Wow that's quick! Given that I bought mine three minutes before you did I should by rights also be in posession. I've had a quick look at new Wa handles but it doesn't particularly look easy. They talk about burning the tang in to the wood which I find a bit hard to believe as for one this would affect the tempering of the steel. I know it's only the tang but who wants that to fold over on you when you're uisng it. And I can't as yet envisage a bit of timber that small surviving having it's centre burnt to a frazzle. I'm sure there are some tricks of the trade that I'm not aware of as yet.
The only tips I have regarding carbon steel are to keep it religiously dry when stored and wash and wipe it frequently during use. I must admit I've not kept an eye on how or when any patina develops but on the whole I don't tend to use detergent a whole lot. If you're constantly wiping it there's really no need. I'm sure you'll find it insanely sharp and only have to give it a stern look and it sharpens itself.
Yes, I was quite impressed as they'd quoted 2-5weeks or so. As a sales pro you've got to love the under-promising over delivering......the irony is if he'd promised next day delivery and it got here in a week I'd be pissed off. Smart seller, amazed more sellers and businesses don't adopt this simple practice.
Well I can assure you that they do burn the tang into the handle, I noticed this yesterday - there's very small gaps around the tang and fitting into the handle - which isn't a great thing but I handled that later. I can only assume that they've always made them this way and despite modern adhesives they continue to do as is tradition. I'd imagine to remove the current very cheap handle you'd essentially have to cut it off - but I've seen a worklog of someone putting a new handle on and it looked relatively simple. They used 2 part epoxy. But one for down the track indeed.
I did a bit of a read up yesterday and after reading dozens of articles came to the following opinions......forcing a patina isn't the best option, a lot of folks will do this for INSTANT protection of sorts - if you use different methods you can get more pleasing results, but most people use acidic foods like a mustard-vinegar-lemon juice mix. That'll give a yellow tinged patina, not exactly dead sexy.
Others will cook meat (apparently chicken fillets being the option of choice) and then slice them and immerse the blade into the breast etc for a fair while - this will give a blue tinged patina which is regarded as better looking.
BUT very well known maker of carbon knives said he disagrees with forcing a patina and that you should just use normally and allow one to build naturally.
I was seriously considering polishing the kurouchi finish off the knife - and probably will still do this in time. It's regarded as a novelty in the west but the japs look down on it as its untouched from the forging. Decided I'd leave on for now. I tested on the back of the knife with some baking soda and a brillo pad and it comes off without too much trouble, so will do that down the track. The kurouchi is also kinda rough and I've heard folks get a lot of issues with foods sticking to it, so another benefit to remove.
A lot of folks recommended applying a good quality carnauba wax to the blade and also to fill in the minute gaps between the handle and tang - so I did this using a decent automotive wax I have. Also applied this to the handle to stop discolouring of it. I wiped it down as best I could ....VERY nearly cut myself badly on it already when I was rubbing the wax on - it cut the foam applicator in half before I even noticed...was one of those 'OH SHIT THAT WAS CLOSE' moments.
Appreciate your advise, which corresponds with what I've read on usage practices.....where I store it (it won't be out with the rest of my knives, I keep it and the Artifex tucked under the counter to keep out of harms way) I've put it in the 'anti-rust' paper sleeve it came in - and have a lil scrap of towel thats been dampened with some mineral oil, after use and drying I'll just run this up each side very lightly.
Otherwise I'm just going to ensure that I don't use it on acidic foods e.g cabbage, tomatoes, citrus fruits, onions etc - so use one of the SS ones on those and reserve this for others. Might sound like a hassle to some folks but won't make me blink and is better than having to clean off a yucky blackened, pitted blade.
I'll also have to check the blade angle whilst it's new to find out what they put on it at the factory....looks like a 50/50 bevel, which keeps it simple. I suspect the angle is around 12-15 degrees which I think it what Tojiro goes with.
Hope yours arrives before the weekend.
