Chefknivestogo Forums

Stone shows a pretty even grain size - very very nice.

MiPanz wrote: ↑

Tue Sep 10, 2019 7:25 am

Koishi FTW.

Thank you all again for your insights.

You will love the knife - congrats

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...

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.

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

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...

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...

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...

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

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...

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 ...

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 ...

I'll take one - no trial needed

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

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...

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 ...

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...

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 ...

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...

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...