Chefknivestogo Forums

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...

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...

I know you said you weren’t going to use the sword, but it seems they have chosen war.

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...

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...

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.

Absolutely a great option, I didn’t see it in stock but didn’t look too hard

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 ...