Search found 1158 matches

by lsboogy
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.
by lsboogy
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
by lsboogy
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
by lsboogy
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...
by lsboogy
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...
by lsboogy
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...
by lsboogy
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...
by lsboogy
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...
by lsboogy
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...
by lsboogy
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...
by lsboogy
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...
by lsboogy
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
by lsboogy
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 ...
by lsboogy
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...
by lsboogy
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...
by lsboogy
Wed Dec 04, 2019 10:00 am
Forum: General Discussion
Topic: Richmond Plating Spoons
Replies: 10
Views: 382

Re: Richmond Plating Spoons

Banzai_Burrito wrote:
Wed Dec 04, 2019 9:51 am
Man, now I want to get the Damascus plating spoon!
maybe Mark will put them up for 3 for 2 again before xmas - I got three more -
by lsboogy
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 ...
by lsboogy
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 ...
by lsboogy
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...
by lsboogy
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...