Added several new types and multiple missing photos to the database. Improved interactivity a little bit. Now besides filtering knives by their use type you can enable/disable icon loading.
Thursday, July 9, 2009 22:12:21
This page is based on mysql database now, thus has some interactivity, as in you can group knives by their use type, general, fillet, etc. Plus for whichever type I've had photos, they're attached to knife type definition. Should make a lot easier for researchers ;) I'll be working on improving interactivity and of course adding more types and photos. Special thanks to Takeshi and Watanabe for helping me out on this one.
Wednesday, July 8, 2009 22:24:50
After all I've figured out that the knife that I was calling a small knife was a ko-deba :) That and I've discovered Lost. Pretty good show btw. Picked up first 4 seasons on blu-ray. Good treat.
Tuesday, June 30, 2009 00:21:48
Added part III to my earlier article about the importance of knife blade hardness. To be precise the saga of M2 blade that was 58.8HRC and how that ended up with much thicker edge than the identical blade at 60HRC, without me knowing an actual hardness values for either blade, I just assumed they were the same. Yet during the every day use softer blade ended up with thicker edge, all because of 1HRCdifferencein hardness.
Monday, June 29, 2009 00:37:08
Considering that a lot of terms in the Japanese Kitchen Knife Terminology Glossary needed some visuals for better understanding, I have decided to put up this diagram. It has small agenda and you can move mouse cursor over the respective knife parts or over the items on agenda and click for detailed info from the glossary, which in turn has corresponding links to the diagram. I hope this makes thing a lot easier to understand.
Sunday, June 28, 2009 14:49:57
I've sold that knife a while ago. So, now was the time to sum the whole experience up and update the review with some new facts and later experiences. Mainly related to S30V steel and debates around it because of the way it's been used in Sebenza. As usual, that is my opinion, and may not match yours ;)
Friday, June 26, 2009 18:57:32
I always thought Treansformers was unnecessarily dumb, cool action but too stupid. Well, after watching Transformers two, I guess I underestimated the first one. Second installment clearly makes the first one look pretty smart, thanks to its supreme stupidity. I haven&t seen so many cliches in one movie, well and so much CGI fights either, but that was entertaining part. Now we know primes are really stupid and transformer robots have sex! Well, at least they get horny. How quaint :) Congratz to M. Bay for making the stupidest movie of the year and possibly of the decade.
Thursday, June 25, 2009 18:17:02
Finally published Shun classic santoku review. This most likely concludes my summer 2009 Shun knife reviews. No new Shun knives on the horizon for me to sharpen and review, and I ain't buying Shuns myself. For the details check out the complete review. Includes general overview, sharpening and usage reports.
Thursday, June 25, 2009 18:13:17
Actually changes were made in two pages, YSS steels were updated in Kitchen Knife Steel FAQ and also added few new terms and expanded older sections in Japanese Kitchen knives related terminology section. Knowledge is power!
Tuesday, June 23, 2009 22:35:27
Fixed couple errors. Split the glossary into two sections, Japanese kitchen knife styles and knife related terminology. Easier to use that way. And of course, lots of new terms. Enjoy :).
Monday, June 22, 2009 21:20:24