Chefknivestogo Forums

Bob Z wrote: ↑Wed Apr 24, 2024 3:51 pm

taz575 wrote: ↑Wed Apr 24, 2024 12:40 pm This is the one Jeff is trying to show:

pizza knife.jpg

That looks interesting but the design doesn't appear sturdy enough. Seems to be more of a show piece.

It's made by Nordquistdesigns, check it out on instagram, you might change your mind on it's sturdiness.

Maybe Tim can make a few of these.... :shock: :D https://www.instagram.com/p/C59kCNhvjDw/ The link isnt showing anything for me, but I'm waiting on Taz to make some more also... Maybe this one.... https://www.instagram.com/p/C59kCNhvjDw/?utm_source=ig_embed&utm_campaign=invalid&ig_rid=921a8...

Maybe Tim can make a few of these....

https://www.instagram.com/p/C59kCNhvjDw/

XexoX wrote: ↑Mon Apr 22, 2024 5:58 pm ...A live speech is not required though.

Says who?

Happy birthday Matt, hope you have a great one!

I have a Weber Genesis with stainless grates and burners. It's 13 years old, still all original and going strong. And you can't beat Weber's warranty.

What scales are people using here? Mine (Taylor I think) don't seem to want to accurately weigh the small additions, like 10 grams of salt, yeast, whatever. So annoying. I'd buy a new one, but the ones people have recommended to me are discontinued. Sigh. Woo is me. Do I want some cheese to go with...

The Atoma 140 works fine on higher grit finishing stones too, just use less/light pressure when flattening those.

Good wi-fi.....

Radar53 wrote: ↑Fri Apr 19, 2024 4:18 pm Sorry about the double post ~ no idea how that happened

Abracadabra! There, I disappeared it for you.

I think you may be shocked at how much more performance you could get out of that knife. Taking those shoulders down and raising the shinogi, thinning a little more behind the edge, all would do wonders for that knife.

My pizza stone is not something I'd easily give up. I use it a lot for rolls, biscuits and other bread treats not mention the occasional pizza.

Bob Z wrote: ↑Thu Apr 18, 2024 6:16 pm ...discovered the bottom was "domed"...so i emailed the folks at Smithey...And they replied they were made that way...and sadly I sent it back.

Excuse my ignorance but what would be the purpose of making it this way?

mauichef wrote: ↑Thu Apr 18, 2024 10:02 am Vivienne !!!!!!!

ronnie_suburban wrote: ↑Thu Apr 18, 2024 10:18 am ...Of course! In my case, it could only be Julie!

I would never call my wife a favorite kitchen item! That's why I tell her to stay out of the kitchen when I'm in there trying to cook.
OK, I'm going to the truck now...

Digital Scale. Does grams and ounces. It gets used for everything from measuring coffee, to burger paddies and used to get used for baking. Even use it to weigh baking soda for the correct ratio to water to clean corrosion from lead acid batteries. Not to mention weighing packages to get shipping r...

"...an increasing number of ' people ' purchasing our knives for the purpose of resale." Kosuke seems to clearly be addressing the problem of flipping by end users but I don't see how a "pre-registry" would stop this. Once in the hands of the customer anything can happen. An adeq...

g...I just noticed when looking at "new arrivals" across the 4-5 resellers I frequently look at -- that a lot of the "new arrivals" are VG10. Then I thought to myself that if VG10 was so bad then why would these makes use it....so that led to me posting here where I knew I would...

Also would give the Ogata 240mm a recommendation. His profiles tend to be taller and flatter than average, and they just got restocked recently I believe, so I'd definitely give it a peek. Having tried a couple of his knives so far, he's impressed me with OOTB sharpness and how practical his migaki...

VG10 is generally dogged by the "steel snobs" in the hobby. It is a very good steel for kitchen knives with much better edge retention than it gets credit for. The Tojiro DP is a VG10 knife that has been a staple in pro kitchens for a few decades, there is a reason it's still around. As fa...

Kerneldrop wrote: ↑Fri Apr 12, 2024 1:00 pm I'll try the Hot Glue. I have a hot air station, heat gun and flame torches...so i can get it done.
I have beeswax as well.
I was trying to think of a way to not use heat...

Your not going to get the knife near hot enough to damage the heat treat if that's a concern.