Chefknivestogo Forums

I’m enjoying these knives like everyone else for sure. I hope more people post their knives. It’s fun when Mark starts these threads, one of the things I like most about CKTG! I know Jeff’s wife won’t get that mad, well I don’t know that but I hope he posts! Don't you mean started down this rabbith...

For me, it depends on what this "first" job means. My very first job was at Hollister, but I only worked two shifts because they never put me on the schedule for 6 months, but my first real job was as a lifeguard. However,my first job after culinary school was in a one michelin starred restaurant i...

This will be fun. I started down this rabbithole Christmas of 2018, found CKTG by chance and bought a Makato 210. Stone and knife trading followed but the thing I enjoy the most are the people who share a passion for this too. I’ve met some good friends through this hobby, some really enjoyable peo...

Damn that's nice!

Trade for a 390mm Masamoto suji?

Was curious in the difference between the Janka and Rockwell scales. The Janka hardness is a measure of the lbs./in2 (psi) required to embed a 0.444 inch steel ball half its diameter in the wood surface. Seems like Rockwell is a bit more difficult to define as there are several types of tests, but i...

ooo, I like that one. Trying to keep my SO on a 210 but this would probably be perfect for her.

Another really cool handle maker is Alton, The Culinary Craftsman. Can be a wait to get something, but he does really nice work.
https://www.theculinarycraftsman.com/
I've got handles from Ben, Jobone, Schroeder, and Duy, and am happy with all of them.

Josh Runyon wrote: ↑

Wed Mar 20, 2019 12:34 pm

So, I have CKTG to thank for my family eating healthier than ever. Why? Cause I have a new Nakiri , and I need vegetables to chop lol. Happy cooking!
-Josh

pics or it didn't happen

Does anyone have a comparison between West Japan Tools and Blanc Creative carbon steel? They are completely the opposite of each other but would love to know anyones opinion if they've used both. You might have more luck in this thread: http://www.chefknivestogoforums.com/viewtopic.php?f=52&t=7609

enjay wrote: ↑

Tue Mar 19, 2019 2:49 pm

Mesmerizing, this one.

Exactly my thoughts

Jeff B wrote: ↑

Mon Mar 18, 2019 4:28 pm

So that's what's wrong with my cooking, I don't drink enough!

I despise cooking sober.

As some others have noted, a natural pickle uses fermentation to generate the acid needed to preserve the vegetable (cucumber in this case, but cabbage or other as well). Most vegetables have some amount of the lactobacillus bacteria on them already. This is a salt tolerant bacteria. When you put t...

1

lsboogy wrote: ↑

Sun Mar 17, 2019 9:12 pm

I just sent Mark a picture of the belly of a 10" Sab my mom brought back from France in the mid 50's. Bit over 4 3/4" flat spot on the belly. ultimatums have about the same. My Masamoto 245 has just over 4" flat spot. Big difference with 3 bunches of scallions at a time

Sounds like you need a 280

Thanks guys! That is an old photo for sure, but it is my "hobby", LOL! The one circled is a Muteki, the front row is Carter IP, Muteki, Carter PK and TF Maboroshi. The TF is definitely a favorite, the handle is by Carter Hopkins. Question on Ben's handles, that one was pretty early for him but not ...

Gee that's light!

Diamond Crystal is the industry standard for kosher salt. It craps all over Morton's kosher, which has huge crystals that make it easy to overseason food (and take forever to dissolve in liquid). Diamond Crystal's fluffier, smaller crystals are much easier to dose out evenly (and to dissolve quickl...

& stickers would be awesome…..But who would design them? Whoever wants to :D This is something I’ve had on my mind for a long time and I just need a push to work on it. I want to do more stickers. Preferably ones of some of our more popular blacksmiths. I would love some feedback on the knife maker...

I love my Koishi, haven't used any of the others though so I can't compare.