Chefknivestogo Forums

This is going to make it harder to get knives, but I'm happy for ya Mark.

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

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

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...

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...

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...

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...

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...

^^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...

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...

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...

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

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 ...

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...

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...

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 -

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 ...

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 ...

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...

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...