Search found 1486 matches

by lsboogy
Sat Dec 26, 2020 11:42 pm
Forum: Sharpening Advice
Topic: Service near Manhattan Beach, CA
Replies: 12
Views: 1525

Re: Service near Manhattan Beach, CA

Have some faith in yourself. Most folk have never had a blade sharpened by anyone who really knows what they are doing. Ken123 is beyond what most folk have ever had in their hands - I do a dozen knives a week for lawyers in my brother's firm, and it's kind of a thing there now to have knives sharpe...
by lsboogy
Wed Dec 23, 2020 9:22 pm
Forum: Knife Recommendations
Topic: Goldilocks 210-230 please
Replies: 34
Views: 4509

Re: Goldilocks 210-230 please

My kinda knife - tall for lots o product in a hurry.
by lsboogy
Tue Dec 22, 2020 6:41 pm
Forum: General Discussion
Topic: Copper skillet, a couple of questions
Replies: 8
Views: 869

Re: Copper skillet, a couple of questions

I've used a place call East Coast Tinning several times, as did my mother. They do a great job. Not cheap or quick, but they did a marvelous job on some old good copper pans my mom bought in the 50's and we used growing up - Mauviel and Duparquet stuff - if you take care of copper it will last hundr...
by lsboogy
Sat Dec 19, 2020 10:36 am
Forum: Knife Recommendations
Topic: Kohetsu HAP40 Honesuki vs. Ishikawa White Honesuki?
Replies: 8
Views: 1326

Re: Kohetsu HAP40 Honesuki vs. Ishikawa White Honesuki?

these knives are used to make a few cuts per bird (remove thigh and separate drum, remove wing and then breasts) so they reslly are not used a lot unless you work in a meat plant Surprised they're not used a lot in taking apart a bird. Curious what your top 3 blade types are? Home cook..have a gyut...
by lsboogy
Wed Dec 16, 2020 5:42 pm
Forum: Sharpening Advice
Topic: Any point in 12k?
Replies: 56
Views: 6744

Re: Any point in 12k?

I think David H has brought out a subtle point with stropping – the convexing of an edge. I learned to strop from my dad on an old fashioned barber strop hanging in the bathroom above his sink that he used on a straight razor – there was no edge angle holding, and you needed to strop before every sh...
by lsboogy
Tue Dec 15, 2020 10:12 pm
Forum: Knife Recommendations
Topic: Beginner/Novice Suggestions
Replies: 4
Views: 1018

Re: Beginner/Novice Suggestions

I love reactive damascus knives - I like to force a patina on them - vinegar or mustard works great.
by lsboogy
Sun Dec 13, 2020 9:50 am
Forum: Knife Recommendations
Topic: Kohetsu HAP40 Honesuki vs. Ishikawa White Honesuki?
Replies: 8
Views: 1326

Re: Kohetsu HAP40 Honesuki vs. Ishikawa White Honesuki?

Hi kenyee and welcome to the forum. Are you a home cook or pro kitchen user? I have a few Honesuki/garatsuke knives, and use a Kurosaki AS for most work - I can do 50-60 birds quickly with it, and it needs a trip to the stones a few times a year. Mostly, these knives are used to make a few cuts per ...
by lsboogy
Sat Dec 12, 2020 1:05 pm
Forum: Knife Recommendations
Topic: Pro Cook wants 240mm Gyuto beater to leave at work.
Replies: 5
Views: 829

Re: Pro Cook wants 240mm Gyuto beater to leave at work.

I really like my Richmond GT line knife - when I was working at a high volume catering biz (will be back once the pandemic is over) I learned to bring a line knife and that sounds like what you want (except for the 240) - in the kitchen you grab whatever is closest when doing line work, and it calls...
by lsboogy
Thu Dec 10, 2020 8:34 pm
Forum: Knife Recommendations
Topic: Kohetsu HAP40 Wa Gyuto 210 mm vs Gihei HAP40 WA Gyuto 210mm question
Replies: 9
Views: 2195

Re: Kohetsu HAP40 Wa Gyuto 210 mm vs Gihei HAP40 WA Gyuto 210mm question

I had a Gihei for a couple of weeks - nice blade, but I banged my knuckles all the time, so it went back to the original owner. They are shorter, so if you have big hands, it might be a consideration. But if you are good with it - give one a try, or get a 240. Nice thing about this stuff is you can ...
by lsboogy
Thu Dec 10, 2020 8:21 pm
Forum: Sharpening Advice
Topic: Any point in 12k?
Replies: 56
Views: 6744

Re: Any point in 12k?

