Chefknivestogo Forums

Do one knife first.... if it doesn’t work out, you can rehandle again. Perhaps opt for beeswax and not epoxy to make removal easier.

Personally I find them faddish, but I am biased by a live edge coffee table that I ended up not liking after a year...

Ok, just ordered a copy as well.... Labor day wkend reading!

And on fixing the link... it seems like the forum software is filling in the thumbnail behind the scenes and losing the link in the process. Don’t know how to fix that.

Just ordered. Already has 37 ratings which is a lot for a niche tittle out for less than 45 days.

Anyone ere have it? Thoughts?

I went through the search for the "perfect" wok phase maybe 6 months ago. I never posted about it bec there didn't seem to be a general interest in carbon woks. Now that there is, here goes: I ended up with a Yamada wok. It came down to several considerations: Flat vs round bottom: As alre...

I definitely buy the stuck at home looking for new things to try theory.

We see this effect elsewhere- Despite the phenomenal market crash early on, all the online brokerages are reporting record numbers of new accounts.

I am also not a fan of using USPS for imports. With DHL or UPS, they file for formal entry and the package clears customs in hours. EMS induction into USPS is done without formal entry. I’ve had packages from Japan sit well over 2 wks in customs as a result. I love my Tansu but for the $, I bought i...

My research show e ban was suspended in 07 but came back into effect in 16. In any case, i just never imagined as there isn’t a good rationale for the ban. The greatest threat to the kangaroo population today is competition with other animals raised for food amidst the drought, so reducing roo deman...

So I gifted a roo strop to a visiting friend from California and was politely informed that they are banned in California! Some initial research confirms the statement tough I haven’t thoroughly read up on the details. Surprised I haven’t seen any mention here... e.g. there is no mention on cktg’s p...

Several of the western small scale makers use digital furnaces. I would think that is a more consistent recipe but for most Japanese blacksmiths, there will be variation.

Practically speaking, I avoid sharpening until I know I won’t be reselling the knife in short order bec something doesn’t feel right. Other than that, if it feels like it needs sharpening, then I sharpen it.

VCI (vapor corrosion inhibitor) a molecular layer on steel that retards oxidation. To draw moisture out would require a desiccant. Some providers like Zorb-it make combination vci and desiccant products. That may be an ideal solution for the Pelican case. I haven’t used Zorb-it personally.

Definitely agree on sous vide and sear at end for leaner cuts (it is the only way to make tenderloin tasty imho). For rib eye, many paths work as it is a well marbled cut.

My DGLP lapping plate is marked 50100 (model number) on the back, 270/325 mesh, 54/45 micron. It is certainly larger than the glass stones. It measures approx 250 x 75. I thought Shapton only made 2 plates -- the DGLP and the even more expensive DRLP -- and they are both similarly sized. I splurged ...

I don’t have the 6k, but I do have the 8k. It polishes fast (like half the strokes to get a slight burr coming from 4k as compared to 4k from 2k) but is pretty hard - I don’t flatten it too often as a result. Assuming the 6k is similar, i would find it difficult to cut lines into it with the shapton...

Sure - I’ve worked on a friend’s set of wusthofs and one small chip on one of my knives - so maybe 6-7 knives - that needed shapton hr 320 and 500. The plate was used for those sessions to flatten the 320/500. This year I picked up a nanohone plate in the same grit range and have switched to that fo...

This is the larger size one in 120 micron / 120 mesh.

About 2 years old. I only use it to flatten courser stones (320 and 500), so it hasn't really been used much as I don't end up using course stones too frequently in the first place.

$100 conus/pp included

That’s a benefit if flitz - USDA approved for food prep surfaces.... not a big worry,

I find ATK’s recs hit or miss but if I recall correctly, they are in Brookline Village near where my dentist used to be and a block away is a great sandwich place Cutty’s - my treat to self after each dental cleaning! No hit or miss at Cutty’s.

I would epoxy - including the metal spacer to the wood.

Also if not planning on a removable handle, the tang can be epoxied from the center as well. That will certainly never fall apart again.

As a wok, I feel this would be the japanese wok competition; https://www.globalkitchenjapan.com/products/yamada-hammered-iron-round-bottom-wok-1-6mm-thickness Common sizes used to be avail on amazon prime, though today, I didn’t see any from gkj. These are true pow wok shape and handle. Soooo much b...