Chefknivestogo Forums

We love our Kohetsu!
They come in 2 sizes now. Wish I'd had the opportunity to get the 270.
https://www.chefknivestogo.com/ko1k6brknlob.html

Is there a specific reason for wanting a single? I'm not sure I'd put my singles to large vegetables. And bread....only one knife for that, however cheap! The singles recommended by Salem are all really nice. But.......would a regular Kiritsuke or a Funayuki Gyuto be a better option?

I absolutely love my Kamado Joe charcoal grill. Since it’s charcoal, it obviously does great with high heat and direct grilling. However, it also has deflection plates that allow for low and slow (with some practice) and I’ve successfully cooked brisket, pulled pork and ribs using this method. The ...

Weber......... Accept no substitutes

A quick drive down the PanAmerican Highway gets us to our favorite fish Seller, Juan. Today he had some wonderful looking Red Snapper....to be cooked tomorrow...and some lovely fat lobster. Cooked it up with some super fresh red and yellow peppers, fat scallions, garlic and parsley. In virgin olive ...

Yes...I'd forgot a peeler.
Definitely up there with a scale and Thermapen for me.
I'm a Kuhn Rikon Classic Swiss Peeler kinda guy

What scales are people using here? Mine (Taylor I think) don't seem to want to accurately weigh the small additions, like 10 grams of salt, yeast, whatever. So annoying. I'd buy a new one, but the ones people have recommended to me are discontinued. Sigh. Woo is me. Do I want some cheese to go with...

Digital scales and Thermapen.
I'm lost without them!

Beautiful Tim!

"...an increasing number of ' people ' purchasing our knives for the purpose of resale." Kosuke seems to clearly be addressing the problem of flipping by end users but I don't see how a "pre-registry" would stop this. Once in the hands of the customer anything can happen. An ade...

Vivienne !!!!!!!

As many have stated here....VG10 in the right hands rocks! The snobs hate it so I love it even more....just like my Shuns! It has been used by large and small makers for many years so not sure why you think its a recent thing unless I have missed a surge in its usage.

I mix the vegetables in a bowl with some olive oil and season then spread in a baking pan and cook for about 30 min at 425F. Season the chicken, lightly oil and place on the vegetables, skin side up, and cook till it reaches correct internal temp. Aprox 45-60 mins. Remove chicken and let stand of 15...

One of my all time favorite meals..... Roast Chicken, Roast Root Vegetables and Gravy. I used Potatoes, Carrots, Beets, Leaks, Squash, Yucca and Fennel. I don't know what it is with produce here but it all tastes and looks so much better than we were used to in Hawaii and Mainland USA. The chicken i...

ronnie_suburban wrote: ↑Sat Apr 06, 2024 10:32 am
Thanks! Yeah, me too but I tend to love them all!

Yes...we both do

That looks like a fun little knife. I really like the profile and love singles!

I agree with Jeff. Plus I would not start my sharpening journey with VG10. Not the easiest to work with.
My fave on your list is the Yahoo Ginsan. Sweet knife and I really love Ginsan.

ronnie_suburban wrote: ↑Fri Apr 05, 2024 7:40 pm Burger night. But first, some side-dishery . . .


Lentil Mise En Place & Konosuke Fujiyama FM Blue #2 Funayuki/Gyuto, 240mm

Love that knife Ronnie!

trancher wrote: ↑Sat Apr 06, 2024 8:39 am

mauichef wrote: ↑Sat Apr 06, 2024 8:18 am Pork Meatballs and Spaghetti with Spicy Marinara Sauce.

WE like our meatballs made with pork rather than beef. Lighter and better texture.

Looks absolutely fantastic, Ray! I'd devour this twice over.

Hahaha...we did. Made enough for 2 nights!

Pork Meatballs and Spaghetti with Spicy Marinara Sauce.

WE like our meatballs made with pork rather than beef. Lighter and better texture.