Unboxing Rowland Cutlery 240mm Kiritsuke Gyuto Sheffcut Steel with Forced patina
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- Опубліковано 30 вер 2024
- We had a great opportunity to meet Tim Roland at the Blade Show in Atlanta for 2023. He was kind enough to send us a beautiful piece of art. We use it all the time. It quickly became one of my favorites. This steel is new to us but it's an upgrade from spicy white. Spicy white is the Western version of the Hitachi steel. It has very high performance as you will see. We love the forced patina. We had no problems using it and walking away. The rust might be coming, but you wouldn't see it. The edge has kept up so far. We have used it many times. We're excited to have it. Please enjoy this video. Presentation of a spectacular knife.
/ rowlandcutlery
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Nice knife and good knife skills! And you look jacked! 👌💪
Thank you for the compliments and thank you for noticing. I've been working out for 60 weeks. My old bodybuilding coach and I have been on track and I haven't gotten off the menu for over a year. We've lost 63 pounds. We're still 11 pounds from where we wanna be but I'm a grinder. Thanks for supporting the show and I appreciate you very much.
@@nadm That is awesome! Inspirational! I know it takes a lot of discipline and patience 👏🙏
Bro when have you turned half black and jacked? Haven't watched your videos for quite some time, you look good man :D
Lol, thank you. I've been working out for 60 weeks and we've lost 63 pounds. I used to compete many years ago before I was in my very bad accident. I've been through shingles and a herniated disc and an umbilical hernia. We had to get through the Covid situation and well here we are. We finally are on track. I live at the beach, so giving son was not a big deal. I do take medicine, which is a peptide called Melanotan 2, and that allows me to inject a peptide into me to stay tan all year round.
Hi, have you done a video on maintaining & looking after a carbon steel knife?
I did a video on removing oxidation but not specifically for maintaining and looking after a carbon steel knife like putting oil on it or just wiping it down but it seems like a simple video but I haven't done one
Yan can Cook, TV chef would cut similarly to You Greg.
Yes, sir. I appreciate the compliment. And he was awesome.
Good looking knife. But it looks like a very flat edge profile almost verging on a slight recurve. Get a straight edge and show the edge profile on it.
I'm really looking forward to sharpening this thing. We've been using it all the time.
Now I have to cook something with lots of bell peppers 😂 What a technique! OMG, Michelle, your comments (& scolding) are great! Awesome knife. Love you guys ❤️
She looks after me, but thank you for my compliment, and I'm trying not to hurt myself
Most knife makers actually sharpen at a higher degree angle than you probably sharpen. You sharpen pretty flat to the stone. Lower angle makes a bigger bevel regardless how thin the knife is.
I agree and actually it's something I want to practice. I want to do it at a higher level or I should say higher angle and see how sharp I can get at the higher angle.
The advantages of being close 😂. That's such a killer piece
I look forward to sharpening it
Wow, it’s been a while since I’ve been on your channel… but it’s readily apparent you’ve been working out and I wanted to compliment you on your progress 👍
Thank you
So I had been wanting a large knife just for big pieces of meat so I bought a Daovua Gyuto from chef knives to go. It honestly has performed pretty well with their new 52100 steel. I would love for you to order one and see how sharp you can get it, and to review knives on a budget.
I have their first series, and I need to sharpen them just to see how we can do.
Very impressive for this knife to go through the outer skin of the peppers like that. I like the fact that it’s a mono steel (isn’t it ?) as they give better feedback and are stiffer than san mai knives. I’ve long thought about making some knives for myself by buying some steel, using the stock removal technique, and having them professionally heat treated. I did this years ago with some plane blades from A2 steel hardened to rc 60. This Sheffcut and Magnacut are 2 newer steels I’d consider as I doubt I’d be able to buy any Hitachi steel in tiny quantities. Good job.
Yes indeed. Very impressive and we love this knife in our home. Mono steel yes but I am drawn to it and its performance
I was researching the availability and price of Sheffcut and was surprised to see that the knife material supplier I was looking at actually now carries Hitachi white and blue steels in small quantities...at 10 X the price of Sheffcut 😳. Needless to say I won’t be ordering any of the Hitachi steel lol.