Search found 1291 matches

by jmcnelly85
Sun Mar 24, 2024 7:33 pm
Forum: Sharpening Advice
Topic: Bare Strop vs Loaded with CBN or Diamond
Replies: 20
Views: 481

Re: Bare Strop vs Loaded with CBN or Diamond

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...
by jmcnelly85
Sun Mar 24, 2024 6:13 pm
Forum: Sharpening Advice
Topic: Bare Strop vs Loaded with CBN or Diamond
Replies: 20
Views: 481

Re: Bare Strop vs Loaded with CBN or Diamond

https://www.chefknivestogoforums.com/viewtopic.php?t=196 It’s not that bare leather is a higher grit as something of a certain micron measurement as much as it can burnish any grit. In terms of when, if you like the results, whenever. If you don’t like the results, never. A common approach is to mov...
by jmcnelly85
Sun Mar 24, 2024 9:49 am
Forum: General Discussion
Topic: I need assistance
Replies: 27
Views: 602

Re: I need assistance

I know you said you weren’t going to use the sword, but it seems they have chosen war.
by jmcnelly85
Wed Mar 20, 2024 11:05 pm
Forum: Customer Product Reviews
Topic: Kohetsu western HAP40 150 petty
Replies: 1
Views: 170

Kohetsu western HAP40 150 petty

A good utility knife is a wonderful thing, as a pro I’ve seen countless get by with a “good enough” stainless that can take a punch and no one cares once it’s dead and gone, it served its purpose. For years this has been my strategy of dealing with mediocre edge retention and continuous sharpening a...
by jmcnelly85
Mon Mar 18, 2024 8:12 pm
Forum: General Discussion
Topic: Need help figuring out a main course.
Replies: 42
Views: 631

Re: Need help figuring out a main course.

Scratch corned beef n cabbage is a fun low brow high brow play, I have some good wet brine ratios if that suits your needs… same spec but involves a smoker is pastrami… Two sides of salmon can feed more than 12 and is low fuss in a low temp oven til 123 degrees if you change your mind on fish it’s a...
by jmcnelly85
Thu Mar 07, 2024 12:01 am
Forum: General Discussion
Topic: Want to get a cast iron pan
Replies: 50
Views: 1103

Re: Want to get a cast iron pan

Man goodwill is the worst… I absolutely vouch for lodge. See if it is a good fit for you without breaking the bank. All of the pros and cons will reveal themself… best advice I can give is preheat early low and slow and they heat super even, hot n fast gets spots.
by jmcnelly85
Sat Mar 02, 2024 10:04 pm
Forum: Knife Recommendations
Topic: Good knife for fish.
Replies: 12
Views: 453

Re: Good knife for fish.

Absolutely a great option, I didn’t see it in stock but didn’t look too hard
by jmcnelly85
Sat Mar 02, 2024 8:43 pm
Forum: Knife Recommendations
Topic: Good knife for fish.
Replies: 12
Views: 453

Re: Good knife for fish.

When I think of making fish steaks, I’m picturing a whole salmon, roughly 12 pounds being cut through the spine into roughly 8 1 lb bone in portions? If this is the case a full sized chefs knife with soft steel such as the tojiro reigetsu 240 gyuto looks like the best bet in stock on the site. I’ve ...
by jmcnelly85
Sat Mar 02, 2024 9:45 am
Forum: General Discussion
Topic: Kurotori knife video
Replies: 3
Views: 174

Re: Kurotori knife video

Am I the only one that wondered if the cat started the color of assorted blacksmith byproducts?
by jmcnelly85
Mon Feb 26, 2024 9:59 am
Forum: General Discussion
Topic: Grinds and Heat Treat
Replies: 10
Views: 516

Re: Grinds and Heat Treat

A metric I like to use for assessing grind is accuracy. Not all nice knives brunoise an oversized carrot as effectively as others. Some makers try to get cute with wabi sabi and wind up making knives that tend to steer, whereas even a large knife with an exceptional grind can make easy work of garni...
by jmcnelly85
Fri Feb 23, 2024 8:32 pm
Forum: Knife Recommendations
Topic: Your Preferred Two Knives Combo
Replies: 23
Views: 838

