Chefknivestogo Forums

I think that most home users settle down with 210's, but some like 240's. Just a personal thing. I like big knives for large tasks, but have been going to a Matsubara 210 (still 54mm tall) a lot lately - it's really a good knife for home use and when I'm looking at an onion or two and product that a...

no shipping charges for me! Thanks for doing this Mark

If you are not a seasoned sharpener, R2 can be hard to figure out - but both are pretty hard steel. My brother has the Chromax knife - one of the best things he has bought in years - he's a home user and I only need to take it to the stones a couple times a year. I just sharpened it for him - no chi...

I've been very happy with a Kono Sabatier profiled blade - if you like the long flat and good belly of the French blades, it's a very good rendition https://www.chefknivestogo.com/kotogsgy24eb.html I'm very aware of what you go through - lived in Montana for a good while - still carry a Buck 119 tha...

If none of the knives need and major touch up then a 280/1.5k would be a good choice to give a good start on the knife with the 280 and a very workable cutting edge with the 1.5 k. My choice would be the Cerax 1000/3000 because you are able to get a lot accomplished with the 1k perhaps even using i...

https://www.chefknivestogo.com/to1.html
Tojuro sink bridge - expensive but well worth it

The Kanehide is an excellent knife for the money, but I would take a look at this one as well https://www.chefknivestogo.com/argtgy21.html I have the GT precursor to it as a line knife - relatively cheap, takes a good edge and is forgiving of technique. And it's not a $500+ knife that one needs to w...

Shintō - hard to find and expensive

Just to add another stainless knife, try out opinel knives. Try something in a size 7 or larger. These are cheap and work as an edc if you have the patience to open them. I put a 10k edge on the ones I got. The standard wood handles are a bit less $$ Ken I have several carbon ones - they seem to be...

Had tuna steak, cremini mushrooms, zuchinni, and red bell pepper all cooked on the grill. First time we have had a decent meal in a while - but I live where the protests started. Most of my nights have been spent outside lately - I'm so glad to be getting back to normal. Did all the cutting with a k...

If you could swing to a japanese handle, I can't say enough about my Matsubara 210 - it's nearly 56 mm tall, B#2, takes a great edge, and I just love the thing. https://www.chefknivestogo.com/mabl2nagy21.html Used at home and in pro kitchen - great grind, profile, and just a beast for a small knofe....

As Joe stated, sharpening German stainless blades is way different than most Japanese steel. Most wusthof and Henckels blades feel very gummy on stones. I personally dislike doing them, especially on my soft stones. Last Wusthof blades I sharpened I used shaptons on- only went to 2K but that's much ...

Try a 1*6" nanocloth with 1 micron cbn. Note 8k is 2 micron. Ken Never heard of nano cloth, is this sold in CKTG? Would you happen to have a link for both the nanocloth and 1 micron cbn? TBH, I also don't know what cbn is.. :oops: EDIT: Just found both on CKTG, a bit above the budget as a system wo...

Look into Kikuichi stuff

As a basic laser, there is little that can come close to Konosuke HD2 240. It's a great all around knife, was the schiz a couple years ago, still hard to get, but the more I use mine the more I like it. It took me a year to get one but it was worth the wait Mine has a custom handle, but even the sto...

I'm in the opposite lane - dislike Shapton stones because the are hard. I like very soft stones for the most part - and am getting into mostly a Nubatama route for synthetics lately. I would suggest a call to Ken (ken123 on the forum) - I'vee dealing with him for a long time and he's never steered m...

Sounds like you are in the same space I was deciding on stones a few months ago. I went with a Shapton Glass 320, Cerax 1000, and Kitayama #8000 and an Atoma #140. Having the convenience of a splash-n-go is certainly a thing - even that 'only 5 min soak' is a slight mental block when actually getti...

I'd look into an AS yanagiba - or maybe an AS Deba - you are doing a lot of fish and some have tough scales. Ctenoids are hard for me (snappers), but cycloiods like salmon are relatively easy, just take your time and move slower than you think you need to. Either way, with as much as you are doing a...

what fish do you scale? And how much/many and how fast do you need to go?

Give us Damascus tools! Fish turner, bench scraper etc.