buttermilk

7 ms·

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by buttermilk 11y ago
Korin has definitely got a huge marketshare. I appreciate what they've done for the industry and the exposure they've given to crafted knives. Their website used to drive me crazy though and it was rare for me to find an exciting
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by buttermilk 11y ago
Hi! I really appreciate your response! I feel bad about the leading section of that article. A few others commented on this as well, and I quickly realized it was misguided. I am re-working that section, and page as a whole. I want to clari
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by buttermilk 11y ago
Yes! Exactly this! The problem is that the majority of available AEB-L knives aren't treated in ways that display the potential of AEB-L. Devin Thomas is the only maker I know that spent years developing metallurgical research on AEB-L
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by buttermilk 11y ago
Thanks! Feedback is a great gift. I appreciate it regardless of whether or not you ever buy from me. I'll keep the articles coming...
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by buttermilk 11y ago
What petewailes said. They the exposure has increased exponentially, the monetized result of that has been the sale of machined knives. Many craftspeople of many industries in Japan, have a surprisingly limited exposure on the internet. The
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by buttermilk 11y ago
Again, what @jarcane said. There are more than zero people in the US making great kitchen knives. The number is, fortunately, growing. I'm in talks with two US makers and a Canadian, in addition to a couple from Europe. As has already
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by buttermilk 11y ago
@jarcane Well said! +1 I'm surprised that I too have been using a santoku as a daily driver. They're great when they're done well.
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by buttermilk 11y ago
Yeah. The hours. It's life-absorbing. Good for you! Thanks for the luck.
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by buttermilk 11y ago
Oh, for sure! That kind of display is wildly effective but unfortunately misleading. Part of the problem is that a great knife will cut a carrot, a garbage knife will cut a carrot, a house key will cut a carrot. Displaying their abilities i
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by buttermilk 11y ago
Stock images: I wondered how this was working for people. You're the first to bring it up, but I didn't feel super comfortable with them either. Thanks for mentioning it. They were a shot in the dark, but I'll work on replace
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by buttermilk 11y ago
Great point. Thanks for this! Part of the problem in elaborating on these differences is needing avoid the insider lexicon and references to insider knowledge. When I start to explain it, it becomes excessive. When I don't explain it,
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by buttermilk 11y ago
Well, both of you are right. The kitchen knife market in larger by way of necessity. However, I suspect that the market for outdoor knives >$500 is larger than that of kitchen knives. I do have kitchen knives showing up soon above $800 a
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by buttermilk 11y ago
There are a few problems with ceramic knives. The problems that I see personally are: -Not sharp enough and no way to sharpen them at home without diamond, or potentially aluminum oxide, stones -They're chippy and breaky. One of the re
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by buttermilk 11y ago
If you'd like to get in touch, send me a note through the site, or to the email listed on the site.
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by buttermilk 11y ago
Hi Gesman. Thanks for the kind words! I was the one that built the site. What can I do for you?
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by buttermilk 11y ago
Ha! I appreciate fingerpointing with some knowledge behind it. You're right, I don't currently have any Sakai lasers. Though some of my knives are made in Sakai. The two reasons I'm not stockpiling lasers are: -they're
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by buttermilk 11y ago
Not an ad! I was looking for any input, which so many people have been kind enough to offer me. Though I understand your irritation. My apologies.
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by buttermilk 11y ago
Thanks for all of this! - Glaring Issues: You're totally right. I need to build a landing page for that link. I had originally hoped to create an enticing link to get people into the shop, but I'm realizing it just seems misleadin
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by buttermilk 11y ago
Not shitty comments, they're helpful. Thank you. When I wrote about these styles not having a western equivalent, I meant just that there is literally not a similar style in western knives. I in no way hoped to infer that these knives
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by buttermilk 11y ago
Wow. Thanks for all of this. I appreciate your emotional investment. I, too, want me to suceed. - a premium experience is what I'm hoping to provide. It's what I offer through the experience of buying from us. Do you have any sugg
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by buttermilk 11y ago
It's in your blood! I'm impressed you managed to stay out of the industry. I appreciate that feedback and will definitely work on a page for this purpose. Great idea. It's one of those things where it's so clear to me th
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by buttermilk 11y ago
Thanks for pointing this out. I realize now that this was a bit flagrant. I'll try moving this portion to a separate post and elaborating more gently on reasons why it's worth avoiding these brands. Do you think that would be an i
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by buttermilk 11y ago
That, along with pros, certainly is my target. That's the message that I hope to make clear. Do you have any specific copy that stands out as not saying this?
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by buttermilk 11y ago
Thanks for the feedback. I know I'm definitely guilty of this on the "Which knife should I buy?" page, and I'll be updating it today. Besides that, could you point out other areas that read like this to you? I'm cer
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by buttermilk 11y ago
Wow. Thank you so much for all of the feedback and response. I appreciate this so much. I'll be going through each comment today with a response.
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by buttermilk 11y ago
Thanks! I tried to make it largely compatible. I'm still working on making the mobile version load real cleanly. Thanks again.
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by buttermilk 11y ago
I know e-commerce might not get a ton of love here, but I'd really appreciate any feedback you might have for me. I've been a fine-dining chef for years and recently left my restaurant to build a business around my love of Japanes
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Show HN: Buttermilk Supply – knives from Japanese masters(buttermilksupply.com)
49 points by buttermilk 11y ago|89 comments