Search found 199 matches

by gastro gnome
Mon Sep 17, 2018 1:22 pm
Forum: General Discussion
Topic: Knives to Bring to Chicago Show
Replies: 41
Views: 1404

Re: Knives to Bring to Chicago Show

slobound wrote:
Mon Sep 17, 2018 1:14 pm
gastro gnome wrote:
Sun Sep 16, 2018 11:57 am
LaVieestBelle wrote:
Sun Sep 16, 2018 11:49 am


Thanks! I have been hoping to see Makoto in person.
Fixed that for you :)
Dang, I forgot to ask you to see the Gihei, Mike.
My bad. I should have set up shop and just laid them out. I kind of figured no one would be that interested in my bag compared to what Jeff B brought :)
by gastro gnome
Sun Sep 16, 2018 11:57 am
Forum: General Discussion
Topic: Knives to Bring to Chicago Show
Replies: 41
Views: 1404

Re: Knives to Bring to Chicago Show

OK, I will try to bring most of the knives I've bought from CKTG. None of these are particularly rare or super-high end, but they are pretty well regarded and they are the knives that I have: Gihei B#2 - 240 Sukenari Ginsan = 240 Richmond SKD-11 - 210 Makoto W#2 - 240 Kanehiro AS - 240 Fugen W#2 - ...
by gastro gnome
Sun Sep 16, 2018 11:44 am
Forum: General Discussion
Topic: Knives to Bring to Chicago Show
Replies: 41
Views: 1404

Re: Knives to Bring to Chicago Show

OK, I will try to bring most of the knives I've bought from CKTG. None of these are particularly rare or super-high end, but they are pretty well regarded and they are the knives that I have: Gihei B#2 - 240 Sukenari Ginsan = 240 Richmond SKD-11 - 210 Makoto W#2 - 240 Kanehiro AS - 240 Fugen W#2 - 1...
by gastro gnome
Sun Sep 16, 2018 12:11 am
Forum: General Discussion
Topic: Dinner Saturday Sept 15 Roka Akor
Replies: 90
Views: 1639

Re: Dinner Saturday Sept 15 Roka Akor

STPepper has a lot of good suggestions.

Two notes:

Katsu closed.

Lula Cafe is known for breakfast/brunch, but they do a damn fine dinner. Probably my favorite menu there, actually.
by gastro gnome
Sat Sep 15, 2018 4:18 pm
Forum: General Discussion
Topic: CKTG Party. Who's Planning on Attending?
Replies: 204
Views: 5866

Re: CKTG Party. Who's Planning on Attending?

Ah, I also forgot to mention charcouterie from Publican Meats and steak at RPM. I miss Chicago Publican Quality Meats is a fine place to stop in and get a bite (in addition to being a good butcher counter/to-go for charcuterie). If you get out that way, Tempesta Market is doing very similar things ...
by gastro gnome
Thu Sep 13, 2018 3:32 pm
Forum: Kitchenware Deals
Topic: Carbon Skillets
Replies: 63
Views: 1151

Re: Carbon Skillets

Speaking of hooey, I regularly clean my cast iron and carbon steel with soap (like any pan). All seasoning is still in good shape.
by gastro gnome
Wed Sep 12, 2018 7:38 am
Forum: General Discussion
Topic: CKTG Party. Who's Planning on Attending?
Replies: 204
Views: 5866

Re: CKTG Party. Who's Planning on Attending?

I hope everyone on the East Coast is in OK shape and good luck to all travelers who are anywhere near Florence. Be safe. I am getting pretty geeked out for the event. I have told a number of friends and cross-posted over at LTH Forum, the Chicago-based food chat site I mentioned somewhere upthread. ...
by gastro gnome
Fri Sep 07, 2018 9:57 am
Forum: Kitchenware Deals
Topic: Carbon Skillets
Replies: 63
Views: 1151

Re: Carbon Skillets

I also have a little matfer. Perfect size for a couple of sunny side up eggs. Now if could just get the mrs. to stop using it maybe I could work up to slicker than glass . Still though just a teaspoon or so of butter and no issues with eggs sticking. So much lighter and quicker heating than cast ir...
by gastro gnome
Fri Sep 07, 2018 9:53 am
Forum: General Discussion
Topic: Nomura is coming to the show!
Replies: 7
Views: 202

Re: Makoto Kurosaki is coming to the show!

This is exciting given the number of new offerings he is putting out, the relative high regard members have of his work, and the fact that they are decently available.

