Search found 2957 matches
- Thu Aug 01, 2019 2:48 pm
- Forum: General Discussion
- Topic: How do you know you're a [CKTG/Knife] addict
- Replies: 60
- Views: 13195
Re: How do you know you're a [CKTG/Knife] addict
When you've watched ALL of https://www.youtube.com/user/CGuarin1987/videos,Charlemagne Guarin's videos more than once And, you've subscribed to his YouTube channel with the hope that some day, maybe, he'll produce another one :) Wow. That Kurosaki video, in particular, is mesmerizing. --- Yes indee...
- Wed Jul 31, 2019 5:30 pm
- Forum: Knife Recommendations
- Topic: Makoto R2 210 vs 240 vs Konosuke GS+ 240
- Replies: 68
- Views: 23320
Re: Makoto R2 210 vs 240 vs Konosuke GS+ 240
---what would I be giving up getting this least expensive Konosuke?
Nothing!...quality materials: handle, steel, forging, grind, profile, etc...it is all there. Buy with confidence, it's a great buy.
- Wed Jul 31, 2019 1:22 pm
- Forum: Knife Knowledge, Skills, Technique and Care
- Topic: New to cooking and want to improve my knife skills
- Replies: 18
- Views: 13365
Re: New to cooking and want to improve my knife skills
If you haven't already, peruse the many online articles and videos...
https://duckduckgo.com/?q=learn+knife+s ... fnt&ia=web
https://duckduckgo.com/?q=learn+knife+s ... fnt&ia=web
- Wed Jul 31, 2019 12:10 pm
- Forum: Knife Recommendations
- Topic: Makoto R2 210 vs 240 vs Konosuke GS+ 240
- Replies: 68
- Views: 23320
Re: Makoto R2 210 vs 240 vs Konosuke GS+ 240
---The stouter steel on the Chromax is appealing, as is the superior edge retention. (I assume the Chromax edge at HRC65 will last longer than an R2 edge at HRC 62 or so.)
I would not say the Chromax is stouter nor have superior edge retention...in fact the opposite is true.
- Wed Jul 31, 2019 10:00 am
- Forum: Knife Recommendations
- Topic: Makoto R2 210 vs 240 vs Konosuke GS+ 240
- Replies: 68
- Views: 23320
Re: Makoto R2 210 vs 240 vs Konosuke GS+ 240
For a non-production environment, Takamura Chromax is an excellent choice. For forty bucks more the Migaki R2 is a step above. If you need a 240mm then the GS+ Togatta is a great purchase.
- Sun Jul 28, 2019 3:25 pm
- Forum: Sharpening Advice
- Topic: Different Strokes
- Replies: 10
- Views: 5123
Re: Different Strokes
I tried to find the video I did using short strokes using half the stone length using all parts of the stone but it is lost but the post lives on the old forum...
https://www.chefknivestogoforum.com/vie ... 6k#p149726
https://www.chefknivestogoforum.com/vie ... 6k#p149726
- Thu Jul 25, 2019 7:58 pm
- Forum: Knife Recommendations
- Topic: Looking for our next favorite knife
- Replies: 35
- Views: 13853
Re: Looking for our next favorite knife
Forget the steel...at this point and get the knife that is most appealing to you.
- Thu Jul 25, 2019 2:46 pm
- Forum: Sharpening Advice
- Topic: Different Strokes
- Replies: 10
- Views: 5123
Re: Different Strokes
This has been my technique for many years. It makes for more consistent strokes.
- Tue Jul 23, 2019 8:06 am
- Forum: Knife Recommendations
- Topic: Looking for our next favorite knife
- Replies: 35
- Views: 13853
Re: Looking for our next favorite knife
Stainless-clad AS is not difficult to maintain at all: I have many clad blades and have had no rust issues whatsoever - use common sense. Generations before us and world-wide people have used and maintained carbon knives without worry and these stainless-clad blades make it easier. Of the AS knives ...
