Chefknivestogo Forums

I got my addict through the classifieds late last year (Addict 2 in CPM154). Absolutely love it for big veg as its tall. If you build the same height and profile, I'll jump. May have to take some heat from the SO, but I could always give a knife to my cousin to make up for it - he loves my Addict (h...

My HAP40 blades take eons to develop a patina, so the steel might make a great choice for you - my Kohetsu stuff performs very well. I'm surprised that this has not crossed your mind https://www.chefknivestogo.com/koswstgy241.html Especially considering how many love Konosuke blades here (I have my ...

HAP40 knives just take a bit longer on the stones - even my very soft stones can get them sharp - it takes about 20% longer to sharpen a HAP40 blade than a B2 one on my stones

Send me an invoice - sorry kjpfo - I'll take the thing now

My youngest daughter started with farfelli pasta, asparagus, mushrooms and marscapone. Sauté half a medium onion in olive oil, add a few cloves of crushed garlic and cook until perfume comes out, add some asparagus cut into 2" pieces, then some crimini or maitaki mushrooms and a generous pinch of sa...

It's a personal thing, so you may be joining many of us in the rabbit hole. No "best" knife in existence for everyone, but we all have out favorites. I like this for a 210 under $200 https://www.chefknivestogo.com/kohawagy21.html They are great performers for the buck - I used mine for a few things ...

keithmarder wrote: ↑

Wed Jan 16, 2019 7:53 pm

What does tge Carter Hopkins knife sell for new?

I'm gonna find out with a blade quite near this one for my next Xmas present. Want mine a smidge taller

No less fortunate stuff, all of us are far more fortunate than most- I wish I could chef like you guys. I went into physics because I did not have to study (math and physics were easy - most other stuff was work). It occurred to me later in life that I liked to cook as much as anything else - I am j...

Gotta have a Sab profile knife as my main go to https://www.chefknivestogo.com/moritakagyuto.html Decent honesuki https://www.chefknivestogo.com/kohaho15.html Nakiri (have a Bunka from them - great cheap knife) https://www.chefknivestogo.com/miskna16.html Petty https://www.chefknivestogo.com/kohape1...

I used mine tonight on a whim - don't know why, but I remeber what brought me to this site - same knife my chef bud uses every day (he told me about this place - before that I would get a knife or two at Korin most years as a Christmas present for my self) - they sell you the most expensive knife yo...

It depends on what you call money. A bank account is nice, but this is an ivestment that you can use if nothing else. First Honyaki knife I bought was a bit under 300 bucks (27500 yen in 1994 - still have sales slip) - used it a couple times, and oiled the blade and ebony (back then it was okay to h...

I love this thread - pics are great - food is very visual. I wish I could post pics, but conditions of my employment dictate mean I can't. But even without, just knowing others are teaching younger generations to cook is great. Datster - I've now got to try to emulate your dish on Saturday morning -...

Turns out my mom just helped my neice get a new debuyer pan (mom bought it for her earlier in the day) through it initial seasoning on Sunday (yesterday). Mom used her old method - potato skins, oil, and salt in new pan on medium heat till the potato skins were well browned, a rinse with hot water, ...

The old Richmond AS Laser 240 is now a Kurosaki - I asked for one on the classifieds and found one. Very nice knives and my chef bud still uses his as his almost only knife. I have tried mine a few times and it is a beast of a cutter - light, but performs like a heavy knife.

Given some of the comments about smaller gyutos here, and that I have been told to use my Kikuichi petty as a small knife (she's right - I never use it at home) I have been thinking about getting a 180 gyuto as a "short" knife. I talked to my buddy (lady chef - 4' 10" woman who uses a 180 as her bas...

HAP40 knives don't get much of a patina - great steel for a busy cook. It takes an edge that's near W1, and holds it very well. I have two kohetsu blades that are HAP40, and you can see the start of a patina after a couple years, but it's nothing like a white or blue steel knife - I love AS as it is...

I just finished prepping lamb shanks and veg with my Kono HD2 (decided I would use it instead of my Ultimatum) - profile is good (not a Sab profile - oh well, I'll make do) and the thing just drops through food of all sorts. What a great knife - might have to start using it more. You don't realize h...

Mac4k wrote: ↑

Sat Jan 12, 2019 11:56 pm

Where can I get the Konosuke HD2 for under $400

https://www.chefknivestogo.com/kohd2gy24khl.html

Right here - you might need to wait

I buy them on the stalk, and take them off one at a time with a knife tip (usually a 210) and then take off the bad leaves and split them. Olive oil, salt, pepper, and pine nuts and into the oven at 350 until soft (depends on how big they are) - pull em out, add some lemon juice and a bit of zest an...

Honored at the offer appleward, but I'm going to get a shorter (not as tall) knife - I only have old Sabatier paring knives right now - want something with harder steel as I'm learning about edge retention - tried my Kikuichi petty today on cauliflower. Might re-think just using it as my general pet...