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Pictures of your new acquisitions

Discussion in 'The Kitchen Knife' started by Antonio, Feb 20, 2014.

  1. Spaz

    Spaz Founding Member

    Toyama Damascus B#2 240mm Gyuto

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  2. Spaz

    Spaz Founding Member

    Konosuke Fujiyama FM B#2 210mm Gyuto, that I absolutely don't need, just arrived. I'm so weak...

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  3. marc4pt0

    marc4pt0 Founding Member

    You're probably already surprised by just how much you actually needed this one.
     
  4. marc4pt0

    marc4pt0 Founding Member

  5. Spaz

    Spaz Founding Member

    New Kiyoshi Kato B2 240mm Standard Gyuto. I have
    one in W2 and B2 now, we know how crucial that is. ;)

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    Last edited: Jun 24, 2019
  6. Spaz

    Spaz Founding Member

    Jikko 240mm B2 Damascus Gyuto
    Handle is Spalted Maple and Ebony by Jobone_Craftsman

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  7. Jim

    Jim Old Curmudgeon Founding Member

  8. Spaz

    Spaz Founding Member

    Thanks Jim!
     
  9. Here is my new acquisition Dexter Russell 85160 Chef Knife, it has many positive features like dishwasher safe, ergonomic textured black handle, non-slip, high-carbon steel, NSF Certified.
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  10. Taylor

    Taylor Professional Craftsman Founding Member

    Even if a knife says dishwasher safe, I wouldn't put it in the dishwasher. Over time, water WILL work its way into the handle and cause issues, like corrosion under the scales, and simple things like deteriorating the edge with detergent. Definitely a step above Victorinox, but take their marketing with a grain of salt.

    Much simpler to wash the knife with warm water, dish soap, and a sponge, drying it with a towel when you're done. If you get into this habit, it will open up the door to even better knives down the road.
     
  11. I think I have confirmed that the knife is dishwasher safe, which means that the quality of the knife is more effective and safer if you do not have "time to wash the knife with warm water, dish soap and a sponge." and other hand you have more important work pending. "Then that's silly." You can put it in the dishwasher. It is very safe and not time-consuming work.
     
    Last edited by a moderator: Nov 5, 2019
  12. cheflarge

    cheflarge Founding Member

    Sometimes I think people have a hard time catching on! :rolleyes
     
  13. Taylor

    Taylor Professional Craftsman Founding Member

    Just trying to offer you some advice learned from leasing knives to people who used the "dishwasher." Personally, it takes me the same amount of time to wash a knife by hand, as it does to place in the dishwasher. But to each their own.
     
  14. Yes! I agree with you but everyone does it in their own way. I just said that the knife is dishwasher safe and you can put it in the dishwasher. I just describe the quality of the knife that's it.
     
  15. Is it related to me??????
     
  16. Jim

    Jim Old Curmudgeon Founding Member

    John welcome to the Fora.

    Everyone here is super helpful and willing to share their experiences freely.
    Collectively our experience is that hand washing a knife is best practice.
    Many of us spend a lot of time sharpening our knives and putting them in the dishwasher is going to dull them very very quickly. Any time saved washing them in the dishwasher will be offset by the lost time sharpening.
    Of course the choice is going to be yours.
    Please feel free to review your knife and show us what you are cooking when you have used your new knife for a while.
    Looking forward to your further contributions.
     
  17. Spaz

    Spaz Founding Member

    Kurosaki Hammered Western R2 240mm Gyuto

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  18. Spaz

    Spaz Founding Member

    Konosuke Fujiyama FM B#2 240mm Gyuto

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