- Mon Jul 22, 2019 11:13 pm
- Forum: Knife Recommendations
- Topic: Looking for our next favorite knife
- Replies: 35
- Views: 13853
Re: Looking for our next favorite knife
I have several Kurosaki knives including the stainless Shizuku and they are all great cutters, the Fujin should be similar with a very interesting pattern.
The R2 Hammered is in stock and another stainless option in R2 which I like better than VG10.
https://www.chefknivestogo.com/kur2hadagy21.html
The R2 Hammered is in stock and another stainless option in R2 which I like better than VG10.
https://www.chefknivestogo.com/kur2hadagy21.html
- Mon Jul 22, 2019 5:43 pm
- Forum: Knife Recommendations
- Topic: Looking for our next favorite knife
- Replies: 35
- Views: 13853
Re: Looking for our next favorite knife
Wow, thank you all for the quick replies! We are really digging the Kurosaki and the Konosuke. The Misono that was mentioned featured a western handle, I’ll have to do some digging on a wa handle. As for sharpening, I currently use DMT plates, up to about 1200. I always get razor sharp edges with i...
- Mon Jul 22, 2019 12:45 pm
- Forum: Knife Recommendations
- Topic: Looking for our next favorite knife
- Replies: 35
- Views: 13853
Re: Looking for our next favorite knife
Another good stainless knife to consider (on sale too) :
Misono UX10 Gyuto 210mm
https://www.chefknivestogo.com/mi.html
Misono UX10 Gyuto 210mm
https://www.chefknivestogo.com/mi.html
- Thu Jul 18, 2019 1:00 pm
- Forum: Knife Recommendations
- Topic: Vegetarian seeking knife for heavy work
- Replies: 9
- Views: 4055
Re: Vegetarian seeking knife for heavy work
Honestly, if you like your nakiri and want to expand / grow in tbe cleaver life, you could go cck large cleaver. I have small stainless and it blazes through the dense veggies you are referring to. i would expect the gihie to wedge some in cabbage but i havent used it on that ingredient that i can ...
- Thu Jul 18, 2019 10:52 am
- Forum: New Arrivals
- Topic: Butter Spreader
- Replies: 9
- Views: 8494
Re: Butter Spreader
Here is what I use: sharp, thin and flexible...
https://www.macknife.com/collections/pa ... nife-mk-40
https://www.macknife.com/collections/pa ... nife-mk-40
- Mon Jul 15, 2019 6:57 pm
- Forum: General Discussion
- Topic: Anyone buying anything on primeday?
- Replies: 47
- Views: 8499
- Sat Jul 13, 2019 7:17 pm
- Forum: General Discussion
- Topic: Seasoning cast iron and pan discussion
- Replies: 51
- Views: 12857
Re: Seasoning cast iron and pan discussion
—-
That too! It scrubs, has antibacterial and preserving properties as well and absorbs moisture preventing rust.
- Sat Jul 13, 2019 1:39 pm
- Forum: General Discussion
- Topic: Seasoning cast iron and pan discussion
- Replies: 51
- Views: 12857
Re: Seasoning cast iron and pan discussion
---MrIceFungus wrote: ↑Sat Jul 13, 2019 12:11 pm What purpose does the salt serve? I just haven't heard of this method before and I would love to try it.
Seasoning serves two purposes: imparting flavor and a non-stick surface. Many old Asian recipes call for salt, pork fat, scallions and ginger to season woks.
- Mon Jul 08, 2019 8:49 am
- Forum: Sold Classifieds
- Topic: WTB: Munetoshi butcher
- Replies: 4
- Views: 1046
- Thu Jul 04, 2019 5:59 pm
- Forum: General Discussion
- Topic: Buy saya EU
- Replies: 5
- Views: 1064
- Thu Jul 04, 2019 1:36 am
- Forum: What's Cookin' ?
- Topic: Hard boiled egg problem
- Replies: 38
- Views: 15851