Chefknivestogo Forums

I’ll pass on these $2700 Konos. I’d much rather get a Kono or Kono-like knife at 1/10th the price and 95-100% performance. Very good fit and finish would be a given. Besides, it says more about the smiths if they can turn out consistently great quality/quantity at affordable prices than only a few ...

I’ll pass on these $2700 Konos. I’d much rather get a Kono or Kono-like knife at 1/10th the price and 95-100% performance. Very good fit and finish would be a given. Besides, it says more about the smiths if they can turn out consistently great quality/quantity at affordable prices than only a few a...

Curly birch would be nice.

How long before we see paper micarta or polymer wa handles?

I wouldn’t worry too much about which DE safety razor to choose. It’s a nice situation to be in. In my situation, I use whichever one is not being used as my travel razor. Both are Merkurs, but different models with similar heads and different length handles. Shaving101.com was a good resource for me.

And then, alas, down the rabbit hole....

Paging Steve G! We need a quick review of these.

Nice job on rehandling the knives. I have to ask, was it grease or something else on the handles that attracted the dog to the knives, leading them to be chew-toys?

hawkoath wrote: ↑Tue Feb 27, 2018 11:52 pm 12" Black Felt CKTG Blade Guard

This would be very nice.

Lepus wrote: ↑Mon Mar 05, 2018 4:17 pm The Mac steers the same way. The easiest solution for dealing with bread knife steering is, counter to typical good technique, sawing back and forth.

Works for me as well as patiently waiting for the scallop teeth biting into the bread as I saw back and forth with little pressure.

These look very nice. How’s their performance on the cutting board?

Is the Tojiro scalloped on one side?

...your doctor diagnoses you with “Konosuke Obsession” or KO in abbreviation. And snagging a much desired Kono only brings you temporary relief.

Hmmm... I’m concerned with the possibility of water seeping into the hidden tang area to cause rust and weakening of the tang. I’d be thinking seriously if these were available as no handle versions that could be custom re-handled. Just a thought.

I’d like a button that allows one to select and see only “in stock” products. Please.

Frigidaire electric model from 11 years ago and finally installed 15 months ago as the previous GE model gave up the ghost. Night and day improvement, vastly better cooking results. Why the delay? Too high tech for my luddite mum. Now if I could only program it to play “From the Halls of Montezuma” ...

My experience is many traditional Japanese dishes I’ve eaten have had meat and other components cut to bite sized portions making it easy to eat with chopsticks and steak knives would be unnecessary under those circumstances. In short, it’s a culinary cultural thing.

Jason H wrote: ↑Sun Feb 25, 2018 8:20 pm Is water cure less expensive and if not, why is this done?

The bacon absorbs the water and since it is sold by weight, we, the consumers, pay more for less product.It’s why I look for dry cured bacon.

Cutuu wrote: ↑Sun Feb 18, 2018 1:56 am Hey Hari, what Kato smith are you referring to? Does kanehiro have a hap40 model, or were you referring to kohetsu?

Sorry, I meant Kohetsu, not Kanehiro.

Hi There Hari. For me, if was wanting to go absolute minimalist, I would use my EP stones because I already have a reasonable collection of those (14). Another alternative might be the Takeda stones see here <https://www.chefknivestogo.com/tahaheknsh.html> and check out the methodology here <https:...