Chefknivestogo Forums

90%+ of the knives I see for a first sharpening are bent to some degree. Some blades appear straight until the handle is included in the sight picture. Deciphering wether it’s the blade that’s crooked, the handle that’s crooked (possibly a crooked install), or actually the tang that’s crooked (somet...

Very nice! That handle with the pattern isn’t overly detracting. Compliments the piece so well.

Hello Hunter! Thanks for sharing. Glad to hear the family is well. You guys make amazing stuff and the damascus patterning is spectacular. Happy to see the return of HHH on the forum.

Best wishes!
Hope you can catch the eclipse.

This is an edge of a $30 Mercer. What are the shiny lines? I didn't notice them until I was finished with the sharpening progression and looked at the edge under light. They didn't go away with a few stropping passes on a 5k stone. Didn't go away with that felt block. Not wanting to settle....I sta...

I strive for minimalism. Creating and maintaining space to work, is often more affordable than building a bigger work space. For example, work knives remain in the bag. I pull out what I think I will need for the day, the rest stays packed away. If I need it, they are still with me. Too much equipme...

Nice find! Small rasps or very thin wood chisel will make quick work of the handle. I’d try to avoid removing material from the tang, only as a last resort. Unstabilized wood should be easier to secure with hot glue than stabilized wood.

There’s some that don’t have marks on the face of the blade. Could it possibly be one that didn’t pass QC for branding but was still sold? I can’t imagine it happens often but even CKTG sale page has products listed as seconds or defects with fair pricing. Rejected items at deep discount can still b...

This is great feedback so far. Thanks guys. I would still like to see any other opinions if they exist, but hot glue sounds like it is close to what I want. It sounds like most of you don't mess with sawdust as filler, but perhaps that is actually assumed in your feedback? Feel free to clarify. I k...

1000 lemon poppyseed muffins.

This happens when you’re good at what you do. Bummer and congrats lol.

Nice!! The amount of time it takes to polish to a very high level is a test of patience. I’m liking that shot after the 5k. Impressive stone!

Shiitake mushrooms!

Looks very nice. The length of the emoto (neck) looks generous and spot on. Comfortable while simultaneously functional without compromise. The correct length gives the most possible blade control.

Kept this new in box for a long while. Rotated out the Yoshihiro for this 270 Tesshu in white 1 flavor. Loving it so far. The heat treat is above my expectations.

Single bevel gyuto would excel at butchering a cow. Maybe some large fish too. Though a 240mm+ mioroshi deba could work just as well for large freshwater fish or smaller saltwater fish. I wouldn’t use a single bevel Gyuto for most generic daily prep tasks. There’s many terrific double bevel options ...

I have done some searching for knives stating with Ginsan. The only one I could find is Tsunehisa Ginsan Nashiji Oak Gyuto 210mm for $145. My understanding is this is more of factory mass produced knife and hence the low price. It does look nice and I am ok as long as it performs and lasts. I would...

Robstreperous wrote: ↑Tue Jan 03, 2023 7:48 am

Just got these back over the weekend. Here's what my wife and I did with one of our towels. Fun!

Ok. Those are cool.

I like the responses of having a story. All used knives have one. And it’s kind of cool that hand made knives already have a story which has begun before it’s first use. Hand forged or not, usually doesn’t sway me one way or another when comparing knives, especially knowing they will get hammered da...

Merry Christmas all!!