Chefknivestogo Forums

Wish that shipping to Canada wasn't almost the same as the price of the pan. I would get it shipped to a city at the border and hop over for it, but that can't happen for a while. Excited to hear more about everyone's experiences with these.

Great review. Thanks for putting in the time.

Argh, can't believe I missed this. So generous! Definitely nice to see all the giveaways in this time of stockpiling.

cwillett wrote: ↑

Mon Mar 23, 2020 9:40 pm

That looks awesome! And I’ve got a Yuki petty that is in need of some love also. Can you add a few details of your process?

+1

I've got a Takeda 270 gyuto and it definitely feels big (albeit light), especially for tasks like potatoes or cucumbers. The 210 bunka might be what I would go for, having experienced the 270.

I’ve been working out of town for the last three weeks. Felt good to come home with the current events, I did find these three knives waiting for me. All three are knives I’ve wanted to try. Raquin 220 KT, Xerxes 265, Comet 220. RonAz let me try his Xerxes and I was hooked, thanks again Ron! Be saf...

Hey Spence,
No idea about the thinning, but the refinishing info can be found in this helpful thread:
viewtopic.php?f=39&t=6446
Cheers!

t3chi3 wrote: ↑

Thu Mar 19, 2020 1:50 pm

Drewski wrote: ↑

Thu Mar 19, 2020 8:47 am

t3chi3 wrote: ↑

Thu Mar 19, 2020 7:49 am

Here is the design, I was planning on putting the board on the island opposite the window, but I can also work next to the range.

What range are you getting? (I know this is off topic, sorry)

I got the Bluestar Platinum 48

Wow! (face with heart eyes)

Lately I've been curious about how to do this myself, not sure of the possibilities though. I'm sure it's not just a simple thing to chisel your own kanji and make it look good. Also not interested in buying a laser etching machine that I'll use for a handdful of knives. Using a Dremel with a small...

I've sharpened a few of these, and they are great for learning to sharpen because of lack of bolster and how flat they are. Also, I find that knowing how relatively inexpensive a knife is allows me to be more confident in resetting the bevel (I need to work on confidence with more expensive blades a...

t3chi3 wrote: ↑

Thu Mar 19, 2020 7:49 am

Here is the design, I was planning on putting the board on the island opposite the window, but I can also work next to the range.

What range are you getting? (I know this is off topic, sorry)

Thanks for the heads up! Will have to wait until next round of seconds I think.

Those are some flaaaaat profiles!

I hate to ask, but is the trip suspended for a while?

Also remember to wash your thumbs, these are often forgotten.

bruin wrote: ↑

Sun Mar 08, 2020 5:31 am

Here’s a pretty big update! Konosuke just revealed the FM sharpener on their Instagram -

https://www.instagram.com/p/B9dpIcojCq ... rizagiucvx

That new stamp is so cool!

dAviD wrote: ↑

Thu Mar 05, 2020 8:46 pm

Thai food by David Thompson is also maybe the craziest cookbook/history of a country though cuisine. I absolutely love that book.

I picked it up a while ago. Its daunting to say the least (from a Canadian home cook perspective, anyway).

jchow wrote: ↑

Thu Mar 05, 2020 4:46 pm

Hi there,
Can you provide a choil shot?

Thanks!

There is one in the link given in the OP, in case you were still looking.

I stumbled across this discussion a few weeks ago and immediately wanted a carbon steel pan. But $300?!!! $200?!! For just one pan?! I searched through Etsy and came across someone that is hand hammering carbon steel skillets in Utah. His prices are $90-$125 with shipping included and he hammers th...

ChefKnivesToGo wrote: ↑

Wed Mar 04, 2020 11:02 am

Here is the Kotetsu Shinano Blue #2 Gyuto in action.

https://www.chefknivestogo.com/koshbl2gy21.html

Wish we heard more about the Shinano line. There seems to be several Kohetsu lines that don't get talked about or hyped like the HAP40.