Finished this end grain board and got a couple new knives for the collection.
Posted Sep 26, 2019, 5:23 PM UTC
114
First build of an end grain board. 130 piece, maple, bloodwood and cherry. New knives are Sakai Takayuki 45 layer 210mm Gyuto and a Tojiro black finish sirogami 165mm Santoku. Both pretty decent ootb. I'll give the gyuto a pass on a 6000 grit this week and a quick strop and see how it is. Love the feel of it so far though.
2
The Takayuki is a decent knife. I've had my 240mm gyuto for about 6 years know and I've been through hell and back with it. I've gone through cases upon cases of veg, cleaned literally hundreds of prime ribs, strip loins and other big cuts of meat and used it as my go-to knife on the line. It's held up pretty well. The handle is still solid and retains a very good edge but it is in need of a thinning. I just keep the handle rubbed with mineral oil once in a while and never put it through the dishwasher or leave it in the sink. It'll serve you well.
1
Just picked up the Tojiro gyuto yesterday. It dulled somewhat during my prep shift this morning, but it took all of 5 minutes on my 6000 grit to get it back to atom-splitting sharp. Lovely little knife.
2
I use that Tojiro daily, one of the best values out there.