Chefknivestogo Forums

I just watched the video and couldn’t stop thinking about a sharp edge ground into the dirt. It hurt, even knowing that’s what these tools are made for. --- <Cringe> While they are plunging sickles in the ground, they are not really designed for that. There are some Japanese weeder & hoes that ...

Have you considered adding a note to the description on the knifes webpage?
** no factory edge, recommend sharpening service

Hi Michael,

Welcome to the forum.

Suggest:

Japanese handle:
Gihei Blue #2 Gyuto 240mm << or

Western handle:
Harukaze AS Western Gyuto 240mm <<

Sandflex Super Eraser Fine <<

The https://tinyurl.com/y7t954dh,Shapton Pro 1000x<< is as good a cutter as it gets. This is the attribute to look for to shape the bevel fast! It is also splash-and-go so no soaking required. Another advantage is it wears slowly , so will last very long with minimal dishing. It includes a case whic...

Kmeyers wrote: ↑Mon Feb 22, 2021 11:53 pm Thanks for all your help everyone! Ended up going with a Kitayama 8k to try on my Moritaka knives. So far it’s been great!

---
Good choice - especially good on Moritaka. One has to adjust cutting technique due to blade sticking in board, it gets uber sharp!

Yeah, I like the Sanjo << too. I have six of his knives (if the same smith who I think it is) all fantastic performers.

mauichef wrote: ↑Sun Feb 21, 2021 5:53 pm Sunday Bake......A new recipe from Jim Challenger of Challenger Breadware.

Is that the KIS recipe? If not, got a link?

ChefKnivesToGo wrote: ↑Mon Feb 22, 2021 11:11 am I'm going to be sharpening most of them for free so I'll give them a rating of a 1.

---
They will get what they pay for.

Thanks for the explanation. Your bread looks so delicious! If my kids would eat that style of bread I would jump on the bandwagon and pick up some gear. We have one really good bakery in town that makes great homemade bread, but I bought a loaf once and my kids hated it. Maybe when they get older t...

You might like this...

Today's The Special Sauce Podcast features: Cookbook Author Grace Young on Saving Chinatown & Wok Therapy <<

Like a good woman, keeps on giving and giving.

Last nights dinner: the albondigas left overs became tortilla soup. Cameo appearance by Makoto Nakiri <<

Mr. Kuwabara mentioned something I didn't know. Most of his grinding work is by hand with wet stones, and he uses an Amakusa stone for the final edge sharpening. Only one process which is for shaping is done with a machine. I'll still happy to sharpen them if you want me to, but I thought I would p...

I've seen it happen. There are knives whose edge is too fine and acute to cut dense bread. Use a bread knife.

It does looks nice. I've always favored slightly wetter dough, makes for more steam.

Just add attachment to the post and place inline.

Airik wrote: ↑Tue Feb 16, 2021 7:09 pm Finally got one! Sugimoto No.6

—-
One of the best!

Control is key. Factor in the handle too for in-hand feel.

I like my 80mm Carter for in-hand paring; the ironwood handle feels perfect.

Personally I favor a https://tinyurl.com/y4gjau8t,10x loupe w/wider FOV and quality glass << over magnification though I rarely use one now. I chase the apex flipping often and prefer https://youtu.be/2k1o70tMHYM,the three finger sharpness test << for " the most accurate feedback "

Greetings and welcome to the forum. I too would suggest a nakiri and of those in stock that would fit your criteria, I'd recommend the https://tinyurl.com/y2h7xfrx,Kanehide PS60 Nakiri << . Our number 1 pick for a good quality western handled nakiri! The Kanehide PS60 Nakiri 185mm is a lotta knife f...