Pic of new knife and cutting board ordered awhile ago

fishlessman

FanOfFanboys said:

For sharpening on this I will not be using my tri-angle sharpmaker and instead will sharpen free hand on stone. He said to keep it between 8 and 10 degrees and should be good to roll. 

if you dont have one look into an 8 inch flat diamond stone. some of these harder blades eat water stones and the diamond hone/stone stays flat

FanOfFanboys

FanOfFanboys

fishlessman said:

FanOfFanboys said:

For sharpening on this I will not be using my tri-angle sharpmaker and instead will sharpen free hand on stone. He said to keep it between 8 and 10 degrees and should be good to roll. 

if you dont have one look into an 8 inch flat diamond stone. some of these harder blades eat water stones and the diamond hone/stone stays flat

Will do, thanks for advice. All I have is a japanese whetstone

FanOfFanboys

https://instagram.com/bushkillblades/

And there is his instagram, more pictures there including recent batch of handles he did. 

Eggcelsior

Alright. I want a 240 wa-gyuto with Buckshot or Wave pattern from Alabama.

FanOfFanboys

Eggcelsior said:

Alright. I want a 240 wa-gyuto with Buckshot or Wave pattern from Alabama.

I sent him an email asking about that

Big_Green_Craig

Great blade!!

hondabbq

FanOfFanboys said:

hondabbq said:

FanOfFanboys said:

hondabbq said:

Just put a Japanese edge on that thing and its a winner.
Canola oil will work just as good too.

@hondabbq You mean a single bevel?

Yes sir. I think.
I was taught to have no bevel. I lay my knives flat on my stones and maintain my edges. Takes time to get them there, but once achieved there is nothing better.

I was convinced after my time working with a Japanese chef and changed all my work knives to that style. IMO ( and the Japanese) they stay sharper longer and are easier to sharpen. No guessing with angles. Flat is flat.

Traditionally a gyuto would have a bevel on one side and flat on the other. This one does have a bevel on each side like a western knife would. It is very thin and at approx 9 degrees on both sides though. Sort of a comprise of of the benefits of both styles. 

I have a couple of gyuto knives as well direct from Japan when my chef returns home. I have several Glestains. 

FanOfFanboys

Some more of Alto's stuff he just posted today. If you have questions about a particular model I probably can answer (materials, blade type, etc)

FanOfFanboys

@Eggcelsior and anyone else interested: spoke to Dan this morning. His kitchen knife queue is open. There is a 2-3 month lead time for knives, you pay when he ships. I just ordered a matching paring knife

maso

Any idea on approx price for a standard chef knife? They're beautiful!

Mickey

Hint: do not take that knife to an EggFest

FanOfFanboys

Mickey said:

Hint: do not take that knife to an EggFest

Why?

FanOfFanboys

maso said:

Any idea on approx price for a standard chef knife? They're beautiful!

Around $200 for 1084 steel I believe. 

Eggcelsior

@fanoffanboys I'm ready. Did he come back with pricing? 

FanOfFanboys

Eggcelsior said:

@fanoffanboys I'm ready. Did he come back with pricing? 

Just shoot him an email with exact things you want and he will give you cost. 

Roadpuke0

I would be most seriously interested in a set of those knifes you posted today. The first set. If you could inquire on my behalf I would be greatful.

FanOfFanboys

FanOfFanboys

FanOfFanboys

His knife queue is still open but it is now at 3-4 months. You don't pay until he gets ready to ship it so if interested can go ahead place order, pick design, options, etc, and then pay in a few months when it is time. 

I placed order for a matching paring knife to go along with the gyuto.

I am also going to best testing out a chisel he is thinking about making into production. And we are trying to talk him into making a magnetic wood strip, made of matching wood to knife handle for sets, to hang on wall to store/display knives

FanOfFanboys

Roadpuke0 said:

I would be most seriously interested in a set of those knifes you posted today. The first set. If you could inquire on my behalf I would be greatful.

@Roadpuke0Done

FanOfFanboys

Eggcelsior said:

@fanoffanboys I'm ready. Did he come back with pricing? 

@Eggcelsior def keep me posted on what you end up getting

FanOfFanboys

Mickey said:

Hint: do not take that knife to an EggFest

@mickey why? Someone might look to "long term borrow"?

FanOfFanboys

maso said:

Any idea on approx price for a standard chef knife? They're beautiful!

@maso did you get the answer you wanted?

Begger

The way to make Damascus Steel was only fairly Recently re-discovered.   Those are ALL such beautiful knives.   As much ART as usable.     When I get a chance, I'll post a shot of my DIY cutting board made from END GRAIN Maple.
It is about 1 1/4" thick and every bit as hard as you'd think.  

http://www.knifemerchant.com

If I could afford some of that fine steel, this is where I'd go.   Very smart bunch own it and the selection is 1st rate.
If you are a SoCal Egger, you might want to check 'em out.

DoofusOfTheDay

Scared to take this option.

FanOfFanboys

DoofusOfTheDay said:

Scared to take this option.

It is the final click

Eggcelsior

FanOfFanboys said:

Mickey said:

Hint: do not take that knife to an EggFest

@mickey why? Someone might look to "long term borrow"?

This. Shuns have been "borrowed" a few times in the past couple of years at Salado. Luckily, they were borrowed by someone who had the same knife and mistook it's identity.

grege345

@FanOfFanboys does he have a storefront or does anyone carry his knives locally? I'm only a short drive to bushkill? 

FanOfFanboys

grege345 said:

@FanOfFanboys does he have a storefront or does anyone carry his knives locally? I'm only a short drive to bushkill? 

@grege345 no store front or anything but if you are close then just go pick your knife up and share a beer with him.