Search found 151 matches
- Thu Oct 19, 2017 12:02 pm
- Forum: Knife Recommendations
- Topic: Aonomiuchi Blue Steel Knife
- Replies: 12
- Views: 3745
Re: Aonomiuchi Blue Steel Knife
Like Rick said, that is the back side of a traditionally ground single bevel knife where they're welding the steels together. It's common and you can see it on the back side of many knives. We sometimes get customers that complain about the "discoloration" on the back of the knives and I ...
- Thu Oct 19, 2017 11:00 am
- Forum: Knife Recommendations
- Topic: Aonomiuchi Blue Steel Knife
- Replies: 12
- Views: 3745
Re: Aonomiuchi Blue Steel Knife
Thank you guys for your replies. First off I am not interested in that particular Kirutsuke or a knife from the Yoshihiro shop in LA. That's actually why I am asking the question. I haven't seen any knives with that "hamon/jigane on CKTG. I just used that picture as an example so that you could...
- Wed Oct 18, 2017 6:51 pm
- Forum: Knife Recommendations
- Topic: Aonomiuchi Blue Steel Knife
- Replies: 12
- Views: 3745
Aonomiuchi Blue Steel Knife
So I have asked about Yoshihiro knives and have not had much success getting information about the quality of these knives. I do see a few of them on CKTG website, so if Mark can shed a little light on these knives I would appreciate it. More so than this brand of knife, I am aesthetically attracted...
- Sun Oct 15, 2017 9:43 pm
- Forum: General Discussion
- Topic: Jaded ingredients
- Replies: 81
- Views: 22973
Re: Jaded ingredients
+1 on store bought tomatoes. I like the Heirlooms, but dam they are expensive. Anything with Guar Gum in it (ice creams, etc). Salad dressings that contain Olive oil in them - but as a secondary ingredient, using canola oil as the primary. Any artificial sweeteners, hydrogenated oil as a butter sub...
- Fri Oct 13, 2017 7:12 pm
- Forum: Knife Recommendations
- Topic: Second Japanese Knife Advice
- Replies: 16
- Views: 5236
Re: Second Japanese Knife Advice
Is the original post correct about Yoshihiro knives? Are they bad? Some of those knives look beautiful but I don't know anything about them. If you look at Yoshihiro cutlery I think it is just a name slapped on knives of different makers. Not something that is unique to that company. Look at Sakai ...
- Thu Oct 12, 2017 9:59 pm
- Forum: Knife Recommendations
- Topic: Second Japanese Knife Advice
- Replies: 16
- Views: 5236
Re: Second Japanese Knife Advice
Is the original post correct about Yoshihiro knives? Are they bad? Some of those knives look beautiful but I don't know anything about them.
- Thu Oct 12, 2017 1:31 pm
- Forum: Sharpening Advice
- Topic: Sharpening a Mandolin[e]?
- Replies: 4
- Views: 1735
Re: Sharpening a Mandolin[e]?
You sharpen them as you would a plane blade. You don't need to grind to the bottom of the hollow, but you eventually will after a few trips to a coarse stone. They're dead simple. I always give it a couple of finishing swipes on the bottom the way I do a yanagiba and to remove the burr. Is that wro...
- Thu Oct 12, 2017 12:32 pm
- Forum: Sharpening Advice
- Topic: Sharpening a Mandolin[e]?
- Replies: 4
- Views: 1735
Re: Sharpening a Mandolin[e]?
When you buy a knife you sharpen it before first use, and sharpen it as needed later, right? And yet I see no mention of sharpening Mandolin blades at all. I have the little Benriner mandolin; would it cut (even) better with a touch up, and if so, how often should I do it? How do you sharpen a smal...
- Wed Oct 11, 2017 11:26 am
- Forum: Sharpening Advice
- Topic: Ice Cream, anyone? :)
- Replies: 6
- Views: 2003
Re: Ice Cream, anyone? :)
You will be the first person ever!!! to cut them selves with an ice cream scoop. : )
- Tue Oct 10, 2017 9:16 pm
- Forum: Sharpening Advice
- Topic: Angle Recommendations
- Replies: 12
- Views: 4703
Re: Angle Recommendations
What angle would you sharpen the following knives to? And most importantly WHY that angle? Calphalon Katana Chefs Knife VG-1 Steel Wusthof Classic Chefs Knife X50CrMoV15 Steel Wusthof Classic Paring Knife X50CrMoV15 Steel I have no idea what angle I sharpen at. :lol: I let the knife tell me what it...
