Chefknivestogo Forums

How did I miss this type of knife on the site before!
https://www.chefknivestogo.com/yawh2fu17.html
Love it

I was wondering about that. If it makes any diferance basically all the chopping I do is on the hearbs amd passinly an onion that is already diced just to make it slightly finer. I don’t do heavy chopping just small delicate chopping. But if you still believe this would be a bad choice I will look a...

Looking for anew chopper/pusher. Really wanting to go with a single bevel this time possibly a Kiritsuke, or usubas. I’m a home cook Would prefer stainless clad over carbon or a fully carbon damascus blade. This will be my first true chopper and also my first single bevel knife. Primary use will be ...

Dangit! Would have got a handfull of them too! Lol Oh well you lib and you learn. Just so excited to jump in. Didn't know they would finish sharpen it either.lol No biggie. I'll do a little more browsing next time. Anyone have any recomendations on stones? Shouldn't need any course just fine for mai...

Speaking of oil😬 What oil do you all prefer? I don't know about others but I do not oil my knives because they do not go into storage, they get used. I don't know what your climate is like, it might dictate using oil but mine does not. Even knives that see some minimal storage get that rust resista...

Speaking of oil
What oil do you all prefer?

Yeah I figure this is a good knife to teach her on.
Zero room for error as far as keeping it dry, gentle wash and light oil when finished.
If her or I fall short there is no hiding it.
But atleast it's only $80 out of pocket. Rather her learn a lesson or two on this one than the next.

Very excited to update you all I pulled the trigger on the Tojiro Shirogami ITK Gyuto 240mm. I'm sure this is just a start to a much larger collection that will grow as time passes. This one bring 100% reactive construction will force the wife to learn proper care. Thankyou all again for the insite ...

great! May try a controlled exposure and see if I can cause a reaction after I pull the trigger. Experimenting with a few diferent techniques. But won't force it with an acid or base bath. Another topic- I prefer my large poly board from sams club. Should I switch to a diferent style board? Also pla...

That is a good point. It has been years from the last time I touched a sharpening stone so a cheaper blade will be less intimidating to freshin up my hone skills on. Won't take much and I'm sure I wouldn't kill the edge but still. Better to start on a lower end. Spent years running Fiberglas install...

Ok the 210 is just labeled as Tanaka. So many good knives. Almost overwhelming. Lol I do like the Damascus pattern more. A little rougher/open. But that was the one you recommended changing the Handel out wasn't it? After I have a good collection of grinds/edges I'll prob custom handle them all alik...

I imagine science it's not my natural tendency to rock all the time, once I get a quality edge I'll end up push/glide cutting mostly with the occasional chop session.

Not finding the sekiso.
Is it wa handled?

Ohhh... found another I like Ikeda AS Gyuto 210mm If I was to get this one I would prob jump for a 240mm heavier blade pretty quickly, but feel this would be my go to for vegetables and precise smalltask cutting. Anyone have any opinions on it? Love the Damascus,hand chiseling, and looks like a high...

Jbart- sounds like my natural cutting motion too. If I stop paying attention to my motions it's easy to go from a rock to this. I'm becoming less worried/skeptical with the wa handle and will probubly end up going that dierection. Really would like a knife with a lot of charicter and workmanship (wh...

Beautiful workmanship!

Once I make a decision I'll wait till I find one. Like I mentioned before no rush. It's just for home use, cause I'm tired of crap knives. The one I'm using now still has a little life in her and I have a few backups. So just gotta find one I like and wait till it's avaliable.(hopefully) Most of you...

😍 The handle on the first one!!! Wow! Just realized I could make my own handles once I figure out how they attach. Wouldn't be as beautiful as that one but could easily make some basic ones. Have access to a wood mill and a huge woodworking shop. I'll try to hunt down the shop in D.C. And have a loo...

I'm in no immediate rush. In the process of moving my father in law in due to mental and phisical health issues so a lot on my plate currently. But know I'll be cooking a lot more now as we all could eat a little more healthy, and I'm just tired of crap knives. (Just letting the wife pick them out,s...

Awesome! I'll be in D.C. In a couple weeks. The last one you sugusted looks promising. But I'm skeptical of a non western Handle. The lack of rivets is my main concern. How are they held on? And how often will they work loose and need replaced? Just not firmiliar with them, I gues. May I ask why you...