Search found 1158 matches
- Sat Dec 14, 2019 5:44 pm
- Forum: General Discussion
- Topic: CKTG mention in Serious Eats article
- Replies: 14
- Views: 393
Re: CKTG mention in Serious Eats article
This is going to make it harder to get knives, but I'm happy for ya Mark.
- Sat Dec 14, 2019 5:42 pm
- Forum: Sharpening Advice
- Topic: Rabbit hole? Nah
- Replies: 34
- Views: 730
Re: Rabbit hole? Nah
Is th Tsushima on the upper left? I have an ocean blue and a black one - both quite large (105 x 270/320 x 50) - nice stones but they take a long time to build mud. I like them for very hard steels
- Thu Dec 12, 2019 4:49 pm
- Forum: General Discussion
- Topic: CKTG mention in Serious Eats article
- Replies: 14
- Views: 393
Re: CKTG mention in Serious Eats article
I’ve had a Richmond Laser AS honesuki for years - never had it chip and now use it in a pro kitchen. Takes down ducks and chickens like nothing else - get kurosaki to make more Mark - expensive, but worth every dime
- Wed Dec 11, 2019 6:43 pm
- Forum: Knife Recommendations
- Topic: Gift Knife for someone who cant sharpen
- Replies: 8
- Views: 263
Re: Gift Knife for someone who cant sharpen
You could easily get a decent knife from Daovua - I bought one and it's a great knife for the money. Takes a pretty good edge and holds it pretty well, plus it can be sharpened easily (there are both mail order and storefront sharpening services for long term) https://www.chefknivestogo.com/daovuakn...
- Wed Dec 11, 2019 8:12 am
- Forum: Sharpening Advice
- Topic: Starter sharpening kit
- Replies: 7
- Views: 164
Re: Starter sharpening kit
320/1000/3000 A coarse stone is a good idea, especially for German steel knives and the like. I have only recently become convinced of this, but that’s because I only sharpened my own knives and did not have others using them. If you get chips in a blade, a coarse stone can save you hours, and loads...
- Tue Dec 10, 2019 9:07 pm
- Forum: Sharpening Advice
- Topic: Starter sharpening kit
- Replies: 7
- Views: 164
Re: Starter sharpening kit
I learned many years ago to flatten stones on the front stoop - how the guy at the store I bought my first Japanese knives and stones showed me to flatten them. I got a flattening stone about 10 years ago, and bought a diamond plate from Mark a few years ago. The front stoop did a reasonable job, bu...
- Mon Dec 09, 2019 10:20 pm
- Forum: Classifieds
- Topic: WTB Shibata Tinker / Kono 240/270
- Replies: 5
- Views: 281
Re: WTB Shibata Tinker / Kono 240/270
Yeah, you guys are right. The lowest I saw (not counting eBay) was someone who valued their ~9 year old Kono HD at $175 ish. I think it was the og HD too and it was their daily user. Figured someone who may have been in a similar situation and wanted to sell theirs would be willing to sell low to m...
- Mon Dec 09, 2019 10:07 pm
- Forum: General Discussion
- Topic: Black Lotus and others
- Replies: 10
- Views: 301
Re: Black Lotus and others
I'm a believer - used to think about steels in blades, but I got a "used" CHII blade (52100 steel) that takes and holds an edge, goes through product like a dream (2 boxes of onions, box of carrots, box of zucchini - 3 tags on a strop and ready for another round) - grind and profile are excellent an...
- Mon Dec 09, 2019 9:35 pm
- Forum: Knife Knowledge, Skills, Technique and Care
- Topic: If you had only one knife to bring to work
- Replies: 76
- Views: 13659
Re: If you had only one knife to bring to work
^^always cool to see someone taking pride in their work and enjoy learning new things. I’d take a green cook with a great attitude like yours over a veteran with a crap attitude any day. Thanks bruin. That means a lot to me. I'm just trying to learn enough to run a homeless kitchen when I retire. R...
- Sun Dec 08, 2019 1:32 pm
- Forum: Knife Recommendations
- Topic: Knife for steaks, pork, chicken breasts and brisket
- Replies: 17
- Views: 462
Re: Knife for steaks, pork, chicken breasts and brisket
I guess one of the things that need to be considered is what you really want. Honesuki knives are very nimble, but they tend to be quite stiff. Petty knives tend to be more flexible, but I find them less easy to steer and I really like a stiff knife for silver skin - my preference, but that's just i...
