Search found 992 matches

by lsboogy
Mon Jul 22, 2019 9:14 pm
Forum: Knife Recommendations
Topic: Looking for our next favorite knife
Replies: 10
Views: 109

Re: Looking for our next favorite knife

If you can convince yourself to force a patina on a stainless clad AS blade, they can be nearly rust proof, and you can have a carbon steel blade. I have one of these that gets pulled out more and more - short knife (210) that's very tall even for a longer knife https://www.chefknivestogo.com/mabl2w...
by lsboogy
Sun Jul 21, 2019 11:03 pm
Forum: General Discussion
Topic: Japanese versus western handles
Replies: 18
Views: 254

Re: Japanese versus western handles

Wood is actually better than plastic for bacterial growth. https://www.rowandsons.co.uk/blog/myth-fact-antibacterial-properties-wood/ And you can still find Shun NSF knives around (I have a set - don't pooh pooh them, they are pretty good knives, better than anything else I have ever seen in an NSF ...
by lsboogy
Sun Jul 21, 2019 5:14 pm
Forum: Knife Recommendations
Topic: First Japanese Knife Recommendations
Replies: 10
Views: 95

Re: First Japanese Knife Recommendations

I use one of the earlier generation knives that Mark has supplanted with this https://www.chefknivestogo.com/argtgy21.html It's a pretty darned good knife for the price, but it does have a wa (Japanese) handle. Good steel, stain and rust resistant, takes a very nice edge and holds it through long sh...
by lsboogy
Sat Jul 20, 2019 5:12 pm
Forum: Sharpening Advice
Topic: Pitch it or Fix it?
Replies: 11
Views: 164

Re: Pitch it or Fix it?

Send it back to Cutco and get a new one. They are good with lifetime refunds. When the new one comes it sell it and get some money for a good knife or new stone. Problem is you get another Cutco knife in exchange. My SO has a few (from long ago and far away), they come out only when she is worried ...
by lsboogy
Sat Jul 20, 2019 4:39 pm
Forum: Sharpening Advice
Topic: Nano cloth source?
Replies: 7
Views: 412

Re: Nano cloth source?

Yep - he's my bud and my knives are far better in the kitchen because of him - bloody bloody sharp stuff. Did my boxes of cauliflower today with a bloody sharp knife - even hard veg falls apart right where you point the thing. Going back in to start getting ready to plate stuff - trying to emulate a...
by lsboogy
Sat Jul 20, 2019 4:28 pm
Forum: Sharpening Advice
Topic: Natural stones for dummies
Replies: 6
Views: 161

Re: Natural stones for dummies

Give Ken (ken123) a call. Best advice you will ever get on natural stones. Many of mine start at one grit (say 2K) and end up much finer. Different regions have different minerals, and different strata (depth of the quarry) has different grit. And they range from extremely soft to pretty darned hard...
by lsboogy
Fri Jul 19, 2019 8:28 pm
Forum: Sharpening Advice
Topic: Nano cloth source?
Replies: 7
Views: 412

Re: Nano cloth source?

Got two glass plates with nanocloth from Ken this week. It's way to hot here (91 degrees with 83 degree dew point at 20:00 - like being in a hot swamp outside) to do anything fun outside, so I'm in the house. Just got done with my first use of the two - one has 1 micron CBM, the other has 0.5 micron...
by lsboogy
Fri Jul 19, 2019 8:11 pm
Forum: New Edge Sharpening - Peter Nowlan
Topic: Appreciation
Replies: 12
Views: 833

Re: Appreciation

Gees and I though Jeff was a nice guy. Thank you 😊😅 It’s amazing how much we can learn and how important that burr is, forming them and especially removing them. I’m guessing we never truly remove it but who the heck has a Scanning Electron Microscope to prove that. ? Thanks again Peter I do at wor...
by lsboogy
Thu Jul 18, 2019 10:41 pm
Forum: Knife Knowledge, Skills, Technique and Care
Topic: When to teach knife skills to kids
Replies: 12
Views: 364

Re: When to teach knife skills to kids

Taught my daughter to make sure she curled her fingers and tucked her thumb when she was 6. Teenager now so of course she doesn't ever do it when I"m looking. :D I did hear however from a chef friend of ours she visited a year or so ago she corrected him when he got a little careless with his off k...
by lsboogy
Wed Jul 17, 2019 11:23 pm
Forum: General Discussion
Topic: You know you're a chef when...
Replies: 196
Views: 38086

Re: You know you're a chef when...

