Chefknivestogo Forums

Newest effort:

mauichef wrote: ↑Wed May 08, 2024 11:56 am One Pot Couscous with Shrimp and Peas, Peppers, Onions and Carrots!

This was really easy to make and oh so tasty!

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Ray, are there any foods you have a hard time finding?

He hasn't contacted me yet. It's just about time.

ScottsoSmith wrote: ↑Mon May 06, 2024 7:47 am 6AEC15B6-CE8E-4F5A-A62E-099A09D9E04A.jpeg


Purchased my first Japanese kitchen knife in early april!!

Moritaka 210 Gyuto Aogami Super
Engin Shindo 165 Bunaka SRK8
Yahiko 135 Petty Ginsan

I hope you enjoy them!

Jeff B wrote: ↑Sun May 05, 2024 8:37 pm

ChefKnivesToGo wrote: ↑Sun May 05, 2024 7:54 pm ...I asked if I could help and she said she would let me know..

Translation --> Yes, stay the hell out of the way.

Exactly! Her tone changed, however, when it was time to do the dishes.

jknife wrote: ↑Thu May 02, 2024 10:32 am The last sentence in the last paragraph of the Kurosaki Senko SG2 Nakiri 165mm listing is not equal to the elegant prose found on the rest of the website.

Thanks! I fixed it.

TheLegalRazor wrote: ↑Sun May 05, 2024 10:13 pm The knife listed as Shiro Kamo White #2 Santoku 165mm is actually Aogami Super.

https://www.chefknivestogo.com/shkawh2sa161.html

Thanks so much! Fixed.

aporigine wrote: ↑Mon Apr 29, 2024 7:42 pm Murata gyuto

“locaation”

https://www.chefknivestogo.com/muasgy21.html

Thanks! Fixed.

Sue made Aloo Chicken. I asked if I could help and she said she would let me know..

Hi M, Ok, I want to give you a quick list of the basics of sharpening. Doing these steps will get you started and you can add a few things later but for now I want you to just keep a couple key steps in mind and follow them. Many customers give up because they get confused and it's pretty easy if yo...

Sue made some crab cakes tonight.

How much did the anvil set you back?

I agree with you guys. I would shave to test instead of using a tomato. The edge is supposed to be slick, not toothy.

I would use light pressure to avoid rounding the edge.

Mark, I hope you can help me. Recently I purchased from you a set of strops: balsam wood, denim, 1 bovine , 2 roo, the strop holder and the 4 Diamond sprays (1, 0.5, 0.25, 0.125 micron). I hone my straight razors and I wanted to use the strops to finish the edge on them. I used them today and here a...

CKTG Quick Look Videos Info Round 90 Title Product URL CKTG YT Video URL Doi Blue #2 Gyuto 215mm https://www.chefknivestogo.com/doibl2gy21cu.html https://youtu.be/x4Wj_Z1SCHc Nigara SG2 Tsuchime Kurouchi Gyuto 240mm https://www.chefknivestogo.com/nisg2tskugy2.html https://youtu.be/_SpZ6ZwHu0I Nigara...

I just noticed this. Here is a free link to the article:

https://www.nytimes.com/2024/04/18/trav ... =url-share

Ok I usually don't like to recommend knives that are on backorder but since this request is pretty specific, it's hard not to. Here is one that meets your criteria. If you like it, please enter your email on the item page and you will be notified the day we get them. Wild guess is it will arrive in ...

Hello, I'm looking for a single bevel kiritsuke within some parameters though it seems many of these knives are out of stock. I was wondering if you could help me find something similar or put me on the wait list of the best match if it's out. I'm a retired chef and my main knives are a 6.75" C...

Hi J,

The Atoma 140 Grit is the best choice if you want a fast plate to lap your stones. The 400 is slower and wears out more quickly.

https://www.chefknivestogo.com/at14dipl.html


Kind Regards,

Mark

Hello, I am currently using Shapton glass stones for sharpening knives. Highest grit is 16k (doesn’t get a lot of use) and was wondering what would be the best (fastest) lapping plate for these stones. Currently have a silicon carbide lapping plate but am looking to upgrade to a better setup. Was th...