Chefknivestogo Forums

Share some photos... The normal ones or the compromising ones? I think we have lots of the food and a few of the end-of-the-night America vs Japan arm wrestling contest..... Dinner table littered with empty cocktail glasses, while the blacksmiths/woodworkers showed their power..... I saw some of th...

Jeff B wrote: ↑

Sun Sep 16, 2018 9:20 am

You do a great job Ben. It's been fun watching you progress with your handle making!

Thank you Jeff! I wish I was there today to meet everyone!

SIMPLE ELEGANCE! This tojiro petty has a new Blackwood handle.

You guys are killing me. I wish I could have made it! I contemplated flying in just for Sunday and bringing enough handles to pay for the flight. Lol. Family first... I know Garick is bringing one of my handles.

Very nice. For what it’s worth GeorgeK on the forum does a great job stabilizing wood.

Going back to the original pictures. The nakiri looks like it had a kuroichi finish. What hapoens to it? When it is removed, the metal finish left is rough so usually that requires further work. Do you consider etching? Ignore it? Something else? --- Ken I have seen some forum members parkerize (sp...

I like SV for lean proteins, mainly chicken breast and pork. Some people like to take brisket for a 72 hr bath at 134 F then sear. As far as recipes, marinate or rub down your food as you normally would. Thanks Ben, this makes a lot of sense. I can see something like Pork fillet being much better a...

Speaking of hooey, I regularly clean my cast iron and carbon steel with soap (like any pan). All seasoning is still in good shape. Same here. It takes more to remove seasoning than soap. Agreed. Soap will not remove seasoning from the pan. Anything that comes off with soap, you don’t want there.

I like SV for lean proteins, mainly chicken breast and pork. Some people like to take brisket for a 72 hr bath at 134 F then sear.

As far as recipes, marinate or rub down your food as you normally would.

I used BKF and liked the way it works. One key step after BKF is washing once (or twice if you are crazy like me) with a slurry of baking soda and water to neutralize the acid.

That looks whispy thin behind the edge. I bet it is a heck of a cutter. How long does a project like this take you? Home heat treat?

Hot damn!

Maybe we all need to push Chris to custom make some blades from scratch!

I am not done with Chris either and he knows it! I need atleast one or more 240s.

I'm not really sure what I'm looking at here...or what CJM even stands for. I must be out of the loop! Oh, I see: CJM as in cjm...our expert thinner! Still, a bit of blade info would be nice. This is the @makeitsharper family photo. Chris had reground budget blades with decent heat treatment into s...

Looks like I will have to look into this myself. Last year I had one in state sale and owed Mass $3 in sales tax.

It is no secret I have benefited from knowing Chris and having him tune up my knives for almost a year. My most recent knives back from him once was an Artifex 210. Chris did the Yo to Wa conversation and reground the blade. Bndw2NJl2Og Click on and swipe to see the choil (before and after) and the ...

This is one of my newer one piece olivewood handles on a Artifex 52100 210 mm gyuto after @cjmeik did the wa conversation and reground the blade.