Thanks for the response! Bad news for me, but great to hear from you.Kosuke wrote: ↑Fri Oct 15, 2021 4:52 pmI’m afraid we have no detailed plans so far..AlbuquerqueDan wrote: ↑Fri Oct 15, 2021 3:08 pm I'm curious if anyone knows whether there are any plans on making more of the extra tall FMs. I'd especially like a 270 in Blue 2.
Search found 310 matches
- Sat Oct 16, 2021 7:57 am
- Forum: General Discussion
- Topic: Konosuke Updates
- Replies: 2486
- Views: 590076
Re: Konosuke Updates
- Fri Oct 15, 2021 3:08 pm
- Forum: General Discussion
- Topic: Konosuke Updates
- Replies: 2486
- Views: 590076
Re: Konosuke Updates
I'm curious if anyone knows whether there are any plans on making more of the extra tall FMs. I'd especially like a 270 in Blue 2.
- Sun Apr 05, 2020 9:50 am
- Forum: Butch Harner
- Topic: ready for homes
- Replies: 55
- Views: 35546
Re: ready for homes
Nice! How much for that paring knife in the bottom right?
- Thu Mar 05, 2020 10:42 pm
- Forum: Knife Knowledge, Skills, Technique and Care
- Topic: Re-profiled wa handle
- Replies: 12
- Views: 3984
Re: Re-profiled wa handle
Did you remove the handle, or did you do the sanding with it still attached to knife?
- Sun Jan 26, 2020 8:11 am
- Forum: Knife Recommendations
- Topic: Knife for slicing sushi rolls
- Replies: 7
- Views: 2186
Re: Knife for slicing sushi rolls
Thanks for all the feedback. Never heard of Shi Han, knives look pretty good but i dunno. He's a maker in Santa Fe, NM. He trained under Ashi in Japan. He does everything (laminating, forging, heat treating, grinding, sharpening, handle making, etc...) in his impressive work shop (I've visited a fe...
- Sat Jan 25, 2020 9:29 pm
- Forum: Knife Recommendations
- Topic: Knife for slicing sushi rolls
- Replies: 7
- Views: 2186
Re: Knife for slicing sushi rolls
Hard to beat a Ginga 210 petty, given your stated preferences.
Given your budget, though, Shi Han is knocking out some killer 210 petties right now. They're not lasers, but Shi Han's grinds are flawless.
Given your budget, though, Shi Han is knocking out some killer 210 petties right now. They're not lasers, but Shi Han's grinds are flawless.
- Fri Dec 06, 2019 8:19 pm
- Forum: General Discussion
- Topic: Show us your new knife!
- Replies: 4109
- Views: 762202
Re: Show us your new knife!
This one if just getting wrapped up. My second Black Lotus, 255x56 with mid weight grind, spaghetti oak handle. My first BL was such a joy to use I ordered a second. Jeff Steele collaborated with friends of mine and they came up with the idea for this knife together. Then Jeff did his thing and del...
- Fri Dec 06, 2019 8:15 pm
- Forum: Knife Recommendations
- Topic: Knife for steaks, pork, chicken breasts and brisket
- Replies: 24
- Views: 6594
Re: Knife for steaks, pork, chicken breasts and brisket
Hi guys - thanks for the info so far. To add more info - I will not be breaking up chickens or using it to de-bone per se. How does that affect your opinions? So far we have two votes for petty's and two for honesuki's. Long (180mm+) thin petty would be my choice. You said you liked nimble. That de...
- Fri Dec 06, 2019 7:03 am
- Forum: Knife Recommendations
- Topic: Knife for steaks, pork, chicken breasts and brisket
- Replies: 24
- Views: 6594
Re: Knife for steaks, pork, chicken breasts and brisket
I'm a big fan of my Ashi Ginga 180 stainless petty for trimming meats. For breaking down whole chickens, I love my Hattori Forums honesuki (really such a great and under-appreciated knife). So, in sum, a long laser petty and a good honesuki is a nice team to play with if you can swing buying two kni...
- Mon Nov 11, 2019 4:23 pm
- Forum: Knife Recommendations
- Topic: Wanting to dip my toes into 'better' knives - home cook
- Replies: 33
- Views: 7345
Re: Wanting to dip my toes into 'better' knives - home cook
Anyhow, let's try again... So the Takamura Chromax seems a popular choice. How is it for ease of sharpening, considering I don't have traditional stones, rather a system similar to the Edgepro Apex? Also would it be ok for use in cutting up sweet potatoes - this is probably the hardest task it will...
