Chefknivestogo Forums

Kerneldrop wrote: ↑Sat May 11, 2024 10:54 am Well, canned it.

What is it?

mauichef wrote: ↑Thu May 09, 2024 12:16 pm
Just got back from meeting our vegetable truck guy, Antonio. 2 big bags of fresh fruits and and veg for $20!!!

Wow. At those prices, think of all the money you could save ..... for knives to cut it up.

Great looking knife, Bill! Looks sharp. It will patina with all that red meat bluetifully.

Y'all are killing it on this page. There isn't anything I wouldn't eat thrice in a week! Well done!

Has anyone tried Katsuyasu Kamo's rendition of VG10? Is it well done?

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

They are purdy little things...

Another edition of the weekly slaw . . . Green Cabbage, Carrot & Masamoto KS White #2 Gyuto, 240mm Custom Jobone Handle. :) You're homing in on 3,000 post on the forum, Ronnie. Is there going to be your 1st 270 gyuto to celebrate the milestone? Less pep, more prep - size matters. :D :P You shou...

Both. They're completely different. ;) (I'd personally pick the Ogata, just watch the tip) Always the right answer. I broke the tip off a W#2 bunka the other day... I lost focus and stabbed it into the underside of a cabinet. I was like crud, then i sanded on it until it looked like a 4mm shorter B...

Both.

They're completely different.

(I'd personally pick the Ogata, just watch the tip)

ronnie_suburban wrote: ↑Fri May 03, 2024 4:51 pm Another edition of the weekly slaw . . .
Green Cabbage, Carrot & Masamoto KS White #2 Gyuto, 240mm
Custom Jobone Handle.

You're homing in on 3,000 post on the forum, Ronnie. Is there going to be your 1st 270 gyuto to celebrate the milestone? Less pep, more prep - size matters.

A+ presentation
A+ final, delicious product
A+ for the funayuki

Toilon is a bot. It's parroting other posts word for word. User reported. What is everyone's opinion of Watanabe Knives, particularly the Nakiri or the petty in the Professional series, but I'd like to hear about others if that's all you have experience with What is everyone's opinion of Watanabe Kn...

I would use TTT and HHT to determine where exactly you are on your edge instead of the tomato test. The tomato test is good for initial bevel setting around 1K, and will communicate quickly to you if you have formed an apex at the edge of the razor. In progressions beyond that the Hanging Hair Test ...

mauichef wrote: ↑Mon Apr 29, 2024 10:56 am Love lengua!

Cooked up these last night and will make tacos with the leftovers.
We pay under $2/lb here in Panama!

I'm in the process of getting jealous of not just the great cooking, but the fantastic prices there, Ray!

Welcome! Lovely work you have on display.

I thought about ordering that 80 grit plate from CKTG, then a 120 grit Shapton glass....but then I was like na, from here on i'll only get thin knives that just need a 2k finish sharpening. lol Lol! Ya, it's a lesson, but I tell you what, you now have some experience with thinning so having travele...

Almost missed this one, but thankfully looked at the bottom of the forum. Let's all give a big Happy Birthday to, Kalaeb. Hope your day is downright awesome!

It does look much thinner and more refined with the polished choil, nice work. Thank you. We got lucky and made it out in one piece. I think I'm going to stop thinning here and just use it. Enjoy your new knife. My guess is with the personal touch its now gotten, it will probably be cherished that ...

What scales are people using here? Mine (Taylor I think) don't seem to want to accurately weigh the small additions, like 10 grams of salt, yeast, whatever. So annoying. I'd buy a new one, but the ones people have recommended to me are discontinued. Sigh. Woo is me. Do I want some cheese to go with...

Digital Scale. Does grams and ounces. It gets used for everything from measuring coffee, to burger paddies and used to get used for baking. Even use it to weigh baking soda for the correct ratio to water to clean corrosion from lead acid batteries.

ex1580 wrote: ↑Tue Apr 16, 2024 5:46 pm P.S. How does Ronnie make his pictures so big?

Maybe they get the leftovers....