Chefknivestogo Forums

I'll take it. Please pm payment details. Thanks!

PM sent

SOLD! Mods please close. Thank you!

Catch and release. I received this yesterday and decided it's not for me. I didn't even use it since receiving it. Looks to be a mid 1970s nogent blade and measures at 250mm x 50mm. Just looking to get back what I bought it for at $100 Shipped. Here's a link to the original sale: http://www.chefkniv...

Sold. Mods please close

Lowered to $200 + $15 for shipping

mauichef wrote: ↑

Tue Dec 25, 2018 4:16 pm

Marc4pt0 wrote: ↑

Tue Dec 25, 2018 2:50 pm

Anybody see that Fujiyama gem dropped on IG?


https://www.instagram.com/p/BrzR3zyh_Vr ... _copy_link

Yep... 240 please!

+1...although the 270 sounds enticing

Catch and release. Kochi Stainless Clad Kuro 240mm gyuto. Older release and has been sharpened once from the previous owner from my understanding. 240mm x 50mm Looking for what I paid $210 + $15 for shipping Please let me know if you have any questions. Cheers! IMG_20181225_092359.jpg IMG_20181225_0...

Nmiller21k wrote: ↑

Mon Dec 24, 2018 2:31 pm

Mandolin
Flour
Fry
Salt pepper

Next week I’ll write up an onion cooking guide

Looking forward to it!!

Glad this is finally sold. Was very tempting

One important thing to remember about Mazaki is that his knives have been evolving a lot over the last year or more. Knives from the same line from the same vendor may vary quite a bit just depending on when it was purchased. Comparing different lines from this maker is even harder given the obviou...

Jeff B wrote: ↑

Sun Dec 23, 2018 4:28 pm

Pro tip: Don't show off in kitchen by juggling your knives.

Ouch. Luckily wasn't using a cleaver

Waited a long time to add a 210 Kato and would like to pick your brains... Here is a new 210 KU workhorse. I have a non-KU 240 workhorse--had it for years and really enjoy it. In comparison, this feels somewhat thick with a tendency to wedge. There are things I really like about it, and things that...

Beautiful and best of luck in your search!

I think one of the most important things that go towards making one a better cook / chef is the willingness to try new foods. If the foods you eat are narrow, so are your horizons for making good recipes. Try all kinds of veggies, even tofu, kale etc as well as liver, oysters clams raw fish etc etc...

‍♂️

LaVieestBelle wrote: ↑

Fri Dec 21, 2018 12:32 pm

Without carbon steel pans and my scrapers (and, Mark, of course my knives) my life in the kitchen would be less joyful. It's taken years to get the pan collection together.

pans1.jpg

Absolutely beautiful! Cheers and thanks for sharing!!!

Awesome handles. Love this option

I guess I know what I'm spending my Christmas money on! Non-Stick Pans, get a cheap one... replace it in a year or two don't spend bank on an expensive one. I actually donated my last non stick pans years ago and went straight for carbon steel. Never looked back. Every day without fail I find mysel...

Props on the work! Cheers