Search found 1054 matches

by Drewski
Wed Nov 20, 2019 1:03 pm
Forum: New Edge Sharpening - Peter Nowlan
Topic: Deburring
Replies: 7
Views: 139

Re: Deburring

Interesting video Peter. Thanks for sharing. Always extremely informative! I've learned so much from you over the past while. A couple questions, if you don't mind. Were you using the suede strop to remove the burr, the wire edge, both? Why did you de-burr / de-wire edge toward the end of each stone...
by Drewski
Wed Nov 20, 2019 11:48 am
Forum: General Discussion
Topic: Typographical errors on the site.
Replies: 163
Views: 24830

Re: Typographical errors on the site.

ChefKnivesToGo wrote:
Wed Nov 20, 2019 10:17 am
Thanks I'll fix it.
Half price for black friday?
by Drewski
Mon Nov 18, 2019 10:48 pm
Forum: General Discussion
Topic: Black Friday/Cyber Monday Wish Lists
Replies: 78
Views: 2522

Re: Black Friday/Cyber Monday Wish Lists

gladius wrote:
Mon Nov 18, 2019 12:51 pm
Gihei Blue #2 Tall Petty 165mm
+1 please
by Drewski
Mon Nov 18, 2019 10:42 pm
Forum: General Discussion
Topic: Any guesses what knives these are?
Replies: 3
Views: 363

Re: Any guesses what knives these are?

Friend dropped this off for a sharpen. No information on it at all. Does anyone know what this is? Or what steel it is? Reminds me of the hammered damascus Sakai Takayuki steak knife I picked up from Mark a bit ago but kanji doesn't match at all. It almost looks like there's a monkey or a robot figu...
by Drewski
Mon Nov 18, 2019 11:06 am
Forum: Knife Recommendations
Topic: Wanting to dip my toes into 'better' knives - home cook
Replies: 32
Views: 928

Re: Wanting to dip my toes into 'better' knives - home cook

slickmamba wrote:
Mon Nov 18, 2019 1:09 am
I would go toward 210mm for your main gyuto. It may seem large at first, but youll get used to it, especially with a pinch grip.
+1
by Drewski
Fri Nov 15, 2019 11:19 pm
Forum: General Discussion
Topic: Typographical errors on the site.
Replies: 163
Views: 24830

Re: Typographical errors on the site.

https://www.chefknivestogo.com/mitahobl2su2.html

Last paragraph says 300mm but everywhere else is 270. Also says oval handle but looks octagonal in the one picture to me. Might just be the glare tho. Also has a couple pictures with the bog oak handles.
by Drewski
Fri Nov 15, 2019 3:15 pm
Forum: General Discussion
Topic: Site Issues?
Replies: 17
Views: 264

Re: Site Issues?

Bear007 wrote:
Fri Nov 15, 2019 3:12 pm
I've been having issues on the forum, message says the forum is overloaded, I'll take a screenshot next time.
I've seen this before as well, but not often.
by Drewski
Thu Nov 14, 2019 8:06 pm
Forum: Knife Recommendations
Topic: Which one
Replies: 11
Views: 354

Re: Which one

So...if you are primarily a rocker, 'pointy' knives like bunkas and kiritsukes can present issues. The exposed point can dig into boards and are at risk with that type of cutting style. Possible with a good amount of care, but just wanted to point that out. I was thinking the same. I have a 210 Mat...
by Drewski
Thu Nov 14, 2019 8:04 pm
Forum: What's Cookin' ?
Topic: Pork rib stock
Replies: 5
Views: 174

Pork rib stock

I semi-regularly make pork ribs. Typically start by braising in some chicken stock (from paste) with some vegetables. I'm always left with a fair amount of liquid at the end, sometimes I reduce it if there's a lot. After cooling and removing the top fat layer, there's a delicious gelatinous body rem...
by Drewski
Fri Nov 08, 2019 11:28 am
Forum: General Discussion
Topic: Show us your new knife!
Replies: 2893
Views: 197079

Re: Show us your new knife!

