Chefknivestogo Forums

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...

ChefKnivesToGo wrote: ↑

Wed Nov 20, 2019 10:17 am

Thanks I'll fix it.

Half price for black friday?

gladius wrote: ↑

Mon Nov 18, 2019 12:51 pm

Gihei Blue #2 Tall Petty 165mm

+1 please

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...

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

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.

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.

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...

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...

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

What do pros do that puts this much side pressure on the knife?

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...

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...

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

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).

What's the length of F?

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!

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...

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...

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...