Search found 1062 matches

by lsboogy
Tue Sep 17, 2019 10:42 pm
Forum: Sharpening Advice
Topic: Shohonyama Awase Toishi Pass Around
Replies: 28
Views: 359

Re: Shohonyama Awase Toishi Pass Around

Stone shows a pretty even grain size - very very nice.
by lsboogy
Tue Sep 17, 2019 6:34 pm
Forum: Knife Recommendations
Topic: Back again for another recommendation
Replies: 20
Views: 432

Re: Back again for another recommendation

MiPanz wrote:
Tue Sep 10, 2019 7:25 am
Koishi FTW.

Thank you all again for your insights.
You will love the knife - congrats
by lsboogy
Mon Sep 16, 2019 11:22 pm
Forum: Knife Recommendations
Topic: Looking for a knife recommendation
Replies: 27
Views: 443

Re: Looking for a knife recommendation

After more research, I am now leaning to the following gyuto blades in 210mm size: Kanehiro AS or Makoto Ryusei AS or Anryu B#2 Hammered The Yahiko W#2 Nashkiji and the Makoto W#2 are both OOS, but impressive. I have a nakiri (Shun), but really like the look of the tall nakiri from Masakage Yuki. I...
by lsboogy
Mon Sep 16, 2019 7:42 pm
Forum: Sharpening Advice
Topic: Thinning
Replies: 4
Views: 119

Re: Thinning

Id start with water stones and go slow if you are going to do it yourself. I send mine to Chris (cjmeik) on the forum. He does a spectacular job.
by lsboogy
Mon Sep 16, 2019 6:32 pm
Forum: General Discussion
Topic: Help/Advice for repairing my handle
Replies: 14
Views: 186

Re: Help/Advice for repairing my handle

I'm beginning to understand why I like handles stuck on with beeswax - plus it really never changes color, and all home hardware store epoxy will yellow with age. Check out Ablestick or masterbond stuff. Or you can buy furniture finishing resins or boat resins
by lsboogy
Mon Sep 16, 2019 6:08 am
Forum: Knife Recommendations
Topic: Looking for a knife recommendation
Replies: 27
Views: 443

Re: Looking for a knife recommendation

the Matsubara is kind of a medium weight knife, but you mention owning Miyabi and Shun blades. I think the Matsubara is a bit lighter than them, but mark a So sells some blindingly light knives - my kohetsu 210's are both sub 5 oz blades, and one with sock handle is less than 4 1/2 oz. and you could...
by lsboogy
Sun Sep 15, 2019 10:52 pm
Forum: Knife Recommendations
Topic: Looking for a knife recommendation
Replies: 27
Views: 443

Re: Looking for a knife recommendation

What do you rock chop wx? I seem to use rocking on very little any more (pull cut soft veg and proteins, push cut hard veg, and chop a few ingredients). About the only thing I rock chop any more are herbs - can get yelled at and answer back while doing them, and occasional other items. You might wel...
by lsboogy
Sun Sep 15, 2019 8:31 pm
Forum: Knife Recommendations
Topic: Looking for a knife recommendation
Replies: 27
Views: 443

Re: Looking for a knife recommendation

I'd check out the Matsubara B2 210 as well. I have one, and my review is the latest one (Andrew) https://www.chefknivestogo.com/manabl2gy24c.html They are tall knives for their length (makes doing product quicker with bigger ingredients, and they take an edge that will make you leave your other kniv...
by lsboogy
Sun Sep 15, 2019 1:44 pm
Forum: Make It Sharper
Topic: Cost to thin?
Replies: 3
Views: 158

Re: Cost to thin?

Depends on how much thinning and regrind you want. $60-$90 will probably cover most knives for thinning. One of the best things you can do with a knife is let Chris at it
by lsboogy
Sat Sep 14, 2019 2:36 pm
Forum: Sharpening Advice
Topic: Wustof Epicure Sharpening/Stone Advice
Replies: 16
Views: 265

Re: Wustof Epicure Sharpening/Stone Advice

With bolstered knives, avoid electric sharpeners. It’s too easy to quickly eat a void spot in the profile and require serious metal removal that really sucks without legitimate powered equipment. I’ve always sharpened bolstered knives with stones and pay particular attention to the profile where it...
by lsboogy
Tue Sep 10, 2019 8:59 pm
Forum: General Discussion
Topic: Hunting knife needed
Replies: 67
Views: 2102

