Chefknivestogo Forums

Got another one to work on today. If anyone recognizes it, please let me know. Cheers!

I think this looks really cool:
https://www.chefknivestogo.com/kovgdape12.html

I got my partner a Kanehide PS60. She loves it.
https://www.chefknivestogo.com/kapsgy21.html

I know it's not a kitchen knife, but Marc Liss of Origin Handcrafted makes kitchen stuff too, including copper ladles. Picked up this little guy on "deal of the week" on Instagram (@origin_handcrafted). At less than half price, I couldn't pass it up. Reclaimed sawmill blade and stabilized ...

I started with a Kohetsu HAP40 gyuto. Couldn't have been happier, and no regrets a couple years later.

Banzai_Burrito wrote: ↑Tue Apr 14, 2020 6:57 pm
Also, if y'all know about Chef Spoons...spoons, I'm looking for a couple of those plating spoons too.

Thanks!

https://www.chefknivestogo.com/ckplsp.html

Xuanfusion wrote: ↑Tue Apr 14, 2020 10:31 pm 2. Isasmedjian Sold

Nice! This looked like the coolest one to me.

Kalaeb wrote: ↑Tue Apr 14, 2020 5:32 pm That is good looking. Nice snag.

Thanks! I forgot to mention, $240 CAD including tax and shipping.

I WISH I could take them both! GLWS!

Picked up a Willow Creek Forge pan finally. Figured it was a good time to support a small business. From Alberta, so kinda local for me (still a 14 hour drive haha). It's definitely a beast. Thicker then my Mineral B pans by a half mm (3 vs 2.5, as far as I can measure with a tape and my eye). Beaut...

Thanks so much for the reply’s. You’re absolutely right I should have mentioned that, so I updated my initial post with the following: My problems and what I hope to achieve My current sharpening method seems to be spot on for my R2 bunka. It flips through unions and dices them so smoothly. My AS g...

As Ben mentioned, be sure to put the handle in a Ziploc bag, otherwise you could have a bunch of adhesive stuck to the inside of your pot.

Since I'm not getting out of the house very much, I figured it was a good time to fire up our little deep fryer. Very happy with how the corn dogs turned out.

Wish that shipping to Canada wasn't almost the same as the price of the pan. I would get it shipped to a city at the border and hop over for it, but that can't happen for a while. Excited to hear more about everyone's experiences with these.

Great review. Thanks for putting in the time.

Argh, can't believe I missed this. So generous! Definitely nice to see all the giveaways in this time of stockpiling.

cwillett wrote: ↑Mon Mar 23, 2020 9:40 pm That looks awesome! And I’ve got a Yuki petty that is in need of some love also. Can you add a few details of your process?

+1

I've got a Takeda 270 gyuto and it definitely feels big (albeit light), especially for tasks like potatoes or cucumbers. The 210 bunka might be what I would go for, having experienced the 270.

I’ve been working out of town for the last three weeks. Felt good to come home with the current events, I did find these three knives waiting for me. All three are knives I’ve wanted to try. Raquin 220 KT, Xerxes 265, Comet 220. RonAz let me try his Xerxes and I was hooked, thanks again Ron! Be saf...

Hey Spence,
No idea about the thinning, but the refinishing info can be found in this helpful thread:
https://www.chefknivestogoforums.com/vi ... =39&t=6446
Cheers!