Search found 784 matches

by jmcnelly85
Sun Mar 17, 2019 7:12 pm
Forum: Sharpening Advice
Topic: Flattening plate question
Replies: 15
Views: 192

Re: Flattening plate question

Reduce pressure while flattening and you’ll get a smoother surface.
by jmcnelly85
Sat Mar 16, 2019 10:40 am
Forum: General Discussion
Topic: Stickers
Replies: 24
Views: 303

Re: Stickers

Gihei horse!
by jmcnelly85
Mon Mar 11, 2019 5:07 pm
Forum: Knife Recommendations
Topic: Looking for new supreming knife
Replies: 19
Views: 264

Re: Looking for new supreming knife

I personally use a 5 inch utility or 210 gyuto for the task, I don’t see how something will do a “better” job than your current 6 inch utility. I suppose a strategy would be to repurpose some of the meat stuck on the membrane if waste is a concern. Whenever I do a lot of supremes and am left with th...
by jmcnelly85
Sun Mar 10, 2019 7:18 pm
Forum: Sharpening Advice
Topic: How do i know when I'm ready for the next stone?
Replies: 5
Views: 210

Re: How do i know when I'm ready for the next stone?

There’s a lot that can be said on this, but I’ll do my best to explain my “by feel/test repeatedly” approach. Starting on my coarsest stone, I do as much ocd anal nitpicking and heavy lifting done on stone one. I’ll jump once I have no reflective spots while shining a bright led light on the apex as...
by jmcnelly85
Sun Mar 10, 2019 12:47 am
Forum: Photos
Topic: Knives-n'-Cabbages
Replies: 18
Views: 632

Re: Knives-n'-Cabbages

My number one favorite cabbage knife is an Itto ryu hammered nakiri, particularly when it’s at one micron refinement. I did shred some the other day with a harukaze srs15 gyuto straight off a shapton pro 5k and was very pleased with how easy it was.
by jmcnelly85
Sat Mar 09, 2019 1:11 pm
Forum: General Discussion
Topic: Pencil sharpening
Replies: 6
Views: 245

Pencil sharpening

https://youtu.be/ITKTA2quDv8

Thought you all would like this
by jmcnelly85
Wed Mar 06, 2019 11:07 pm
Forum: General Discussion
Topic: To Mandoline or Not
Replies: 21
Views: 495

Re: To Mandoline or Not

I consider them a necessary evil that make doing 1000 super thin, consistent cuts that much more efficient... that being said, I hate them and often refer to them as the finger shredder. Respect them, keep it clean and sharp and it’ll make life easier, take it for granted and it’ll get you. I’ve see...
by jmcnelly85
Tue Feb 26, 2019 10:09 pm
Forum: Knife Recommendations
Topic: new work knife recommendations
Replies: 8
Views: 376

Re: new work knife recommendations

If stiffness is a primary factor, I’d cross off the Kurosaki. Excellent knives that really shine in a pro kitchen, but my AS laser has some flex. Mine has no problem with bns, celeriac or sweet potatoes currently, but I had to alter the mid point of the grind (thin high where the brand becomes prono...
by jmcnelly85
Mon Feb 25, 2019 1:00 pm
Forum: Knife Recommendations
Topic: new work knife recommendations
Replies: 8
Views: 376

Re: new work knife recommendations

I’ve been using a harukaze srs15 at work lately and it sounds exactly like what you are describing. I have the 210 and hope this translates to the 240, but it is very stiff and glides confidently and easily through butternuts. Carrots and other vegetables are a cake walk, very hassle free and worry ...
by jmcnelly85
Mon Feb 25, 2019 11:11 am
Forum: General Discussion
Topic: Cleaver Skills video, in search of.
Replies: 25
Views: 483

Re: Cleaver Skills video, in search of.

