Search found 1667 matches

by gladius
Fri Feb 15, 2019 6:57 pm
Forum: General Discussion
Topic: Oops I did it again...
Replies: 13
Views: 402

Re: Oops I did it again...

Very nice.
Any plans for a standard handle (less bling) for the working crew?
by gladius
Thu Feb 14, 2019 5:40 pm
Forum: General Discussion
Topic: Sharpening Marks on new Kono FT from Bernal
Replies: 28
Views: 532

Re: Sharpening Marks on new Kono FT from Bernal

Keep it - take the discount and enjoy the knife, it's a good knife. It has been sharpened! That knife is so thin, if you are used to putting an acute edge on it it may look that way after your first sharpening. Here is mine after initial sharpening out-of-the-box. I can surmise it was from the stone...
by gladius
Thu Feb 14, 2019 11:45 am
Forum: General Discussion
Topic: All hail the mighty Anryu.
Replies: 30
Views: 1034

Re: All hail the mighty Anryu.

I just recently picked up the Anryu AS Gyuto 240mm and am really liking it. I much prefer it to the Blue #2 Hammered: thinner grind, better performance with better steel. It too goes through hard root vegetables with ease and good food release - mighty indeed.
by gladius
Wed Feb 13, 2019 12:19 pm
Forum: Classifieds
Topic: WTS: Masakage Yuki gyuto 210 white#2
Replies: 9
Views: 352

Re: WTS: Masakage Yuki gyuto 210 white#2

doomtop wrote:
Wed Feb 13, 2019 12:12 pm
If asking price is 170 CAD, I'll take it.
---
+1

That's a fair price.

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by gladius
Wed Feb 13, 2019 12:01 pm
Forum: Classifieds
Topic: WTS: Masakage Yuki gyuto 210 white#2
Replies: 9
Views: 352

Re: WTS: Masakage Yuki gyuto 210 white#2

ChefJeff wrote:
Wed Feb 13, 2019 11:51 am
Actually, their current price is $199.75.
Yes in CAD which is $150 USD
by gladius
Sun Feb 10, 2019 10:15 pm
Forum: General Discussion
Topic: Steel questions
Replies: 22
Views: 542

Re: Steel questions

Shit, if I were a pro, and worked those hours, Id be invested in HAP40 or ZDP. ..Just saying...It may take you an hour to get them as sharp as what your whites could be in five minutes, but theres no way Id be working with a white steel. Things just got a little clearer. I love white steel, but if ...
by gladius
Sun Feb 10, 2019 10:01 pm
Forum: Kitchenware Deals
Topic: Carbon Skillets
Replies: 565
Views: 13338

Re: Carbon Skillets

Jeff B wrote:
Sun Feb 10, 2019 9:34 pm
In general, any cooking that renders any animal fat is good for seasoning carbon/cast iron skillets.
Remember back in the day it was lard and bacon fat the our elders used that seasoned their skillets.
“Pork Fat Rules!” — Emeril

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by gladius
Sun Feb 10, 2019 11:40 am
Forum: General Discussion
Topic: Performance comparison: Makoto AS vs Shibata r2 gyuto vs Tanaka Sekiso
Replies: 16
Views: 452

Re: Performance comparison: Makoto AS vs Shibata r2 gyuto vs Tanaka Sekiso

Do you know whether it's worth to pay the higher price for the Makoto AS ? They both are hardened approximately the same, so i wonder whether the edge retention is really different? Have you also tried the Makoto White and know the differences to the AS version ? —- They are similar save for the KU...
by gladius
Fri Feb 08, 2019 11:54 am
Forum: General Discussion
Topic: Performance comparison: Makoto AS vs Shibata r2 gyuto vs Tanaka Sekiso
Replies: 16
Views: 452

