Chefknivestogo Forums

gladius wrote: ↑Mon Sep 14, 2020 10:26 pm In photos...

https://www.cnn.com/2020/08/14/us/galle ... index.html

Wow. Just horrifying.

I'd agree with cash. If you were looking for something more "meaningful", maybe some nice ceramic coffee mugs or serving bowls from someone local. I was recently gifted a large wooden bowl that I use to make Caesar salads in. The book "Flavour Bible" is one of the more useful boo...

Thanks for the replies. I can't figure out exactly what like of Kikuichi it is, but surely has different steel than the Mac. I've attached a pic of the Kikuichi, the handle is a natural wood western. Seems like I might just need more practice on small blades.

Recently I had a couple of knives to sharpen for a friend. One was an 80mm Kikuichi paring/petty with a western handle. The other was a Mac Pro gyuto. While sharpening I regularly test the edge of the blade by cutting newspaper, and I can never seem to get the petty to match the sharpness of the gyu...

gladius wrote: ↑Thu Jul 23, 2020 12:33 pm

ChefKnivesToGo wrote: ↑Thu Jul 23, 2020 12:03 pm I ordered 3 of these for a customer and he liked them and wanted 2 more pair to give as gifts. Made by Toshihisa Yoshizawa of Nigara.

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Are you going to stock these Mark?

Ya, these would make excellent gifts for my boujee in-laws.

mauichef wrote: ↑Thu Jul 23, 2020 3:07 pm I'm still using the old Tojiro ITK. But I want to get a blade with a serrations for the hard crusts I'm making. Not sure which though.

There should be an "excuses to get another knife" thread

Just received this beautiful big boy just in time for my birthday. Kurosaki Fujin As 270. It is a big amazing cutter. took it to work today and gave it a thorough workout. The grind on it is insane. So much knife. Thanks Mark! So awesome! I was definitely eyeballing these when they were in stock, t...

propofolboy wrote: ↑Wed Jul 08, 2020 6:45 pm I love my FM knives.. sad.

This sounds like a Trump tweet

Congrats to "Kim"

https://www.chefknivestogo.com/tabl2nagy24.html
Pictures don't match title or description

KetchupKing wrote: ↑Tue Jun 30, 2020 1:31 pm ... But then my question to smiths would be, why even make honesuki out of white treated at 64 etc, if its known that this knife will be "around" bone, or is it just a case of performance increase, but you really have to watch where your going type of thing?

I wonder the same thing

I would actually avoid cooking eggs on something with shallow sides if you are using a good deal of fat (i.e., not non-stick): you'll get lots of splatter all over the place, especially if you are flipping the eggs for over-easy. Yeah, I guess like Kalaeb I'm wondering what the issue is here. I've ...

I may have over thought it with the egg yolk... What do y'all do to make your best burgers? My preferred method is to not mix anything into the patties, just season heavily with S&P right before cooking. I think burgers with stuff mixed in can start to feel a bit like meatballs or meatloaf, and...

Altadan wrote: ↑Thu Jul 02, 2020 6:47 am Very nicely done indeed!

No choil shots, though.
Nor MM series, either

I could be wrong but I think I remember hearing that the MM line is discontinued. Guessing that might be why it's not on the site.

Bob Z wrote: ↑Wed Jul 01, 2020 2:29 am

Drewski wrote: ↑Mon Jun 29, 2020 10:05 am Ya, I get a lot of funny looks/questions from friends/in-laws

Do you get the "How come you have so many knives when you can only use one at a time" question?

Big time! Followed up by "do you actually use all of them?" and "which one is the best?"

Thanks for the comments; really appreciate the input. I also considered the Kanehide PS60, but really want to stay under $100 for a beater. Any thoughts on Daovua knives? Look very rustic, but how would they compare to the Fujiwara? I have a petty and it is pretty fun, but they are very different f...

Bensbites wrote: ↑Mon Jun 29, 2020 10:59 am A while back I went deep into research on proper woks. I am sure that will work, but I would start with a charcoal chimney.

Like the thing people use to get the charcoal burning? (I'm a gas grill guy ) Just put a wok on top of the chimney once its going?

I'm wondering if anyone has used these or has any valid opinions on them. They look really interesting. I do not have a gas range that I can use a wok on, and these seem like a cool option. Already I am thinking it would be a lot of setup for a short time of use. https://importfood.com/index.php?opt...

Maybe something similar to this? https://www.chefknivestogoforums.com/viewtopic.php?p=86653#p86653 Ok I’m so glad this thread got brought up, hadn’t seen before and Drewski’s 6 foot magnetic rack is just everything!! So impressed but to big for kitchen.. need to figure out how to subtly fit into ho...

I started with Choseras: 400, 1k, 5k. I've since added the 800 and 3k. I definitely would not be returning your stones you purchased.