Chefknivestogo Forums

Ok,I love bread and butter pickles, can someone post a link or recipeto their fav ones? Seconding this request. I will take pics moving forward so I can contribute. Just recently I've gotten into lacto fermenting pickles (cucumbers) which is a gateway to all kinds of awesome pickled produce such as...

20200915_195513~2.jpg Seared Scallops and Corn Soup with Sunflower Microgreens and Bourbon Smoked Chili Powder. A friend of mine has gotten into farming microgreens and my brother brought the bourbon smoked chili powder as part of a housewarming gift when he visited last weekend. This is a good exa...

I've been thinking about upping my plating snd consequently plateware game a lot lately. Im digging a lot (read as: ALL) of your stuff Ronnie. Is most of your white plateware from a particular brand? I like the bowl you have the hakka style stuffed peppers in. Ive got an itch to do a corn soup with...

I've been thinking about upping my plating snd consequently plateware game a lot lately. Im digging a lot (read as: ALL) of your stuff Ronnie. Is most of your white plateware from a particular brand? I like the bowl you have the hakka style stuffed peppers in. Ive got an itch to do a corn soup with ...

Oh no.. mahogany pakkawood HAP40 spydercos!? I may have to splurge a bit for one of the larger versions this time. Not to mention the Mcustas.. i have not seen the Mcusta brand before but that grooved cocobolo with damasacus is speaking to my j knife addiction pretty strongly. All of the other sugge...

I just ordered an Opinel #9 carbon folder. I will use this knife more as a "house" knife for letters, packages, general around the house utility, maybe some light food prep for fun, and as an entry experience into a carbon steel pocket knife. Even if I end up not liking the knife that much...

Nice! That tritip looks great! I always have to do a ton of trimming on the tritip I buy at the farmers market. Of course I have my Kohetsu 150 petty out and thoroughly enjoy the process but I am paying for a good chunk that I discard. Is there a full fat cap layer on the other side of that costco t...

Nice! That tritip looks great! I always have to do a ton of trimming on the tritip I buy at the farmers market. Of course I have my Kohetsu 150 petty out and thoroughly enjoy the process but I am paying for a good chunk that I discard. Is there a full fat cap layer on the other side of that costco t...

20200607_181848.jpg I recently sorted a lot of random food pics on my phone to their own folder so now is as good a time as any to participate in this thread. I'm going to have to start remembering to take finished pics after prep work. This finished meal was pretty solid but unfortunately this is ...

20200607_181848.jpg I recently sorted a lot of random food pics on my phone to their own folder so now is as good a time as any to participate in this thread. I'm going to have to start remembering to take finished pics after prep work. This finished meal was pretty solid but unfortunately this is ...

Here is my 2 cents. It looks like you might be wobbling some, which is going to happen to some effect, most people - including myself are not perfect at that. But if it is too much it can round off your edges. Sometimes it seems like the knife is dropping a lot when you do your backstroke. I would ...

Nice! I'm looking forward to seeing some reviews!

I need to get a usb microscope so I can post images like these and get some guidance. I have the handheld mini microscope that is sold by CKTG. It is 125x mag. My edges DO NOT look this uniform.

That Tojiro is a great looking knife, and I so wish years ago i had one like that instead of going the Shun route but...I think it would make a great gift as its stainless with the same handle your gift recipient is used to. The performance is probably identical to the DP performance. After making ...

For now I am going to skip the fact that CKTG has new knives by Konosuke (Sumiro), Kurosaki(Senko) and Makoto(Light Saber!?).. that's too exciting for one post. This post is about gifting a home cook with average knife skills and kitchen habits a relatively low maintenance knife with visual "gi...

Makoto recently posted this knife to Instagram and I was wondering if CKTG, or anyone else, new more about it?

That thumb and index finger patina! Kinda cool. I've never noticed it on other knives before. It's kinda like how denim heads get so into the way japanese selvedge molds and fades according to the wearer. It will probably get removed by someone but cool to see none the less. GLWS.

Season 1, Episode 11 https://www.amazon.com/gp/video/detail/B07B9H2G8C/ref=atv_dl_rdr?autoplay=1 She curiously speaks English with a Japanese/New Zealand accent. The famous blacksmith is from Osaka ( family making knives for 200 years ) but she doesn't mention his name. https://i.imgur.com/KdyJwbI....

1) chefs knife* 2) wood cutting board* *top two should almost not count towards the 10 3) stock pot (pasta, potatoes, soup) 4) instapot (dont judge.. somehow we still dont know what we are making for dinner until about 5:00pm so shredded chicken or pork becomes 2-3 dinners like bhan mi, tacos, stir ...

Sur La Table is having a sale.

https://www.surlatable.com/