Chefknivestogo Forums

I should be getting it back this week. I’ll grind that chip out, thin it and bring it back to life. Hopefully the next person who uses it will treat it with a little respect.

You’re welcome!

I hope you enjoy them.

Kalaeb wrote: ↑

Fri Nov 29, 2019 9:33 pm

ChefKnivesToGo wrote: ↑

Fri Nov 29, 2019 4:03 pm

I think today was the all-time record for orders. We had 3 shipping stations going all day. It was fun!

Nice. Do you do better on Black Friday or Cyber Monday?

Black Friday is usually busier.

This Harukaze AS is on sale for 48 hours and I'll be you'll dig it. https://www.chefknivestogo.com/haas21gy.html

I think today was the all-time record for orders. We had 3 shipping stations going all day. It was fun!

That looks fantastic Joe!

Mark, do you know how tall these are? The 210s run 47 mm it looks like. And are they already all taken? Here is my guess at specs but I haven’t seen one yet. Buy it’s a reasonable guess that they’ll be similar to the YS. Edge Length: 245mm Height: 49mm You guys can pre order here to reserve one. ht...

Sorry, I'm racing to get out of the office.

Here is the SKD page where you'll see the item.
https://www.chefknivestogo.com/koskdts.html

Happy Thanksgiving Everyone! I want to make sure you guys see this. Kosuke offered me these today and I think I'm going to take deposits for them to reserve them since I think they'll be hot commodities. I'll price these knives at an introductory sale price which will be good for anyone that wants t...

A good low/medium grit will do wonders for you. Maybe a 600 or 800 grit Chosera would fill out your progression. You could start with a 1k but I don’t have the patience for grinding steel at that grit when trying to thin or raise a burr.

Igalor wrote: ↑

Tue Nov 26, 2019 2:48 pm

ChefKnivesToGo wrote: ↑

Tue Nov 26, 2019 10:54 am

Igalor wrote: ↑

Tue Nov 26, 2019 10:18 am

Shapton glass 500 double thick would be awesome!

We're out of stock on that stone until January.

Damn!!

How about....
A taka migaki or tanaka vg10 150 petty?

Thanks for doing this mark!

Ivan

Ok, I’ll do the Tanaka western petty. I have 8 of those in stock.

Didn't know if requests are still a possibility? (as i keep staring down the konosuke mm 210 and tanaka 270) Others also previously asked about and I will second on any possibility of the various kitchen tools.. thermapens/probes, peelers, graters, mandolins, tweezers. Potential stocking stuffer ty...

dc2123 wrote: ↑

Wed Nov 27, 2019 7:59 am

Hey Mark, when will this section be closed down ?

I think we'll run it through Monday but we'll have to see. We're a little worried we're going to get blasted on Friday.

I showed Shiba. Here is what he wrote to me. Hi Mark, I saw Chef Lex's video about the salmon. Oh no! You are right to recommend a deba for that kind of job. I realize that we have to educate our customers better. I am working on this. Kind regards, Shiba I like this response. I had a managerial me...

Here is what she wrote me after I offered to repair it for free. Tue, Nov 26, 11:57 AM (21 hours ago) to me Can I have an address for shipment? Although this isn't an extremely expensive knife it was still over 300$ and chipped the very first time I used it. Super upsetting because my video is now ...

Here is what she wrote me after I offered to repair it for free. Tue, Nov 26, 11:57 AM (21 hours ago) to me Can I have an address for shipment? Although this isn't an extremely expensive knife it was still over 300$ and chipped the very first time I used it. Super upsetting because my video is now a...

I showed Shiba. Here is what he wrote to me.

Hi Mark,

I saw Chef Lex's video about the salmon. Oh no! You are right to recommend a deba for that kind of job.

I realize that we have to educate our customers better. I am working on this.

Kind regards,
Shiba

Hi Josh,

If I were picking one of these knives I would choose the Makoto. I like AS steel. I like the handle better than the Yuki. I like hammer forged blades over stamped in general. Makoto does most of the work himself and he does nice blade grinds which makes it a pleasure to sharpen the knife.

Hello, I am looking for a 210mm-ish Gyuto and hoping you can help with a recommendation. I saw the forum but would really like your opinion. I have several in mind but I'm open to suggestions. I'm admittedly not very knowledgeable in this area. To answer the forum questions: 1)home cook 2)What kind ...

This is a nice, tall gyuto with sweet handle.

https://www.chefknivestogo.com/yofuwh1gy21c.html