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I've been a bad boy (on account of gratuitous purchases).....

GrateEggspectations
GrateEggspectations Posts: 11,605
in EggHead Forum
My wife and I decided to take a knife skills class this morning. The class came with a 10% discount on knives, so naturally, we just had to add to our collection. 

My wife picked up a beautiful Takeda Santoku (though shorter and deeper than most) while I made off with a Finex 12" cast iron pan and lid - both at significant expense! 

Moral of of the story: if you're going to take a cooking class, do it in a setting where no associated products are sold!

Joking aside, we're both very happy with our purchases and look forward to some fun cooks in the coming days. 
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Comments

  • Holepuncher
    Holepuncher Posts: 388
    Where did you take the class? I haven't found anyone near Nashville.
    Hendersonville, TN.
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,676
    Pics please!

    I would rather light a candle than curse your darkness.

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  • Gamecockeggman
    Gamecockeggman Posts: 1,339
    Please see ^^^^^^
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Nice knife! A Takeda Kiritsuke or Gyuto will be my next one.
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  • GrateEggspectations
    GrateEggspectations Posts: 11,605
    edited March 2017

    @Ozzie_Isaac @Gamecockeggman: While we have many Japanese knives, my wife liked the depth of this one. Apparently, Takeda eyeballs them during production (rather than using any sort of template), so this one just happened to be deeper than several other examples of the same model in the store (which made for very comfortable cutting with a lot of vertical travel without the edge coming close to the knuckles). This is Aogami Super (i.e. super blue carbon steel). Have never used anything with an edge this fine (and I've used a lot of Japanese knives!). 
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  • bigbadben
    bigbadben Posts: 397
    Nice!  I thought you were going to say you picked up worstoff or Shun.  Nice score!  I have been buying from chefknivestogo due to the lack of a local source for high end knives. 

    I even started making my own wa handles.  That is fun! 
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  • GrateEggspectations
    GrateEggspectations Posts: 11,605
    edited March 2017

    Holepuncher said:
    Where did you take the class? I haven't found anyone near Nashville.
    @Holepuncher: You'll have to make the trek to Ottawa, Ontario. You may wish to wait 'til winter is over (it was -30C, or -22F, today).

    https://knifewear.com/
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  • GrateEggspectations
    GrateEggspectations Posts: 11,605
    bigbadben said:
    Nice!  I thought you were going to say you picked up worstoff or Shun.  Nice score!  I have been buying from chefknivestogo due to the lack of a local source for high end knives. 

    I even started making my own wa handles.  That is fun! 
    Nice. Post a pic of your handles if you're so inclined.
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  • bigbadben
    bigbadben Posts: 397
    GrateEggspectations said:
    bigbadben said:
    Nice!  I thought you were going to say you picked up worstoff or Shun.  Nice score!  I have been buying from chefknivestogo due to the lack of a local source for high end knives. 

    I even started making my own wa handles.  That is fun! 
    Nice. Post a pic of your handles if you're so inclined.
    GrateEggspectations said:
    bigbadben said:
    Nice!  I thought you were going to say you picked up worstoff or Shun.  Nice score!  I have been buying from chefknivestogo due to the lack of a local source for high end knives. 

    I even started making my own wa handles.  That is fun! 
    Nice. Post a pic of your handles if you're so inclined.





    These are a mix of handles for friends and clients.  Wife is pushing me to open an etsy store. 








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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,676
    GrateEggspectations said:

    @Ozzie_Isaac @Gamecockeggman: While we have many Japanese knives, my wife liked the depth of this one. Apparently, Takeda eyeballs them during production (rather than using any sort of template), so this one just happened to be deeper than several other examples of the same model in the store (which made for very comfortable cutting with a lot of vertical travel without the edge coming close to the knuckles). This is Aogami Super (i.e. super blue carbon steel). Have never used anything with an edge this fine (and I've used a lot of Japanese knives!). 
    Wowza!  That is beautiful.  I would be afraid to use it

    I would rather light a candle than curse your darkness.

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  • XC242
    XC242 Posts: 1,208
    Now that's a 'knowiiifff'!  Take me about 30 seconds to lop of part of my finger with that one...
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • GrateEggspectations
    GrateEggspectations Posts: 11,605
    bigbadben said:
    GrateEggspectations said:
    bigbadben said:
    Nice!  I thought you were going to say you picked up worstoff or Shun.  Nice score!  I have been buying from chefknivestogo due to the lack of a local source for high end knives. 

    I even started making my own wa handles.  That is fun! 
    Nice. Post a pic of your handles if you're so inclined.
    GrateEggspectations said:
    bigbadben said:
    Nice!  I thought you were going to say you picked up worstoff or Shun.  Nice score!  I have been buying from chefknivestogo due to the lack of a local source for high end knives. 

    I even started making my own wa handles.  That is fun! 
    Nice. Post a pic of your handles if you're so inclined.





    These are a mix of handles for friends and clients.  Wife is pushing me to open an etsy store. 








    Beauties. You've got some skill there. All very different but equally stunning. 
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  • bigbadben
    bigbadben Posts: 397
    GrateEggspectations said:
    bigbadben said:
    GrateEggspectations said:
    bigbadben said:
    Nice!  I thought you were going to say you picked up worstoff or Shun.  Nice score!  I have been buying from chefknivestogo due to the lack of a local source for high end knives. 

    I even started making my own wa handles.  That is fun! 
    Nice. Post a pic of your handles if you're so inclined.
    GrateEggspectations said:
    bigbadben said:
    Nice!  I thought you were going to say you picked up worstoff or Shun.  Nice score!  I have been buying from chefknivestogo due to the lack of a local source for high end knives. 

    I even started making my own wa handles.  That is fun! 
    Nice. Post a pic of your handles if you're so inclined.





    These are a mix of handles for friends and clients.  Wife is pushing me to open an etsy store. 








    Beauties. You've got some skill there. All very different but equally stunning. 
    Thank you.  Let's hope others agree.  I may make this my side gig. 
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  • GrateEggspectations
    GrateEggspectations Posts: 11,605
    @bigbadben: I've got a multi-talented uncle who does some woodworking. Here is a recent creation he made for me....

    I wish you all the best in your side gig endeavour.
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  • bigbadben
    bigbadben Posts: 397
    GrateEggspectations said:
    @bigbadben: I've got a multi-talented uncle who does some woodworking. Here is a recent creation he made for me....

    I wish you all the best in your side gig endeavour.
    That is an awesome board!  I have made a couple endgrain boards just for me.  Now people are asking for boards to go with their new knife handles.  I will think about it after the next order of 12 handles goes out. 
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  • blind99
    blind99 Posts: 4,974
    Very cool looking blade!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    @bigbadben Do you have anything for sale(or be willing to sell)? The ferrule on one of my gyutos is loose and I was thinking about replacing it.
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  • bigbadben
    bigbadben Posts: 397
    Eggcelsior said:
    @bigbadben Do you have anything for sale(or be willing to sell)? The ferrule on one of my gyutos is loose and I was thinking about replacing it.

    PM sent. 
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