Re: Hunting knife needed

Consider what guides carry - especially big game folk in Montana and Alaska - know many of them and they all carry large fixed blade knives. I don't know any who have a folding blade, and most have a fairly large blade. Skinning is a tough job, but you have to get the carcass back first - never had ...
by lsboogy
Tue Sep 10, 2019 6:36 pm
Forum: Knife Knowledge, Skills, Technique and Care
Topic: New to cooking and want to improve my knife skills
Replies: 12
Views: 1362

Re: New to cooking and want to improve my knife skills

My golf game hinges around how well my left knee is doing - been rather well as of late (handicap is going down again) - but I wholly agree on cutting, best thing I ever did for my knife skills was volunteering in a high end/high volume kitchen. If you ever get the opportunity, take it - learn more ...
by lsboogy
Tue Sep 10, 2019 6:23 pm
Forum: Sharpening Advice
Topic: Shohonyama Awase Toishi Pass Around
Replies: 28
Views: 359

Re: Shohonyama Awase Toishi Pass Around

I'll take one - no trial needed
by lsboogy
Mon Sep 09, 2019 9:56 am
Forum: Sharpening Advice
Topic: Repair Work
Replies: 40
Views: 1584

Re: Repair Work

Why I have a line knife - I've never chipped anything that bad, but one person I work with has done that to many blades - he turns when rocking - spent many hours fixing damage from his lack of skills. I
by lsboogy
Mon Sep 09, 2019 9:51 am
Forum: Knife Recommendations
Topic: Back again for another recommendation
Replies: 20
Views: 432

Re: Back again for another recommendation

AS is a very good choice for knife steel. Gets harder than blue or white steel withouout being "chippy" - it also takes a very good edge (probably as good an edge as white steels for most of us - I can pop hair with my AS blades, and they are great for long kitchen sessions) Cladding a very hard cor...
by lsboogy
Sun Sep 08, 2019 8:29 pm
Forum: Knife Recommendations
Topic: Back again for another recommendation
Replies: 20
Views: 432

Re: Back again for another recommendation

I think "fragile tip" is a caution given to those whose skills are less than Good++ ;) Users agree it is a high-act performer. An acrobat that looks mean. It doesn't tame the lions, it chops them up and eats'em I'm down with that Dan - had my line knives chipped bad by fools who have bad technique ...
by lsboogy
Sun Sep 08, 2019 8:16 pm
Forum: Sharpening Advice
Topic: I do some weird shit when sharpening.
Replies: 12
Views: 330

Re: I do some weird shit when sharpening.

I can relate to holding breath during critical strokes. Shooters know this causes unnecessary movements. Again FYI this is referred to as a cardioballistic response. It comes from the heartbeats moving the limbs around. You can pick this up with a sensitive accelerometer (remember the angle cube di...
by lsboogy
Sun Sep 08, 2019 1:22 pm
Forum: Knife Recommendations
Topic: Knife for Butchering Salmon
Replies: 7
Views: 266

Re: Knife for Butchering Salmon

I do lots of salmon (whole fish to portions) at my second job. I find a good gyuto works very well on them. My favorite knife for salmon is still my Richmond Ultimatum or a CHII blade. Slit the head and break it off, filet, tweezers for the pin bones, skin and clean grey stuff out, tail white thing ...
by lsboogy
Sun Sep 08, 2019 1:03 pm
Forum: Sharpening Advice
Topic: Daovua sharpening angle
Replies: 11
Views: 482

Re: Daovua sharpening angle

Sounds like a good idea - I'll from now on refer to my Daovua as the "Thing" - alien beast for cheap. Going to be my camping knife for some time - we eat well while camping. Going back up for some more sailing in a week or two - season is short on Superior but we get good (6-12 knot) winds most of S...
by lsboogy
Sun Sep 08, 2019 9:53 am
Forum: Sharpening Advice
Topic: White steel vs. Tomatoes?
Replies: 26
Views: 555

Re: White steel vs. Tomatoes?

I can't remember the last time I used a serrated blade on anything except for bread, and tomatoes seem to be best down with a very refined edge for me. I did lots of them a few days ago with an AS Kohetsu that is still quite sharp - and I did wipe it down every few slices, but I think the patina is...