Chefknivestogo Forums

Itto-Ryu Hammered White #2 Gyuto 240mm from CKTG
April 2016. With a good set of stones by shapton. Figured that would be enough for me.

Right

Still in use

That handle

Don’t like 270 but will say Ashy is awesome to buy from. My two purchases went without a hitch.

Wow that’s a lot of knives period but every quarter just .

gladius wrote: ↑Tue Jan 03, 2023 6:35 pm Left overs...
Last of the Holiday tamales and Peruvian beans.

Those are some great looking tamales

That’s some good eats right there

My nephews got their knives Saturday! 4 MCBD.jpg My godson, Michael, was the first one to cut himself with it :roll: I got my brother and his wife a Ken Onion WorkSharp so they can sharpen knives with it and Michael asked me to sharpen the knife I made him because "it doesn't feel sharp"....

Nice job on that handle. It looks great.

ronnie_suburban wrote: ↑Tue Dec 06, 2022 3:32 pm I really hope it's a pony!

Oh my gosh no! Have you ever had to take care of a horse? Lots of work.

But your comment was funny.

ChefKnivesToGo wrote: ↑Thu Dec 01, 2022 9:39 am It's good. I'm going to sip my way through it which should take me a couple of months.

Ah mark how can you try some these other great whiskeys going that slow .

Any recommendations on a good bourbon for about $60? I'm all out of booze and want to try something different. --- Have you gone through https://tinyurl.com/2nkrnd2q,this list << yet? I have to agree whole hardly on Gladius recommendation and this guys list. Both the under $50 and under $100. I hav...

Jeff B wrote: ↑Tue Nov 29, 2022 8:29 am I personally think that a Gyuto for a main knife is best complimented with a 150-165mm Petty for smaller tasks and trimming proteins.

Yep a great combo.

I have the 5k and not a fan. My favorite shapton pro is the 2000.

XexoX wrote: ↑Mon Nov 21, 2022 6:09 pm

ChefKnivesToGo wrote: ↑Mon Nov 21, 2022 6:03 pm You need to move.

Or you could just ship him a bottle or three.

Love to see that

ChefKnivesToGo wrote: ↑Wed Nov 09, 2022 5:08 pm I enjoyed this one. Smooth and floral and a nice finish.

It’s a nice sipping rye, too bad I can’t get it her in Utah .

I love mine, you won’t be sorry.

Probably a fool's errand but I had about 350g of idle CSA habaneros and a freshly sharpened Fujin (1k, 3k, 5k, bovine strop) , so I decided to try to make something happen with them . . . https://www.ronniesuburban.com/photos/food/homecooking/pickling/habanerosalsa.22.1005.01.bowl.fujin.jpg Habaner...

Did you see this?
viewtopic.php?t=16797

That handle is awesome. Really complements the knife.

The Mac paring knife is very comfortable to use. It would be my choice.

On iPhone 12 using safari they are the same size.