Search found 306 matches
- Sat Jan 16, 2021 1:15 pm
- Forum: Knife Recommendations
- Topic: Help Choosing a 210mm Gyuto
- Replies: 25
- Views: 584
Re: Help Choosing a 210mm Gyuto
You're doing great research because you're looking at all the favorites. Makoto's W-2 gyutos (I have the 240) are top of the charts around here, on the bang for the buck front. Tall grind, wide bevel style although there's a microbevel, bit of a shoulder and then plenty of stock near the spine for p...
- Fri Jan 15, 2021 4:45 pm
- Forum: General Discussion
- Topic: Show us your new knife!
- Replies: 3354
- Views: 416018
Re: Show us your new knife!
"The finest forged high carbon steel..." Gotta love that, right? 

- Fri Jan 15, 2021 1:24 pm
- Forum: Knife Recommendations
- Topic: Help Choosing a 210mm Gyuto
- Replies: 25
- Views: 584
Re: Help Choosing a 210mm Gyuto
That Yahiko Sanjo 210 is the second knife I bought at cktg when I started this journey and like Isboogy I absolutely love it. Watch Steve's video on the product page; what an endorsement. There's also an excellent review here that pushed me over the edge. https://www.chefknivestogoforums.com/viewtop...
- Thu Jan 14, 2021 10:43 am
- Forum: Knife Knowledge, Skills, Technique and Care
- Topic: Using a deba on lobsters
- Replies: 18
- Views: 6339
Re: Using a deba on lobsters
Interesting. I was being too absolute above. Some lobsters, some honesukis...
Mine's a single bevel Ishikawa so not so much.
Mine's a single bevel Ishikawa so not so much.
- Thu Jan 14, 2021 1:27 am
- Forum: Knife Recommendations
- Topic: Help Choosing a 210mm Gyuto
- Replies: 25
- Views: 584
Re: Help Choosing a 210mm Gyuto
I would guess that a home user would not be able to see any difference between an AS and a B2 blade. It's one strop session per 300 plates in my experience. Most important things are smith, profile, and grind IMHO. Not that it's likely to affect a purchase at this point, but I want to second this a...
- Wed Jan 13, 2021 7:58 pm
- Forum: General Discussion
- Topic: Show us your new knife!
- Replies: 3354
- Views: 416018
Re: Show us your new knife!
Gorgeous.
You did the right thing. I kept looking at those too, someday soon.
You did the right thing. I kept looking at those too, someday soon.
- Tue Jan 12, 2021 8:58 pm
- Forum: Knife Recommendations
- Topic: Help Choosing a 210mm Gyuto
- Replies: 25
- Views: 584
Re: Help Choosing a 210mm Gyuto
d_rap, what do you see as the primary difference when speaking of Shibata, Takeda, Anryu, etc. compared with more budget-oriented knives? Given the same core steel, is it the heat treat? The blade grind? I'll take a stab at that. Generally speaking, yes, grind, how the steel is treated, sometimes f...
- Tue Jan 12, 2021 3:16 pm
- Forum: Knife Knowledge, Skills, Technique and Care
- Topic: Using a deba on lobsters
- Replies: 18
- Views: 6339
Re: Using a deba on lobsters
Like cutting into the shell, splitting the tail type of stuff? No way.
- Tue Jan 12, 2021 2:36 pm
- Forum: Knife Recommendations
- Topic: Help Choosing a 210mm Gyuto
- Replies: 25
- Views: 584
Re: Help Choosing a 210mm Gyuto
Look, if you drop a grand on a vintage Konosuke Fujiyama wide bevel gyuto (which I could see doing, because, well...), that's collecting. You're paying for stellar work by a sharpener whose tenure is over, at least as far as we know. Yet while I understand that these knives are amazing, well, no one...
- Tue Jan 12, 2021 11:41 am
- Forum: Knife Recommendations
- Topic: White or Blue steel Gyuto?
- Replies: 24
- Views: 590
Re: White or Blue steel Gyuto?