- Sun Nov 10, 2019 9:29 am
- Forum: Knife Recommendations
- Topic: Wanting to dip my toes into 'better' knives - home cook
- Replies: 33
- Views: 7345
Re: Wanting to dip my toes into 'better' knives - home cook
I gave 3 Takamura chromax as Christmas gifts last year, all to J-knife newbies. They all love them. The only complaint I ever got was that they were too sharp and were scary. There have been reports of a few cut fingers, but nothing worthy of stitches (yet). I think the knife is a great introduction...
- Tue Oct 15, 2019 7:12 am
- Forum: Sharpening Advice
- Topic: Bevel width inconsistency
- Replies: 22
- Views: 6790
Re: Bevel width inconsistency
I've been toying with the idea of sharpening with both hands (I.e., switching hands to sharpen different sides). It feels very awkward so far. Any tips you can give on learning, or is it just practice practice practice?
- Wed Aug 14, 2019 8:30 pm
- Forum: General Discussion
- Topic: Top Three (Right Now)
- Replies: 12
- Views: 5588
Re: Top Three (Right Now)
I'll play!
Shi-Han 260. White 2/wrought iron. Perfect grind.
Kochi 240. Blue 2/iron. Just feels right in my hand.
Xerxes Primus 230. Laser! The tip is impossibly thin.
Shi-Han 260. White 2/wrought iron. Perfect grind.
Kochi 240. Blue 2/iron. Just feels right in my hand.
Xerxes Primus 230. Laser! The tip is impossibly thin.
- Thu Jul 18, 2019 9:56 pm
- Forum: New Arrivals
- Topic: Butter Spreader
- Replies: 9
- Views: 8493
Re: Butter Spreader
I really like my Robert Herder carbon breakfast knife. Thin, flexible, and can get as sharp as anything. I use it almost every morning. Opinal has a brunch knife that looks similar.
- Wed Jun 19, 2019 10:18 pm
- Forum: General Discussion
- Topic: Pecan wood butcher block?
- Replies: 24
- Views: 4364
Re: Pecan wood butcher block?
sweet project! Thanks! I'm in need of ideas as to how to finish this thing. I don't have any tools, nor do I have room for them, yet... I need to really flatten this thing if it's gonna be a cutting board (or else wife want to screw legs into it and turn it into a table or stool :\ ) I suppose I co...
- Thu May 30, 2019 4:16 pm
- Forum: Sold Classifieds
- Topic: Toyama 270mm Kasumi Gyuto -
- Replies: 18
- Views: 4262
Re: Toyama 270mm Kasumi Gyuto -
Such an awesome knife. I sure love mine!
- Tue May 28, 2019 10:53 pm
- Forum: What's Cookin' ?
- Topic: Hard boiled egg problem
- Replies: 38
- Views: 15845
Re: Hard boiled egg problem
I've had the best (by far) results from steaming. In a Dutch oven, bring about two inches of water to a boil. Place eggs in a steamer basket, place in the Dutch oven, cover and cook for 11 minutes. Then transfer eggs to an ice bath. I think I got it from Cook's Illustrated. Works really, really well.
- Wed May 22, 2019 4:54 pm
- Forum: General Discussion
- Topic: How many BTU do I need?
- Replies: 103
- Views: 22052
Re: How many BTU do I need?
Cutco is seriously underrated. I sold all my j-knives to get that set.JustinP wrote: ↑Wed May 22, 2019 4:05 pmNice, I see you upgraded to the worlds best knives too .AlbuquerqueDan wrote: ↑Mon May 20, 2019 9:27 pm Here's mine all set up. I've been running it for about 6 months now. Simply couldn't be happier!
And sweet stove! I really need to up my stove game.
- Mon May 20, 2019 9:27 pm
- Forum: General Discussion
- Topic: How many BTU do I need?
- Replies: 103
- Views: 22052
Re: How many BTU do I need?
Here's mine all set up. I've been running it for about 6 months now. Simply couldn't be happier!
Here it is with a 10inch pan on it:
Here it is with a 10inch pan on it:
- Sat May 04, 2019 8:01 am
- Forum: General Discussion
- Topic: Hattori HD
- Replies: 11
- Views: 4170