Search found 41 matches

by Captaincaed
Thu Dec 24, 2020 9:43 am
Forum: General Discussion
Topic: Calling on Blue Skillet, Blanc Creative SB Forged owner.
Replies: 22
Views: 1003

Re: Calling on Blue Skillet, Blanc Creative SB Forged owner.

I've had a couple and I settled on the French skillet. Still let's you fry quickly, and the extra height in the sides is really nice for containing your food more easily.
by Captaincaed
Thu Dec 24, 2020 9:40 am
Forum: General Discussion
Topic: Brad Leone Santoku Cleaver from Lamson
Replies: 8
Views: 341

Re: Brad Leone Santoku Cleaver from Lamson

Seems like it works for a really tall guy on a shorter counter
by Captaincaed
Sun Dec 20, 2020 1:13 pm
Forum: General Discussion
Topic: Calling on Blue Skillet, Blanc Creative SB Forged owner.
Replies: 22
Views: 1003

Re: Calling on Blue Skillet, Blanc Creative SB Forged owner.

The Blu Skillet is a great pan. Pat and Caryn are both really nice. Met them when they were working the farmers markets before they were featured. Really wonderful humans.
by Captaincaed
Sun Dec 20, 2020 1:10 pm
Forum: General Discussion
Topic: Brad Leone Santoku Cleaver from Lamson
Replies: 8
Views: 341

Re: Brad Leone Santoku Cleaver from Lamson

You could always check out the up-market Big Boy in 52100 if you're feeling fancy
https://www.fellknives.com/classics/big ... ood-handle
https://www.fellknives.com/bigboy
by Captaincaed
Sun Dec 20, 2020 1:04 pm
Forum: General Discussion
Topic: Could some Petty's double as a boning knife??
Replies: 18
Views: 620

Re: Could some Petty's double as a boning knife??

Jeff B wrote: Sat Nov 21, 2020 7:07 pm
Captaincaed wrote: Fri Nov 20, 2020 11:07 pm ...A good petty will just have to brittle an edge...
Not if you know how to use it.
Horses for courses, for me. A fine edged petty isn't my first choice for boning. May work well for others.
by Captaincaed
Sat Nov 21, 2020 2:02 am
Forum: Sharpening Advice
Topic: Diamond Waterstones - JKI Anybody tried them?
Replies: 7
Views: 356

Re: Diamond Waterstones - JKI Anybody tried them?

Too soon to tell about wear rate, wish I could help. Supposed to be quite a long time.
by Captaincaed
Fri Nov 20, 2020 11:16 pm
Forum: Knife Recommendations
Topic: Best Honesuki to break down chicken???
Replies: 25
Views: 1098

Re: Best Honesuki to break down chicken???

Also, check out some technique vids. Love me a good honesuki.
https://www.chefknivestogoforums.com/vi ... 21#p116121
by Captaincaed
Fri Nov 20, 2020 11:14 pm
Forum: Videos
Topic: Proper Technique for Honesuki
Replies: 4
Views: 7145

Re: Proper Technique for Honesuki

[YouTube]https://www.youtube.com/watch?v=Ijp2MnV0amQ[/YouTube] I'm a big honesuki fan. Love to see these great vids. I love buying bone in thighs; much cheaper, quick to break down, and you get a compact pile of bones for stock without filing a tiny apartment freezer with huge #*&$^*#& carcas.
by Captaincaed
Fri Nov 20, 2020 11:07 pm
Forum: General Discussion
Topic: Could some Petty's double as a boning knife??
Replies: 18
Views: 620

Re: Could some Petty's double as a boning knife??

I'll vote for a honesuki/hankotsu as well. A good petty will just have to brittle an edge. I think the $80 honesuki with rosewood handle is a great value. Right profile, right grind, holds an edge quite well (better than 2 others I had). Kanehide I think?
by Captaincaed
Fri Nov 20, 2020 11:05 pm
Forum: Sharpening Advice
Topic: Diamond Waterstones - JKI Anybody tried them?
Replies: 7
Views: 356

Re: Diamond Waterstones - JKI Anybody tried them?

