Chefknivestogo Forums

Any thoughts on what you'll do with it yet??

Simple Chinese dinner. Yum!

I have been getting better and better results off my Cerax lately, also a 1k. Getting edges with a good amount of bite that shave hair pretty well too.

Are you going on day hikes with a backpack, or are you taking backpacking trips in the wilderness for two or more days? Those two scenarios call for different gear. I'm not clear why you need an 8-inch kitchen knife on either a day hike or a backpacking trip. Moreover, carrying an 8-inch kitchen kn...

Nice pair of knives. I thought I was seeing some Yoshikane influence in the design.

I have been looking around for a possible replacement for my current camping/travelling kitchen knife, which right now is a Dexter Chinese Cleaver. I like this knife at home, so not much complaint performance wise, but it is heavy. It goes in a backpack I take with me whenever I'm very far from home...

This had been my favorite and go-to chef knife for over a year, but I recently purchased a custom 9 inch gyuto that has taken over as my primary knife. I still really like this Yoshimitsu, it is an outstanding value, but unfortunately my budget isn't very large and this knife is mostly redundant now...

Robstreperous wrote: ↑Wed May 08, 2024 10:32 am

Kerneldrop wrote: ↑Mon May 06, 2024 6:37 pm 90% of sharp is looking sharp and a polished edge looks sharp.

Kind of like how my car is so much faster right after I leave the car wash!

I like the idea for the pin placement, but I can see how your dad might have some qualms about it. I think it could look great with a bit of tweaking. The front top pin looks farther from the top than the one below it is from the bottom, this creates a bit of an imbalance in the appearance for me. Y...

So I'm doing an experiment on my house's set of cheapy, soft Cuisinart kitchen knives that the rest of my family uses and abuses. The experiment is pretty simple, to put the most polished edge I can on them and see how it compares to my usual strategy of putting very coarse edges on these knives. I ...

I made a couple of nice looking free standing loaves this morning. Also had a turkey sandwich on some sandwich bread I made yesterday.

Oooooo, that is exciting... It'll be fun to see what you decide to do with it.

I got to take a quick look at the cast iron pans at the antique store yesterday. There are about six Wagners around 8-10 in. for $30-40 dollars depending on which one. They look OK to my untrained eye, fairly smooth bottoms, but with some small pits scattered across the surface. Not sure if that is ...

Oh yeah, for my thin Japanese knives the Cerax is usually the starting point, but I typically finish on my #2000 Naniwa Super Stone. I occasionally finish some of my softer western style kitchen knives with the Cerax, but most of the time those get a toothier edge on a #320 diamond plate.

I use a diamond plate for setting bevels or as the first stone in my progression on occasion. It definitely leaves a bit more tooth, which in general I like. I think it is easier to get good edges off of diamond plates than it is off of water stones, but it is worth noting that I started my sharpeni...

Less height equals less drag. My custom Gyuto may be the sharpest thing in the kitchen, but I prefer the Cuisinart meat carving knife for butterflying chicken breasts because the narrow blade is much easier to control than my 2 in. tall Gyuto is in the cut. My requirements aren't very demanding, so ...

... the blade also has a convex grind on the right side, and as shes right handed it only made sense to. Interesting, an asymmetric convex grind, that is an intriguing concept. I imagine that allows you to keep it thinner overall, by flat grinding the inside face, while still having most of the adv...

Hello Hunter, glad to have you here! It looks like your well on your way in your knife making journey, these are very nice looking samples of your work. I particularly like the raindrop damascus. I imagine you will only get better with a mentor as skilled as your father. I'd love to hear some specs ...

I like it! Lower layer count damascus is actually quite cool looking for it's own reasons, but it seems to be rare because higher layer count is legitimately regarded as more premium. I wouldn't mind seeing more low layer count damascus personally though. Nice handle too, the double sided flare of t...

Hello, welcome to the forum! I have never used a saya before, but I kind of want to make one for my new custom gyuto.