Search found 55 matches

by Eli Chaps
Tue May 04, 2021 1:37 pm
Forum: Sharpening Advice
Topic: Strop kit vs finer grit stone?
Replies: 25
Views: 429

Re: Strop kit vs finer grit stone?

Sprays will offer more abrasive dispersion and I believe consistency.

I wouldn't own anything from Bark River Knives if you gave it to me.

As Triple B says, stones create. Strops enhance.
by Eli Chaps
Sun May 02, 2021 7:34 pm
Forum: Knife Recommendations
Topic: Help me again! This time I want a nakiri.
Replies: 11
Views: 188

Re: Help me again! This time I want a nakiri.

My Tsunehisa G3 nakiri gets a workout and I have not for one second regretted buying it. https://i.imgur.com/mIDGvpN.jpg?1 It sharpens lovely and is the opposite of finicky. It actually led me to a Tsunehisa gyuto. Ginsan is an excellent steel. At this point, I think of buying anything else as "...
by Eli Chaps
Sun Apr 25, 2021 9:25 pm
Forum: Knife Recommendations
Topic: Nakiri shortlist. Opinions?
Replies: 11
Views: 348

Re: Nakiri shortlist. Opinions?

I don't now how the Tsunehisa compares to the others. I can only comment on how it performs and that is, in my opinion, outstanding. I can fine dice a shallot or rough chop a carrot. Ginsan is an awesome steel and the grind of the knife is thin yet durable. Cutting wise, I don't know what more I wou...
by Eli Chaps
Sun Apr 25, 2021 3:34 pm
Forum: Knife Recommendations
Topic: Nakiri shortlist. Opinions?
Replies: 11
Views: 348

Re: Nakiri shortlist. Opinions?

I use the heck out of one of these:

https://www.chefknivestogo.com/tsunehisa4.html

Image
by Eli Chaps
Wed Apr 21, 2021 10:08 am
Forum: Knife Recommendations
Topic: First Japanese Knife.
Replies: 7
Views: 322

Re: First Japanese Knife.

Do you sharpen Brandon? Steels like AS, SG2, etc. are going to be more challenging to sharpen. They ALL need to be sharpened sooner or later. Whether you do it or pay someone to do it, they will all need it. I personally don't believe edge retention should be a high priority for home cooks. With som...
by Eli Chaps
Wed Apr 14, 2021 9:30 pm
Forum: Knife Recommendations
Topic: Looking for a 210mm gyuto
Replies: 5
Views: 205

Re: Looking for a 210mm gyuto

Tsunehisa and Kanehide
by Eli Chaps
Tue Apr 13, 2021 6:40 pm
Forum: Knife Recommendations
Topic: Style of knife
Replies: 9
Views: 419

Re: Style of knife

Tojiro DP.
by Eli Chaps
Fri Apr 02, 2021 3:33 pm
Forum: Knife Recommendations
Topic: Looking for 1st Nakiri
Replies: 19
Views: 716

Re: Looking for 1st Nakiri

The Tsunehisa G3 nakiri as an excellent knife!

https://www.chefknivestogo.com/tsunehisa4.html

Steel is wonderful, knife is well made with a really nice grind.
by Eli Chaps
Fri Mar 19, 2021 3:32 pm
Forum: Knife Recommendations
Topic: No frills knife deal. Tojiro DP Santoku no bolster $32.
Replies: 8
Views: 586

Re: No frills knife deal. Tojiro DP Santoku no bolster $32.

I don't care what anyone says, I love VG10.

Japanese made, clad VG10 and $32? That's an outstanding deal!
by Eli Chaps
Sat Mar 13, 2021 12:51 pm
Forum: Knife Recommendations
Topic: Looking for a new chef's knife to replace Wusthof/ I have arthritis in my hands
Replies: 4
Views: 303

Re: Looking for a new chef's knife to replace Wusthof/ I have arthritis in my hands

Welcome. What about the Wusthof isn't working for you or that you want to be different in your new knife?
by Eli Chaps
Thu Mar 11, 2021 11:03 am
Forum: Knife Recommendations
Topic: Slicing Opinions
Replies: 3
Views: 265

Re: Slicing Opinions

I gave up cooking whole turkeys years ago. Sometimes I'll spatchcock or even do a roll, but more often I just break it down into primary parts before cooking. So, slicing is then super easy and for sure a gyuto can handle it.