I cut up a bunch of potatos only to toss them into trash, Am I a chef ? I wouldn't say that's the chef thing to do, at least not with house money. If you do it at your own house with your own potatoes that's a different story. I think that's required training. I still like to get a few lbs of mushr...
by lsboogy
Tue Jul 16, 2019 10:00 pm
Forum: Knife Recommendations
Topic: Recommendations: Gyuto
Replies: 15
Views: 593

Re: Recommendations: Gyuto

I can strongly relate to the OP - for many years I went to NY in mid December to get my Xmas present, ended up at Korin and they were interested in my budget for a knife. Too many $500-$2K knives that see little use in my map cases - best knife is what does the job best for you. I have learned to go...
by lsboogy
Tue Jul 16, 2019 9:38 pm
Forum: Sharpening Advice
Topic: Trying to sharpen a 50 year old Buck hunting knife...
Replies: 17
Views: 300

Re: Trying to sharpen a 50 year old Buck hunting knife...

Very nice knife for outdoors use m7, sometimes I wish I had a skinning knife, but then again I live in Minnesota now and won't be skinning anything for some time. And the. I will probably just go back to my 119. If you are having problems sharpening it, and you want to go hunting, I'd do it on my st...
by lsboogy
Mon Jul 15, 2019 9:26 pm
Forum: Sharpening Advice
Topic: Trying to sharpen a 50 year old Buck hunting knife...
Replies: 17
Views: 300

Re: Trying to sharpen a 50 year old Buck hunting knife...

Old standard for me hunting is a Buck 119 - have an old one from the early 50's (file steel), and the one my dad gave me in 1970. Most buck knives were file steel from the early 1900's till the early 60's, and from the early 60's to the early 200's they were 440C steel (newer stuff is 420HC - don't ...
by lsboogy
Mon Jul 15, 2019 8:39 pm
Forum: Knife Knowledge, Skills, Technique and Care
Topic: If you had only one knife to bring to work
Replies: 66
Views: 3765

Re: If you had only one knife to bring to work

The kitchen I work in usually has 5-7 cooks, and I'm on the bottom of the totem pole. I have no formal training, so I volunteer at a friend's place to learn how to pull off my retirement dream. Prep knives are personal, and no one else uses mine without permission. But the line in this kitchen can g...
by lsboogy
Mon Jul 15, 2019 8:27 pm
Forum: Knife Recommendations
Topic: Carving knife for bone-in meats
Replies: 6
Views: 257

Re: Carving knife for bone-in meats

I do turkeys, hams, and standing rib roasts with a honesuki and then a gyuto for slicing. I have an old Richmond Laser AS honesuki that does great. But the Kanehide honesuki is a great little cutter (my cousin got one and I've used his a couple of times). Maybe consider the MAC if you are going to b...
by lsboogy
Sat Jul 13, 2019 10:38 pm
Forum: Knife Recommendations
Topic: Need a Gyuto recommendation
Replies: 18
Views: 748

Re: Need a Gyuto recommendation

I'm well aware of Carters designation - I was told that only a small number of folk could make Honyaki blades in Japan.
by lsboogy
Mon Jul 08, 2019 8:08 pm
Forum: Knife Recommendations
Topic: Need a Gyuto recommendation
Replies: 18
Views: 748

Re: Need a Gyuto recommendation

I don't know Ray, I may be mistaken, but I was told that only master blade smiths could make them when I bough my first in Japan (Masamoto) - I know that Murray Carter is one of those master blade smiths, maybe we should ask him. And there are very few master blades smiths in Japan, let alone th world
by lsboogy
Sun Jul 07, 2019 9:48 pm
Forum: Sharpening Advice
Topic: Sharpening Stones
Replies: 13
Views: 562

Re: Sharpening Stones

A jump from 1k to 4k with good stones is no big deal. I go from 1k to 5k with my Shaptons with no trouble whatsoever. Lots of very good sharpeners make much bigger jumps than that to get the edges they want. You'll want to keep your progressions tighter if a true mirror polish is what your after bu...
by lsboogy
Sun Jul 07, 2019 5:03 pm
Forum: Knife Recommendations
Topic: Need a Gyuto recommendation
Replies: 18
Views: 748

Re: Need a Gyuto recommendation

Most of the knives you offered seems fantastic but its above my budget unfortunately... I'd really like to stay at my price limit, with a 240mm gyuto, with kurouchi cladding Take a look at this one https://www.chefknivestogo.com/kogs24frstgy.html Konosuke are revered here, with good reason - I only...
by lsboogy
Sat Jul 06, 2019 9:50 pm
Forum: Knife Knowledge, Skills, Technique and Care
Topic: VCI Paper question
Replies: 2
Views: 151

Re: VCI Paper question

Sure. I store some knives long term in the paper