I know. And I got one too. Very exciting. Congratulations.7x57mm@gmail.com wrote: ↑Tue Jan 12, 2021 10:46 am d_rap: I ordered the Anyru Gyuto within 2 minutes of receiving the notification. My search (at least this one) is overBeyond pumped I am. I don't know how long it took for the twelve to be snatched up but they are gone.
- Tue Jan 12, 2021 10:01 am
- Forum: General Discussion
- Topic: Anryu Knives Updates
- Replies: 25
- Views: 977
- Mon Jan 11, 2021 1:53 pm
- Forum: Sharpening Advice
- Topic: Sharpening COVID haircut scissors... where to start?
- Replies: 15
- Views: 286
Re: Sharpening COVID haircut scissors... where to start?
Good details.
Yes, unless the edge is a real mess, 400 is going to be unnecessarily low, I agree. How refined you want to go, up to you and what you expect to get out of those particular scissors.
Yes, unless the edge is a real mess, 400 is going to be unnecessarily low, I agree. How refined you want to go, up to you and what you expect to get out of those particular scissors.
- Sun Jan 10, 2021 8:26 pm
- Forum: Sharpening Advice
- Topic: Sharpening COVID haircut scissors... where to start?
- Replies: 15
- Views: 286
Re: Sharpening COVID haircut scissors... where to start?
The short version is take them apart and sharpen each side separately, feeling for the angle by laying the entire bevel down on the stone. You can probably just use like a 400. (Ken's right those are pretty cheap scissors. You're not looking for perfection.) Anyhow get a consistent burr and then jus...
- Fri Jan 08, 2021 7:39 pm
- Forum: General Discussion
- Topic: Kiri Cleavers? Your thoughts
- Replies: 18
- Views: 599
Re: Kiri Cleavers? Your thoughts
Seems like a good approach.
- Thu Jan 07, 2021 9:25 pm
- Forum: Knife Recommendations
- Topic: White or Blue steel Gyuto?
- Replies: 24
- Views: 590
Re: White or Blue steel Gyuto?
Yeah when things around here don't go absolutely perfectly they still go pretty darn well. The tremendous array of fantastic choices can be overwhelming. That's about the worst thing you can say.
- Thu Jan 07, 2021 1:20 pm
- Forum: Sharpening Advice
- Topic: not getting a shaving edge
- Replies: 12
- Views: 562
Re: not getting a shaving edge
Really appreciate that comment branwell. The exact technique you describe is probably the most important one thing I learned in the sharpening/burr removal department over the past year: after back and forth sharpening, start burr minimization with edge leading strokes before the more classic edge t...
- Thu Jan 07, 2021 12:33 pm
- Forum: General Discussion
- Topic: Anryu Knives Updates
- Replies: 25
- Views: 977
Re: Anryu Knives Updates
Supposedly.ChefKnivesToGo wrote: ↑Thu Jan 07, 2021 12:14 pm It's Mr. Suburban's fault for showing you our site.![]()
But you know what they say about quotes on the internet...
- Thu Jan 07, 2021 10:45 am
- Forum: Knife Recommendations
- Topic: White or Blue steel Gyuto?
- Replies: 24
- Views: 590
Re: White or Blue steel Gyuto?
Was responding at the same time as Gladius. People do have their preferences, and there are subtle differences (edge retention, how thin an edge the steel will hold in use) but the white and blue steels, treated well, will take an extremely sharp edge and sharpen fairly easily. A home cook who keeps...
- Wed Jan 06, 2021 8:03 pm
- Forum: Knife Recommendations
- Topic: Pumpkin killer wanted
- Replies: 21
- Views: 375
Re: Pumpkin killer wanted
Yeah I didn't mean to come off like that it's just a little hack that I have found really helpful and we do squash around here all the time. My wife grew a bunch of butternut that is pretty thin-skinned but the acorns and the pumpkins I have a hard time getting my sabatier or Victorinox in for that ...
- Wed Jan 06, 2021 7:42 pm
- Forum: Knife Recommendations
- Topic: Pumpkin killer wanted
- Replies: 21
- Views: 375