Chefknivestogo Forums

How does the feel of carbon compare to stainless steel? Why do some people like to use reactive knives like Blue #2 that can rust and have to be constantly wiped down? --- Performance! They really are not hard to maintain. Knives that are stainless clad are the best of both worlds. Iron clad knives...

Chosera 600 Kohetsu 2000 Arashiyama 6000 Leather strop --- I have and use all of them. These will sharpen PM steel such as HAP40 and R2/SG2 just fine. Most PM steel is stainless but the https://tinyurl.com/yoypn5x3,HAP40 << is semi-stainless ( just like the HD2 and TK knives ), i.e. contains just o...

jnbrown wrote: ↑Tue Jan 30, 2024 3:54 pm I also considered HAP40 but a little worried if my stones could work with it.

---
What stones?

ronnie_suburban wrote: ↑Mon Jan 29, 2024 3:39 pm
Triple Chocolate Cookies

Got Milk?

Which cleaver? The Chopper King; big brother to the small slicer. https://www.chefknivestogo.com/knkish2cl.html --- Interesting, I just bought the https://tinyurl.com/ymvrcmbk,Chopper King White #2 Small Slicer 205mm << yesterday. What made me want to try one was : They import high-grade White #2 c...

Now to learn how to sharpen ... I assume that is another thread/section altogether ... (I guess my main question is do folks do that by hand or can anyone swear by the various angled gizmos out there ...) --- You will be well rewarded learning to sharpen by hand, it is easy once you get the feel of...

I received a new white 2 cleaver Friday. It had what I’d call a macrobevel, and a fairly obtuse one. I took it to a 400 stone and gave it a more acute final bevel and an edge that would slice through receipt paper. However its performance on an onion was frankly lousy. It should drop through under ...

The recent rain and following sunshiny days have the Swiss Chard calling. I steamed the chard and added to Guajillo chile beef with liver and heart with French fried Russets on the side. Topped with English Cheddar, sour cream, https://tinyurl.com/yqylpfpx,Tomatillo salsa and a side of avocado and L...

I pointed the Android "Lens" app at the photo and it returned a number of results. If you have an Android phone, give it a try you might get lucky.

I like the https://tinyurl.com/yujxbbdt,Masakage Yuki Gyuto 210mm << . It is a high performance "somewhere in the middle" all-around knife that is very easy to sharpen, many times less than a Maserati, with a carbon core that develops a nice patina with stainless-cladding making it easy to...

In addition to the King Deluxe line, the King Hyper stones are excellent and very fast cutters, on par with other ceramic stones. Compared to the Deluxe line, they are larger, slower to dish, faster cutting but still are soakers with very good feedback.

HAP-40 has a reputation for keeping an edge forever and a half (a bit of hyperbole there), but I don't think that it qualifies as being easy to sharpen, at least not comparatively. I wouldn't suggest it unless edge retention is higher priority than sharpenability. --- Comparatively not, sharpenabil...

Here is a "guide to the best Japanese knife steel types"<< article for review.

See also "Knife Steels Rated by a Metallurgist – Toughness, Edge Retention, and Corrosion Resistance. <<"

ChefKnivesToGo wrote: ↑Wed Jan 24, 2024 6:16 pm Try a knife that uses Ginsan steel.

---
+1 excellent recommendation!

Also consider HAP40 - it meets all your criteria.

Seki Green Bell makes quality products at reasonable prices. I'd buy one for sure if I didn't already have a SS-107 <<.

Supper time: Chicken Mole with Red Beans and Rice! Soaked https://tinyurl.com/yt3owqq5,Rancho Gordo Ayocote Morado beans for two days until plump ( they have a hard shell and benefit from a good soak ) and pressure cooked them soft & creamy. Then made Spanish Bomba rice with mushrooms and https:...

Triple "B": Burger, Bok Choy and Basmati!
Grass-fed beef burger with Bok Choy, onions, celery and a dash of oriental curry, Basmati rice and cabbage/Sauerkraut .

Rainy day in SoCal; a nice day for soup. I invited my wife to enjoy a big bowl of authentic Pho at a local restaurant. She declined and suggested Manicotti!. Stuffed with Ricotta, Parmesan, mushrooms, spinach, garlic, white wine and olive oil topped with Rao sauce, mozzarella and parsley with garlic...

. I had some left over Basmati rice ( been enjoying the new Zojirushi rice cooker ) so I cooked a pork chop seasoned with salt, pepper and a sprinkle of raw turbinado sugar in my Wok, chopped it up then fried (in rendered bacon fat) the rice until the bottom was very crispy and tossed the pork back ...

When you say you want a high quality in blue #2, I immediately think of Doi, a very high quality knife you will be happy with. https://tinyurl.com/ym6paxd5,Doi Blue #2 Gyuto 215mm << is currently available. If you have the room, a 240mm is also available. It is a beautiful knife as you can see. The ...