Chefknivestogo Forums

It's all about the trigonometry. For the same heel to tip edge profile cutting for example a carrot, the angle of the knife to the board is larger for the 210 and smaller for the 240. This means that you have to bend your wrist more when using the 210, which is less comfortable (certainly if your c...

Man, what a time to close the store. I just got an email from a distant relative in India (I didn't even know I had relatives in India). He said he would gift me $1,000 but I must spend it within one hour of it being placed in my bank account. So I sent him my account number and raced over to the CK...

How does the cost of UPS SurePost service compare to USPS or regular UPS Ground? SurePost is basically UPS Ground with a hand-off to local USPS for final delivery.

I'd love to burn some of my Ho wood handles but they are all sealed with Tru-Oil. Don't think that would work out in my favor. I may try it on one of my knock offs just to see though. 8-) I sealed the handle on my Koishi honesuki with Tru-Oil a couple years ago. I really like it for that one consid...

Love the look of that burned Yuki handle. I got a Yuki petty I wouldn't mind trying this on. Was wondering though, I've treated mine with mineral oil and beeswax several times since I've had it. Do you think that would cause an issue when burning? Last thing I'd want is for it to ignite and continue...

$5 off a book purchase over $15 I usually treat myself to a new cookbook on Prime Day and that’s about all. Yup. I finally picked up the Kenji Lopez-Alt book, The Food Lab: Better Home Cooking Through Science, but that's it. Haven't seen any great deals on kitchen stuff that I wanted. Last year I w...

The reason people say not to use saturated fats is because the double bonds in unsaturated fats are the reactive element that causes the polymerization that is desired. The American Chemical Society produced a good video on cast iron pans. https://www.acs.org/content/acs/en/pressroom/reactions/vide...

Here are a couple articles from Serious Eats about seasoning cast iron & carbon steel pans. https://www.seriouseats.com/2016/09/how-to-season-cast-iron-pans-skillets-cookware.html https://www.seriouseats.com/2019/06/how-to-season-carbon-steel-pans.html The technique is pretty much what I do for ...

My understanding is that traditionally, wa handles are meant to be removable & replaceable. As they got oily & dirty a sushi chef would sand the handles to clean them. When the handles need replacing they are just popped off and a new one is burned on. Here's a pic of Masaharu Morimoto's kni...

Konosuke HD2 Gyuto 240mm Khii Laurel https://www.chefknivestogo.com/kohd2gy24khl.html I know the demand for the Kono HD2 isn't as high as it was a year ago, but I figured I'd put it up here anyway to see if someone would still be interested. I've had this less than a year, used only a handful of tim...

New Thermapen MK4s on sale for $79.20. All colors. Not sure how long sale will last. This is pretty much the lowest price you can get them at.

https://www.thermoworks.com/Thermapen-Mk4

If you're interested in a chamber vac, here's a thread from earlier in the year with some information you might find useful. I just got an immersion circulator and now really want a chamber vac. I have an old FoodSaver which still works fine but would love to upgrade to a Vacmaster. http://www.chefk...

What steel was used for these?

The other big obsession of mine has been the Stella Culinary podcast and youtube channel. Great set of lecture style lessons breaking down many different concepts/recipes/questions etc... The chef who runs it (Jacob Burton) is a pretty interesting and entertaining individual so that helps quite a b...

Pretty good article on the knife making process at Takefu Knife Village. Good intro to Japanese knives, with a mention of CKTG at the end. "The only website I've been able to find that sells the knives of all the knife-makers at Takefu is Chefs Knives to Go ". I suspect Mark will be seeing...

DAMMMIT!!! Got it in cart, went through PayPal, hit checkout and gone!

... I'll also have another page set up to account for the different handle (some have ebony and some have ho wood). Mark, you mentioned some have ho wood handles, but the update from Kosuke says he's sent Khii Ebony/Khii Laurel & no handles. Will you be putting ho wood handles on the no handled...

I just got the Anova Sous Vide Cooker for $70! At least I think that's what I ordered. Kinda in shock by that price, so maybe I missed something before I hit buy.

Anova Culinary Sous Vide Precision Cooker

So I guess a forging demo in the meeting hall is out of the question.

I started with the DMT XXC. Used if for a couple of years until Mark did a forum special for the Atoma 140. Between the two, I like the Atoma better. For one it's not as heavy as the DMT (550g vs 1100g). I was always afraid the DMT would slip out of my hand onto a stone and crack it. When I look clo...