan 1, 2006
- Messages
- 1,649
Forschner Fibrox and Old Hickory for me, I really like the old hickorys(once I get an edge on them that is) because they patina nicely and stay sharp easily.
the Forschners just come crazy sharp, and I really like the handle
the Forschners just come crazy sharp, and I really like the handle