Search found 1541 matches

by gladius
Thu Nov 15, 2018 10:50 pm
Forum: Kitchenware Deals
Topic: Carbon Skillets
Replies: 296
Views: 6592

Re: Carbon Skillets

I have a chainmail I use for my black and carbon skillets for those times I need it. :)

https://smile.amazon.com/gp/product/B00 ... UTF8&psc=1
by gladius
Thu Nov 15, 2018 5:43 pm
Forum: Classifieds
Topic: Mizuno Tanrenjo Akitada Hontanren Series Cleaver
Replies: 0
Views: 88

Mizuno Tanrenjo Akitada Hontanren Series Cleaver

Mizuno Tanrenjo Akitada Hontanren Series No.6 Cleaver $375 USD includes shipping and insurance CONUS Used in home environment. Blue #2 steel HRC 63 20.8 oz 110mm x 220mm Wearing a high polished edge that just drops through product with ease. It is heavy ( compared to 16oz for the Sugimoto No.6 ) and...
by gladius
Thu Nov 15, 2018 2:49 pm
Forum: Classifieds
Topic: WTS - Kato 210 Standard - CLOSED
Replies: 62
Views: 1078

Re: WTS - Kato 210 Standard - CLOSED

I listed at least 3 examples, that prove the market value isn't what was listed and that wasn't even taking much time to research more deeply into the issue. Yes it's a free market, but this leaves a very bad taste in my mouth with terms of being ethical in the knife world. --- I know, it leaves a ...
by gladius
Thu Nov 15, 2018 2:21 pm
Forum: Classifieds
Topic: WTS - Kato 210 Standard - CLOSED
Replies: 62
Views: 1078

Re: WTS - Kato 210 Standard - CLOSED

JNS went off about flippers on facebook. So I don't see it was priced appropriately, I see it as someone lucky with a refresh page flipping for profit. If it was appropriately priced people who watch for katos would have snatched it within minutes. I almost bought 3 katos 2 months ago for the same ...
by gladius
Thu Nov 15, 2018 9:17 am
Forum: Kitchenware Deals
Topic: Carbon Skillets
Replies: 296
Views: 6592

Re: Carbon Skillets

Hot pan THEN add fat.
by gladius
Thu Nov 15, 2018 12:56 am
Forum: Classifieds
Topic: WTS - Kato 210 Standard - CLOSED
Replies: 62
Views: 1078

Re: WTS - Kato 210 Standard - CLOSED

inzite wrote:
Wed Nov 14, 2018 11:45 pm
and it's sold! thanks!
---
Nice.

We may not see many more. I understand Kato's back is hurt.

Well worth it! I did a head-to-head against Tanaka and Toyama (from a previous post) tonight and I don't think I'd trade either or both for Kato.
by gladius
Wed Nov 14, 2018 4:49 pm
Forum: Knife Recommendations
Topic: Need a 270mm Sujihiki
Replies: 34
Views: 404

Re: Need a 270mm Sujihiki

Um yeah. The Toyoma is $400. Not happening. No pictures there of the 300mm Mazaki. I found it on cleancut though. No where did I see blade height though. 45mm is pretty tall for me for a 300mm. More sword than knife. Edit: the 270mm Mazaki is apparently 49mm high at the heel. What? That’s so tall. ...
by gladius
Wed Nov 14, 2018 1:08 pm
Forum: Knife Recommendations
Topic: Need a 270mm Sujihiki
Replies: 34
Views: 404

Re: Need a 270mm Sujihiki

Thanks guys! Is the Mazaki 300mm only available at cleancut? Also, what is the blade height. In this video of the Masakage Koishi 300mm Sujihiki, it looks extremely tall. I'm not looking for anything that tall. I understand that is a different knife, but just as a point of reference, are we talking...
by gladius
Wed Nov 14, 2018 1:22 am
Forum: Classifieds
Topic: WTS - Kato 210 Standard - CLOSED
Replies: 62
Views: 1078

Re: WTS - Kato 210 Standard

Hi! A newbie here, why is this an expensive knife? can't find info on google and i'm assuming it's a different Kato AS as the ones i'm seeing online under $200? cheers. --- These are made by swordmaker Kiyoshi Kato and are hard to acquire. They usually run about half of what this is selling for. ht...
by gladius
Sat Nov 10, 2018 9:07 pm
Forum: Knife Recommendations
Topic: Need a 270mm Sujihiki
Replies: 34
Views: 404

