Search found 1486 matches
- 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...
- 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.
- 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...
- Mon Dec 21, 2020 4:47 pm
- Forum: General Discussion
- Topic: Closing the store for a few days next week.
- Replies: 40
- Views: 3824
- 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...
- 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...
- 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.
- 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 ...
- 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...
- 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 ...
- 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...
- 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...
- 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...
- 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
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
- 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 ...
- 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...
- 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,...
- 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...
- 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...
- 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...