- Tue Oct 10, 2017 12:14 pm
- Forum: General Discussion
- Topic: How Not to Ship a Knife
- Replies: 36
- Views: 11615
Re: How Not to Ship a Knife
I've received knives (and stones) loose in envelopes - some arriving safe, some not. It's amazing how little thought some (not all ) put into safe packing. My pet peeve is receiving a knife with dried food still on it. ---- Ken --- Ken They prepared you a snack :lol: Yeah its called food poisoning!...
- Mon Oct 09, 2017 10:56 pm
- Forum: General Discussion
- Topic: You know you're a chef when...
- Replies: 215
- Views: 116618
- Mon Oct 09, 2017 2:52 am
- Forum: Sharpening Advice
- Topic: The proverbial rabbit hole...
- Replies: 2
- Views: 1022
Re: The proverbial rabbit hole...
I may have just fallen in. After reading all I can on this forum and watching hours of footage by Peter Nowlan, Bob Kramer, and Murray Carter I decided to give freehand a try. I became quite adept on the EP and decided that it was time to venture out. I started by buying the least expensive stones ...
- Fri Oct 06, 2017 2:22 pm
- Forum: Sharpening Advice
- Topic: Atoma replacement pads
- Replies: 11
- Views: 3152
- Fri Oct 06, 2017 1:27 pm
- Forum: Sharpening Advice
- Topic: Atoma replacement pads
- Replies: 11
- Views: 3152
Re: Atoma replacement pads
Damage, not really, but how sure are you on a 1-10 scale that your plate is flat? I finally broke down recently and bought a 140 because the silicon carbide flattening stone I had been using is a little dished. It has made a modest but perceivable difference. Lepus Thanks! 10. Lab tested. I cant re...
- Fri Oct 06, 2017 1:21 pm
- Forum: Sharpening Advice
- Topic: Atoma replacement pads
- Replies: 11
- Views: 3152
Re: Atoma replacement pads
That is a good question. The only issue I could see is that if you go over the area that has backing to the area that does not that there will be a drop off. In action, I am not sure that this would actually cause an issue with stones. If you overshoot while using a knife on the other hand... Kit C...
- Fri Oct 06, 2017 10:14 am
- Forum: Sharpening Advice
- Topic: Atoma replacement pads
- Replies: 11
- Views: 3152
Atoma replacement pads
Hey all!!! I need some advice. I have some aluminum plates that measure 10 X 3 x 1/4 in. The Atoma pads are only roughly 8.25 inches in length. Is there any good reason I shouldn't get the pads and use them on my plates other than the plates are clearly larger. Obviously there will be parts of the p...
- Fri Oct 06, 2017 1:10 am
- Forum: General Discussion
- Topic: To apron, or not to apron?
- Replies: 87
- Views: 23903
Re: To apron, or not to apron?
When I was in the restaurants I always wore an apron. Jacket would get dirty very quickly without one and It was to easy to just grab another apron if the one I was wearing looked dirty and I never liked being the guy who looked messy and disheveled. When I first started cooking privately many years...
- Wed Oct 04, 2017 12:35 pm
- Forum: Sharpening Advice
- Topic: few questions from a newbie...
- Replies: 9
- Views: 1904
Re: few questions from a newbie...
Wow! I really appreciate all this feedback. To loco_food_guy, when I said cost/benefit analysis I meant how much time it takes freehand compared to EP but I do realize there is more to the equation than just time ie, enjoyment and fun. As for “cut” I was referring to when to use pressure on the pus...
- Wed Oct 04, 2017 2:05 am
- Forum: Sharpening Advice
- Topic: few questions from a newbie...
- Replies: 9
- Views: 1904
Re: few questions from a newbie...
Hey Jason and welcome to the forum. There are many people here substantially more knowledgeable than I on knife sharpening who could advise you but here are my two cents. 1) Many choices available to get started on a few stones and you don't have to break the bank. I haven't used Kings so I cant com...