Chefknivestogo Forums

Great looking utility petty Tim!

All it needs to be back where you can sharpen it well is a good thinning.

Find someplace you are comfortable with and get it thinned and then…proceed as you did in the past.

I actually found sharpening knives like Mercers was originally quite frustrating since I thought I should use high grit to get them really sharp. I found from reading forums that they just need 400 and then maybe 1000 or 2000 to be done. I use a cork to deburr and they get sharp and stay sharp for a...

The Mizuno you picked is a great knife, has a great handle, and sharpens easily. I had one that I gave to my son and his wife and she says it’s her most used knife.

For rasps, I found a nice small set on Amazon. Sometimes you have to remove quite a bit of material, like when I fit my Wakui handle and a nice aggressive rasp would be handy though. I couldn’t find one at a reasonable price unfortunately. You want something with larger teeth and I think a small jig...

I’m a user of beeswax for handle installs. Even if it get loose it’s a simple and fast process to redo it. If it fits well it holds great. I also like that you can easily remove it if you want to try a different handle.

I use a cleaver most often on ribs, but not a whole lot of use.

I think these aren't sharpened by Naohito Myojin, but by Myojin Hamono...apprentices.

The grind is not looking too good on the on you got. Lots of work, which isn't uncommon to some extent on yanagibas, but this is pretty exteme.

My family roots are from Kentucky, and my uncle used to cure country ham and I have fond memories of this special ingredient. I remember MANY years ago when we first got married, my wife decided to surprise me with dinner using a slice of country ham. She had no idea how to make it and made it like ...

Mark is such a money-grabber with all the money he made on these 3 knives.

I was fortunate to buy a left handed Kitaoka B2 300mm here several years ago…never saw them available again anywhere.

Hope someone who wants a great knife jumps on one of these.

Just looked and saw these are gone…not surprised.

I like my nakiri, but if I added another I’d like to try a tall nakiri.

Also, your wife might like a nice bunka. The addition of a tip proves nice to have, and once you have one, she might like it a lot. My wife now prefers our bunka to the nakiri.

I have a Lodge and a Field. The Field is nicer due to lower weight. I will someday hit thrift stores and antique shops to try to find some nice vintage cast iron. I appreciate the lighter weight of the Field, so the Lodge isn’t used often.

I think you will most likely find the cast iron piece at an antique store for the 35 is a great pan if it doesn’t have cracks and is clean.

Post pics or just check YouTube for info on used cast iron pans.

Ray, that looks delicious. Glad to see you’re settling in down there.

Just saw this very nice video with Kajihara-san and Kurotori knives.

https://youtu.be/dQMWmJ2D2LM?si=OqCxLIKSTKIq6dEh

Mark, glad you had a great break. You both deserve it.

Ray, what a beautiful place to move to. Building a new place is fun…and frustrating a lot of time, but it turns out well. It’s nice to have exactly what you want.

Roaduck, I hate to be harsh, but your “collection” pictures are stunning…not in a good way though.

Sorry, but it looks like a bit of chaos.

Ronnie, I love hot/sour soup! Now I’ve got to make some.

I’m just finishing up a curried beef, but I’m waiting on the veggies. Always roast a tray before adding them in. It really makes the flavor jump up a notch.

I’m glad to see production increase. I’ve wanted to look into one of his knives, but they usually aren’t available when I decide to be in the market for a new knife.