Search found 694 matches

by Robstreperous
Tue Apr 24, 2018 7:56 am
Forum: Knife Recommendations
Topic: Gyuto, Santoku, Bunka or Kiritsuke as Primary
Replies: 6
Views: 128

Re: Gyuto, Santoku, Bunka or Kiritsuke as Primary

Good advice above. While I prefer gyutos you might also want to have a look at the Yuki Bunka. Flat enough, rounded enough, nimble tip. It's not the thinnest of knives but it sharpens like a dream, cuts pretty well and will handle just about any task you throw at it nicely.
by Robstreperous
Sun Apr 22, 2018 7:45 pm
Forum: Knife Recommendations
Topic: Looking for a “laser”.... RIP mini-me
Replies: 19
Views: 260

Re: Looking for a “laser”.... RIP mini-me

Any reason for suggesting the Kashima over the more popular Kotetsu? Or even the AS line? I guess mainly 2 things. First I've used the Kashima and the 240 Kotetsu. Haven't used the Battleship. Second, KTips aren't for everyone -- I happen to love them -- but I sort of defaulted to the gyuto wihtout...
by Robstreperous
Sun Apr 22, 2018 4:39 pm
Forum: Knife Recommendations
Topic: Looking for a “laser”.... RIP mini-me
Replies: 19
Views: 260

Re: Looking for a “laser”.... RIP mini-me

This: Shibata Kashima 220.

I know it's a little long at 220 but oh my goodness how these things cut. Pure performance? This is the knife. One in stock right now too.

https://www.chefknivestogo.com/shkagy21cu.html
by Robstreperous
Sat Apr 21, 2018 1:06 pm
Forum: General Discussion
Topic: Nakiri Cutting Technique
Replies: 10
Views: 194

Re: Nakiri Cutting Technique

Rather than buying produce just to cut it up, instead just cook as much as you can. What are you going to do with 20 pounds of diced onions anyways? Chopped onion and pepper can be frozen without blanching and reused either frozen or thawed. Chopped frozen celery is outstanding in soups, stews and ...
by Robstreperous
Sat Apr 21, 2018 8:09 am
Forum: General Discussion
Topic: Source for Mustard seed?
Replies: 23
Views: 229

Source for Mustard seed?

Hi. I'm wondering if anyone can recommend a good source for (consumable not plantable) mustard seed? I'm looking to experiment with some mustards and when I can find whole seed I'm seeing prices of about $1.75 an ounce. As a home cook I'd like to think I could buy it about 1 lb at a time. I'm hoping...
by Robstreperous
Sat Apr 21, 2018 8:02 am
Forum: General Discussion
Topic: Nakiri Cutting Technique
Replies: 10
Views: 194

Re: Nakiri Cutting Technique

Watch the videos I'm sure you'll get pointed to by the pros on this board. Buy yourself 5lb bags of onions, carrots, peppers and celery. In this order practice chopping the: Celery, onions and peppers. I find celery easiest and peppers more difficult in this sequence. Now move on to the carrots. Rin...
by Robstreperous
Sat Apr 14, 2018 9:24 am
Forum: General Discussion
Topic: What is the most expensive dining out experience you have ever had?
Replies: 54
Views: 580

Re: What is the most expensive dining out experience you have ever had?

This one's easy and it had a profound effect on how I've set my priorities ever afterward. I won't give the actual number but it was a 6 person business dinner a couple of decades ago at a pretty well known Italian place near Greenwich Village. It still makes me shake my head when I think about it. ...
by Robstreperous
Fri Apr 13, 2018 6:18 am
Forum: Bensbites
Topic: Prototype handle shape
Replies: 12
Views: 89

Re: Prototype handle shape

I think I like it a lot Ben. I've always had a thing for rounded edges.

Maybe a shot next to something familiar like a dollar bill for a sense of proportions?
by Robstreperous
Thu Apr 12, 2018 8:13 pm
Forum: Classifieds
Topic: Tanaka ginsan 240 ebony handle - SOLD!
Replies: 42
Views: 511

Re: Tanaka ginsan 240 ebony handle

Wow. If I didn't have a 270 on the way I'd drive down to DC this weekend and show up on your doorstep with flowers begging to take it home with me.
by Robstreperous
Thu Apr 12, 2018 8:05 pm
Forum: General Discussion
Topic: Like or Don't Like
Replies: 49
Views: 682

Re: Like or Don't Like

I like it. 4 Years ago I would have liked it and lusted after it because it's cool and it's pretty and it looks bad ass. 3 years ago I would have wondered about it and probably not liked it very much because it has screened kanji and the blade doesn't look very long compared to the handle and hey, g...
by Robstreperous
Tue Apr 10, 2018 8:34 am
Forum: General Discussion
Topic: Knife shaming, I confess...
Replies: 33
Views: 785

Re: Knife shaming, I confess...