Obsidian. Yup. Sharp stuff. Funny to think our ancestors had stuff as sharp as anything we can make. See. We are are still chimps. :) Glass can be the sharpest stuff - and obsidian is just a glass. If you cool magma fast enough, it does not create a lattice, and you can thus get an edge that's down...
by lsboogy
Mon Dec 07, 2020 7:53 am
Forum: Knife Recommendations
Topic: Goldilocks 210-230 please
Replies: 34
Views: 4509

Re: Goldilocks 210-230 please

I'm not working catering right now (all shut down since March), but Jen has taken to the Yahiko - it's a great knife for home users, the steel takes a marvelous edge and she likes the weight - I think she uses less draw when cutting than I do. I think it would be hard to part with right now, but I'd...
by lsboogy
Sun Dec 06, 2020 10:10 pm
Forum: Knife Recommendations
Topic: Do I Want a Kohetsu W#2 Santoku?
Replies: 6
Views: 1000

Re: Do I Want a Kohetsu W#2 Santoku?

Not to throw water on your fire, but a santoku is not a good choice for slicing. You want something longer. And Kohetsu blades are functional over aesthetic, more geared towards pro use than home. I own a half dozen Kohetsu blades – great stuff for the money – cheap handles (use some sealant on them...
by lsboogy
Sun Dec 06, 2020 4:19 pm
Forum: Knife Recommendations
Topic: Goldilocks 210-230 please
Replies: 34
Views: 4509

Re: 210 to Middling please

Dan -

if these come back into stock, I highly recommend especially with your cutting style. It's a really tall (55mm) 210 so you can mow through product with it - great cutter and holds an edge through a long shift as well

https://www.chefknivestogo.com/manabl2gy24c.html
by lsboogy
Sat Dec 05, 2020 10:01 pm
Forum: Knife Recommendations
Topic: Hubby's Christmas Gift!
Replies: 9
Views: 1341

Re: Hubby's Christmas Gift!

Great inexpensive (relatively) set with gyuto and paring knife - I've seen a lot of pro kitchen use of these https://www.chefknivestogo.com/to2pcstset.html bread (serrated) knife https://www.chefknivestogo.com/tobrkn.html and then you could get him a combo stone for sharpening in the future. All of ...
by lsboogy
Sat Dec 05, 2020 3:44 pm
Forum: Sharpening Advice
Topic: Any point in 12k?
Replies: 56
Views: 6744

Re: Any point in 12k?

I have a number of slicing knives, but my point is there is nothing like the absolute glisten you get from a soft tomato (very ripe heirloom is yummy) slice when you have a blade with almost zero tooth - a single pull cut with no change in speed works best - almost any slicing knife will do. I did d...
by lsboogy
Sat Dec 05, 2020 2:12 pm
Forum: Sharpening Advice
Topic: Any point in 12k?
Replies: 56
Views: 6744

Re: Any point in 12k?

I basically agree that, at least for me, I spend less time on a strop than a stone. I'm just using the strop to clean things up. Is the surface of a strop more giving and variable than stones? I'm not so sure. I think there may be at least as wide a range between, say, Shapton Glass and the JNS 3K,...
by lsboogy
Sat Dec 05, 2020 12:46 pm
Forum: Knife Recommendations
Topic: Final Decision
Replies: 7
Views: 1231

Re: Final Decision

Iam a home cook and I was looking for a Japanese knife for 3 months. Probably Iam going to buy one of these knives below. My criterias are: My budget is 220 us dolars. Pinch grip. Blade length sould be about 165 to 210 mm. Iam looking for a bunka, kiritsuke, santoku or gyuto. All steel types are fi...
by lsboogy
Fri Dec 04, 2020 11:32 am
Forum: Sharpening Advice
Topic: Kitayama Stone
Replies: 6
Views: 712

Re: Kitayama Stone

Not a fan, just think other 8k's do a better job. I think it's personal - I have had a Kitayama 8K since the 90's, and love them. But I love soft creamy stones, and cannot stand shapton stuff for the most part. I guess I'm becoming more into Nubatama stuff lately, but that would violate the OP's pr...
by lsboogy
Thu Dec 03, 2020 4:45 pm
Forum: Knife Recommendations
Topic: Best Gyuto recommendation
Replies: 15
Views: 6122

Re: Best Gyuto recommendation

The differences between the steels are minimal at this price point. All of the knives listed are high quality handmade knives so the performance will be excellent whichever you pick. The Takamura HSPS 210mm should be the same as the Takamura Migaki R2 Gyuto 210mm but with a different name. My broth...