Search found 3352 matches

by ChefKnivesToGo
Fri Sep 13, 2019 9:37 am
Forum: General Discussion
Topic: What do you think about these Japanese Pans?
Replies: 12
Views: 259

What do you think about these Japanese Pans?

Uede san is a new blacksmith for us and I think these might be popular. Tell me what you think of them.

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by ChefKnivesToGo
Thu Sep 12, 2019 11:39 am
Forum: Sharpening Advice
Topic: Large leather strops
Replies: 6
Views: 237

Re: Large leather strops

Did any of you see the new 3x11 leather strops on the new arrivals? I’ve been stropping on strops I’ve made at home, much bigger than 3x8 and I think it makes a huge difference. Just so much easier to strop 240, 270 blades on a longer strop. Affordable too. Nice addition Mark! https://www.chefknive...
by ChefKnivesToGo
Thu Sep 12, 2019 11:23 am
Forum: General Discussion
Topic: Chef Knife made from 9/11 Building Steel
Replies: 28
Views: 552

Re: Chef Knife made from 9/11 Building Steel

I don't think it was the best possible idea. Using the steel for a public memorial would have been a better idea. For me, it's instructive to find an analogy to help clarify my thoughts. Here's one that came to mind: How would we feel if a child of one of the sailors who died on the USS Arizona had ...
by ChefKnivesToGo
Tue Sep 10, 2019 7:36 am
Forum: Sharpening Advice
Topic: Shohonyama Awase Toishi Pass Around
Replies: 28
Views: 359

Re: Shohonyama Awase Toishi Pass Around

Ok guys, you are in as well.
by ChefKnivesToGo
Tue Sep 10, 2019 6:42 am
Forum: General Discussion
Topic: Help with an opinion
Replies: 17
Views: 440

Re: Help with an opinion

Thank you.

I’ll offer to buy them if he changes the designs and adds more usable heels.
by ChefKnivesToGo
Mon Sep 09, 2019 3:14 pm
Forum: Sharpening Advice
Topic: Shohonyama Awase Toishi Pass Around
Replies: 28
Views: 359

Re: Shohonyama Awase Toishi Pass Around

Ok you're in Ray.

Joe also called and he's in. That's 3.
by ChefKnivesToGo
Mon Sep 09, 2019 1:56 pm
Forum: Sharpening Advice
Topic: Shohonyama Awase Toishi Pass Around
Replies: 28
Views: 359

Re: Shohonyama Awase Toishi Pass Around

Ok Dan, you're in.
by ChefKnivesToGo
Mon Sep 09, 2019 10:46 am
Forum: Sharpening Advice
Topic: Shohonyama Awase Toishi Pass Around
Replies: 28
Views: 359

Shohonyama Awase Toishi Pass Around

One of my stone dealers in Miki City offered me some of these lovely stones and I ordered 5 of them for the store. They should be on the site in a few weeks. He gave me a sample for me to try and I thought I would share the wealth and pass it around so you guys can give it a try. I think you'll like...
by ChefKnivesToGo
Mon Sep 09, 2019 10:14 am
Forum: General Discussion
Topic: Help with an opinion
Replies: 17
Views: 440

Help with an opinion

Hi Guys, I need some help with this. Mr Okada in Echizen offered me several of these little kogatanas. I rejected all but this one even though I wouldn't mind having others: https://www.chefknivestogo.com/okwh2ko.html He came back and asked me why and I told him I didn't like the way the blades were...
by ChefKnivesToGo
Mon Sep 09, 2019 9:39 am
Forum: Sharpening Advice
Topic: Repair Work
Replies: 40
Views: 1584

Re: Repair Work

Mark, do you plan on repairing these chips on the stones, or with a belt sander? Just curious, thanks. I removed the chips and thinned it a little on my stone wheel Hoyo machine. Then I switched to stones and then strops for the finishing work. I don't have a belt sander. Too much dust. When I real...
by ChefKnivesToGo
Mon Sep 09, 2019 9:32 am
Forum: Sharpening Advice
Topic: Repair Work
Replies: 40
Views: 1584

Re: Repair Work

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by ChefKnivesToGo
Sun Sep 08, 2019 1:21 pm
Forum: Sharpening Advice
Topic: White steel vs. Tomatoes?
Replies: 26
Views: 555

Re: White steel vs. Tomatoes?

Yes, the acid from tomatoes can start to dull your knife that fast. Especially with White steel which doesn't have impressive edge retention, to begin with. I agree with Jeff. Acid in the product is most likely what is degrading the edge along with contact with your board and the steepness of the a...
by ChefKnivesToGo
Sun Sep 08, 2019 12:48 pm
Forum: Knife Recommendations
Topic: Knife for Butchering Salmon
Replies: 7
Views: 266

Re: Knife for Butchering Salmon

Hi Sarah, Ok usually Japanese cooks will use 2 single bevel knives, a deba and a yanagi. The deba handles the early work of butchering a fist like fin and tail and head removal and separating filets. The yanagi is pulled out once you're doing the portioning. So here are 2 knives that would work well...
by ChefKnivesToGo
Sat Sep 07, 2019 12:46 pm
Forum: Knife Recommendations
Topic: Knife for Butchering Salmon
Replies: 7
Views: 266

Re: Butchering Salmon

Sent from my iPhone On Sep 7, 2019, at 12:11 PM, Chefknivestogo <[email protected].com> wrote: Hi Sarah, Here is our standard recommendation request form. Even though you answered some of these please fill it out and I'll match a couple knives to your criteria. Let's focus on the large kiritsuke o...
by ChefKnivesToGo
Sat Sep 07, 2019 12:45 pm
Forum: Knife Recommendations
Topic: Knife for Butchering Salmon
Replies: 7
Views: 266

Knife for Butchering Salmon

Hello Susan and Mark! My husband and I have bought multiple knives and products over the past 5-ish years from y’all. (Both of us are in the industry) We really appreciate your customer service!! I started a new job (sushi/poke restaurant) recently where I am butchering whole salmons and 1/4 skin on...
by ChefKnivesToGo
Fri Sep 06, 2019 9:46 am
Forum: General Discussion
Topic: Raised Lamination Line
Replies: 8
Views: 268

Re: Raised Lamination Line

Yes please show us a picture. I'll bet it's a tiny air bubble that made a gap between the edge steel and the cladding. If that's the case a thinning session or two will most likely remove it.
by ChefKnivesToGo
Thu Sep 05, 2019 2:36 pm
Forum: Ray Masters - Knife Life apparel and accessories
Topic: Knife Life Design of the day
Replies: 11
Views: 442

Re: Knife Life Design of the day

They look great Ray. Show the pretty model! :)
by ChefKnivesToGo
Thu Sep 05, 2019 11:10 am
Forum: General Discussion
Topic: I like nail polish
Replies: 8
Views: 241

I like nail polish

From time to time there is a little gap on the handle where the tang enters either from an air bubble or just not enough glue. I've experimented a bit and found that clear nail polish works well as a quick and easy way to fill the hole and seal it so water doesn't drip down into the cavity.