Chefknivestogo Forums

I use a Morakniv for deer. Cheap, sharp, and has a grippy plastic handle. The Japanese knives that I have wouldn't be ideal for the job.

I use his lube on my pocket knife pivots. He defintely makes good products, but I have plenty of product still from Ken Schwartz and CKTG that also work really well so no need to buy more at this time. Just out of curiosity, but why are your knives getting that bad in a week? Are you working in a pr...

Made some homemade pasta with saffron cream sauce. Next time I'll make the noodles one notch thinner, but they were super delicious to eat. IMG_1047 (1).jpg Beautiful presentation, playingfetch. Saffron cream sauce, wow! If you have a moment, can you share who makes these dinner plates? Really like...

That edge looks good to me. What was identified as a problem for you? Most importantly of all..... are you enjoying the sharpening process? Tbh the best way to expand your knowledge is to sharpen lots. Read all of the posts here. Then try stuff. It's perfectly OK to challenge conventions and row yo...

Made some homemade pasta with saffron cream sauce. Next time I'll make the noodles one notch thinner, but they were super delicious to eat.

Learning to sharpen free hand (previously I was a Lansky user) was a bit of an effort but I feel like I am finally making some progress and getting better results than ever. The biggest roadblock I had was that I rolled the edge instead of maintaining a constant angle, especially on longer blades, s...

Are you removing the burr? If not, buy a felt block and a strop. Also, a good wood end grain cutting board helps with edge retention.

Tried using some black garlic for the first time last weekend. I grilled prime grade NY steak over charcoal and topped it with a black garlic compound butter. Definetely one of the best steaks I've eaten and I can't recommend it enough. Served with homemade foccaccia and also made some white chocola...

Made a delicious cocunt milk green curry chicken with a side of fried plantains yesterday. The wine glass in the last picture is from CKTG. Had to hide the leftovers from the teenagers so I'd have some for lunch today.

Years ago I was curious about ceramic kitchen knives so I bought a few cheapies from Harbor Freight to test out. I'm glad I didn't spend much on them to test out, because it was obvious they weren't for me. They were not very sharp in comparrison to a decent steel knife and you had to be delicate wi...

If you don't mind me asking, but why not just get a hardwood end grain cutting board? Is it the price? The cheaper end grain hardwood boards can often be significantly improved with just a little bit of time using a finish sander then a coat of board oil.

I can't believe the timing...I got an email notification that Anryu AS finally got in stock on Saturday, so I ordered one. It's been a long wait for that to get back into inventory. Thanks for the suggestions everyone.

Why so stuck on AS? There are a lot of excellent steels out there and you are eliminating yourself from a lot of excellent knives by chasing one steel. I just really want to try that steel to add some variety to my knife collection. I bought a Yu Kurosaki Fujin santoku in AS that was absolutely gor...

Hi Guys, I've decided I want to buy a petty knife (120-140 mm) in stainless clad AS in the next few months. I want the petty to basically be used as a paring knife. There's not many AS petty's and not a lot of reviews for those products, so I'm looking for some input. I like my knives to make me smi...

Dumb question, but what is wrong with the type below? They work great on blocks of cheese. Plus they are inexpensive, dishwasher safe, and you don't have to worry about a novice damaging them. Having had to apply first aid to someone cutting a block of parmesan cheese that rolled and then the knife ...

I always wanted to try A5 Wagyu and see if it was worth the hype so I made an appetizer to go with the Christmas eve meal. Pan fried some seasoned day old short grained rice, topped it with grilled Wagyu, a dab of ponzu sauce, and sliced green onions. The kids loved it but that grade of Wagyu was to...

For my practice knives I bought a couple Kiwi brand knives off ebay ($5-10 each). I dragged them across my concrete porch to dull them, and followed with a sharpening session. I didn't want to practice on anything good. Then after I learned to sharpen I gave the knives away.

Short answer: I like it.

Longer answer: There are a few knives I'm on the e-mail list for but would probably be happy with something similar from the same maker, so for me, I'd like being able to just click the maker and not have to go through the the different models looking at options.

I bought a sink bridge on amazon (I think?) and it works fine. Less messy than working on the counter for me.

I'm a perpetual bachelor at heart so I taste with whatever I'm mixing with...unless I have people coming over for dinner that are watching me cook. :D Glad you found some nice cups. I love my dinner wear set (indigo beach collection) and fortunately bought a few extra since my kids periodically drop...