Chefknivestogo Forums

I’ll make sure none of my cooks touch it when it’s at work, but yeah, I’m a chef. If kernels after me, it’ll come his way sharp.

I can give this one a spin. Thank you for for the opportunity

https://www.chefknivestogo.com/ogsg2kana17.html Both the ones you listed are under 160 mm in length… I know this is all preference but the Ogata gives more usable cutting space. You probably won’t go wrong with any choice, personally I would rather spend the shun price on a different knife but I hav...

If completing your cut with one fluid slice is important the added length and decreased height helps; however, on something like a chicken breast doesn’t matter as much. Bigger roasts and whole sides of fish will start to show the suji’s value. You won’t see the benefit of a suji cutting a ribeye st...

Victorinox or German might be my first vote followed by Mac, tojiro, Miyabi, or shun. I think the only wrong answer is going really high end or hard to replace.

Awesome work

I’ve had my hands on some very good and very bad vg-10. I don’t know how close to a consensus the masses have on it, but my view on it is “just because it’s vg-10 doesn’t mean it’s bad, just because it’s vg-10 doesn’t mean it’s good.”

Tanaka does a fantastic job with his the steel.

The more moving components and nooks and crannies you have, the further from hygienic you become. Not that anything worn on your body is ever hygienic, but the lint collections and nastiness found in folders is pretty alarming. My work pocketknife is a benchmade 943 Osborne, and my day off knife is ...

One of my favorite Ken Schwartz philosophies he used to say all the time is that “there’s sharp, but there are different kinds of sharp.”

In terms of when to progress, assuming I do my heavy lifting early on a coarse stone and have a clean sharp edge, from there it gets hard to explain. Initially, I want an edge that only reflects a black line while looking directly at the apex, doesn’t have any dinks or things detectable with a thumb...

If you aren’t the head chef, make sure the head chef won’t take it personally if you brought in a kiritsuke. Most won’t care, but some might let you know that shape is reserved for the top dog.

With your budget I’d get a Sukenari.

Based off my limited bench grinder experience with axes and mauls, I wouldn’t want to put a nice thin edge near it, too much can happen too fast

I prefer the shapton pro 220 to the glass 220, I was pretty shocked how quickly I wore through the glass 220.

I don’t think knives have a limited timeframe of utility; however, if it has been sharpened numerous times and are getting substandard results, there’s a good chance the thinness behind the edge has been sharpened up high enough into the grind. Thinning behind the bevel can improve performance; I sh...

A meat fwapper?

I’m wondering if that was supposed to be drop

I took the knife all the way up to 1 micron, the steel really takes to high refinement and kept a very nice bite. It took two heavy, pre-Easter shifts but towards the end of the second day it still rolled through tomatoes just fine, but I did have to flip them from skin side up to skin side down to ...

My guess is that this doesn’t have anything to do with being a Mercer or having a certain steel, instead I’m thinking the bevel has two different angles reflecting light differently. Moments like this are one reason I don’t trust a burr as much as a good light source. Angle A can form an apex, and e...

My thoughts and prayers go out to your whole city. In time. the citizens will rise up and remove the offending kiosks, but until then don’t make eye contact or give them money.

I view abrasives differently. If I use shapton pro 5k at roughly 3 micron, I’ll have an edge no different than if I used a strop loaded at 3 micron. The abrasive mediums are interchangeable tools used to sharpen, while, the action of stropping can happen on either medium as part of a sharpening prog...