Chefknivestogo Forums

i vote for the Konosuke HD 240mm. i picked up a western handled version after owning a few over the years and they are just great all around knives. especially in a professional kitchen. im going to end up picking up another one soon here because they just work. the western ones are a little cheape...

Drewski wrote: ↑

Thu Feb 13, 2020 9:18 pm

I'm not a pro, but I feel like this thread is just screaming for the standard Kohetsu HAP40
https://www.chefknivestogo.com/kohawagy24.html

Love mine - at home and at my "learning" job. One of the few knives I've ever had that can do a dozen boxes of veg and not need even a stropping.

I like kohetsu stuff very much - have many of their blades. They seem to be geared towards performance rather than aesthetics, and the handles are pretty cheap (I've had some of mine re-handled - Bensbites made them into great kitchen units), but they are very good in a professional setting and woul...

Probably have better luck selling them on eBay - but I'll ask him this weekend

There are a few small gyutos on the site https://www.chefknivestogo.com/gyutos1.html And I think it will be hard to find people here who have shun or Miyabi blades - I keep a small set for NSF stuff, but even my Miyabi loving neighbor (whole block full of the birchwood handled things) is starting to...

There are a few small gyutos on the site https://www.chefknivestogo.com/gyutos1.html And I think it will be hard to find people here who have shun or Miyabi blades - I keep a small set for NSF stuff, but even my Miyabi loving neighbor (whole block full of the birchwood handled things) is starting to...

I've always been a huge fan of knives, but there's been a lot of stigma against carrying knives, so the hobby's been dead for about 15 years. I’m from VT and was told by my dad 35 years ago to always have a knife in my pocket. I have an opinel in my pocket 90% of the time, which is sort of the anti...

Your friends will do much better with a line knife https://www.chefknivestogo.com/argtgy21.html I have the forerunner of that, great little blade that takes and holds an edge that a Shun or Miyabi could only hope to, and you can avoid the big box store thing as well. Don't know why anyone up here wo...

I think roo holds compound better (feels a little rougher), and bovine (especially a 60+ year old barber strop) works great alone. I use the roo loaded one and the bovine one - 3,2,1 - every day as my dad taught me. Razor stays very sharp and shaving is comfortable

A 5K whetstone is great for setting the bevel and will give you a good shave. Strop it before every use and it will give you a great shave. I have a bare strop and a roo loaded with 1 micron CBN (from Ken123) in the bathroom - shaves are always great. Sharpen the razor once or twice a year on stones...

Hi Paul - I find that grain size in knife steels is mostly in the 2-6um range, but a Buck knife is going to be 20um or bigger. Most German steels are in the 7-15um range(~0.0003" - easy to pick up optically with just a bench microscope) and a good smith can get some white steels into the 500nm or so...

End of a very long day. Small dinner tonight, but Rick has 5 catering jobs tomorrow that I spent my day doing prep for. More onions and carrots than I've ever done in a day, and lots of othe veg went on ice for tomorrow. For some reason, I have agreed to coming in tomorrow at 2 to do lots of chicken...

I have a Matsubara 210 gyuto (very tall one) that comes out often. I think they are great knives, and I have big hands so 45mm tall blades can get a bit on the short side at times. The steel in mine (B#2) rakes and holds a great edge over many long shifts. I have it with me today - I'm done with oni...

He is the main cook and she uses a smaller petty for some veggies. Looking at their registry, he should get one thing he wants :D He requested a western handle over a Wa. The Konosuke looks nice, maybe a bit too lazerish for a main knife? I don’t have a laser, so no experience The Konosuke is defin...

Hikary, I love posting this stuff. I'm an old aerospace guy who loves to cook, with a SO who also loves food (she's a Yelp elite lady). I ride bikes with Rick and have for years, and when he started helping Jen and I in a homeless shelter (we do meals at a place with women and kids in St Paul), I le...

I have an old (early 80’s) Kikuichi white steel bunka that is 50-50 grind and a Suisin 50-50 Kiritsuke - they exist. Typically, only the head or executive chef was allowed to use kiritsuke blades, they were a cross of Usuba and yaganaki blades - good for both veg and fish, and require very good tech...

What needs to be remembered is that all of these steels are very easy to change - wrongly if you don't know what you are doing. I would guess most of the smiths have secret sauce to make their steels perform well. But the basics of annealing show that higher temps or longer times show increased grai...

I guess I kind of have the same inner nerd in me (physicist), but what I have been learning using knives and at work leads more into anneal and quench stuff than just composition. Grain size in metals is dictated by how hot and how long it is kept there, and what I have been learning using a SEM at ...

Awesome stuff - thanks Radar!! Ya I did feel some relative success on the 1K stone. The 2 knives are definitely much sharper in the end....especially my mother-in-laws cheap Henckel that couldn’t even do a rough cut through printer paper. I will watch and learn all that I can... Any reason you stro...

Carter does amazing work - glad it sold. May have kept me off the couch