Chefknivestogo Forums

I think that information can really be useful, but a dammy bench scraper ought to be just that - a Dammy bench scraper (hence, "BS"). Think of it as "advanced BS" without any of the conversion bs screened on the back or anything... Only layers and layers of steel, nickel, and aw...

Looks like a good amount of interest in these! that's of course no surprise. I'd probably be better of shooting for a small size anyways. I love larger knives but since I have no idea what my next kitchen job is going to be like it would suck to get such an awesome knife and then find out it wasn't...

Takeda seems to me like maybe a singular knife, that maybe all my other preferences aren’t informative because it’s such a unique knife. But again, probably a dumb way to think. I think you have an answer in your last post, Everyone should give a takeda a try. It one of the knives I miss but haven'...

Yeah stainless handles suck. I've had a bunch of them over the years and I always go back to my old wooden handled one. Heres is another thought I had, Most of them will have some kind of ruler either etched or screened on them. A ruler's somewhat handy sometimes..... BUT! What if someone was able t...

I prefer tall, heavy spined power houses mostly. And have mostly gone away from pure carbon but could see myself back there I suppose. You definitely want a Tsourkan. Pure power yet refined and elegantly done. That is... If you can find one. I love my Takedas. They’re tall. They have heavy spines. ...

@chefknivestogo, I love your spoon series. I was using my spoon the other day basting a chicken and had some bread going at the same time and thought it would be cool to have a stainless Damascus bench scraper.... Any one else use these on a frequent basis? That's actually a really cool idea and a ...

Looks like a good amount of interest in these! that's of course no surprise. I'd probably be better of shooting for a small size anyways. I love larger knives but since I have no idea what my next kitchen job is going to be like it would suck to get such an awesome knife and then find out it wasn't ...

Sorry, I forgot to post: sold!
I might actually have a few more of these I'm refurbishing in the near future though. The older ones do seem to be made with a different steel blend that holds a decent edge that really reacts to stropping very well.

I'm on the lookout for one of these in 240mm or 270mm.
And I definitely don't have a 270mm right now in the kit.
I'd love one with an ebony/blond horn handle if the timing is right.

kpham12 wrote: ↑Wed May 20, 2020 8:38 am Hi, would like to purchase if still available. Sent a PM, but I'm new so I don't know if you can see it.

Your private message came through and I sent you a response. .

I was just about to say that the taper all the way along the edge reminds me of my Masamoto KS. Really cool! It actually has a excellent distal taper on this one. I spent some time finding a good one and if it doesn't find another home I'll have a prime example of one of these guys. I did however j...

I figured I would post this guy here and see if anyone was interested in picking it up. It's a fun and very useable chef knife and the classic that has been copied a million times. This one has been fine-tuned and is cutting very well right now. I also did thin out the bolster so that it was easier ...

I also have a separate package coming from New York that was supposed to be here Friday and then updated and said it was supposed to be here today but it is still halfway across the country. I think whatever digital system they have for the US postal service isn't truly connected to the website unti...

Konosuke Madei ‘Sumiiro’ 210mm D7BD9A5D-D211-4E30-818D-314BC2BAA01E.jpeg Just got this in the mail today! Gonna be my main knife at work, replacing my 240mm Masakage Koishi— finally decided that I prefer shorter knives for the majority of tasks. Can’t wait to put it through it’s paces prepping next...

What are these knives specifically for? There's a few Japanese that knives that fall into that category but essentially it's a utility knife. The flat edge especially or at least the ones that have a sharp angle are excellent from marking wood when you're measuring but the ones I've had became good...

I have the Marko new S grind in a 255x55, when he playing with his new WH and other grinds he put a lot of time playing with what works and what doesn’t. Whoever buys this is in for a treat! 269x54 is pretty damn dreamy for me. Good luck, that’s a hell of knife. It would very easy to send that into...

inzite wrote: ↑Thu Apr 30, 2020 12:07 am looks like the choil for the heiji is actually the tf, can you retake choil pic of the heiji?

It's the 2nd picture from the top.
You can see the finger notch

It's always so ironic with kitchen knives.... I've had my eye on trying to pick up a Marko Tsourkan workhorse for a little while now and I always missed my opportunity to get one when they were posted in the classifieds. I've seen two posted since the one I had on order was starting to get finished ...

Not a cook book but I use the app Paprika 3 Pro and its awesome I love it. It stores your recipes and also if you have ever gotten annoyed when looking at recipes online because of all the ads etc. This app downloads the recipe into a regular format thats easy to read. In addition if you want to do...

I couldn't find out where to post this question so I'm just going to leave it in the general section If someone needs to move it please do and thank you. so in my message inbox in the past I was able to use the check boxes to select multiple messages and then at the bottom of that page select delete...