Thank you

She does some cool stuff. instagram.com/chefsnezhana/

Hi. It is.

Do you prefer a 210mm or 240mm?​@KitchenKnifeGuy

@user-rc9cd6fn4y for me personally, 210 all the way in a gyuto. In a kirituske I quite like 240.

Hey Troy. Don’t mind at all. It’s a cutting board product that includes both mineral oil and beeswax. You can find it in many retail stores that are kitchen tool specific. I then used TruOil to seal it. May not be necessary depending on the climate of where you live.

@@KitchenKnifeGuyGreat! Thank you and keep up with great videos!

Much appreciated

😂

Michal!!! Thanks for taking the time to watch and comment ♥️

Not a stupid question. Great question indeed. I concur with the description. I use these boards pretty much every day and don’t find any odour permeates from them. Likely because I wash them after each use as well.

Thanks for your opinion, I just ordered Asahi board so very interesting to hear your experience!

Thank you so much. Glad you enjoyed it!

Rocking harder than most. Showing restraint is important like a chef. But this is a great start. Thanks man. Appreciate that. Have one last modification to the studio coming later this year.

Commenting for the algorithm. 😀

Message Kuyamokit online and they’ll make you one.

Thanks buddy

The TF finger choils are too small for you?

@KitchenKnifeGuy yeah, just not comfortable, cuts in

Rally big fan too of that tip bevel.

Hey man. Thanks for stopping by. Really appreciate it 😊

I don’t know what a Klingon is 😂

"chIjwI' tIQ bom" - a random Klingon

@ I still don't know what a Klingon is haha. Guess I need to Google.

@, you'll never get into Sto-vo-kor with that attitude.

@@KitchenKnifeGuy kzbin.info/www/bejne/l3-YlGduh99lsNEsi=_dlly3oy2TnYtgff

Nailed it

You’re not wrong. Especially given we aren’t really told what the ‘ingredients’ are so we simply trust it should work as advertised. Like calling it food but not knowing what it is. So it’s a bit of trial and error and reputation is built that way if the product is consistent.

He does have an IG. instagram.com/che_knives_and_tools?igsh=b21hNXI1MnZlenp6 I also have the full video on my channel.

“Pine tree sex”, haha I love that term. Pollination does occur in pine trees as the male pollen distributed through airflow and currents looks to reach the female cones. I’m in the Rockies myself. Speaking of hardness, on the Janka scale, from softest to hardest you’d have Larchwood, Maple then Walnut. All much softer than the materials I mentioned to avoid (glass, stone, bamboo). Can’t remember if I mentioned a Japanese favorite in this video, but Japanese Cypress is even ‘softer’ than Larchwood and is a fan favorite for cutting boards as well. For other reasons than just allowing durable edge retention of knives.

The chibi is soooo cute.

Thanks Cynthia. Most badass bread knife.

It does intrigue me. I need to look up the weight to see if it’s a practical knife to wield or if like the Tank it’s quite heavy.

@KitchenKnifeGuy I would say, is as heavy!! But you really don't realise the weight, it glides thru everything!

@Odinson2099 😊

The emoji at least lets me know how you feel. Had you finished that sentence with 🤮 then that would also have been very clear 😂

@ I wouldn’t trust a single person who dislikes this work of art 😆

@@devinh342 😘

That's the beauty of these knives. You can have the same knife style, and length, but a completely different profile.

Walnut on the Janka Hardness Scale is harder than cherry and maple, not softer. I’ve used over a dozen cutting boards and can say with confidence that walnut is much harsher on the edge of your kitchen knives than maple. Walnut is popular in cutting boards because of its aesthetic appeal, not because of its high suitability on the edge retention of kitchen knives.

😊

Of course these are for show a little bit but the petty is slaying on the board

@KitchenKnifeGuy you killed it with the sharpening! Nice work

Thanks man

I’ve been thinking about it. Technically I can take most of my knife demos in my long form videos and turn those into asmr reels. Is that what you’re thinking?

@ Ya that would be pretty sick, something like a compilation of super satisfying cuts

I’ll try to see what I can make happen. There’s a looooot of footage haha. Could be fun but I’ll need to find the time. I got you.

You should strop it and try again.

@ unfortunately the blade is beyond stropping, I’m gonna have to give it some honest time on the stones because they beveled one side and seemingly forgot the other. It’s pretty much a single bevel when it shouldn’t be. Unfortunately this is just an inherent risk with handmade/hand finished cutlery, sometimes you get a knife from a maker’s off-day.

This is a side dish with my tubetti pasta. Your strict way of seeing things always cracks me up.

Knives are also for fun. Knives are also for show. Knives are also a hobby. Knives... I mean... they're just all around awesome.

U must be fun at parties.

@@nOObels1 I know right lol.

Agreed

You're not wrong! It proves everything and nothing. More a test of burr or absence of than anything else. As we know, different steels and your grit progression will change the level of sharpness. But it hurts no one to test it on paper and see if your edge is deburred smoothly and if you sharpened it really poorly, then it won't do well on this either.

you know it baby!

Thanks man

For sure. If you contact them on IG and they have time they should be willing. Same name as here for their username.

You’re the one who’s amazing. That the beauty of this blade though, as a monosteel, even if you scratched up the bevel just a little bit while sharpening, this whole blade is easy on the eyes with an awesome pattern. So wouldn’t ruin the look. Just a buzz skill as one would likely have to polish and re etch. Another tip I do when sharpening blades I’m really afraid to mess up, I raise the angle just a wee bit so that the chances of a whetstone bite really become minimal. And thanks buddy. Appreciate your support. Enabling is what we do 😝

Thanks Grant. And I’ve seen the Kaijin honesuki. A real beauty as well. ♥️