Knife porn thread

I know it's good to look after your stuff. But a chopping board isn't supposed to look box fresh.

Use it until it goes concave then buy another.

It looks like there's a scraper to refinish it.
https://cuttingedgeknives.co.uk/products/hasegawa-cutting-board-scraper?

That board scraper I think is really meant for their rubberised peelable boards.

Soft plastic or rubber boards and not intended for cleavers or serated blades (like bread knives)

Also my black plastic hasegawa board does have lots of cut marks but they are just surface scratches.

When used with a sharp knife with Japanese knife technique, the Hasegawa boards barely get any cuts or marks.

More slicing through food, rather than chopping or mincing.

Plastic/rubber boards with cuts and gouges are less hygienic than a wooden board with the same.

thanks - I'm in :)

Plastic/rubber boards with cuts and gouges are less hygienic than a wooden board with the same.

Only in specific circumstances. If they are both regularly cleaned regularly and well, plastics are far more hygienic.

It’s a shit load of decent steel for the money.
It feels a bit different to other cleaners because it’s extra long and not quite so tall. 23cm x 9.5cm.

Fit and finish is better than a knife at £16.99 has any right to be.

Don’t the properties of wood mean that it absorbs/wicks away moisture, even in deeper gouges making it less hospitable for bacteria?

That said, I rarely use my wooden chopping board for meat and fish.

I get more paranoid about cuts in the plastic/rubber boards than the wood ones though.

Do you also have blue plasters and a laminated copy of your gas safety certificate on the wall? :}

I don't know what's going on but isn't this more the look at the fancy knife as apose to how to use it, aka Will Ferraby disappearing from twitface after a spat of user videos from the roulette of purchasing (brutally) miss using them, to be clear I couldn't use something like that from its box

Not quite, but I have used a label maker to label things in the seasoning cupboard…

I'm on your side, clean the cupboard handles

Was brought up by Korean mum who always had (and still has) a seperate meat/fish chopping board and knife, washes peeled onions, and writes opened dates on food items.
Also outdoor shoes are banned inside.

Laminated chart with what colour chopping board and knife with the same handle...

No outdoor and indoor clothes?

Does anyone have a Will Ferraby knife? Just might put it back on track

It was £20 for me, looking forward to its arrival :)

I mean this is great value:

https://www.nisbets.co.uk/hygiplas-standard-low-density-chopping-board-set/w356?vatToggle=incvat&plaid=1&cmmmc=PLA--18097153123----&cm_mmca1=go_18097153123__c_&kpid=go_cmp-18097153123_adg-_ad-dev-c_ext-_prd-W356_sig-CjwKCAjw15eqBhBZEiwAbDomEhewUBw7V9t_VGoeu56P7dF3fIRMpYe8ozKS9Qz-9j8gzVDfX5ZUbxoC6r4QAvD_BwE&gad_source=1&gclid=CjwKCAjw15eqBhBZEiwAbDomEhewUBw7V9t_VGoeu56P7dF3fIRMpYe8ozKS9Qz-9j8gzVDfX5ZUbxoC6r4QAvD_BwE

Not knife porn in any way though.

My one arrived today (this would be the second)

The sticky labels are just as infernally sticky and awful to remove as I remember.

I’m looking at a new knife as a Christmas present. The issue is I’m left handed and most seem to be right handed. Is it as simple as taking the handle off and flipping it over? Or are there leftie specific knives?

No, (edi); flipping them isn't possible to the taper and a regrind leaves no material).. yes there are left specific knifes
As @Acliff says this is specific to the left / right bevelled knife

Back more on track, has anyone had to deal with scale shrinkage on a full tang chef knife?

I can feel the edges of the steel slightly proud of the scales. Is this just a sand and finish job, or are the scales likely to expand again?

Most knives are ambidextrous.

Though it does annoy me when I put knives on the magnetic rail and it feels more natural for me to store it logo side facing away.

Japanese knives sometimes have D shaped right handed handles.
The brands also do left handed handles for certain knives, particularly with single bevel knives like Deba knives and certain sushi specific slicing knives which obviously need to be left or right handed for correct cutting.

For example Kai Shun do specific left handed knives as their 'Classic' range has an asymmetric handle. Though some people prefer the shape for the alternate hand that its designed for.

I've assumed you're talking about a kitchen knife.

Yes

That's a pair of scissors isn't it?

Chopping block

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