Chefknivestogo Forums

I'm a large guy, 6 foot 4 and I do like cleavers but I can dice an onion twice as fast using a nakiri. As far as food release goes my Takeda nakiri can finely dice an onion and still leaving it in it's original shape. They both have their place, but generally I would use a cleaver for a heavier task...

Get a carbon tool steel with nickel, something like 15N20 or L6. What you're looking for is very different compared to your typical Japanese kitchen knife. Steels like 15N20 are used for saws where they have to survive a lot of stress and they won't chip as easily, they also have slightly better sta...

An Aono Aoto is a great beginner stone in the 2-3k range that's very easy to use. Yaginoshima Asagi are very affordable finishing stones, but they're considerably harder than most synthetics and take some getting use to. Ken sells both these stones at very cheap prices as far as naturals go. There a...

I have the nakiri and it has a little too much belly as well.

They do look rather nice...

So I already have a reasonably sized maple end grain butcher's block that I love. However I dislike putting raw chicken or seafood on it. Can anyone suggest a 'cheaper' supplementary board that will not ruin my knives but can be easily cleaned for the purposes of raw meat. Size should be 12" x ...

This is getting ridiculous. You’re just gonna make up the rules as you go? Are you planning on sharing the extra money with the blacksmith? I also just learned that you decided not to send email notifications to the people who signed up for the 270...now I have to join your club or something like t...

This should be entertaining to watch. Wonder what it'll go for? Person who guesses closest to final sale price gets a free Fujiyama?

My bet is 850USD.

I'd like to recommend Netscape Navigator to everyone ;) Ha, joke's on you because Firefox essentially is Navigator. Not to be a downer, but while they may share history in terms of developers I doubt there's a single struct or class from the original navigator codeline. (Speaking as a hobbyist cont...

And by warning a little ahead of time on the forum, forum regulars get a better shot at getting one. So it seems fair.

I actually managed to get one in my cart with the autofill completed. Then remembered I just bought a very expensive custom...

After wanting one of these for the last 6 months and never getting the opportunity the timing is a bummer

Pakka wood is very durable and feels a lot nicer than plastic, it doesn't fare well in a dishwasher but neither does blue #2 . For a budget to mid-end knife it's a good compromise.

1+ to Takeda having off the charts food release. I think it comes from the prominent shoulders on the grind which means it will wedge in harder vegetables.

I've never used the Watanabe but I hear it's pretty great in most respects.

Nothing wrong with spending a bit extra on pans. I've got a few cast iron skillets/pans from these guys (http://www.solidteknics.com/solid-products2/) and the difference in quality definitely makes it worth the extra $$$.

Not on the list but it is what it is. I could not buy 99% of the stuff that I shop for online, even if I were to drive hours away from my home. If it cost a few dollars more, so be it. At least it is not Vat(GST) and imports! Been there and done that, ouch! Add in international shipping and you pay...

I don't think many people would say jnats are better than synthetics (or worse). There are a pretty wide range of naturals all with different characteristics, I'd guess the reason most people get them is because they're unique. In my very limited experience I find they don't load as fast as syntheti...

I had to remove around 3mm of steel to get rid of most of the chips. Didn't have any issues with a big burr, I think that might be due to alternating between sides every 20 strokes or so. Wouldn't want to do that again to the petty but the santoku has plenty of life left in it. It turns out the kniv...

Bensbites wrote: ↑Sun Sep 02, 2018 10:18 pm What do you use to flatten your 500? Would that have cut faster?

I have an Atoma 140 for flattening but it's mounted to a handle so I can't use it for sharpening. Also just based on the feel I don't think I'd want to put a knife on it.

Might get an Atoma 400 or a fast 320.

So yesterday I helped a family member sharpen their set of VG-10 Shun knives. After taking a closer look I realised they'd never actually been sharpened other than a honing steel (10 years). They didn't really have a secondary bevel, just a deeply chipped edge. Any cutting ability they had left was ...

If you were using one knife for everything then a santoku/bunka would be better than a nakiri. Nakiris excel at effortlessly chopping non-dense vegetables but the lack of a tip means you really need a petty or a gyuto at hand for a lot of meals. A bunka is a good compromise if you only want to use o...