Chefknivestogo Forums

Two photos of my Yoshikazu Ikeda Gyuto 240.

I started a thread about him 2 years ago in the video forum: http://www.chefknivestogoforums.com/viewtopic.php?f=11&t=1151 Quote from the first video: "You need a chopping knife, 9 to 12 inch depending on the size of your hand. You know, a man may have a bigger hand than a woman. Whatever f...

This is the current state of the knife blocks in my kitchen cupboard. I’m rearranging knives a bit right now since I’m going to remove another block I had sujis in before that was placed in a book shelf. I needed that space for other stuff and I will never get enough blocks for all my knives, so I d...

It’s ok to buy for any reason, imo. It’s personal. There are many bling knives out there using VG10 as core steel and I think there are at least two reasons. 1. They need to be stainless to attract the casual buyer that wants the bling. 2. Finer stainless steel would make it too expensive. I bought ...

Five years ago when I was starting to get an interest in kitchen knives, I bought an acacia end grain board. It was also covered with some sort of lacquer that became scratched up with time. It was light and felt artificial, not like ”real” wood. But first and foremost, it was crazy hard and I reali...

Unfortunately I can’t contribute with a knife recommendation, just this cool video...

Silicone baking mats. Good to 450 (ish) degrees F. Nothing sticks to them. Put one of those mats on a cookie sheet and bake your butternut squash on it and clean up is a breeze. They're cheap and re-usable (many times). I recently bought one and use it when sharpening my knives. See second & th...

So I had a kind of burnout on knives and instagram for a while, but I’m feeling my knife interest is slowly coming back. Even bought some new knives the last two months (it’s been a while). First, another Wakui 180 gyuto. BqaYTdZhw-- Then, another VG10 knife by Yu Kurosaki, a Fujin 210 gyuto. Bq7vZT...

Kurosaki Fujin VG10 Gyuto 210 to keep my Megumi Nakiri company. Bling-bling!

Congratulations! It sounds like a fun show, too bad I couldn’t see it here in Sweden. I googled and found her instagram account. Looks like the kids had a fun time.

Wakui. Purchased a new migaki gyuto 180 to complement my kurouchi one. Makes a nice pair.

Good answer above, but I would like to add some thoughts. I’ve noticed that sometimes ”kasumi” is used by some retailers to indicate that the whole blade surface is polished, i.e not kurouchi/nashiji/hammered finish and also not damascus cladding. Imo this is a misleading since ”kasumi” means ”mist”...

We use these on top of our wood boards much more often than reaching for another board ...... They are cheap, work great, clean up easily .......... https://www.cuttingboard.com/flexible-non-skid-cutting-board-mat-4-pack/ I use similar ”mats”, but from Zassenhaus. More expensive but very wear resis...

@jmcnelly85: Thanks for your feedback and explanations.

Here’s another technique when the core is not needed. Will Cook’s videos are always fun to watch.

Colin Furze being more crazy than usual, imo. Fingers!

And if you’re in a hurry...

Here are three videos showing different techniques for dicing tomatoes. The first two are a bit of a joke, imo. I prefer the third method, but of course you need a sharp blade. I would like to use this as an example of how a sharp knife or a not so sharp knife can affect technique. If anyone knows a...

Check out new Swedish maker Crow for inspiration on both busy and more plain patterns.

Website: http://www.crow-skarbrador.se/
Instagram: https://www.instagram.com/crowskarbrador

If you get the chance, pick up a Raquin. Rustic with great grinds. Well, I’ve only used the one I have, but I like it a lot. :) One does not simply pick up a Raquin. limpet - Did you get this directly from Bryan or thru a vendor? Sorry for the late reply. I got lucky and got it from a vendor in Swe...

Wakui Gyuto 180 after chopping some red onions.