After four years, I took the dive a grabbed a set. They work quickly and feel nice to use. Seems to be easier to deburr tricky stainless (e.g. R2) on these stones, compared to AlOx based stones. I think they'll do well on high alloy PM steels as well. I'm throwing a D2 benchmade at the 1k pretty soo...
by Captaincaed
Sat Nov 14, 2020 2:26 pm
Forum: General Discussion
Topic: Squash: The not so silent killer of knives
Replies: 105
Views: 13714

Re: Squash: The not so silent killer of knives

Squash, aka, the reason for keeping the old Sab around.
by Captaincaed
Sat Nov 14, 2020 2:19 pm
Forum: Sharpening Advice
Topic: Edge holding
Replies: 19
Views: 978

Re: Edge holding

Edge retention is a tricky subject for sure. Only thinking about the questions asked: I find that meat benefits from well-deburred edge in the 500-2k range. A microbevel can certainly help a very thin edge. For veggies, I personally have an liking for a quite thin edge sharpened in the the 4-6k rang...
by Captaincaed
Sat Nov 14, 2020 2:11 pm
Forum: Knife Recommendations
Topic: Want to try something besides my Shuns
Replies: 19
Views: 1128

Re: Want to try something besides my Shuns

For me, a Mac chef was a great change up from a Shun. Much more usable profile, great to sharpen, not too hard to deburr, stainless, really comfy handle. I realize it doesn't have a wa-handle, but I also have smaller hands and fine it's very nice, and the squared off handle indexes nicely in hand li...
by Captaincaed
Sat Nov 14, 2020 2:08 pm
Forum: Knife Recommendations
Topic: Best Honesuki to break down chicken???
Replies: 25
Views: 1098

Re: Best Honesuki to break down chicken???

I don't a brand recommendation, but I've found that a smaller tip and the 99/1 bevel are helpful design features. A double bevel doesn't get close to the bone as easily, and a bit tip isn't nimble enough in the joints. I ended up liking one with wood scale handles, made out of an unnamed semi stainl...
by Captaincaed
Sat Nov 14, 2020 2:02 pm
Forum: General Discussion
Topic: Show us your new knife!
Replies: 3363
Views: 418954

Re: Show us your new knife!

How is it sharpening the ATS-34 steel on that guy?
by Captaincaed
Mon Nov 09, 2020 8:13 am
Forum: Customer Product Reviews
Topic: My Denka no Hoto Journey
Replies: 11
Views: 1039

Re: My Denka no Hoto Journey

I've never regretted the Denka, warts and all. Way to go.
by Captaincaed
Mon Nov 09, 2020 8:05 am
Forum: Pass Arounds
Topic: Black Lotus Knives
Replies: 183
Views: 62308

Re: Black Lotus Knives

This shops damascus work is unreal. Very cool to see a PA, even after the fact
by Captaincaed
Mon Nov 09, 2020 7:58 am
Forum: Knife Recommendations
Topic: Takeda NAS(stainless clad) vs Classic (carbon steel clad)
Replies: 10
Views: 815

Re: Takeda NAS(stainless clad) vs Classic (carbon steel clad)

I got to handle both in a shop recently. The iron clad batch was substantially thinner than the NAS batch. Not sure if it was just this shop, but something to.consider. Both were quite thin and had the subtle forged hollow.
by Captaincaed
Fri Jul 10, 2020 9:28 pm
Forum: Knife Recommendations
Topic: Sub $200 210mm Gyuto
Replies: 13
Views: 4843

Re: Sub $200 210mm Gyuto

Nice to see one without the goofy HSPS stamp
by Captaincaed
Tue May 05, 2020 2:04 pm
Forum: General Discussion
Topic: Show us your knife collection.
Replies: 525
Views: 109125

Re: Show us your knife collection.


Took a little family photo recently. Some have been sold and gifted since then, but it's a nice group.