Chefknivestogo Forums

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.

Seems like it works for a really tall guy on a shorter counter

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.

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

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.

Too soon to tell about wear rate, wish I could help. Supposed to be quite a long time.

Also, check out some technique vids. Love me a good honesuki.
https://www.chefknivestogoforums.com/vi ... 21#p116121

[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.

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?

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...

Squash, aka, the reason for keeping the old Sab around.

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...

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...

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...

How is it sharpening the ATS-34 steel on that guy?

I've never regretted the Denka, warts and all. Way to go.

This shops damascus work is unreal. Very cool to see a PA, even after the fact

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.

Nice to see one without the goofy HSPS stamp

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