Chefknivestogo Forums

ChefKnivesToGo wrote: ↑Mon May 13, 2024 1:30 pm This has been in the works for a while now. They're shipping them tomorrow so I should have them in under a week.

https://www.chefknivestogo.com/koswstgy24.html

Awesome!! Are these just in the 240s, or are you expecting other sizes?

If the handle is glued in, I feel like you should be able to bend the knife straight. Yes. I think it is very easy to just bend the knife a bit using a clamp if it bugs you. Otherwise, I think it is fairly common for handles to be a bit crooked and to be a bit twisted (meaning octagonal handles are...

Beautiful blade and profile. It is amazing how much more I enjoy using a knife that looks good to ones that don't! If I understand, XHP is stainless. I have a stainless KS and I love it. I imagine this knife would bring all the same enjoyment.

I think it is a beautiful combination overall, and my sense of the knife from the pictures is that it is a very stellar blade-handle combination. I agree with the above regarding the pins, in that I'm not confident that the result matches your instincts. For me, it is primarily the pins near the nec...

As above: my pan is well-seasoned. I use soap when necessary and the same nylon scrubber/sponge I use with everything else. I dry afterward, but do not coat with oil. No issues with rust my pan can go several weeks between uses on a regular basis. For me, the one big No-No is acid. I never cook with...

I spent some time looking at the mid-price range two years ago or so. I much preferred Weber's design and attributes to Napoleon (despite living in Canada and wanting to support a Canadian company!). I still do not understand the gimmick of the wavy grates.... That said, I in no way believe that Web...

I'd go!

You can see from the above that it is very hard to hit all of your specs. Several of the single bevels above miss regarding heel height, spine thickness, or both. The same is true for these three, which are close to your price range and traditional Kiritsukes, but are thicker at the spine than you w...

I always have the meat thermometer. It's a cheap version, but works so my wife doesn't complain the food is raw. She likes her proteins cooked well done and dry, not "leaking" or "wet" :roll: So I cook them to the 165 and pull them out and let rest (wiping down the plate to remo...

Digital scales and Thermapen. I'm lost without them! I did think of my thermapen, too. When I go somewhere else to stay or cook, the first four things I consider taking with me in order of priority are: 1) some of my knives, 2) my thermapen, 3) my digital scale, and 4) my microplane. After that, it...

Umm...my knives? haha.

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 ...

Is it stainless clad? My experience with carbon clad in stainless is that the stainless jacket can be VERY hard. Which is odd because I find the stainless jacket of stainless cores to be generally quite soft. (Compare, for example, most stainless over carbon with stainless over R2.) I offer this onl...

It makes a little sense to me. I can imagine there being some frustration if people are showing up in Japan and buying whatever is close to finished. However, that seems very unlikely. Otherwise, perhaps "making them to order" in the sense of a pre-registration where the knife is never pos...

I haven't used the Kohetsu Togatta, but I'm not sure I'd call it a rocker. The original KS profile is definitely more of a flat-spot oriented profile. While the Kohetsu Togatta is a KS-clone, it still seems to have a generous flat stop at the back (the same cannot necessarily be said for Shibata's o...

Hello Again, So, I promptly received my order, and these are my observations. First and foremost, the Misuzu is as expected, light and sharp, and what seems to be the perfect size! I haven't had the chance to christen it yet though. I immediately took both of my dull Shuns to the the Shapton 320, a...

I'm not sure there's a consensus. It is a hugely popular steel with suppliers and consumers. Like anything so popular, the magnitude of production and reception means there are lots of opportunities for mediocrity and criticism. Shun has been using VG-10 and other minor tweaked versions ("VG-Ma...

Your not going to get the knife near hot enough to damage the heat treat if that's a concern. I guess that was my concern...I figured a no heat solution was good and i was trying to think of a way to fill all the space with a solid-like adhesive, but I've changed courses and will just use hot glue ...

The knife has been holding up really well over the last so many weeks! It has a pretty thorough patina going now and I'm quite happy with how it looks. [...] I have to admit I thought it sounded a little silly when I heard people talk about having five Gyutos that they preferred each for different ...

Deconstructed taco. https://i.imgur.com/s1bjj0y.jpeg I don't mean to pry - and certainly don't mean to ask you to give away anything you don't want to - but I know you like avocados and you always have nice produce. Do you live in a certain region that provides those year-round? Or are you just tha...