Re: Need a 270mm Sujihiki

A Moritaka Supreme AS 270 is my pick. It’s badass! Add a dark deep patina and you are one proud slicer.

https://www.chefknivestogo.com/moritaka11.html
by gladius
Fri Nov 09, 2018 4:26 pm
Forum: Classifieds
Topic: Wtb masamato ks
Replies: 8
Views: 360

Re: Wtb masamato ks

raleighcook15 wrote:
Fri Nov 09, 2018 3:17 pm
---
That is a nice fillet! ;)
by gladius
Fri Nov 09, 2018 2:10 pm
Forum: Kitchenware Deals
Topic: Carbon Skillets
Replies: 296
Views: 6592

Re: Carbon Skillets

Drewski wrote:
Fri Nov 09, 2018 1:23 pm
I've been happy using a temperature probe on larger steaks and roasts for doing this on the BBQ. Get some smoke then too.
---
An instant read thermometer makes a world of difference!
by gladius
Fri Nov 09, 2018 2:09 pm
Forum: Kitchenware Deals
Topic: Carbon Skillets
Replies: 296
Views: 6592

Re: Carbon Skillets

I place the meat on a wire rack inside a baking sheet and cook in the oven at very low temperature to the desired degree. Then I transfer it to a smoking hot skillet and 30 seconds on each side and it’s done. I have found that a barbecue or any other method is not reliable enough plus the oven is j...
by gladius
Fri Nov 09, 2018 10:15 am
Forum: Kitchenware Deals
Topic: Carbon Skillets
Replies: 296
Views: 6592

Re: Carbon Skillets

And on the topic of reverse sear. I'm also a fan. If it's a thicker cut that can't be cooked solely on the stove top ( >1" thick), I do it on the smoker then finish. Really, really good. --- I have only done reverse searing on the grill, start to finish since I already have a lit fire I don't bothe...
by gladius
Fri Nov 09, 2018 1:08 am
Forum: Kitchenware Deals
Topic: Carbon Skillets
Replies: 296
Views: 6592

Re: Carbon Skillets

I have become an ardent proponent of the reverse sear method of cooking steaks and chops. Next to a sous vide, for me it is the most reliable and effective way of getting that perfectly controlled result on any thick cut of protein. https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-t...
by gladius
Thu Nov 08, 2018 11:56 pm
Forum: General Discussion
Topic: Konosuke White #2 Fujiyama No. 6 Cleaver
Replies: 30
Views: 706

Re: Konosuke White #2 Fujiyama No. 6 Cleaver

@ inzite the geometry on my Fuji cleaver from the last batch looked different to me than Mizuno cleavers(which I've only seen from pics). The finish and handle looked the same though. yeah it's probably also the variation between knifes. I've seen some thicker mizunos as well. —- The Mizuno if thic...
by gladius
Thu Nov 08, 2018 11:52 pm
Forum: Knife Recommendations
Topic: Boning knife recommendation
Replies: 23
Views: 392

Re: Boning knife recommendation

raleighcook15 wrote:
Thu Nov 08, 2018 10:44 pm
I'm curious how it'll sharpen up. I'm gunna put this guy through hell tomorrow and see how edge retention is
—-
It sharpens beautifully, made from pure fine grained high carbon Swedish steel. Do report back.
by gladius
Thu Nov 08, 2018 10:17 pm
Forum: Knife Recommendations
Topic: Boning knife recommendation
Replies: 23
Views: 392

Re: Boning knife recommendation

raleighcook15 wrote:
Thu Nov 08, 2018 9:34 pm
Received this knife today, its cool. Solid knife, sharp edge out of the box. It has very little flex.
---
Nice. It's a no-nonsense get 'er done knife...and the price. I am sure you'll like it. Their Peasant folders are nice too.
by gladius
Thu Nov 08, 2018 8:31 pm
Forum: Kitchenware Deals
Topic: Carbon Skillets
Replies: 296
Views: 6592

Re: Carbon Skillets

Any alternative to bacon fat? Will beef fat work? :P I thought the salt had something to do with it! --- Yes, tallow works well too. Saturated fats are actually better for you provided they are from good sources: https://www.westonaprice.org/health-topics/know-your-fats/the-skinny-on-fats/ https://...
by gladius
Thu Nov 08, 2018 8:04 pm
Forum: General Discussion
Topic: Show us your new knife!
Replies: 1717
Views: 70112

Re: Show us your new knife!

For sure, I've been rediscovering smaller knives lately.
There are more available at a reasonable price.