Chefknivestogo Forums

Bob Z wrote: ↑Mon Nov 13, 2023 12:36 pm

Kalaeb wrote: ↑Sun Nov 12, 2023 9:20 pm
Fitting in with the Harner family nicely:

curious cleaver/nakiri lovers wonder how much might that beautiful tall nakiri/cleaver weigh?

That one is 210mmx83mm, 2.6 on the spine and weights 363 grams. My CCK1103 is 381 grams by comparison.

New Harner Mini Chef in CPM M4. Interesting to see some patina developing after cutting up a bunch of mangoes.




Fitting in with the Harner family nicely:

Jeff B wrote: ↑Tue Nov 07, 2023 9:58 am I didn't realise you were that deep in!

I didn't either. If someone were to ask I might have said 30ish. I need to thin the herd. I recall once Pepin saying he had over 300.

I keep a spreadsheet of knives, measurements, steel, handle materials etc....for some reason I decided to total them...I always knew I had issues, but did not really think it was this bad since I only keep a handful in the block. I also stopped selling as many as I used to. Ugh, my number is 69, wit...

Interesting. Could be a great travel stone.

100% true. My daughter and I do a good amount of trail running but make sure to stick to the city in the middle of November. Orange camo outnumbers orange leaves here.

https://darntough.com/collections/mens-work-socks

Darn tough have been the best I have tried. Far better build and longevity than any other wool sock.

Why fake a DP though? It's like forging a nickel instead of 20s.

Yeah baby. Nice! Curious about the spine configuration. What is the thinking, does it make it more comfortable?

That is great. DC is more than a short vacation, I lived near there for 8 years and still feel like I did not see it all, especially when you start including surrounding areas. Civil war history is rich in the Mid-Atlantic. Harper's Ferry is only about 1.5 hours from DC and is a favorite fall destin...

Yes, they are the same. Both hold 2.5 tablespoons. Great spoons.

That was really gross. Thank you.

If I recall, Sukenari did these. Great knives.

Aflick wrote: ↑Tue Aug 08, 2023 10:08 am I snagged a 210 Gyuto.

Hopefully it will be one of the longer ones because I'm hopping for more of a 220.

They generally run little large.

IMO 220-225 is the perfect size for a chef knife.

I am a sucker for Devin's stainless Damascus. This one is a variation on his raindrop pattern made from aebl and 154cm:

This is purely anecdotal as I don't know the steel compositions and I feel strongly some people really nail VG-10, others really botch it. I feel, the semi-stainless has similar edge retention to VG-10, but semi-stainless is easier to sharpen at the risk of being slightly less "stain" less...

Hmm, that choil shot sure is pretty.

To be honest Bensbites I`m just guessing ; I don`t know for sure. Even if the two Chinese knives are not true Damascus steel ; I still think they`re pretty and well worth the paltry sum I expended. No doubt, they are handsome knives. At the end of the day, if they look good, cut good, sharpen well ...

It has been a long time since I have posted here. Not sure if it is because I am too old to remember to post, or just have drastically slowed down my knife purchases. Last week ended me in hot water with two new knives just days apart. The first was an SG2 Hattori...I am a sucker for Hattori, love m...

They are not Wootz.