I find it easy to describe the limîtations of Cutco and other knives. I just show them a sharp knife instead :) Game over. --- Ken Yepp... but sometimes there's just no way you're gonna win. Dinner party a few weeks ago. I helped out and brought a ballotine. Hostess shows me their new Wusthoff set ...
by Robstreperous
Sat Apr 07, 2018 9:37 am
Forum: General Discussion
Topic: Knife shaming, I confess...
Replies: 33
Views: 785

Re: Knife shaming, I confess...

I find it easy to describe the limîtations of Cutco and other knives. I just show them a sharp knife instead :) Game over. --- Ken Yepp... but sometimes there's just no way you're gonna win. Dinner party a few weeks ago. I helped out and brought a ballotine. Hostess shows me their new Wusthoff set ...
by Robstreperous
Thu Apr 05, 2018 9:06 pm
Forum: Pass Arounds
Topic: Yoshimi SG2 passaround idea
Replies: 97
Views: 4374

Re: Yoshimi SG2 passaround idea

Hi.... so I was able to get a little bit more board time in with this knife after a very cursory pass over a 3K stone. It somehow manages to convey power (force?) to the cutting motion which is nice. The stiction wasn't too gosh-awful bad. The edge on the other hand really still needs some work. I'...
by Robstreperous
Wed Apr 04, 2018 6:21 am
Forum: Pass Arounds
Topic: Yoshimi SG2 passaround idea
Replies: 97
Views: 4374

Re: Yoshimi SG2 passaround idea

Hi.... so I was able to get a little bit more board time in with this knife after a very cursory pass over a 3K stone. It somehow manages to convey power (force?) to the cutting motion which is nice. The stiction wasn't too gosh-awful bad. The edge on the other hand really still needs some work. I'm...
by Robstreperous
Thu Mar 29, 2018 10:25 pm
Forum: Sharpening Advice
Topic: 8k Ume new stone
Replies: 13
Views: 295

Re: 8k Ume new stone

Hey Ken. How goes?

So how would you compare these to the platinums? I'm wondering if they might be a nice next step from a 3000 Platinum.
by Robstreperous
Wed Mar 28, 2018 10:37 am
Forum: What's Cookin' ?
Topic: Snakehead?
Replies: 2
Views: 84

Re: Snakehead?

I used to see them back when I was keeping freshwater fish --- they were mean and aggressive suckers. They were kept with the larger cichlids like Oscars and would grow to be pretty big. The rumor was you could cut off the rear section, they'd live and regenerate. Never thought about eating them. As...
by Robstreperous
Tue Mar 27, 2018 7:54 am
Forum: "Tim Johnson Knives" Handcrafted in Oxford, MA
Topic: 2018 Customs and WIP stuff
Replies: 37
Views: 1775

Re: 2018 Customs and WIP stuff

Nice! Can't wait to see what's next.
by Robstreperous
Fri Mar 23, 2018 8:20 am
Forum: Classifieds
Topic: WTB Rainbow Damascus Knives 180mm or smaller
Replies: 5
Views: 237

Re: WTB Rainbow Damascus Knives 180mm or smaller

HI. Check your PMs?
by Robstreperous
Thu Mar 22, 2018 8:21 am
Forum: Pass Arounds
Topic: Yoshimi SG2 passaround idea
Replies: 97
Views: 4374

Re: Yoshimi SG2 passaround idea

Quick update as I used this knife to throw together a rough chicken stew last evening. It's still cool looking eye candy and it had a very pleasant feel on the board. Remarkably so and I'm not sure why that is. It also must have a pretty nice grind because it performed ok until I got to my carrots. ...
by Robstreperous
Wed Mar 21, 2018 9:37 am
Forum: Pass Arounds
Topic: Yoshimi SG2 passaround idea
Replies: 97
Views: 4374

Re: Yoshimi SG2 passaround idea

Hey. Knife arrived today. All is well. Only comment so far is it's a looker for sure. The damascus pops, the wood was pretty and all of the transitions seemed nice and smooth. Snow day today I'll get a chance to play with it.

Note to Jeffry... Checking now to see if I paid up.