Re: Your Preferred Two Knives Combo

Gihei blue 2 240 gyuto and Richmond Aebl 150 petty can make for a very nice 1-2 punch
by jmcnelly85
Thu Feb 15, 2024 10:02 pm
Forum: Knife Recommendations
Topic: Professional Knife Recommendations
Replies: 13
Views: 645

Re: Professional Knife Recommendations

... In all honesty I think a 240-270 yanagiba might work for you but don’t have hands on experience to steer you in a direction outside of saying the Mac stainless single bevel isn’t a bad knife as long as some dipshit doesn’t put it through a chefs choice but that’s a different story. ... Do Tell!...
by jmcnelly85
Tue Feb 13, 2024 8:45 pm
Forum: Knife Recommendations
Topic: Your preferred 180mm
Replies: 22
Views: 873

Re: Your preferred 180mm

Moritaka long nakiri, 180x60 is very balanced and easy to be extremely precise with.
by jmcnelly85
Tue Feb 13, 2024 8:33 pm
Forum: Knife Recommendations
Topic: Professional Knife Recommendations
Replies: 13
Views: 645

Re: Professional Knife Recommendations

As a pro, I would throw the lions share of the budget at the gyuto and fill out the roll with cheaper options from there. My daily driver at work is an Ogata 240, and I couldn’t be happier with it; however, his knives are out of stock at the moment. Shiro Kamo taught shungo Ogata, and his R2 210 and...
by jmcnelly85
Wed Feb 07, 2024 9:55 pm
Forum: General Discussion
Topic: Forum issues
Replies: 19
Views: 695

Re: Forum issues

My guess was after the exact duplicate bot thread recently you went nuclear on removing bots and the system was convinced we are all robots.

Glad we’re back to normal
by jmcnelly85
Thu Feb 01, 2024 7:27 am
Forum: General Discussion
Topic: Is there a “best” steel?
Replies: 44
Views: 2072

Re: Is there a “best” steel?

How does the feel of carbon compare to stainless steel? Why do some people like to use reactive knives like Blue #2 that can rust and have to be constantly wiped down?
[/quote]

Even stainless should be continuously wiped down between products, clean as you go and don’t cross contaminate.
by jmcnelly85
Fri Jan 26, 2024 11:18 pm
Forum: Sharpening Advice
Topic: Should we add more King stones?
Replies: 11
Views: 765

Re: Should we add more King stones?

I kinda view getting a bunch of king stones as loading up on a bunch of shun knives. They might move, and maybe even snare a new customer or two, but you’re putting yourself in a congested competitive field ranging from your local hardware hank to Jeff Bezo’s army of Chinese dimestore.com distributo...
by jmcnelly85
Wed Jan 17, 2024 9:08 pm
Forum: Knife Recommendations
Topic: Honesuki bone knife recommendations needed
Replies: 21
Views: 1422

Re: Honesuki bone knife recommendations needed

I ended up buying a cheap Mercer boning knife for the time being. I think that I need to visit some high end cutlery shops to try out Honesuke and other knives. Mercer makes solid boning knives, once you get comfortable with the butchery process give your petty a shot. There isn’t a lot of differen...
by jmcnelly85
Wed Jan 17, 2024 3:51 am
Forum: Knife Recommendations
Topic: Honesuki bone knife recommendations needed
Replies: 21
Views: 1422

Re: Honesuki bone knife recommendations needed

I’m not going to lie, your kohetsu petty seems like an outstanding chicken knife


https://www.chefknivestogoforums.com/vi ... hp?t=17408 This thread is filled with some good food for thought
by jmcnelly85
Fri Jan 12, 2024 8:04 pm
Forum: General Discussion
Topic: Snow Day
Replies: 14
Views: 915

Re: Snow Day

I think the Madison snow day isn’t snowballs and snowmen as much as looking out the window and thinking “I don’t wanna drive in that” while cracking a beer.