Chefknivestogo Forums

Ok, I'll add the line name.

Yeah I think multiples can be allowed.

Ok, he's excited to do this so we'll give it a shot. Also, Sue and I are going to match the money contributed to Feeding America. Dan if you want to do it let me know and if you win we'll pay for the shipping. The same goes for anyone else from outside the USA. You may need to send me the money via ...

I would be open to doing a raffle on instagram and here but I would need to figure out how to do it in an efficient way. We could donate all the proceeds to Feed America. I’ll need to talk to Kosuke too. He gave me leeway to do whatever I wanted but it’s his gift and I want to make sure he’s into it.

Kosuke gave me a Sumiro 240 Ebony for a giveaway with little guidance as to what we should do.

Any suggestions? I have a few ideas but thought I would throw it open.

Don’t do this. I have no idea if this shit is poisonous or not.

I’m just wondering if you could put liquid ceramic coating that is being used in the automotive industry on a knife blade to keep it looking good.

Kalaeb wrote: ↑

Thu Jun 25, 2020 4:17 pm

Great intro, glad to have you. I think you'll find we're a pretty fun and knowledgeable group. Our demographics span everything from doctor to dishwasher

I’m the dishwasher. It was my first job and I got fired from it.

Excellent and concise instructions. #1 is important.

So I need a few stones. Or perhaps a combination stone. Prefer not to spend much money. And it would be great if they were still fun in some way. The qualifier—these are not for my regular home. And they are for an odd little collection of knives. As some of you know, I’ve been stuck away from home...

Being a former English major and not a math person, I've never found this conversion particularly difficult to do in my head. Maybe that's because I learned back in my younger days that an ounce equals 28.3g. 8-) In eighth grade I started my long career in retail working that conversion. Thankfully...

Greetings- I need to know what type of knife is best for cutting cooked (and some uncooked) meat. I have a 180 pound English Mastiff that I cook for. About 2-3 lbs. of meat (beef, pork, lamb, chicken) a day. I have bought four knives from you guys and love them all. Tell me what style is best and I ...

Greetings- I need to know what type of knife is best for cutting cooked (and some uncooked) meat. I have a 180 pound English Mastiff that I cook for. About 2-3 lbs. of meat (beef, pork, lamb, chicken) a day. I have bought four knives from you guys and love them all. Tell me what style is best and I ...

There’s more... What else? More of these: https://www.chefknivestogo.com/sukenarizdp189.html These came in and are getting handles. I think some of Ben’s handles are on them. https://www.chefknivestogo.com/yota1.html Shiraki Honyakis The new Konosukes in 210 are yet to go on the site. Masutani wa h...

We need a Steve video introduction to this knife, I’m curious but need a better look. I read somewhere on the forum of two thickness choices but not sure if that’s intentional or if it’s just variation between knives. I did see a spine pic of two 210s side by side and one was noticeably thicker the...

Bob Z wrote: ↑

Thu Jun 18, 2020 1:50 am

Is there going to be a 210 version of this? I hope not so I dont have to get one!

I have them on order.

I’ve been buying anything I can get my hands on lately. It’s a struggle keeping my inventory up because we’re selling faster than I can get it in.

I’ve gotten into the habit of doing both and it’s fine. Also, when I get asked to do an edit on a page or add some information I often will add the grams.

There’s more...

The narration on this is awesome.

We're getting more soon.

Ok. I'll try it.

https://www.chefknivestogo.com/shgl4pcset50.html at the end of the description.... Shapton Glass Stone 500 Grit (50102) <--- Shapton Glass Stone 1K Grit (#50202) Shapton Glass Stone 4K Grit (#50603 HC Model) Shapton Glass Stone 8K Grit (#50203) No # sign on the 500 grit product number. Has me reall...