Chefknivestogo Forums

Bensbites wrote: ↑Fri May 01, 2020 7:27 amFor what it’s worth, if you have the space, a $100 1x30 with $20 in belts will be far easier to thin harden steel than stones.

I don’t mean to derail the thread, but I would like to know more about what you would recommend.

To update: I received the stone from Ken about a week ago and right away set to work trying to ruin several of my knives I hope to post again after making further acquaintance with this thing, but the short story is that it produced a crazy aggressive edge on a Moritaka AS petty I was fooling with. ...

The Takamura R2 is an amazing knife that will accommodate a lot of cutting styles. It's not the best pure push cutter on the site by a long shot probably, but it will do so adequately and pull cuts are as good or better than most. The VG-10 version (reportedly) has the same shape with slightly less ...

You will get more helpful recommendations if you fill out the form. It’s especially good to know what kind of cutting motions she uses.

And I thought I was doing you guys a favor by placing an order when the economy was tanking!

Seriously, I think it’s the nesting urge. I have a hard time believing a $1200 check from the gubmint feels like a bunch of money to people right now.

I am thinking of the same thing.


Looking at the price to value ratio, Tojiro, regardless of shape or steel variety, looks to me like the way to go.

I also looked at the Yamashin white steel knives because they’re well under a bill.

I hate to start a thread on a topic that I suspect has been well-covered elsewhere, but I can’t seem to find the answer to my question: What defines a knife with wide bevels? I guess a related question would be: What are some examples of wide bevel knives that are commonly discussed around here? Ple...

They are not kidding about the mirror finish.

I vote cutting board. Few people need more than the knives you’ve already picked out for them.

Truly an amazing gift.

That Takeda price.

Good Lord, you want to buy just one knife?

You came to the wrong place.

I have a stack of knife boxes -ten!- hidden from my wife.

And then you get into the stones.

gladius wrote: ↑Thu Apr 23, 2020 2:13 pm —-
There are two well known Swedish Stainless steels: 19C27 and AEB-L/13C26. Swedish Iron ore is well known to be very clean with few impurities. 13C26 is used in razor production and is “cloned” by the Japanese G3 or Ginsan.

Fascinating.



This is why I come here.

If you mean the gihei tall petty, it’s a wonderful knife but my copy was not a rocker. It kind of has 2 flat spots, one where you expect and one at the tip. Awesome for tip work but not rocking. I have no experience with the other 2 knives you listed. I thought of the Takamura migaki R2 180 when I r...

Title says it. Want to see if there’s something out there before I commit a (family) felony and buy Ma_sha1’s Damascus version.

Thanks!

https://www.youtube.com/watch?v=xfDsNRXPKE8

Bookmarked, thank you!

That MM is the shizzle.

Egolan just sold me two beautiful stones. Highly recommended and a classy guy to boot.

Edit: to be clear the stones I bought were from his last thread. Someone else buy these so I don’t. OK?

Barashka wrote: ↑Sat Apr 11, 2020 8:35 pm Came for the knife skillz, got a piercing gaze into my own soul ...

Indeed! She is as remarkable for her odd affect as for her knife skills.

Yep I ordered one. It’s about time. I don’t like opening the oven repeatedly to check, jabbing a thermometer in a slightly different spot each time because I can’t spot the hole I made.

To be clear I definitely don’t think an MM needs to be anyone’s first good knife.

I do think it could be a last good knife.

But there are so many.