- Sun Dec 08, 2019 10:41 am
- Forum: Knife Knowledge, Skills, Technique and Care
- Topic: If you had only one knife to bring to work
- Replies: 76
- Views: 13659
Re: If you had only one knife to bring to work
One of the longest days I've ever had in a kitchen yesterday. 2 cooks sick and 2 large functions, so I had to step,up a little bit (lotta bit in reality). Glad I talked to Rick before I headed out yesterday - was not planning on breaking down ducks but grabbed my favorite honesuki as well as three g...
- Fri Dec 06, 2019 2:37 pm
- Forum: Knife Recommendations
- Topic: Knife for steaks, pork, chicken breasts and brisket
- Replies: 17
- Views: 462
Re: Knife for steaks, pork, chicken breasts and brisket
I'd probably have gone with Kit's suggestion a few years ago, but if you want to try a blade that does silverskin easily get a sharp honesuki. I rarely use a petty and will be cutting up a few tenderloins for XMAS eve this year - my little honesuki will do all the duty on them
- Thu Dec 05, 2019 10:25 pm
- Forum: Knife Recommendations
- Topic: Knife for steaks, pork, chicken breasts and brisket
- Replies: 17
- Views: 462
Re: Knife for steaks, pork, chicken breasts and brisket
I might look into a honesuki for this stuff as well. For what you list (especially silver skin on ribs and tenderloins) I turn more and more to a Richmond (kurosaki now) Laser AS honesuki - I find them great little knives for poultry and doing lots of butchery. If you work around bones a lot, get a ...
- Thu Dec 05, 2019 8:35 pm
- Forum: Knife Knowledge, Skills, Technique and Care
- Topic: What is Good Cutting Technique?
- Replies: 24
- Views: 7907
Re: What is Good Cutting Technique?
I think which knuckle I use depends on the product. For taller ingredients I find myself using just my middle finger knuckle and using the other fingers to move the hand over the product (kind of like a spider crossing stuff- use finger tips to control where things are) but cutting shorter stuff (gr...
- Thu Dec 05, 2019 10:37 am
- Forum: Sharpening Advice
- Topic: Your preferred stone progression
- Replies: 19
- Views: 584
Re: Your preferred stone progression
I often wonder, Peter, what motivates a person to finally seek to have a knife sharpened that has been figuratively dragged behind a car for 20 minutes. I can't get most of my neighbors to give me their knives to sharpen even though I know they are dull. Some use cheapo pull-through sharpeners, oth...
- Wed Dec 04, 2019 10:00 am
- Forum: General Discussion
- Topic: Richmond Plating Spoons
- Replies: 10
- Views: 382
Re: Richmond Plating Spoons
maybe Mark will put them up for 3 for 2 again before xmas - I got three more -
- Tue Dec 03, 2019 10:16 pm
- Forum: Knife Recommendations
- Topic: Recommendation for first Gyuto
- Replies: 11
- Views: 331
Re: Recommendation for first Gyuto
Rocker/chopper leads me to think you might want to check out a Sabatier profiled knife. https://www.chefknivestogo.com/kogs24frstgy.html This one is stainless, but it's a Kono and is done with classic French (Sabatier) profile. Long flat spot for chopping and a decent belly for rocking. The profile ...
- Mon Dec 02, 2019 7:28 pm
- Forum: Knife Knowledge, Skills, Technique and Care
- Topic: If you had only one knife to bring to work
- Replies: 76
- Views: 13659
Re: If you had only one knife to bring to work
This has been a fun thread to follow, isboogy. Thanks Jeff I think the biggest thing I am learning is just how hard cooks work. I am learning how to get food to the table and how much timing is involved with it. I'm now really getting to be good at cutting onions - I cut the top off a whole box at ...
- Mon Dec 02, 2019 6:56 pm
- Forum: Knife Recommendations
- Topic: Santoku for first time buyer/user
- Replies: 9
- Views: 367
Re: Santoku for first time buyer/user
Check out this one too https://www.chefknivestogo.com/kohetsu1.html Kohetsu knives are geared towards pro kitchen use (handles are okay but nothing special, blades are top notch). I have many Kohetsu blades and use them often - you would be happy with it. About the same price as a wusthof santoku, a...
- Sun Dec 01, 2019 8:18 pm
- Forum: Knife Recommendations
- Topic: Another Knife(s) recommendation..
- Replies: 25
- Views: 690
Re: Another Knife(s) recommendation..
Go get the thing. It will not disappoint you. It's a KS profile blade with a kono grind - as a basic knife for <$500 it probably can't be beat. I'm waiting for my Xmas present - Carter Hopkins is making me the only knife it get this year – probably a >$600 purchase, but nothing like a knife make for...