Search found 298 matches

by Jason H
Mon Mar 22, 2021 9:27 pm
Forum: General Discussion
Topic: Show us your new handle
Replies: 432
Views: 161910

Re: Show us your new handle

Ben (Bensbites) was able to translate the idea I had in my head. He created this perfectly balanced African Blackwood wa.

by Jason H
Tue Jan 05, 2021 4:15 pm
Forum: General Discussion
Topic: Some guidance on handles needed...
Replies: 5
Views: 1037

Re: Some guidance on handles needed...

Thank you for the responses. I’m starting my search for a handle that is longer, slimmer, and a bit heavier.
by Jason H
Sun Jan 03, 2021 7:43 pm
Forum: General Discussion
Topic: Some guidance on handles needed...
Replies: 5
Views: 1037

Some guidance on handles needed...

I just got this and I love it and it is perfect except for the handle which I find to be too large in diameter. I’d prefer a slimmer and possibly longer handle but would this throw off the balance of the knife? Any thoughts would be much appreciated as I have no point of reference or comparison. [ur...
by Jason H
Mon Nov 23, 2020 11:33 pm
Forum: General Discussion
Topic: Squash: The not so silent killer of knives
Replies: 238
Views: 41659

Re: Squash: The not so silent killer of knives

Call me simple but I like to not overcomplicate things. This thing will cut squash and pumpkins all day long. No chipping, sharpening or worries involved.
Image
by Jason H
Mon Jun 08, 2020 1:23 pm
Forum: Knife Recommendations
Topic: Something Different #13
Replies: 14
Views: 2421

Re: Something Different #13

I like them- the thin geometry makes them very easy to sharpen.

by Jason H
Sun Jun 07, 2020 5:03 pm
Forum: Knife Recommendations
Topic: Looking for a slicer...
Replies: 2
Views: 834

Looking for a slicer...

Hello All, i am on the search and would like to draw upon the collective wisdom here to guide me in the right direction.I am looking for a thin slicer that is fairly short. I would love something that took on a nice patina over time. It will be cared for- no bones, frozen food, or hard squash. Does ...
by Jason H
Fri Apr 10, 2020 7:00 pm
Forum: Edge Pro Advice
Topic: Considering edge pro, which stones
Replies: 9
Views: 4544

Re: Considering edge pro, which stones

After a lot of trial and error with numerous stones, I have found my perfect set up is CKTG diamond plates (140,400, 1000) and SG 2000 and 4000. I prefer Chosera but stick with SG because they make less of a mess.
by Jason H
Sat Feb 29, 2020 10:49 pm
Forum: Sharpening Advice
Topic: 60 grit stone is here!
Replies: 20
Views: 4510

Re: 60 grit stone is here!

Interesting thread here. My question is what are the advantages to using very low grit stones like these as opposed to using diamond plates?
by Jason H
Tue Jan 14, 2020 12:30 am
Forum: General Discussion
Topic: Drilling a replacement wa handle
Replies: 13
Views: 4387

Re: Drilling a replacement wa handle

As someone looking in and not understanding the language, I’d love to see some pictures of what us happening here.
by Jason H
Sun Dec 15, 2019 2:55 pm
Forum: Sharpening Advice
Topic: Your preferred stone progression
Replies: 34
Views: 7778

Re: Your preferred stone progression

I often wonder, Peter, what motivates a person to finally seek to have a knife sharpened that has been figuratively dragged behind a car for 20 minutes. I can't get most of my neighbors to give me their knives to sharpen even though I know they are dull. Some use cheapo pull-through sharpeners, oth...
by Jason H
Sat Dec 14, 2019 11:54 am
Forum: General Discussion
Topic: CKTG mention in Serious Eats article
Replies: 18
Views: 3839

Re: CKTG mention in Serious Eats article

[quote=ChefKnivesToGo post_id=100813 time=1576256666 user_id=2]
I love waking up to free advertising. :)
[/quote

Here is another one.. the Daovua getting some love!

https://www.seriouseats.com/2019/12/ch ... knife.html
by Jason H
Wed Dec 11, 2019 9:00 pm
Forum: Sold Classifieds
Topic: WTB well loved 150-160 petty
Replies: 0
Views: 781

WTB well loved 150-160 petty

Hello All, I am looking to expand my horizons into better knives so I thought I should first start here. I am in search of a used 150-160 reactive wa handled j-knife preferably of the laser lineage. I am pragmatic so I don't mind scratches,dings, and dents. I can sharpen well and I am just looking f...
by Jason H
Mon Oct 14, 2019 8:56 am
Forum: Sharpening Advice
Topic: Recommend small plate for slurry only
Replies: 10
Views: 4220

Re: Recommend small plate for slurry only

DMT makes some small inexpensive plates in a range of grits. Search “DMT mini sharp”
by Jason H
Fri Oct 11, 2019 8:37 am
Forum: Sharpening Advice
Topic: 3m 77
Replies: 4
Views: 2539

Re: 3m 77

I much prefer epoxy or contact cement- spray cans are really messy for such small surfaces.
by Jason H
Fri Oct 11, 2019 12:17 am
Forum: General Discussion
Topic: Favorite steak and how you cook it?
Replies: 65
Views: 16812

Re: Favorite steak and how you cook it?

I’m not a pro so I like to keep it simple. I’ll take any cut with sea salt and fresh pepper and lay it directly onto very hot charcoal. About 3 minutes a side.
by Jason H
Sat Sep 21, 2019 10:24 am
Forum: Sharpening Advice
Topic: Wustof Epicure Sharpening/Stone Advice
Replies: 17
Views: 5507

Re: Wustof Epicure Sharpening/Stone Advice

. If you are set on a wusthof, get the ikon line and you’ll never have to deal with the bolster. Hi jmcnelly85 The thing ain't for me 😙 knife belongs to a friend who's asking me to help him sharpen. If I had extra cash, I'd buy an extra coarse stone just to help out "stainless friends." M...
by Jason H
Mon Sep 02, 2019 12:05 pm
Forum: Sharpening Advice
Topic: CKTG 80 grit diamond plate
Replies: 6
Views: 3406

Re: CKTG 80 grit diamond plate

I have the CKTG 80 grit plate and it works just like expected. You can flatten anything with it and quick.
by Jason H
Wed Aug 07, 2019 10:52 pm
Forum: What's Cookin' ?
Topic: Hard boiled egg problem
Replies: 38
Views: 15845

Re: Hard boiled egg problem

I have found the best method is to go to Costco and buy them already peeled. 👍🏼
by Jason H
Sun Jul 21, 2019 8:29 pm
Forum: General Discussion
Topic: Crispy pork skin finish.
Replies: 8
Views: 1959

Re: Crispy pork skin finish.

I live near a Cantonese restaurant that makes superb roasted pork belly that is very crisp. My thinner knives also slide on it and I have found that the knife geometry is what is most important- I always use a very sharp Henckels. There is a reason why the cooks use the heavier cleavers to cut it up.