I just noticed a blank spot on the Makoto page for his new Ryusei line. Maybe he can bring a prototype and drum up some interest?
by gastro gnome
Sat Aug 18, 2018 7:59 am
Forum: General Discussion
Topic: Seal a Choil Gap: What do I need?
Replies: 10
Views: 180

Re: Seal a Choil Gap: What do I need?

So epoxy and superglue come in a tube that likely has a thin applicator to more easily get the goop in the cavity. For folks using beeswax, how are you getting it in there? I saw toothpicks mentioned above...
by gastro gnome
Fri Aug 17, 2018 9:10 pm
Forum: General Discussion
Topic: Seal a Choil Gap: What do I need?
Replies: 10
Views: 180

Re: Seal a Choil Gap: What do I need?

Oh, that's my Imanishi basement stone in the background.
by gastro gnome
Fri Aug 17, 2018 9:10 pm
Forum: General Discussion
Topic: Seal a Choil Gap: What do I need?
Replies: 10
Views: 180

Re: Seal a Choil Gap: What do I need?

Does superglue make it harder to take the handle off eventually (if I decide to rehandle)?
by gastro gnome
Fri Aug 17, 2018 8:46 pm
Forum: General Discussion
Topic: Seal a Choil Gap: What do I need?
Replies: 10
Views: 180

Seal a Choil Gap: What do I need?

OK, so I bought a Yoshimitsu Fugen petty to use as my white steel practice knife for sharpening. The blade looks great (and is my first fully reactive blade), but the handle is very basic: rough texture (I can fix that), very noticeable gap between ferrule and handle (I don't think they were even tr...
by gastro gnome
Tue Jul 31, 2018 9:56 am
Forum: Classifieds
Topic: Mazaki 240 gyuto - CLOSED!
Replies: 24
Views: 951

Re: WTS Mazaki 240 gyuto

Ramon, the JNS version I just checked out looks like it comes with a d shaped handle. Is that true of yours?
by gastro gnome
Wed Jul 18, 2018 10:41 am
Forum: Pass Arounds
Topic: Makoto AS Nakiri
Replies: 45
Views: 1354

Re: Makoto AS Nakiri

Is this passaround still open? I've never tried a nakiri.
by gastro gnome
Sun Jul 15, 2018 4:24 pm
Forum: Sharpening Advice
Topic: Kohetsu 800 on Closeout
Replies: 29
Views: 623

Re: Kohetsu 800 on Closeout

Cutuu wrote:
Sun Jul 15, 2018 3:45 pm
I've been permasoaking mine kohetsus 800, 2000 since I've had them and haven't come across any issues.
I think that the stones with cracks shipped that way rather than developing them over time with use.
by gastro gnome
Sat Jul 14, 2018 9:20 pm
Forum: Sharpening Advice
Topic: Kohetsu 800 on Closeout
Replies: 29
Views: 623

Re: Kohetsu 800 on Closeout

Yeah, I'm still a little foggy on what the lacquering would do. If it's to prevent water from soaking into the cracks, then it seems it wouldn't be much of a help for anything other than a splash and go stone.
by gastro gnome
Thu Jul 12, 2018 11:00 am
Forum: Classifieds
Topic: WTS: Yahiko Nashiji 240 W#2 - SOLD!
Replies: 12
Views: 514

Re: WTS: Yahiko Nashiji 240 W#2

I tried Jeffry's Nashiji and own a Makoto HG White #1. To me the biggest noticeable difference is that the Nashiji has a longer flat spot (and little to no back belly). I think the grinds struck me as a bit thinner on the Makoto, but I'm not sure I did a side-by-side comparison.
by gastro gnome
Wed Jul 11, 2018 9:18 pm
Forum: Sharpening Advice
Topic: Kohetsu 800 on Closeout
Replies: 29
Views: 623

Re: Kohetsu 800 on Closeout

Not sure I've seen a how-to on laquering. That's something to consider. As you continue to flatten and progress through the stone, is the laquered portion still fully usable (if it stays together)?
by gastro gnome
Wed Jul 11, 2018 7:11 pm
Forum: General Discussion
Topic: Party ideas.
Replies: 28
Views: 692

Re: Party ideas.

How about some cutting competitions? Who can blaze through prep the fastest with whichever blade/Smith they choose. Or do some ornate garnishes and what not with different knives/Smith’s and put a little table together of everyone’s work. Knife skills I guess is what I’m getting at Cutting competit...