Chefknivestogo Forums

taz575 wrote: ↑Tue Apr 23, 2024 9:49 pm I started my first damascus billet. Still need to cut and stack a few more times!

Awesome. Looking forward to seeing how it turns out.

I have always wanted a Gude, but never pulled the trigger. The Tojiro ITK is a great knife. Easy to rehandle if you want to add some bling. I have used the Kohetsu, but preferred the Tojiro and oddly enough my Shun.

...discovered the bottom was "domed"...so i emailed the folks at Smithey...And they replied they were made that way...and sadly I sent it back. Excuse my ignorance but what would be the purpose of making it this way? :? Good question Jeff, all they said was its made that way. There was no...

For me it has to be my professional taste tester

Love it, very well done. And XHP is a fun steel.

XexoX wrote: ↑Fri Mar 29, 2024 9:36 pm

TheLegalRazor wrote: ↑Fri Mar 29, 2024 9:25 pm Ketchup on hot dogs? One of the more contentious issues in the culinary world. Mustard on mine.

Ketchup is the only condiment that should ever be put on a hot dog!

This is sarcasm right? If not....gross.

As a preface...i have never touched a Shindo...but for a dedicated protein slicer I actually don't like super thin edges. For my cutting style, in this situation, I prefer the grind of the kohetsu. In addition, I think they do a bang up job with blue 2 although in my experience the choil could use a...

Yes, all the time. I use it for most things where I would use a chef knife. It slices, it dices and scoops I even use it as a spatula at times. I have never used the one linked, but it looks like a great little knife. Very similar to the small cck.

I could probably swing a Midwest knife gathering in Panama.

[/quote] A lovely knife and - not surprising given your posts - a lovely board. :). Is that slicer as thick at the spine as it looks, or was it forged very thin? That scaling is really beautiful. I'm kinda a sucker for that kinda of natural finish on US customs. For whatever reason, it tends to look...

Yes. Fine grit sandpaper, 1000 grit will work. It will mute the contrast, but will not drag as much.

Yes, definitely, especially with acidic foods. While the knife is getting a patina you will need to wipe often.

I have been drooling over Daniel's work, process and polishing for years and finally got my hands on one of his knives. It's not Wootz, but still a beauty. Daniel Cauble-230mm slicer in O1 wrapped in iron with KOA and titanium spacers on the handle: https://i.imgur.com/h7vPr4F.jpg https://i.imgur.co...

ChefKnivesToGo wrote: ↑Fri Jan 12, 2024 5:55 pm Quite a snow storm we had today. We decided to stay home instead of braving the weather. We’ll try and get caught up tomorrow!

Stayed home here too...we got crushed( just about 80 miles east of you). Snow well exceeded the top of the snowblower.

Great find.

The purists will say this is a travesty, but you would have a hard time convincing me there is a better cooking apparatus than a wok for Rice Krispy treats. So simple and so good...especially on a snow day.

I would get it, but size up to 240. As nimble as it is, it wouldn't feel cumbersome moving from your 210.

JASinIL2006 wrote: ↑Mon Jan 08, 2024 9:55 pm My most used knife of ‘23 would be my Terayasu Fujiwara 210 Denka gyuto. In second place would be my Masakage Shimo 240 gyuto.

The Denka is the one knife I have still yet to use. Maybe 2024 will be the year.

I love Gary Larson and went through a few of his books as a kid. Just bought the complete collection thanks to this.

I just cook dinner.