Backyard Pineapples

We just picked four pineapples from our backyard.  These ripened on the plant.  They are much sweeter than pineapples bought at the supermarket, which are picked green and ripen off the plant. 

We have many of these growing without any attention throughout our backyard.   This one, for example, will be picked in a few more days.

 

Now it's time to cut one of the four we just picked.

(06-22-2022, 03:14 PM)TheLegalRazor Wrote:

Nice looking Japanese knife right there.

May I ask what knife it is? Is the handle made in Ebony and cherry?

(06-22-2022, 04:15 PM)ImJustMe Wrote:

(06-22-2022, 03:14 PM)TheLegalRazor Wrote:

Nice looking Japanese knife right there.

May I ask what knife it is? Is the handle made in Ebony and cherry?

Thank you.  The knife is made by Yu Kurosaki, a blacksmith in Echizen, Japan.  The handle is made from Rosewood and the ferrule from blond Pakka Wood.

Here is a short video showing part of the process of Yu Kurosaki hammer forging a bar of steel into a knife.

Okay, I'm officially jealous now

Only gotten pineapple that fresh once in my life (while abroad, naturally), and the taste simply cannot compare to the ones I can find in the stores.

(06-22-2022, 05:47 PM)TheLegalRazor Wrote:

(06-22-2022, 04:15 PM)ImJustMe Wrote:

(06-22-2022, 03:14 PM)TheLegalRazor Wrote:

Nice looking Japanese knife right there.

May I ask what knife it is? Is the handle made in Ebony and cherry?

Thank you.  The knife is made by Yu Kurosaki, a blacksmith in Echizen, Japan.  The handle is made from Rosewood and the ferrule from blond Pakka Wood.

Here is a short video showing part of the process of Yu Kurosaki hammer forging a bar of steel into a knife.

I almost could recognized that it was coming from him. That hammered pattern was made popular through the Masakage line knife he used to produce with Hiroshi Kato. The way he shaped his gyuto is a great indicator also. Is yours made out of VG-10, High Speed Steel or else?

(06-23-2022, 08:33 AM)ImJustMe Wrote:

(06-22-2022, 05:47 PM)TheLegalRazor Wrote:

(06-22-2022, 04:15 PM)ImJustMe Wrote: Nice looking Japanese knife right there.

May I ask what knife it is? Is the handle made in Ebony and cherry?

Thank you.  The knife is made by Yu Kurosaki, a blacksmith in Echizen, Japan.  The handle is made from Rosewood and the ferrule from blond Pakka Wood.

Here is a short video showing part of the process of Yu Kurosaki hammer forging a bar of steel into a knife.

I almost could recognized that it was coming from him. That hammered pattern was made popular through the Masakage line knife he used to produce with Hiroshi Kato. The way he shaped his gyuto is a great indicator also. Is yours made out of VG-10, High Speed Steel or else?

Yes, Yu Kurosaki did his apprenticeship with Hiroshi Kato.  This particular knife has san mai construction, with a core of SG2 stainless clad in a softer stainless.

I looked up "san mai" and it means "three pieces" in Japanese.  
That must be the "fancy stainless between two slabs of softer stainless."
Gee, the stuff I learn in the Shave Nook!
    :-)
- Bax

(06-23-2022, 01:30 PM)Bax Wrote: I looked up "san mai" and it means "three pieces" in Japanese.  
That must be the "fancy stainless between two slabs of softer stainless."
Gee, the stuff I learn in the Shave Nook!
    :-)
- Bax

That's exactly what it is, Bax!  Most knives are mono steel, which means the entire knife is made from the same steel.

Nice.  Reminds me of my sister-in-laws place in Mesa, AZ.  Judy had a couple of grapefruit trees in her back yard.  And I remember eating one and thinking, MAN!  For a grapefruit this is sweet and wonderful.  Not like the sour ones you get in the grocery store.  And it had to be because they were tree ripened.  I ate so many I almost got sick.  Nothing like it.  I'd do it again in a heartbeat.

Very nice Ricardo! I love pineapple.

Beautiful, Ricardo. The store-bought pineapples have been really awful as of late.

(06-23-2022, 01:11 PM)TheLegalRazor Wrote: This particular knife has san mai construction, with a core of SG2 stainless clad in a softer stainless.

I was interested to buy a knife made of High Speed steel and SG2 was one of the few metal I was looking for. 52100 was another metal I was looking for as it was a type of metal I was working with in one of my previous job... But eventually I decided to slow down on buying J-Knives as I had already spent a few thousands on them. 
Of all the ones I have I mostly used 3 of them. 2 of them being mono-steel in white #2 and they are the one I use the most.

Are you sharpening your knife/ves yourself? If so, what are you using to do it?

Have you tried single edge beveled knife or not?

With regard to pineapple, on which frequency does your plant produxe a fruit? One each year or less?