Chefknivestogo Forums

jbart65 wrote: ↑

Tue Aug 13, 2019 1:46 pm

https://www.chefknivestogo.com/harukaze240.html

This new Harukaze looks compelling for the price. Ginsan steel, a nice profile, thin edge and decent handle. $130? Really?

anyone get one of these yet?

I made sure I shipped you the right knife this time.

Hi Guys,

Randy sent me some of these as well as some others.

Here's his section page.

https://www.chefknivestogo.com/hhhknives.html

Ok we got them. This was a fun project.

https://www.chefknivestogo.com/takedacoin.html

For new sharpeners, I hope this helps you a little. Burr detection is a critical part of sharpening for me. I view sharpening through the lense of burr creation and removal as I go through whatever progression I'm doing. Usually, it's low stone, medium stone, finishing stone, strop. Detecting a burr...

Jeff B wrote: ↑

Tue Aug 13, 2019 5:59 pm

https://www.chefknivestogo.com/harukaze240.html

It is then finished off with a lovely rosewood oval magnolia wood handle with a pakka wood ferrule.

Thanks I fixed it along with the petty.

ronnie_suburban wrote: ↑

Wed Jul 24, 2019 12:07 am

https://www.chefknivestogo.com/tachgy21.html

Edge Steel: Chormax

Thanks Ronnie,

I'll fix it now.

Jeff B wrote: ↑

Tue Jul 23, 2019 6:25 pm

https://www.chefknivestogo.com/taik24dagy.html

"Specs have changed with out new order and we updated the pictures"

Thanks again. Fixed.

Jeff B wrote: ↑

Fri Jul 19, 2019 7:40 pm

https://www.chefknivestogo.com/ckroost3x.html

In the item description:
"It also has the advantage of being less fragile than the glas backed strops we also sell."

Thank you Jeff. I fixed it.

I actually know how to spell that word so it's frustrating.

We're approaching a quarter-million orders since we opened and this is the first time I can remember seeing this request in the comments section. I kind of like it. :) "I know it sounds silly but can you make sure the blade has a good ring to it? It's a going to be a gift and these knives sound so l...

I’ll stock up...

He gets my vote:
https://matsubakatana.wordpress.com/

I recently got one of these bad boys and have been absolutely loving it https://www.bladehq.com/item--Boker-Plus-Urban-Trapper-Knife--28800 Lightest pocket knife I've ever held but it's extremely sturdy. Made of vg-10 which is a steel used for chef's knives. Really sharp. Plus it has a cocobolo han...

I got hooked on that show early on. It was the episode where Jerry can’t find his wallet at the laundry mat and Kramer decides to get revenge by pouring concrete into the washing machine. I laughed so hard I almost choked to death.

gladius wrote: ↑

Fri Aug 09, 2019 11:10 am

ChefKnivesToGo wrote: ↑

Thu Aug 08, 2019 5:37 pm

The thinning took the longest amount of time at about 15 minutes on my Hoyo machine.

---
What is a Hoyo machine?

It's my doughnut wheel sharpening machine.

All better.

Ok. I’ll try and do both.

Kalaeb wrote: ↑

Thu Aug 08, 2019 5:20 pm

ChefKnivesToGo wrote: ↑

Thu Aug 08, 2019 1:16 pm

Here's one of them. I'll do a few more tomorrow.

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Your giving them back? They need to be confiscated.

Hahahahah my mind went to that Seinfeld episode where Pudy stole Jerry’s car because he wasn’t taking care of it properly.

Mark, how did you do it? Did you use any of the https://www.chefknivestogo.com/rustremovers.html,rust removers you sell << ? I used a scotchbrite disc on my bench grinder. After I cleaned it up I took out the chip, thinned it and sharpened it back up. The clean up took about 5 minutes per knife. Th...

Here's one of them. I'll do a few more tomorrow.

[/url]

Altadan wrote: ↑

Thu Aug 08, 2019 9:47 am

Aye!
That's a nice collection there. Gotta wonder what brought these knives so low

Question: can the KU finish be preserved in such a state?

I think it's possible but I don't know how to do it.

I should ask Steve Grosvenor how he does that packerizing finish on his blades.