Chefknivestogo Forums

XexoX wrote: ↑Sun May 12, 2024 7:18 pm

It is a cool image, but I have no idea what is being prepared.
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Fixed. It’s a filet mignon basted in almost browned butter

I got this knife for my son wanting to learn knife and culinary skills...I'm not a metallurgist, but I'm blown away by the fit, finish and grind. I picked it because blue is his favorite color He used it today -- out of the box edge-- on veggies for kabobs. It easily out performed my just sharpened ...

Chicken and veggie kabobs. Most everything we eat is based off the cajun trinity plus whatever else I throw in there. Bottle on the right is blackberry balsamic I forgot the greek yogurt at the store, but c'est la vie. http://i.imgur.com/aXv49f3l.jpg Yahiko Ginsan 240mm The trinity + garlic gets coo...

I tried the Suehira Cerax 1k and Rika 5k on my tester Tojiro VG10 I need more time on them...my first thought was they feel slippier than my 1k Shapton Glass and 5k Shapton Pro. I still managed acceptable-to-me-sharp, and certainly sharper than before sharpening, so I was fine with the results. http...

Is that from your bees? My father-in-law is a bee keeper, along with chickens, ducks, big geese, cows, horses, donkeys, peacocks and guineafowls. The geese are intense...very vocal, too. He has a few hives scattered along the corners of the property. We live right down the road from the madness.

Yusaku (Muneishi) Aogami #2 Nashiji Bunka 185mm https://www.chefknivestogo.com/yubl2bu181.html I got it because I wanted a sleek 185mm gyuto or bunka The pictures don't do it justice. The finisher appears quite talented. Although not mentioned on the CKTG product page, the heat treat is 63-64 per ot...

trancher wrote: ↑Sat May 11, 2024 12:26 pm What is it?

Honey comb and honey straight from the bee boxes

Well, canned it. Honey comb and honey

I got this on 06-02-23.
I didn't know what I was buying....Mark got in just one and it was described as a rare offering with superb grinds.
I figured why not.
I thought about selling it to someone that would use it everyday. These makers work too hard for me to keep their work stashed in a box.

Bought from CKTG
Makoto White #2 170mm Santoku
Still NIB....I'll bring it out to play one day.

I do like that brushed finish.
I like that grind --at least from the choil shot-- it's like an everyday-user.
Def thicker at the edge than others he's done.

I was born with the ability to hold a 12 degree angle with both hands, edge trailing and edge leading from tip to heel. I can feel pressure by the ounce and do not fatigue. I have BURRMASTER tattooed on my knuckles. :-) You won't mess anything up. You will change an angle or dimension, but you won't...

I ended up getting an Ogata SG2 Kasumi Gyuto 210mm after all of this conversation and it surprised me... I think Ogata is money well spent. Very happy here. :) Can you post a choil shot? Does the grind taper and thin towards the tip? I heard the recent Ogata batches are more beefy than his past bat...

billk1002 wrote: ↑Wed May 08, 2024 7:10 pm Its new knife day

I'm getting one...I can't decide which one because I like all three lengths.
I need to pick one.

That little nick is just a beauty mark of a hard-use knife.

I'm going to try these until I figure out what length I like for what I'd use it for...
The Cutco is 9" and the Rada is 180mm.
I like that 240mm Kanehide.

90% of sharp is looking sharp and a polished edge looks sharp.

The only way to properly eat a prime filet...well, not the onions...just the ketchup.
I pulled it at 131 but it sat longer than intended.

billk1002 wrote: ↑Sun May 05, 2024 6:39 pm Sunday night lamb chops...

Dangit, that's my kind of meal right there.
Look at the fire flavor on those chops.
Your grill looks well cared for...makes me want to start over with a new one and treat it right. I'm usually scraping rust off the grates on mine.

ex1580 wrote: ↑Sun May 05, 2024 6:26 pm Is that a Dutch oven? If so I see pot roast and biscuits in your future!

8 quart dutch oven. I restored it 20 years ago and it's been sitting on a shelf in my mamaw's pantry untouched since then.
I was over there today and took a pic.
I need to bring it home and start cooking in it.