Chefknivestogo Forums

Jason H wrote: ↑

Wed Oct 17, 2018 11:17 am

Looks like a great bread knife. Are they thin enough for food?

I think they might be too small for effective use as a bread knife. Maybe more of a tomato knife?

I'll try and get a sample and check it out.

Jeff B wrote: ↑

Sat May 19, 2018 5:29 am

ChefKnivesToGo wrote: ↑

Fri May 18, 2018 11:03 pm

Damn Mark, what are you ...about 6'6"...

6'4" and you're pretty tall too now that I've had a look at you.

Hell yeah

I missed neverknow's question about the epoxy on the rosewood handle. We actually didn't handle these. Tanaka san did them.

If you guys want to be guinea pigs, I'll do them as a group buy at my cost which is about $30 each. I'll need feedback from you after you try them to see if I should actually buy them for our regular customers and sell them retail.

LostHighway wrote: ↑

Wed Oct 17, 2018 8:49 am

Thanks for the link. Of possible interest to Minnesota, Wisconsin, and Iowa readers there is a Japanese swords and fittings show in Bloomington, MN this weekend (10/19 - 21).

Do you have a link to info on the show?

I'm wondering if these little Bonsai Saws would be of interest to our customers? I think they're cute.

I had a guy that wanted a saya but lives in Norway and I found this for him to save him some money in shipping. It's a pretty easy project and you don't need a saw to do it.

I thought this might be an option for some of you that like to do projects like this.

330mm wrote: ↑

Mon Oct 15, 2018 2:37 pm

n64bomb wrote: ↑

Sun Oct 14, 2018 2:25 pm

330mm is huge! That seems like a purchase for an enthusiast moreso. Or maybe Shaq needs a chef knife aswell...

Are "enthusiasts" unwelcome here?

Try this one: https://www.chefknivestogo.com/cckbukn.html

Let’s see how you guys are storing your sharpening stones. Pictures please!

Hahahahah yeah that word doesn't come up too often here.

Hi Marc,

Yes you're correct. The MM stands for Mori san who is the blacksmith and Myojin san who is the sharpener. At least that was how they were originally named. I'm not sure if Mori san is back working or not.

I have monitored this thread from the sidelines today. Joe, although new to the handle business, offered many good points, and as a fellow handle builder for many years, I appreciate and agree with his message. Custom handles are not everyone's cup of tea. Mark does a good job of offering semi-cust...

I throw out my stone boxes. We should do a separate thread about how people store their stones.

Jeff B wrote: ↑

Fri Oct 12, 2018 9:22 pm

Gregory27 wrote: ↑

Fri Oct 12, 2018 4:01 pm

One could always flatten on the sidewalk too.

Don't let Ken see that I said that...

A nice flat surface with wet/dry sandpaper works in a pinch.

Over the short run this is an excellent and cheap way to get your stones good and flat.

Yes indeed. I thought I would do a thinning video next.

Given the two examples listed it looks like the specs on the product page are wrong. It's beginning to look like the 240 is running 10mm shorter and 20-30g heavier than listed, this can be very significant to some. I wonder if the 210 listing is as far off. I’m out so I can’t check my work so I’ll ...

If you are going to be practicing lots, your stones will eventually start to dish and you need to flatten them. Lots of us use the cktg flattening plate, really good value. Hopefully back in stock soon. https://www.chefknivestogo.com/140grdistflp.html Here is a recent discussion about flattening as...

Yeah I wish we could all decide on one knife. It would make my life a lot easier.