Re: Performance comparison: Makoto AS vs Shibata r2 gyuto vs Tanaka Sekiso

How much of a difference is the performance between those two ? I only read about them and watched YouTube videos; and believing these, the shibata is almost on the way to become as legendary as a Konsosuke Fuji, so i wonder if it is really that far ahead. What do you say ? When you say you more of...
by gladius
Fri Feb 08, 2019 10:09 am
Forum: General Discussion
Topic: Performance comparison: Makoto AS vs Shibata r2 gyuto vs Tanaka Sekiso
Replies: 16
Views: 452

Re: Performance comparison: Makoto AS vs Shibata r2 gyuto vs Tanaka Sekiso

I use my Makoto AS 210 more often than Shibata R2 but they are both good performers and do well on thick carrots.
by gladius
Thu Feb 07, 2019 4:30 pm
Forum: General Discussion
Topic: Konosuke Updates
Replies: 1042
Views: 113595

Re: Konosuke Updates

ChefKnivesToGo wrote:
Thu Feb 07, 2019 3:28 pm
There are the new 240 Blue #2 FTs that I'm doing next. I'm going to re-use this page but I have to update pictures etc. https://www.chefknivestogo.com/kofubl2gy24.html
---
Different looking than the batch just a few months ago!

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by gladius
Thu Feb 07, 2019 12:10 am
Forum: Classifieds
Topic: FS: Takeda Classic Knives
Replies: 19
Views: 1198

SOLD: Takeda Classic Knives

The Classic Banno Petit is sold.

Thank you CKTG.
by gladius
Tue Feb 05, 2019 10:02 am
Forum: Classifieds
Topic: WTB: Anryu AS Gyuto 240mm
Replies: 3
Views: 271

CLOSED: Anryu AS Gyuto 240mm

I found one! Thanks CKTG forum.
by gladius
Sun Feb 03, 2019 8:46 pm
Forum: General Discussion
Topic: No more Takeda classic?
Replies: 21
Views: 482

Re: No more Takeda classic?

Short answer is "no!" I don't use acidy products or leave the blade wet if possible. I definitely like the "blues" in terms of patina on my carbon knives and I use the following method. I buy a "soft", cheap & fatty pork salami. First-up I heat the knife under the hot water tap and then use it to c...
by gladius
Sun Feb 03, 2019 8:44 pm
Forum: General Discussion
Topic: No more Takeda classic?
Replies: 21
Views: 482

Re: No more Takeda classic?

So you have good luck
by gladius
Sun Feb 03, 2019 7:13 pm
Forum: General Discussion
Topic: No more Takeda classic?
Replies: 21
Views: 482

Re: No more Takeda classic?

Nice! Any issues with rust on cladding while developing the patina?

Over the years I found no issues with either Classic or stainless lines.
by gladius
Sun Feb 03, 2019 5:42 pm
Forum: General Discussion
Topic: No more Takeda classic?
Replies: 21
Views: 482

Re: No more Takeda classic?

Really interesting question this one. With some of the knife-specific stainless & pm steels now available, I generally buy these versions for my knives. No fuss, no bother, edges & performance so close that I'd be surprised if more than a few knife addicts could reliably tell the difference in a bl...
by gladius
Sun Feb 03, 2019 12:02 am
Forum: General Discussion
Topic: No more Takeda classic?
Replies: 21
Views: 482

Re: No more Takeda classic?

ashy2classy wrote:
Sat Feb 02, 2019 7:54 pm
I really dig the look of the classic line. Would you recommend a Takeda, gladius? I don't like how light they are, but I'm really eyeing a 240 medium from the classic line before they go OOS again.
---
They are good high performance knives. If it is calling to you, get one.
by gladius
Sat Feb 02, 2019 6:12 pm
Forum: General Discussion
Topic: No more Takeda classic?
Replies: 21
Views: 482

Re: No more Takeda classic?

For me it's an aesthetic thing. I really connect with the rustic finish. That said, it's higher maintenance and the stainless clad does seem to perform just a little better. --- It is a personal preference: aesthetic difference between crinkle iron vs smooth stainless finish - I've found the Classi...