Chefknivestogo Forums

If you can convince yourself to force a patina on a stainless clad AS blade, they can be nearly rust proof, and you can have a carbon steel blade. I have one of these that gets pulled out more and more - short knife (210) that's very tall even for a longer knife https://www.chefknivestogo.com/mabl2w...

Wood is actually better than plastic for bacterial growth. https://www.rowandsons.co.uk/blog/myth-fact-antibacterial-properties-wood/ And you can still find Shun NSF knives around (I have a set - don't pooh pooh them, they are pretty good knives, better than anything else I have ever seen in an NSF ...

I use one of the earlier generation knives that Mark has supplanted with this https://www.chefknivestogo.com/argtgy21.html It's a pretty darned good knife for the price, but it does have a wa (Japanese) handle. Good steel, stain and rust resistant, takes a very nice edge and holds it through long sh...

Send it back to Cutco and get a new one. They are good with lifetime refunds. When the new one comes it sell it and get some money for a good knife or new stone. Problem is you get another Cutco knife in exchange. My SO has a few (from long ago and far away), they come out only when she is worried ...

Yep - he's my bud and my knives are far better in the kitchen because of him - bloody bloody sharp stuff. Did my boxes of cauliflower today with a bloody sharp knife - even hard veg falls apart right where you point the thing. Going back in to start getting ready to plate stuff - trying to emulate a...

Give Ken (ken123) a call. Best advice you will ever get on natural stones. Many of mine start at one grit (say 2K) and end up much finer. Different regions have different minerals, and different strata (depth of the quarry) has different grit. And they range from extremely soft to pretty darned hard...

Got two glass plates with nanocloth from Ken this week. It's way to hot here (91 degrees with 83 degree dew point at 20:00 - like being in a hot swamp outside) to do anything fun outside, so I'm in the house. Just got done with my first use of the two - one has 1 micron CBM, the other has 0.5 micron...

Gees and I though Jeff was a nice guy. Thank you 😊😅 It’s amazing how much we can learn and how important that burr is, forming them and especially removing them. I’m guessing we never truly remove it but who the heck has a Scanning Electron Microscope to prove that. ? Thanks again Peter I do at wor...

Taught my daughter to make sure she curled her fingers and tucked her thumb when she was 6. Teenager now so of course she doesn't ever do it when I"m looking. :D I did hear however from a chef friend of ours she visited a year or so ago she corrected him when he got a little careless with his off k...

I cut up a bunch of potatos only to toss them into trash, Am I a chef ? I wouldn't say that's the chef thing to do, at least not with house money. If you do it at your own house with your own potatoes that's a different story. I think that's required training. I still like to get a few lbs of mushr...

I can strongly relate to the OP - for many years I went to NY in mid December to get my Xmas present, ended up at Korin and they were interested in my budget for a knife. Too many $500-$2K knives that see little use in my map cases - best knife is what does the job best for you. I have learned to go...

Very nice knife for outdoors use m7, sometimes I wish I had a skinning knife, but then again I live in Minnesota now and won't be skinning anything for some time. And the. I will probably just go back to my 119. If you are having problems sharpening it, and you want to go hunting, I'd do it on my st...

Old standard for me hunting is a Buck 119 - have an old one from the early 50's (file steel), and the one my dad gave me in 1970. Most buck knives were file steel from the early 1900's till the early 60's, and from the early 60's to the early 200's they were 440C steel (newer stuff is 420HC - don't ...

The kitchen I work in usually has 5-7 cooks, and I'm on the bottom of the totem pole. I have no formal training, so I volunteer at a friend's place to learn how to pull off my retirement dream. Prep knives are personal, and no one else uses mine without permission. But the line in this kitchen can g...

I do turkeys, hams, and standing rib roasts with a honesuki and then a gyuto for slicing. I have an old Richmond Laser AS honesuki that does great. But the Kanehide honesuki is a great little cutter (my cousin got one and I've used his a couple of times). Maybe consider the MAC if you are going to b...

I'm well aware of Carters designation - I was told that only a small number of folk could make Honyaki blades in Japan.

I don't know Ray, I may be mistaken, but I was told that only master blade smiths could make them when I bough my first in Japan (Masamoto) - I know that Murray Carter is one of those master blade smiths, maybe we should ask him. And there are very few master blades smiths in Japan, let alone th world

A jump from 1k to 4k with good stones is no big deal. I go from 1k to 5k with my Shaptons with no trouble whatsoever. Lots of very good sharpeners make much bigger jumps than that to get the edges they want. You'll want to keep your progressions tighter if a true mirror polish is what your after bu...

Most of the knives you offered seems fantastic but its above my budget unfortunately... I'd really like to stay at my price limit, with a 240mm gyuto, with kurouchi cladding Take a look at this one https://www.chefknivestogo.com/kogs24frstgy.html Konosuke are revered here, with good reason - I only...

Sure. I store some knives long term in the paper