Chefknivestogo Forums

CKTG Quick Look Videos Info Round 90 Title Product URL CKTG YT Video URL Doi Blue #2 Gyuto 215mm https://www.chefknivestogo.com/doibl2gy21cu.html https://youtu.be/x4Wj_Z1SCHc Nigara SG2 Tsuchime Kurouchi Gyuto 240mm https://www.chefknivestogo.com/nisg2tskugy2.html https://youtu.be/_SpZ6ZwHu0I Nigara...

I just noticed this. Here is a free link to the article:

https://www.nytimes.com/2024/04/18/trav ... =url-share

Ok I usually don't like to recommend knives that are on backorder but since this request is pretty specific, it's hard not to. Here is one that meets your criteria. If you like it, please enter your email on the item page and you will be notified the day we get them. Wild guess is it will arrive in ...

Hello, I'm looking for a single bevel kiritsuke within some parameters though it seems many of these knives are out of stock. I was wondering if you could help me find something similar or put me on the wait list of the best match if it's out. I'm a retired chef and my main knives are a 6.75" C...

Hi J,

The Atoma 140 Grit is the best choice if you want a fast plate to lap your stones. The 400 is slower and wears out more quickly.

https://www.chefknivestogo.com/at14dipl.html


Kind Regards,

Mark

Hello, I am currently using Shapton glass stones for sharpening knives. Highest grit is 16k (doesn’t get a lot of use) and was wondering what would be the best (fastest) lapping plate for these stones. Currently have a silicon carbide lapping plate but am looking to upgrade to a better setup. Was th...

The best way to solve this is to increase supply. These, for example, used to be very hot items but once there was plentiful supply they now sell consistently well without the mania. https://www.chefknivestogo.com/kohd21wa.html Kosuke is working toward this goal but it’s time consuming to train empl...

Is there any item in your kitchen that you love and would never get rid of?

Hi Scott,

It depends on how many knives you're sharpening. The more knives you sharpen, the more sense the Atomas make.

All good responses and I agree that the knife most likely needs thinning. It’s easy enough to do but takes some time. You need to use a coarse stone and make sure you’re angle is lower that the edge angle (I tend to do it around 5 degrees on each side). For my home knives I thin for a few minutes be...

Thanks so much, guys! I appreciate it.

I purchased a Kohetsu Aogami Super back in 2017 and has been my workhorse since. I used to be able to sharpen on whetstones back to a razor, but recently I can’t seem to get anywhere with it. I’ve attached a few photos. Have I lost the primary bevel? Is the knife at the end of useful life? Any tips ...

Hello S.

We have had a few of the oak handles crack but no more on average compared to the 2 pc handles. The main reason for cracking handles is when the installer doesn’t drill out the hole in the handle enough. Then when forcing the tang into the hole it creates pressure that can lead to a crack.

Hello, I am new to Japanese kitchen knives (but not to western knives and outdoors knives). Your website is fabulous – I can’t get enough!! I just ordered a Moritaka Gyuto 210, and anxiously wait its arrival. In the meantime, I’ve been looking at some of your Pettys and Nakiris. I’ve noticed some of...

Hi Ray,

Wisconinites still do a Friday Fish Fry and this would be perfect for that.

Sue did this one

I love a good Chicago dog with mustard and that super green colored relish. The ketchup can go on the side order of fries.

We’ve been on a salad kick for awhile.

We made some chicken, cheese, mushroom and pasta casserole tonight.

I have a Brooklyn Bridge I can sell you.