That’s one way to get a Lloyd Christmas haircut
by jmcnelly85
Sun Feb 24, 2019 10:20 pm
Forum: Sharpening Advice
Topic: How do you "finish" your knives
Replies: 14
Views: 679

Re: How do you "finish" your knives

+1 on depends... At home I have a white steel Itto ryu nakiri that seems to perform best by lightly stropping on a 1 micron strop after a 5k shapton pro, which is different from my blue steel Gihei gyuto which gets finished by stropping completely to 1 micron and finishing with a few touches on colo...
by jmcnelly85
Tue Feb 05, 2019 10:50 pm
Forum: Charity Ideas
Topic: Minneapolis Crew!
Replies: 33
Views: 595

Re: Minneapolis Crew!

Pm me some details, I’m off sun/mon and if I’m free any of the days I can help.
by jmcnelly85
Tue Feb 05, 2019 2:23 pm
Forum: Sharpening Advice
Topic: Qs about stropping & maintaining R2
Replies: 2
Views: 168

Re: Qs about stropping & maintaining R2

How frequently you strop depends on a multitude of factors. Both sharpening skills and cutting skills go hand in hand together as huge factors for edge life, and that’s without mentioning an individuals tolerance for dull. You may have to strop mid shift, you might get a week of use before stropping...
by jmcnelly85
Tue Feb 05, 2019 1:34 pm
Forum: General Discussion
Topic: What was your first job?
Replies: 48
Views: 998

Re: What was your first job?

I was hired as a busboy at 14 for a 24/7 breakfast joint and was quickly promoted to dishwasher.
by jmcnelly85
Fri Feb 01, 2019 12:38 pm
Forum: Knife Knowledge, Skills, Technique and Care
Topic: Using a deba on lobsters
Replies: 4
Views: 191

Re: Using a deba on lobsters

Personally, I wouldn’t feel comfortable using a single bevel on a lobster of any size. German knives and shears are what I would feel safer with.
by jmcnelly85
Wed Jan 30, 2019 12:42 pm
Forum: Knife Knowledge, Skills, Technique and Care
Topic: Using a deba on lobsters
Replies: 4
Views: 191

Re: Using a deba on lobsters

Is this a thick western deba or a traditional single bevel deba?
by jmcnelly85
Sat Jan 26, 2019 3:16 pm
Forum: Sharpening Advice
Topic: Philadelphia area Sharpeners
Replies: 55
Views: 1172

Re: Philadelphia area Sharpeners

One thing that I notice is that your motion is completely in your arms. Your body seems tense and motionless as it relies on your arms to complete repetitive motions. Relax, this is a zen process. Think of your whole body as what is sharpening and ask yourself how can I complete a full sharpening mo...
by jmcnelly85
Thu Jan 24, 2019 12:22 am
Forum: Knife Recommendations
Topic: Looking for new chef's knife. Seasoned chef here.
Replies: 11
Views: 659

Re: Looking for new chef's knife. Seasoned chef here.

I’m curious if your carbon Tanaka is iron clad or stainless clad. I’ve used many a stainless clad carbon that hasn’t discolored anything once a nice patina has set in, and to the best of my knowledge before as well. I have used full carbons that discolored peaches and tomato’s, I can understand not ...
by jmcnelly85
Sat Jan 19, 2019 12:31 pm
Forum: Knife Recommendations
Topic: Looking for new chef's knife. Seasoned chef here.
Replies: 11
Views: 659

Re: Looking for new chef's knife. Seasoned chef here.

I’ve been using the harukaze srs15 210 for the past week in a small, upscale restaurant as both a prep and line knife. It takes and holds an edge exceedingly well, and is quite possibly the most well rounded performing knife I’ve used. I keep trying to figure out “what’s the catch”. While some knive...
by jmcnelly85
Sat Jan 12, 2019 9:44 am
Forum: General Discussion
Topic: How do you decide between 210 and 240mm gyutos?
Replies: 47
Views: 1456

Re: How do you decide between 210 and 240mm gyutos?

If space isn’t a concern, 240 over everything. When things are tight, 210.