Chefknivestogo Forums

I have the Anryu B2 nakiri and it is a joy to use, one of my favourites. I hear many people speaking fondly of the gyuto in the line. Also, Anryu may retire in the not too distant future, so if having a tiny piece of history in your collection down the line feels like a nice thing to have, then you...

slensgra wrote: ↑Sun Oct 25, 2020 1:17 pm People like the Moritaka knives.
https://www.chefknivestogo.com/moritaka9.html

I'll have to consider that too now, it looks great.

1)Pro or home cook? Home 2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.) Gyuto 3) What size knife do you want? 210mm 4)How much do you want to spend? $220, but I might be able to go higher 5) Do you prefer all stainless, stainless clad over reactive carbon, or all r...

I’ve been using this method on some planes, Shapton glass stone and a diamond plate. He also uses a 6k SG stone at times. It’s easy for planes, effective and it doesn’t break the bank. Those glass stones last a along time..... https://m.youtube.com/watch?v=ZLobikOSftY What is the life on those comp...

ken123 wrote: ↑Fri Jul 26, 2019 8:35 pm You should select stones that are quite hard. There are several Japanese naturals I would recommend for this.

Ken

I'm trying to keep this as economical as possible while still getting a high quality, fast cutting stone. What are the naturals/what are their prices?

I’ve been using this method on some planes, Shapton glass stone and a diamond plate. He also uses a 6k SG stone at times. It’s easy for planes, effective and it doesn’t break the bank. Those glass stones last a along time..... https://m.youtube.com/watch?v=ZLobikOSftY What is the life on those comp...

Hello all! I've not used this forum for around a year, but I'm back to ask more questions as always! I'm considering selling my Edge Pro to buy some freehand stones, and I'll be sharpening chisels and plane blades with them, as well as knives (obviously). Honestly, I've forgotten a bit of what I kne...

Hey all!
It's been quite a while since I've used this forum, but I seek advice again. I was lapping my Shapton Glass edge pro stones, and I dropped my 500 grit. One side of the stone broke off. Would I be able to glue the stone back to itself, and if so, what glue could be used?
Thanks!

MM, sorry I've been a bit reticent in getting back to this. Here's what I do for what its worth. I flatten immediately prior to any new sharpening session (& sometimes during a particularly long one), I use 210X75mm, Atoma diamond plates, which I assume are pretty flat. These are a lot bigger t...

My DMT plate is level according to the Angle Cube as well. I've also been using the grid method. It may have been the place where I chose to flatten, across my sink divider. Next flattening session, I'll do it on my counter and see if it has the same problem. I flatten by laying the plate down, and ...

gladius wrote: ↑Fri Dec 29, 2017 3:54 pm What are you using to flatten the stones with?

I'm using an 8 Inch Extra Coarse DMT Diasharp.

Hey all! I was just now flattening some of my Shapton Glass stones for the Edge Pro, and realized something. My stones aren't flattening completely straight. I laid my angle cube on the counter, zeroed it, then laid it on my stones, across the face of them. It read 0.55 on my 500 Grit, and 0.50 on m...

Hey all! A friend of mine is a knifemaker, and I'll be receiving two knives from him soon. A Petty knife, and either a 165mm Nakiri, or a 210mm Gyuto. As of right now, he uses 5160 High Carbon Spring Steel. Would that steel be okay for kitchen use? And if so, how could I take care of it? I've never ...

Hey all! It's me again, I've narrowed all my knife choices down to two knives. The Tojiro DP Gyuto, and the Tojiro ITK Gyuto (both 210mm). I'm not the only person in my kitchen, and I'm slightly afraid to purchase a reactive steel because of that. Other than that, what would you guys recommend betwe...

Hey all! I'll be receiving the Edge Pro Essential Set to sharpen my kitchen and pocket knives. I also want to learn freehand sharpening. I would like to purchase one stone for now, and learn on it. I'll purchase more as my budget allows, adding one stone at a time. However, I won't start adding more...

Of your list, I have an Anryu 210 hammered, and a Murata Buho santoku. The Anryu is great, well crafted, a pleasure to use. Fit and finish is great, and it's beautiful. The core steel seems less reactive than the Murata too. The Murata is a bit more basic. More rustic with the finish, the handle ca...

As a home chef, I would say if you are willing to learn how to sharped, and you should, ignore the steel types. Focus on what’s important to you, grinds and visual. The tojiro will be head and shoulders over anything else you have. I would also consider an entry stone(s). For what it’s worth my fir...

Hey all! I know, I know. Comparing the Tojiro DP line with Anryu Hammered, and Kohetsu HAP40 is a bit odd, but hear me out. I'm a home chef, and would like to upgrade from As Seen on TV knives, and Rada knives. I've never handled any kitchen blade that is higher quality than Rada. I would most likel...

Some thoughts: Japanese cutlery has harder steels and are generally thinner. What does this mean? The knifes get sharper, hold an edge longer*, and cut with less pressure than their western counterparts but there is a compromise. Western cutlery is not as prone to chipping. Upshot: Japanese knives ...

Hey all! I'm considering purchasing my first higher end kitchen knife. The closest I've ever gotten to high-end cutlery is Rada knives. I'm deciding between a Japanese style knife, or a more Western one (most likely Wüsthof). With this being my first nicer kitchen knife, should I stick with a Wüstho...