Search found 1290 matches

by salemj
Tue Sep 18, 2018 5:30 pm
Forum: Customer Product Reviews
Topic: Marko Tsourkan 240mm AEB-L Gyuto
Replies: 2
Views: 60

Re: Marko Tsourkan Knives

So I was lucky enough to nab a 240mm AEB-L Gyuto and have had the pleasure of using it as much as possible in the last few days. I've got a whole bunch of thoughts running through my head with this knife, many of which I'm still trying to figure out as I go along. First off, this thing is ridiculou...
by salemj
Tue Sep 18, 2018 3:23 pm
Forum: Knife Knowledge, Skills, Technique and Care
Topic: Slicing Sashimi with Yanagiba - which direction?
Replies: 14
Views: 1615

Re: Slicing Sashimi with Yanagiba - which direction?

20years sushi chef. It is tradition to slice of the belly side And you can use it for nigiri So you want to slice the belly side Leaving the loin width of 4 fingers. And when doing the sashimi from the right You want to make a X with the loin. Not sure what you mean by slice from the belly side? Ho...
by salemj
Sun Sep 16, 2018 11:38 am
Forum: Sharpening Advice
Topic: Sharpening Hell
Replies: 34
Views: 550

Re: Sharpening Hell

I've noticed a bit part of the time (for me) relates to how I manage the stone. I've used my SP 320 on some occasions and it has been VERY slow; on other occasions, I just rinsed it clean very regularly, tried to avoid any mud development, and occasionally roughed it back up with a diamond plate dur...
by salemj
Fri Sep 14, 2018 1:00 pm
Forum: General Discussion
Topic: Show us your new knife!
Replies: 1479
Views: 54097

Re: Show us your new knife!

Heard great things about the ku watanabe. And it's great to see another person from ontario here! how many of us are there? I'm not to far from toronto and went to tosho last week. picked up a higo but got to play with some really nice knives. Wish I could make it this weekend to the event Mark is ...
by salemj
Thu Sep 13, 2018 11:08 am
Forum: General Discussion
Topic: Show us your new knife!
Replies: 1479
Views: 54097

Re: Show us your new knife!

Marc4pt0 wrote:
Thu Sep 13, 2018 5:36 am
Konosuke Fujiyama Damascus B1 240mm gyuto
Is that the same one with new shoes, or a different one?!
by salemj
Tue Sep 11, 2018 9:52 pm
Forum: Classifieds
Topic: Shigehiro White #2 240mm Gyuto - SOLD!
Replies: 7
Views: 258

Re: WTS: Shigehiro White #2 240mm Gyuto

That is an EXTREMELY attractive choil shot. Dear me.
by salemj
Tue Sep 11, 2018 12:45 pm
Forum: Classifieds
Topic: WTS: Shigefusa, Kato, Gesshin/Ikeda
Replies: 24
Views: 1045

Re: WTS: Shigefusa, Kato, Gesshin/Ikeda

White #2 honyaki by Ikeda-San & Ino-San. Thought I posted that, my mistake. I did tell you through PM Joe. :lol: Any questions message me. Sorry...that PM was a long time ago and you cycle through a lot of knives—I honestly assumed this was a different one. I didn't have much of a personal interest...
by salemj
Tue Sep 11, 2018 11:00 am
Forum: Make It Sharper
Topic: The CJM knives family photo.
Replies: 11
Views: 155

Re: The CJM knives family photo.

I just want to chime in here and say that I LOVE this kind of enthusiasm and work. I've been much less invigorated by the forum lately. I'm not into the instagram-style of "discussion." I'm much more into discussing why and how any knife of any price point fits a user's needs. It is great to read ab...
by salemj
Tue Sep 11, 2018 10:25 am
Forum: Classifieds
Topic: WTS: Shigefusa, Kato, Gesshin/Ikeda
Replies: 24
Views: 1045

Re: WTS: Shigefusa, Kato, Gesshin/Ikeda

Seriously, you might have more luck with the honyaki if you mention the steel. He works with several different ones and it is hard to tell from the single image what it might be.
by salemj
Tue Sep 11, 2018 10:23 am
Forum: Sharpening Advice
Topic: Maintaining butcher knives at work
Replies: 8
Views: 179

Re: Maintaining butcher knives at work

I lived with a buddy who worked at a meat packing place for a while. Chain mail gloves and soft steel Chicago cutlery knives were derigour at the place. He sharpened on a steel every 15 minutes or so. I think old school meat packing is best done with soft easily sharpened steel - you can’t stop for...
by salemj
Mon Sep 10, 2018 8:09 pm
Forum: Sharpening Advice
Topic: Maintaining butcher knives at work
Replies: 8
Views: 179

Re: Maintaining butcher knives at work

For those knives, I suspect 1k will be just fine. I have taken some of those steels lower with success, too, but going much higher immediately sacrifices a lot with little else to gain (with the softer steels among that bunch, at least). I know some people go lower here, but I also know that some "1...
by salemj
Mon Sep 10, 2018 10:27 am
Forum: General Discussion
Topic: Sales tax is coming to a state near you.
Replies: 28
Views: 552

Re: Sales tax is coming to a state near you.

