Chefknivestogo Forums

I have the same problem. Pain is good and sriracha are my go to sauces. Sometimes I'll even eat food with them!

Kosher salt. That's how I clean any pan especially a nonstick if it's Filthy Mc'nasty.

My other fix.

Got smashed at work this weekend and have barely had the time or energy to wipe. So thanks to everyone for the replies. Think I'm gonna pick up the 140. Seems like there is a lot of preference for those over the other design and I would prefer something that can preform double duties and doesn't nee...

Just emailed Mark about this topic and wanted to throw it out there for the community to see what you guys think as well. I was curious about flattening stones. you guys carry the diamond plates but I've seen some like this https://www.amazon.com/NANIWA-Whetstone-Flattening-Stone-QA-0160/dp/B001TPCB...

Just did it as well. Super easy and did it while the wax was hot. If it holds well no more burning tangs and endangered fingers. Thanks for this bensbites.

"Matchplay18" sorry for the autocorrect sir.

Just rehandled my cck. Thank matchbox18 for the handle and bensbites for the community video. Did the beeswax on this one.

Is this blade a true 240?

And I also think you can order from them direct.

If i were going to pick just 2 knives to use it would be my moritaka 240 and my cleaver (cck small). Would love to try another cleaver but the only one I have so far to get a feel for the style. I am a chopper when I cut most of the time and after using a cleaver I sold my goko nakiri, which was nev...

I'll take handle B if available.

Noticed the jikko 240 is in the 210 section.

So I thought I would post my knife bag collection. These are my everyday work knives and I'm finally happy where I'm at with them. A few beauties and a few beasts.

Just finished "medium raw" by Bourdain. He is a writer on an unparalleled level. My favorite writer. For those of you who have never read his works; you are doing yourself a huge disservice. One of the biggest loses of our time.

Nice. Moritaka doesn't get a ton of love. My 240 gyuto was my first purchase from Mark. I absolutely love that knife and has been my go to at work. I have wanted to get my hands on the kiritsuke.

Just something I threw together for my 150mm tojiro nakiri. Black walnut and maple. After 6 handles I think I know how I'm going to be making them from now on.

So I've been going over 2 knives I've been wanting to pick up for a while, both 240, the ittu hammered and the mazaki hairline. Very similar profiles and correct me if I'm wrong. Wasn't ittu doing something for mazaki? Kanji, maybe? Trying to pinpoint where I'll go with my next purchase. Any feedbac...

I'll take it. Pm sent.

Sorry for the double pic. That's the choil.