Kyen

Discussion in 'Kodo Corner: The Wood' started by bhanny, Oct 16, 2016.

  1. Rasoul S

    Rasoul S Well-Known Member

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    @Ensar
    i am happy and satisfied with the above. it used to bug me to not find answers to questions in life, but not anymore. as long as veterans and experts dont know either i am fine ;)
    by the way the piece of philipino wood from taha i have is exactly as you say in texture; hardened caramel candy. parts of it is brittle and when i try to sahve a bit off, a thin large piece just gets broken off...

    question: would agarwood classified by chinese as sugary formation wood be old kyen or...?

    as for the price and math adding up question, i can see that working out because the shavings and dust etc. pieces arent necessarily of interest or as much interest to the buyers of the large pieces. so i am sure you get a good deal on them. maybe once upon a time a dime on a dollar but i am sure that has changed too. i was recently offered some fusen red soil soil wood dust and the price was only 20% better than larger pieces. in my head i thought it would be at least 60-70% off...

    so which oil are you talkign about here? i want some ;)

    cheers
     
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  2. Oudamberlove

    Oudamberlove Well-Known Member

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    I like how you are cradling such a beauty:)
     
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  3. Ensar Oud

    Ensar Oud Well-Known Member

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    "Sugary formation" sounds like seah to me. Do you have a picture?

    Shavings are definitely the way to go for cooking the highest grade oils. The scent will be identical to the resinous parts the shavings were separated from, if done correctly.
     
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  4. ~A Coburn

    ~A Coburn Well-Known Member

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    I'll never forget it, I was tremendously honored when Sifu carved us off a piece to experience, @Ensar even if he did "SHIIIIUU" away your offer... LOL!
    The picture below is the spot from the same wood pictured above that the Sifu shared with us, he cut through the kyen as easily as butter...

    IMG_0431.JPG
     
  5. SydnorIII

    SydnorIII Active Member

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    This thread is a wealth of knowledge. Wish I read this a long time ago.


    Sent from my iPhone using Tapatalk
     
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