Chefknivestogo Forums

Is this already sold?

I try to sharpen with as much of the stone as possible, though it does seem to be easier with the knife at around 45 degrees rather than perpendicular to the stone. I think the key for me is to try and move the right hand with the left to try and keep the angle consistent

Looks good to me, I'll have to pick one up as well

wow these look great, maybe I'll look into one in the future

I searched around for old posts but I couldn't find anything relating to where everyone buys their ingredients. I'm curious to as where you prefer to get your ingredients -- whether it's vegetables, fruits, meat, fish, etc. I've tried out the farmers market but I haven't found too much of an improve...

I'm thinking about getting the unicorn magnum pepper mill - got 10 dollar credit from whole foods purchases that can only be used during prime day.

I season my cast iron and carbon steel pans the same way. Fill the bottom with a layer of kosher salt. Heat over a medium flame for about 10 minutes, moving the salt around every couple of minutes. When I start to see some color in the salt, I take it off the heat. Dump the salt and give it a coat ...

Thanks all

Good evening all, I was doing some research on how to season a cast iron pan and I was wondering if anyone had any experience or something that's worked for them. Here's what I've found so far: -it seems that flaxseed oil works best (I usually use canola) -multiple layers seen ideal but one good lay...

Also with carbon knife you will probably be better off buying a 2000 or 3000 grit stone instead of a board. Or you need to buy an mid grit stone. So is the Blue #2 steel a carbon steel? I believe it is, and if so do you think I need a higher grit stone? I currently have the chosera 800 and also kin...

Thanks for all the replies guys, an update -- I purchased the Anryu 210mm hammered gyuto from our very own joanjet. I took into account a lot of your recommendations in terms of steel and performance and others but I will definitely not be keeping it in a place where others can use it (besides my gi...

Being your first "real" knife and budding skills I'd start with a 210mm gyuto. You can go larger as your skills improve and task specific knives as the need arises. Badass knife at a very good price, maybe the best bang for the buck on the site. Makoto White #2 Gyuto 210mm - https://www.c...

Good evening all, I have been lurking in these forums for far too long but I wanted to get some recommendations as to what would be good for me. 1)Pro or home cook? Home Cook, mainly cook in an apartment off campus. 2)What kind of knife do you want? (Gyuto, Santuko, Petty, Paring, Sujihiki, etc.) At...