Marc4pt0 wrote:
Fri Nov 08, 2019 9:45 am
Medium carbon Damascus clad 52100 core gyuto with forged (and super thin) distal taper from Tobi / Metal Monkeys.
Very impressive F&F, and performance.
Wow, love that damascus pattern
by Drewski
Fri Nov 08, 2019 11:14 am
Forum: General Discussion
Topic: Oops I bent my knife
Replies: 18
Views: 571

Re: Oops I bent my knife

What do pros do that puts this much side pressure on the knife?
by Drewski
Fri Nov 08, 2019 11:04 am
Forum: Kitchenware Deals
Topic: Carbon Skillets
Replies: 656
Views: 41654

Re: Carbon Skillets

If anyone was on the fence about getting a Blanc Creatives carbon steel pan, they are discontinuing the hand-made ones, which as of today are called the "Heritage Line". All their pans will now be made through hydro-forming and metal spinning (whatever that means). The new pans look, well, quite pro...
by Drewski
Tue Nov 05, 2019 11:08 pm
Forum: General Discussion
Topic: Show us your new knife!
Replies: 2893
Views: 197079

Re: Show us your new knife!

The Thunder God has arrived! The Kanji get lost in the pattern. The grind on this one is very very close to the grind on my 210 Anryu B#2 hammered. It cuts and looks very nice. Gorgeous Kurosaki Raijin! Glad you treated yourself Bob. I'm interested to know more about the steel, all I can find is "c...
by Drewski
Tue Nov 05, 2019 1:06 pm
Forum: General Discussion
Topic: Change in Kurosaki grind
Replies: 8
Views: 377

Re: Change in Kurosaki grind

I was also surprised when I received a Shizuku a year ago, relative to the pictures on the CKTG site.
viewtopic.php?f=3&t=3869&p=69874&hilit= ... ind#p69874
by Drewski
Tue Nov 05, 2019 9:25 am
Forum: General Discussion
Topic: higher resolution cktg photos possible?
Replies: 2
Views: 161

Re: higher resolution cktg photos possible?

I've actually thought the same several times. I just assumed that having all those higher resolution images would make the site slower or more expensive to host or something like that (I know nothing about the internet btw).
by Drewski
Mon Nov 04, 2019 11:18 pm
Forum: Classifieds
Topic: Custom Handles
Replies: 8
Views: 632

Re: Custom Handles

What's the length of F?
by Drewski
Mon Nov 04, 2019 11:08 pm
Forum: What's Cookin' ?
Topic: What did you cook today?
Replies: 407
Views: 38123

Re: What did you cook today?

Rufus Leaking wrote:
Mon Nov 04, 2019 6:04 pm
Believe it or not, if you add water, just spritz it, say a tablespoon at a time every 3-4 minutes or so in a covered pan, that skin will crisp right up.
So no oil? How hot do you want the pan? Do you add more water when it's almost gone? How long approximately until you get crispy skin? Cheers!
by Drewski
Mon Nov 04, 2019 2:43 pm
Forum: General Discussion
Topic: Favorite steak and how you cook it?
Replies: 65
Views: 4943

Re: Favorite steak and how you cook it?

I lie in bed, satisfied of this saying every possible way...and then this thread gets me all sorts of hungry again, darn it 😂 I really do have to put in that order for a ChefAlarm and Thermapen (but why $99? Whyy?) From another thread, but didn't want you to miss this. Pull the trigger! https://www...
by Drewski
Mon Nov 04, 2019 2:37 pm
Forum: Knife Recommendations
Topic: Knife recommendation please. White steel?
Replies: 19
Views: 609

Re: Knife recommendation please. White steel?

For $150, It would be hard to beat a Harukaze AS. I have not used one, but they are very highly recommended. This is Blue Super steel, not White, but it will still sharpen easily, and will hold an edge longer too. https://www.chefknivestogo.com/haas21gy.html Not sure when the Makoto damascus kurouch...
by Drewski
Sun Nov 03, 2019 11:28 pm
Forum: What's Cookin' ?
Topic: What did you cook today?
Replies: 407
Views: 38123

Re: What did you cook today?

Made some pork belly tonight. First time using this method: braised in Dutch oven at 250F for 3 hours skin side up, then pierced the skin all over with toothpicks. Then took out, let cool for an hour or two. Then heated a large pan with about 5mm of oil in it, put the belly strip in the pan skin sid...