Search found 266 matches
- Wed Mar 27, 2024 8:58 pm
- Forum: General Discussion
- Topic: What did you cook today?
- Replies: 5597
- Views: 498680
Re: What did you cook today?
More noodle-inspired stir-fry, this time atop crispy pancit (wheat) . . . https://www.ronniesuburban.com/photos/food/homecooking/stirfrynoodles/stirfrynoodles.24.0327.01.mise.matsubara.jpg Mise En Place & Matsubara Wavy Face Blue #2 Gyuto, 210mm Great looking Matsubara, Ronnie. I have the Santo...
- Tue Mar 26, 2024 1:26 pm
- Forum: Knife Recommendations
- Topic: Which suji would you pick and why
- Replies: 17
- Views: 383
Re: Which suji would you pick and why
I would get the Kohetsu. You'll use and appreciate the longer length in a slicer. The Kohetsu is also clad in stainless. It will be easier to maintain than a knife clad in iron, which requires some additional effort to keep free from rust.
- Sun Mar 24, 2024 6:01 pm
- Forum: Sharpening Advice
- Topic: Bare Strop vs Loaded with CBN or Diamond
- Replies: 20
- Views: 543
Re: Bare Strop vs Loaded with CBN or Diamond
I've never understood the conversion of microns to grit. I've looked at various online sources and they're conflicting and all over the place. Perhaps someone here who is more knowledgeable can explain it. However, I use 1.0 micron diamond spray on a balsa strop frequently on all my knives to mainta...
- Sat Mar 23, 2024 10:10 pm
- Forum: Knife Recommendations
- Topic: Anyone use a clever?
- Replies: 25
- Views: 525
Re: Anyone use a clever?
There is one of these left. https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-big-tuna-belly-85.png Chopper King Blue #1 Big Tuna 280mm And only $150. How does one sharpen this? I’ve watched vids of Taiwanese fish guys breaking down bbiigg tuna with such knives. They use an 8” bench grinder!...
- Sat Mar 23, 2024 8:18 pm
- Forum: Knife Recommendations
- Topic: Anyone use a clever?
- Replies: 25
- Views: 525
Re: Anyone use a clever?
How does one sharpen this?XexoX wrote: ↑Sat Mar 23, 2024 1:36 pm There is one of these left.
Chopper King Blue #1 Big Tuna 280mm And only $150.
- Thu Mar 21, 2024 5:40 pm
- Forum: General Discussion
- Topic: The Kekoa TJ Custom Knife Log
- Replies: 31
- Views: 706
Re: The Kekoa TJ Custom Knife Log
I was irritated to notice after I finished sharpening that at some point I allowed a small pit to form on the tang right where it enters the handle. :| I took a toothpick and some Frog Lube and scraped at it till there wasn't any orange, then I put some wax around the tang like I have on my Yoshimi...
- Thu Mar 21, 2024 7:55 am
- Forum: Customer Product Reviews
- Topic: Kohetsu western HAP40 150 petty
- Replies: 1
- Views: 188
Re: Kohetsu western HAP40 150 petty
A thorough and informative review. Thank you.
- Tue Mar 19, 2024 7:54 pm
- Forum: General Discussion
- Topic: Is this knife toast?
- Replies: 14
- Views: 379
Re: Is this knife toast?
That's an easy repair for Mark, but the cost of postage both ways may make it impractical. If you don't want to remove the chip yourself, you can just keep using and sharpening the knife as usual.
- Sun Mar 17, 2024 9:20 pm
- Forum: Bensbites
- Topic: Help me design my next batch of knives.
- Replies: 6
- Views: 232
Re: Help me design my next batch of knives.
I don't care for k-tips. I also think a gyuto will have broader appeal.
- Sun Mar 17, 2024 7:34 pm
- Forum: General Discussion
- Topic: The Kekoa TJ Custom Knife Log
- Replies: 31
- Views: 706
Re: The Kekoa TJ Custom Knife Log
I like the blade profile. It looks like a long, tall santoku. I have a Gabe Mabry/Doberman Forge gyuto in 80crV2 and the patina developed nicely with cutting meats. Feel free to post a picture of it here, I'd love to see it! I'll send you a photo of the Doberman in 80crV2 by pm. I don't want to hij...
- Fri Mar 15, 2024 7:35 pm
- Forum: General Discussion
- Topic: The Kekoa TJ Custom Knife Log
- Replies: 31
- Views: 706
Re: The Kekoa TJ Custom Knife Log
I like the blade profile. It looks like a long, tall santoku. I have a Gabe Mabry/Doberman Forge gyuto in 80crV2 and the patina developed nicely with cutting meats.
- Fri Mar 15, 2024 6:52 pm
- Forum: General Discussion
- Topic: I didn’t believe it.
- Replies: 51
- Views: 1488
Re: I didn’t believe it.
Is the macrobevel the result of sloppy grinding of the cutting edge?
- Fri Mar 15, 2024 4:44 pm
- Forum: "Tim Johnson Knives" Handcrafted in Oxford, MA
- Topic: NEW YORK CUSTOM KNIFE SHOW
- Replies: 4
- Views: 446
Re: NEW YORK CUSTOM KNIFE SHOW
Best wishes for a successful show.
- Tue Mar 12, 2024 9:33 pm
- Forum: General Discussion
- Topic: Show us your new knife!
- Replies: 4109
- Views: 762257
Re: Show us your new knife!
Congratulations on a great custom knife! The 80crV2 monosteel will patina very nicely.
- Tue Mar 12, 2024 9:25 pm
- Forum: General Discussion
- Topic: My Nakiri
- Replies: 16
- Views: 575
- Tue Mar 12, 2024 5:10 pm
- Forum: General Discussion
- Topic: What did you cook today?
- Replies: 5597
- Views: 498680
Re: What did you cook today?
Bill, great meal and great view. Where are you located?
- Tue Mar 12, 2024 12:38 pm
- Forum: Knife Recommendations
- Topic: Gyuoto Recommend switching from Western Chef Knife
- Replies: 10
- Views: 432
Re: Gyuoto Recommend switching from Western Chef Knife
I have the 185mm santoku and it gets a lot of use. I like that it's on the longer side for a santoku.Kerneldrop wrote: ↑Mon Mar 11, 2024 11:58 am The Moritaka 185 Santoku is on my buy-list.
The 250mm Gyuto would be cool.
- Mon Mar 11, 2024 7:05 am
- Forum: General Discussion
- Topic: Show us your new knife!
- Replies: 4109
- Views: 762257
- Sun Mar 10, 2024 10:06 am
- Forum: General Discussion
- Topic: Knife maker Shintou
- Replies: 7
- Views: 271
Re: Knife maker Shintou
That's a cool store. Thanks for posting the photos. What we still don't know is who made your knife. Perhaps it's a house brand. It has some similarity to the Tsunehisa Nami AUS10.
https://www.chefknivestogo.com/tsnaau1.html
https://www.chefknivestogo.com/tsnaau1.html
- Sat Mar 09, 2024 10:24 am
- Forum: Knife Recommendations
- Topic: Gyuoto Recommend switching from Western Chef Knife
- Replies: 10
- Views: 432
Re: Gyuoto Recommend switching from Western Chef Knife
Dr.Fire.K, welcome.
Like you, I have the Moritaka AS 165mm nakiri and 130mm petty. You mentioned that you're "Feeling strongly about the Moritaka AS gyuto 240." I also have that knife and am very pleased with it.
Like you, I have the Moritaka AS 165mm nakiri and 130mm petty. You mentioned that you're "Feeling strongly about the Moritaka AS gyuto 240." I also have that knife and am very pleased with it.