Search found 211 matches
- Tue May 02, 2017 12:15 pm
- Forum: General Discussion
- Topic: Curious about the comparison of the two newest r-2 gyutos
- Replies: 5
- Views: 1794
Re: Curious about the comparison of the two newest r-2 gyutos
I came so close to buying the Yahiko after comparing the two over the weekend and I'm keen to try R2 but I really like the Harukaze Blue #2 where I can't decide if I want to get the 210 or 240 so it all ended in a stalemate, go figure. What had me going on the Yahiko was Steve stating in his video t...
- Tue May 02, 2017 9:38 am
- Forum: General Discussion
- Topic: Separate cutting board for meats?
- Replies: 37
- Views: 11450
Re: Separate cutting board for meats?
I use a poly board with a juice groove that I place on top of my wooden board. I like running that board through the dishwasher.
- Mon May 01, 2017 7:45 pm
- Forum: General Discussion
- Topic: one knife for work
- Replies: 20
- Views: 6778
Re: one knife for work
If I had to go back to working in the kitchen and only use one knife :o , I'd have to go with my Misono Swedish Gyuto 240. My favorite all around profile, great steel, feels great in my hand. Sometimes I just stare at that knife admiring the wonderful hues of the patina, and let's face it the dragon...
- Mon May 01, 2017 5:17 pm
- Forum: General Discussion
- Topic: End Grain Boards
- Replies: 44
- Views: 15576
Re: End Grain Boards
Wow that's a beauty, if I read correctly that's 24x18 right? Also, if you don't mind what price level is something like that? Shipping? Correct. The board is 18" x 24" x 2". Mine was in the $350 range, which seemed pretty fair for a custom board consisting primarily of walnut. He doe...
- Mon May 01, 2017 3:40 pm
- Forum: General Discussion
- Topic: End Grain Boards
- Replies: 44
- Views: 15576
Re: End Grain Boards
Update: I must say, working with Matt has been a pleasure. It took about 4 weeks to get my board, and it's wonderful! After conditioning it for a week and then sealing with board butter, I was finally able to start using it today. While it's beauty was immediately apparent, putting it to use has re...
- Mon May 01, 2017 3:29 pm
- Forum: General Discussion
- Topic: New cutting board?
- Replies: 45
- Views: 15012
Re: New cutting board?
I picked up a Boos 24"/!8" edge grain board off clearance from chefs resource for $50 less 20% off after christmas. I would love a nice end grain but for the money spent I'm happy with it. I was leery of buying a board that big, but after measuring my counter space I went for it and I'm gl...
- Mon May 01, 2017 3:18 pm
- Forum: General Discussion
- Topic: Poll what size sujis should I buy. 270 or 300?
- Replies: 35
- Views: 10151
Re: Poll what size sujis should I buy. 270 or 300?
Agree with maxdgad, 12"/300mm is too much and 8"/240 is too little. I tried 12" slicer once, didn't last a week.
- Sun Apr 30, 2017 6:44 pm
- Forum: General Discussion
- Topic: Welcome To Chefknivestogo Forums! Introduce Yourself!
- Replies: 400
- Views: 1297606
- Sun Apr 30, 2017 6:16 pm
- Forum: Pass Arounds
- Topic: Low post count pass around.
- Replies: 79
- Views: 30003
Re: Low post count pass around.
Hello, I realize I'm probably too new for this now, but would really be interested in this in the future, especially a wa style laser as I've never experienced either and would be a great opportunity to do so while also getting to share input with others on the same knife. Yeah, stay interested and...
- Sun Apr 30, 2017 11:31 am
- Forum: Pass Arounds
- Topic: Low post count pass around.
- Replies: 79
- Views: 30003
Re: Low post count pass around.
Hello, I realize I'm probably too new for this now, but would really be interested in this in the future, especially a wa style laser as I've never experienced either and would be a great opportunity to do so while also getting to share input with others on the same knife.
- Sun Apr 30, 2017 11:24 am
- Forum: General Discussion
- Topic: Welcome To Chefknivestogo Forums! Introduce Yourself!
- Replies: 400
- Views: 1297606
Re: Welcome To Chefknivestogo Forums!
Hello everyone! I didn't find any welcome or intro sticky so I thought I'd say hello here. My name is Tom and I worked in a professional kitchen years ago and done everything from working the line to washing the dishes and mopping the floor with plenty of prep. in between :D While I no longer cook f...