Chefknivestogo Forums

Fredward wrote: ↑

Sun Jul 05, 2020 9:53 pm

It made a bow like thing. Genius.

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I'm still can't wrap my head around why when refreshing the same knife on my 1500 stone is very difficult to get any slurry and the 3000 stone I get it right away. Is not the 3000 double the coarseness of the 1500 stone? Where does the expensive 1500 stone fit in my sharpening "routine"? The Debado...

Rocket Stove!

$135 Kanehide PS60 Gyuto 210mm (Out of stock)
$205 Masakage Yuki Gyuto 240mm

Combined these are within your budget, easy maintenance, easily sharpened and both are great performers.

That deBuyer should work well. I have the Matfer which is my egg go-to pan. I use a fat pat of ghee for my three egg omelettes and no issues with splatter. It is rather light weight too.

https://www.amazon.com/gp/aw/d/B00AQKVX ... psc=1&th=1

michael1778 wrote: ↑

Sun Jun 28, 2020 3:06 pm

This one seems to be a widespread favorite:
Suehiro Rika 5K
https://www.chefknivestogo.com/suri50grst.html

+1
The 5k Rika is an excellent compliment!

d_rap wrote: ↑

Sat Jun 27, 2020 10:51 am

Yes. And Mark shows it in use in a CKTG video. Works great.
https://www.barkeepersfriend.com/produc ... -cleanser/

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The powder cleanser works well too...

https://www.barkeepersfriend.com/products/cleanser/

Greetings and welcome to the forum. Either Shapton Pro or https://www.chefknivestogo.com/chosera-stones.html,Chosera are fine sets: Shapton Pro are slightly faster and stronger cutters while the Chosera polish slightly finer and are larger but cost more. You can keep the 800 (a good stone) and add t...

Here is my choice...

https://www.chefknivestogo.com/moassmsa13.html

Radar53 wrote: ↑

Sat Jun 20, 2020 10:18 pm

Hi Gladius. A-ha, another piece to the puzzle I hadn't considered. Just as a clarification for me, do I read into your post that the "Swedish" simply refers to country of origin, rather than anything else?

Thanks

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Yes that is correct, country of origin.

The iron ore is sourced from Sweden which is a very clean ore low in phosphorus and sulfur. It has been world renown for a long time as being very high quality.

Ah yes, a little digging found...

Nihei knives are produced in Fukushima, Japan. Former apprentice of Yoshikane Hamono...

I like the finish!

Is this a Sanjo blade? Yoshikane??

Bad dog!

Massive Pork Rib Chops Cooked them for a minute or two directly over the coals, then moved them to the indirect side (covered) for what seemed like an eternity. Finally pulled them at ~140 F. Plated Up Chop, German-style purple cabbage (with apple cider, apple cider vinegar and caraway) and leftove...

Greetings and welcome.

a higher-end, forgiving stainless steel type?

...

The Kanehide PS60 Gyuto 195mm is an excellent choice for you.

Not much fun (what do you consider fun...) but I like Shapton Pro stones as well...220 & 2000 should work well for this setup and both in stock.

A metal tray will slip; you will need to use something to secure it like kitchen shelf lining. I use an old poly cutting board with rubber edges which keep it stable. A Suehiro tray over shelf lining on this polyboard on which a Suehiro Deluxe Stone Holder goes. This is an ideal setup for me. Here y...

Greetings and welcome to the forum. The Kanehide PS60 Gyuto 210mm is an excellent choice. Good performance and easy care including sharpening. Also get a medium and fine stone to keep it sharp. https://www.chefknivestogo.com/kapsgy21.html The Shapton Pro 2000 Is a good starter... https://www.chefkni...

EricGabriel1 wrote: ↑

Mon Jun 08, 2020 3:30 pm

Thanks all - just catching up from the weekend. I'll have some time this week to review and apply some changes!

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Use your thumbs! Place thumbs on the spine to stabilize the blade as you move it back and forth. You can also use shorter strokes for more control.