Chefknivestogo Forums

I use Shapton GS stones to sharpen a Takamura R2. It makes quick work of things after being abused in between visits to my folks. Great knife BTW. If you are looking for a single stone, one of the combo stones might be more appropriate. Might I suggest you post the question along with the knife you ...

Let me know when it's bring a friend to work day fellas.

You have a beautiful family George.
Is that a magnetic knife board?

I'll have the video up soon, but the Tsubaki Blue #2 Bunka (Hakata Bocho) knives sound perfect for you. I've been using the 180mm and it's VERY flat with a tip that's very low to the board, so NO rocking, AT ALL, but it's fantastic for tip draw cuts. The grind works nicely through carrots and such....

someone on the forum told me that the Fujiyama white #1 is a good investment to make. I recently found a shop that sells a Fujiyama blue #2. Is it much different than the white #1? If you found a shop that has one in stock and reasonably priced, don't post the link here. Simply buy it. It would not...

I'm with Jeff B. I have a pre-sale Boardsmith board that looks just like yours (maybe thicker??) and I've never seen mine act like that over the past couple of years I've owned it. I oil it regularly, rinse it under running water in the sink then towel dry it. I try to use as little soap as possible...

Gosh it would be easier for me to list the couple of knives I could see myself swapping out, vs. what is on the forever list. Not counting the misc. knives squirreled away in boxes, I have two 240s and two 210s that I'm 100% content with and don't feel a need to upgrade. Of those if pressed the 240 ...

so ive narrowed it down to 2knives 1. Kurosaki AS Gyuto 240mm 2. Konosuke Fujiyama White #1 Gyuto 240mm ive heard great things from both, but the fujiyama might be hard to find... :/ also will i see a noticable difference from either of them since i had a vg-10 core demascus cladding knife beforeha...

SteveG wrote: ↑

Tue Feb 07, 2017 3:16 pm

OK, I found the common words issue on the phpBB native search. I disabled the common words restriction and rebuilt the index. Try it now. "Masakage Shimo 240" works well for me.

Much better.

I've not used either knife, but do own and enjoy a Kurosaki blade. He makes the Masakage Shimo. He is a young, well respected, up and coming blacksmith. You could do much worse than owning one of his knives. Masakage knives are known for good to excellent fit and finish and typically very sharp out ...

Search behaving properly??
The following words in your search query were ignored because they are too common words: shimo masakage 240.

Ehh??

+1 on the Kurosaki AS gyutos +2 The Masamoto KS is a mono-steel knife, it has no cladding and is also not in production right now either. do you know why it isnt in production anymore? or if its going to come back also doesnt the patina forming just prevent rust? or does it do something else It cut...

A report post radio button. It didn't take long for the spammers to find this place. See the video section. There is one. Right next to the "Quote Post" button in the top right corner of each post. The one with the "!". That's what happens when I try to think too hard before getting my second cup o...

A report post radio button. It didn't take long for the spammers to find this place. See the video section.

I'd also suggest sticking to a stainless clad over carbon core until you figure out if the patina staining associated with carbon is something acceptable to you. AS steel in general is going to give you an excellent balance between edge retention and sharpness. It is a good place to start. The KU fi...

Yeah I wouldn't call a petty format the ultimate for garlic and shallots, not tall enough. A nice 160mm or so bunka would give you better board clearance.

There's no "what's cooking" section in the other stuff. I wouldn't mind seeing a recommended restaurant thread as well. I know knives are the primary focus, but knives without food is a shame. It might help bring some more foodies and cooks into the mix. +1. This is a great community. It would be n...

I can't say I've used both, but recognized that's what you are asking for. I will only say the 270 is the standard by which all other bread knives in this price range are judged. Both are the same price, so I'd ask back to you, is there a reason you wouldn't simply pony up for the gold standard? I h...

With a fresh start so to speak I thought I'd throw an idea out which has bugged me over the years with regard to how reviews are categorized and posted. None of this has to do with the content of the review, but more with an aim towards improved searching, which I believe is the point of posting the...

Notification came it at 1:35 am last night.