Hi There Mark. Yeah like you, for my business, I hate acting as the tax agent for our government. Can you confirm my hope that this "sales tax" would not apply to international customers?????? Thanks Grant I've never checked, but I assume customs includes regional and not just federal taxes; if it ...
by salemj
Mon Sep 10, 2018 10:14 am
Forum: General Discussion
Topic: Show us your new knife!
Replies: 1479
Views: 54097

Re: Show us your new knife!

Marc4pt0 wrote:
Mon Sep 10, 2018 7:24 am
240 konosuke fujiyama damascus B1
So jealous! I've wanted one like that for a while, but the last one that came up was too rich for my blood. :(
by salemj
Sat Sep 08, 2018 9:33 am
Forum: Make It Sharper
Topic: The CJM knives family photo.
Replies: 11
Views: 155

Re: The CJM knives family photo.

I'm not really sure what I'm looking at here...or what CJM even stands for. I must be out of the loop!

Oh, I see: CJM as in cjm...our expert thinner! Still, a bit of blade info would be nice.
by salemj
Fri Sep 07, 2018 9:46 pm
Forum: Classifieds
Topic: WTB project knives
Replies: 2
Views: 143

Re: WTB project knives

You should check out my old T-F posting, although my impression is that you are looking for budget project knives...
by salemj
Fri Sep 07, 2018 3:09 pm
Forum: Classifieds
Topic: WTS: Shigefusa, Kato, Gesshin/Ikeda
Replies: 24
Views: 1045

Re: WTS: Shigefusa, Kato, Gesshin/Ikeda

Steel type on the Gesshin?
by salemj
Fri Sep 07, 2018 12:49 pm
Forum: Knife Knowledge, Skills, Technique and Care
Topic: Slicing Sashimi with Yanagiba - which direction?
Replies: 14
Views: 1615

Re: Slicing Sashimi with Yanagiba - which direction?

Wouldn’t the bevel side be against the fish with a right handed blade with the uncut fish to the right? Using the knife with my left hand just seems like it would work in that scenario. Not trying to start an argument or anything. I’m just curious and trying to talk myself into a yanagiba. For a ge...
by salemj
Thu Sep 06, 2018 10:23 pm
Forum: Classifieds
Topic: Sakai Takayuki Grand Chef 240mm Japanese W/A Handle Gyuto - CLOSED
Replies: 9
Views: 367

Re: WTS Sakai Takayuki Grand Chef 240mm Japanese W/A Handle Gyuto

Is this really a true 240? That would be unusual for this maker with a Wa handle. Also, I'm curious about the weight. It looks a bit heftier than most lasers in this size, and I can only assume your spine thickness at the heel is a typo... I'm not interested but I have a friend who might be...I hav...
by salemj
Thu Sep 06, 2018 6:51 pm
Forum: Classifieds
Topic: Sakai Takayuki Grand Chef 240mm Japanese W/A Handle Gyuto - CLOSED
Replies: 9
Views: 367

Re: WTS Sakai Takayuki Grand Chef 240mm Japanese W/A Handle Gyuto

Is this really a true 240? That would be unusual for this maker with a Wa handle. Also, I'm curious about the weight. It looks a bit heftier than most lasers in this size, and I can only assume your spine thickness at the heel is a typo... I'm not interested but I have a friend who might be...I have...
by salemj
Thu Sep 06, 2018 10:32 am
Forum: Knife Knowledge, Skills, Technique and Care
Topic: How to dice a tomato (and how not to)
Replies: 26
Views: 567

Re: How to dice a tomato (and how not to)

And if you’re in a hurry... 80Mx9sGNsZI Boy, I'd love to know what the actual edge is on that knife. Compared to the Will Cook video, this knife is about 1000% better for actually cutting the tomato (and the tomatoes here also appear to be much more ripe, too). There isn't even a hint of skin poppi...