Chefknivestogo Forums

What are the key difference/advantages between Diamond paste and Diamond sprays as I look at CKTG products for a strop? I found the Bark River products online. I hope I can find it local. I notice that only the 0.75 micron CBN product is available from Ken with CKTG. He had a pretty good line here i...

The older Richmond Artifex boning knife would be perfect for what you are looking for. AEB-L at 60 Rockwell, western handle, in a stiff, boning knife format. I will look to see if I have one kicking around here still. Most of the Japanese boning knives are Honesuki types for doing poultry, not red ...

JASinIL2006 wrote: ↑Mon May 03, 2021 1:20 pm The magnetic backing is part of the strop. The base is just metal.

Thank you! I can cut out a flat piece of steel and glue it to a flat piece of wood, then easily try one of Mark's Leather or Roo strops in the future.

Where to find green compound? Harbor Freight? ;) Since I already have the 1x4. Maybe I can get a piece of leather, and make both the denim and leather strops. Then I only need some diamond spray and the green compound. Making the strops get me closer and closer to buying two new knives instead. :D ...

I may get kicked off the forum for suggesting this :) but my fav boning knife is the Rosewood handled 6" curved semi stiff Victorinox. It is great for breaking down chickens, trimming up briskets, cutting steaks from smaller roasts etc. It is also great for breaking down venison if you like to...

As my next investment, would I be better off with a Strop kit or add higher grit stone? Though it is really a matter of taste, I'd suggest the strop kit. For most, the slight amount of give in a strop really helps clean up the edge. It is less utilitarian, but the 8K Glass Stone is a very nice poli...

I started out with cheap soaking stones and got the result I paid for. With it the stropping kit you speak of. It improved on what I wasn't doing, making it much better. Then I bought shapton glass 500,2k,4k and sharpening took on a whole new meaning. Along with a few months experience and many hrs...

Those Shapton stones are a great set. A good 4k edge is my sweet spot for "refined yet toothy" for almost any knife. If you like more refined, you can make a strop with a nice flat board, denim, a staple.gun and green compound. You didn't mention a flattening plate. That would be my next ...

Mark recommended the Shapton 500, 1000 and 4000 glass stone kit a couple years back. I've learned to use them reasonably well, as the three Shun VG-10 knives in my collection tend to microchip easily. My 40 year old Henkel Professional S knives are way more forgiving but don't seem to get as sharp. ...

If I go down the road of a Japanese petty as suggested instead of a ~6-7" curved boning knife, what would be the preferred steel for all around performance? I'm fine with reactive steels, although I would probably go with a clad blade to manage the maintenance. I do like the Tsuchime look and I...

A thin petty might be what you're looking for. I didn't expect to like it so much, but I really like my Yuki petty (https://www.chefknivestogo.com/mayupe15.html) for boning. It gets into all the places you want with a boning knife, and yet the blade is pretty firm (in contrast to my Wusthof boning ...

Please answer the following questions when you create a knife recommendation post. The more information we have the better we can guide you the perfect knife :-). 1)Pro or home cook? Home (Everyone in the house is right handed). 2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujih...

Nice looking board. Not in the market for this style at the moment. I agree with Jeff B that it would be nice board for entertaining and presentation.

Used the Kanehide Bessuku Honesuki last night for the first time. Knife was sharp out of the box so I simply washed and used it. Single edge is different in use than my other knives but does run along bone quite easily. I will have to use it more to gain confidence, but it seems to be a more than ad...

Great points -btm-. I have the Kanehide Hankotsu and the steel is just a treat to sharpen. Between the FKM/DP, I think the FKM is a little easier to sharpen. Your Shapton 1K will work well on any of these knives. A Shapton Glass 320 or 500 would make a great addition to your lineup, just sayin' ;-)...

I am torn between the Takamura R2 and Nashiji Gyuto 210mm knives. I suspect the R2 may be the better performer but the Nashiji has bling.

Decisions, decisions...

I definitely want a bling knife for my wife (and me). Nice looking Takamura VG-10 Nashiji Gyuto 210mm knife. I love the hammered look, though it has a western style handle. My wife took chips out of a thin SG3 Chef's knife blade when butchering a chicken like she can with my much older Henckel chef'...

We have a Shun Japanese 7" Santuko with VG-Max steel which is a VG10 type of stainless. It has a wa D handle which she likes. I was thinking a gyoto or Bunka gives her a wider range of capabilities over our Chef's knives, Santuko or slicing knives. She told me years ago that the 10" Hencke...

Please answer the following questions when you create a knife recommendation post. The more information we have the better we can guide you the perfect knife :-). 1)Pro or home cook? Home 2)What kind of knife do you want? (Gyuto, Santuko, Petty, Paring, Sujihiki, etc.). Probably gyoto or Bunka 3) Wh...

Fortunately, my wife is my best friend. The subject line does read a bit interesting. :D I want her to have a new best friend in a knife that she loves. Something sharp, tough, good food release and rust resistant. She slices and chops veggies (more push/pull (carrots/cucumber/potato), rock (herbs) ...