Chefknivestogo Forums

I see kiritsukes with the same specs as gyutos, often. I wonder why people prefer one over the other (all things similar...double bevel, thickness, etc)?

That said, I'm loving my k-tip shibata 150 petty...

http://i1159.photobucket.com/albums/p630/YG420/KNIVES/F798DD30-B383-42B0-ACB9-A25DD87F5BEF_zps1c6mbaik.jpg 240 kono b2 honyaki 240 masamoto ks 240 jki koichi 240 konofuji w1 240 catcheside catchy blue 210 toyama (sold) 210 itinomonn ss 180? Shigefusa kitaeji deba Munetoshi butcher http://i1159.phot...

I'll play. 300mm Mizuno hontanren fugu. The rapier. I just like pulling it out and freaking people out.. Large slicing jobs, raw fish too. 270 Mizuno b2 gyuto. Big prep. So sharp. 210 sukenari Zdp hairline gyuto. Used once. Could be on the market. Think I'm scared to sharpen Zdp JCK sg2 240. Dinner ...

Ah Kit. I like your style. I have a new shibata petty that's "kinda my santoku". Lots of flat spot. Loves to process chickens. It seems to love to do everything. I sound like a shibata shill... It snatched that role from a #w2 165mm petty that used to have that job (it's still my silver sk...

Fascinated by these things. Let's just do "truly" stainless. Let's assume, great heat treat and grinds, by top level mfg. Final assumption is "readily available for J-Knife shops." AEB-L vs Ginsan. Poor VG-10 and Aus X left out. R2 seems to be catching fire and may whoop em both ...

ChefKnivesToGo wrote: ↑Mon Feb 27, 2017 10:48 am

Bulldog93 wrote: ↑Sun Feb 26, 2017 8:07 am Is the Swedish "laser" on the site at present....formerly known as the "HH"?

Yes they're the same knife.

Remember you don't have a problem until you start hiding the packages from your wife.

I may.. just may...have done that too.

No tip on a santoku. I feel like I always need that for something.. carving out pepper flesh, horizontal onion cuts..etc. To each their own, of course!

I just think 180-210 gyuto accomplishes all of the santoku needs/ purposes. And looks better doing it.

Sandpaper does a great job...use it "wet". Finger stones too.

Disclaimer: I have no scientific rationale for the following. My (1st attempt) at a MAC Superior bread knife had some strange oxidation (mine was parked on a magnetic strip "board"). There is a report on the CKTG page about another customer saying they had a similar experience. That said, ...

Acknowledged! I started the topic/ question...as I was surprised when I finally put some mineral oil on one of mine. It DRANK it.. and became much darker. Prettier, actually. I had just never thought about saya maintenance.. (I have had wood cutting boards for years).

Push cutting "rolled magazine pages" seems to be fairly high level test. Thinly "side slicing" with a "push" tomatoes without squeezing juice... looks like another good one. I am always curious to check the level of my sharpening job. And as a home cook I only get but s...

I'll be chasing the Brown (or orange and blue) truck like a Dawg in a couple days

Along the lines of Ben's question (I'm new-ish, here).. do you have a "file uploading/ reducing" (I'm thinking photobucket or similar?) app/ software add on ...that you recommend for pics? PS.. whatever EBay does to upload standard pics...works very well. Yes, I realize EBay is quite large...

MAC 10.5 Superior is a game changer.

Go with bling. If they like Myabi / Shun Damascus (they do , that's what WS and SLT sell..).. give em the Kurosaki and Suke mirror dammies..

Mineral oil outside? Ever "rinse/ wash" the inside? Or just leave it be..?

Why Thank ya, Radar. Duly noted. I pulled the trigger on the Ho one (before I got a chance to read this!)

I'm very close on a 240 Swedish myself. Anybody want to weigh in on the "hardwood handle" vs the ho wood/buffalo version...?

How about a "used once, literally" Sukenari Zdp hairline 210mmm (w/saya). You'd owe me some cash too