:)
by Eli Chaps
Sat Mar 06, 2021 10:09 am
Forum: Sharpening Advice
Topic: Knives that do and don’t need finish sharpening
Replies: 25
Views: 1864

Re: Knives that do and don’t need finish sharpening

My new Tsunehisa G3 nakiri had a nice edge on it. I did a little stropping just to brighten it up but I intend to run the original edge for a while and see how it lasts. Quite sharp.
by Eli Chaps
Wed Mar 03, 2021 11:55 am
Forum: Sharpening Advice
Topic: Started evaluating my Lansky
Replies: 6
Views: 614

Re: Started evaluating my Lansky

I'll preface this by saying I have years of experience with a KME (and free hand) system. The classic Lansky system is fine for serviceable edges and can even go somewhat beyond that. But, it has some very real shortcomings. Namely: 1. There is a lot of slop in the system. No matter how much you try...
by Eli Chaps
Wed Mar 03, 2021 10:38 am
Forum: General Discussion
Topic: Inbound - Tsunehisa G3 Migaki Nakiri
Replies: 4
Views: 279

Re: Inbound - Tsunehisa G3 Migaki Nakiri

Landed last night.

Image

So far, I'm happy and look forward to getting to know this knife better.

Thanks CKTG crew! :)
by Eli Chaps
Thu Feb 25, 2021 6:36 pm
Forum: General Discussion
Topic: Inbound - Tsunehisa G3 Migaki Nakiri
Replies: 4
Views: 279

Inbound - Tsunehisa G3 Migaki Nakiri

I went round and round with different knives and steels I wanted. I'd started out wanting a nakiri but then went down several different paths. But in the end, I ended up back at a nakiri and it was the the Tsunehisa that won out. I prefer stainless and really appreciate bang-for-the-buck knives so I...
by Eli Chaps
Sat Feb 20, 2021 1:09 pm
Forum: Knife Recommendations
Topic: First Carbon Knife Contender - Kohetsu Blue #2
Replies: 12
Views: 750

First Carbon Knife Contender - Kohetsu Blue #2

So, thinking of picking up my first carbon knife. This one is currently high on the list: https://www.chefknivestogo.com/kobl2nagy21.html 210 and Wa handle are a must. The knife is attractive as is the price. Stainless cladding a plus. It would be a daily driver. Anyone with experience or thoughts?
by Eli Chaps
Fri Feb 05, 2021 7:48 am
Forum: Knife Recommendations
Topic: How much does the steel matter
Replies: 35
Views: 1886

Re: How much does the steel matter

To me, your question is better asked as, how much does edge retention really matter to a home cook? Steel absolutely matters to edge retention, but how much edge retention does the average home cook need? In practical terms, think it is way over valued. HT and geometry notwithstanding, put a good ed...
by Eli Chaps
Mon Feb 01, 2021 3:25 pm
Forum: Knife Recommendations
Topic: 210mm Gyuto wanted.
Replies: 14
Views: 840

Re: 210mm Gyuto wanted.

It's a little different but give the Kohetsu Blue 2 210 Bunka a look:

https://www.chefknivestogo.com/kobl2nabu21.html

Sure seems to check a lot of the boxes.
by Eli Chaps
Sun Jan 31, 2021 10:07 am
Forum: Knife Recommendations
Topic: Been a while, want a new knife
Replies: 13
Views: 990

Re: Been a while, want a new knife

If I find the right knife I would spend more without blinking an eye. Wouldn’t spend more than $500 on a knife though. The saji stag is pretty cool, not sure about the steel though. I remember there being more AEB-L knives on the site years ago. I always wanted to try out that steel due to its ease...