Search found 1435 matches

by lsboogy
Thu Jan 21, 2021 10:56 am
Forum: General Discussion
Topic: Combo Bread Knife
Replies: 2
Views: 50

Re: Combo Bread Knife

I think if you polled the forum members, a large portion of them have a Tojiro ITK - my favorite
by lsboogy
Wed Jan 20, 2021 11:52 pm
Forum: Knife Recommendations
Topic: Help Choosing a 210mm Gyuto
Replies: 36
Views: 978

Re: Help Choosing a 210mm Gyuto

I think this is a great comment, and I don't want to challenge it per se. But I will say I tried an Anryu in a pass-around and I would not be happy owning that particular knife for a number of reasons, from how it cuts to how it looks. However, I know a lot of people love it, so that is less a comm...
by lsboogy
Tue Jan 19, 2021 10:20 pm
Forum: Knife Recommendations
Topic: Gyuto recommendations
Replies: 3
Views: 132

Re: Gyuto recommendations

Seems that there is a great need for 210 stainless blades in this price range lately. The Kohetsu B2 blade would be a great thing for you (I have a bunch of Kohetsu blades, including a few that have custom handles installed on them I liked them so much), and I would also look into https://www.chefkn...
by lsboogy
Tue Jan 19, 2021 12:19 am
Forum: Knife Recommendations
Topic: 210 Gyuto recommendation for home cook
Replies: 15
Views: 205

Re: 210 Gyuto recommendation for home cook

gyuto 92%, paring 4%, bread knife 1%, nakiri/honesuke/deba - 3%
by lsboogy
Mon Jan 18, 2021 8:59 pm
Forum: Knife Recommendations
Topic: 210 Gyuto recommendation for home cook
Replies: 15
Views: 205

Re: 210 Gyuto recommendation for home cook

Even a Tojiro W2 blade will be a much better knife than you are using now - my daughter has a couple - I force a patina on them even though she does take pretty good care of her knives. They are very easy to sharpen, but not the highest performing things out there. And as a home cook, you won't need...
by lsboogy
Mon Jan 18, 2021 6:44 pm
Forum: Knife Recommendations
Topic: 210 Gyuto recommendation for home cook
Replies: 15
Views: 205

Re: 210 Gyuto recommendation for home cook

I think you need to consider the Kanehide. I've got some AEB-L and Kikuichi Swedish Stainless (about the same thing as PS60) and they are very easy to sharpen. It's just that most stainless is pretty soft and has large grain size and tends to feel "gummy" when sharpening, and it's very har...
by lsboogy
Sat Jan 16, 2021 11:43 pm
Forum: Sharpening Advice
Topic: Newbie stone advice
Replies: 5
Views: 214

Re: Newbie stone advice

Get a Cerax combo stone to start - I gave them to my nieces and nephew for graduation - excellent basic intro to good whetstones
by lsboogy
Fri Jan 15, 2021 1:15 pm
Forum: Knife Recommendations
Topic: Help Choosing a 210mm Gyuto
Replies: 36
Views: 978

Re: Help Choosing a 210mm Gyuto

I picked up one of these a couple of years ago from AltaDan - it's a very good cutter, and it's one of my "whomever is in the kitchen (home kitchen) can use it" knives. I got a patina on the edge using my favorite vinegar and mustard solution, and it's just a brutally good knife for the mo...
by lsboogy
Wed Jan 13, 2021 9:49 am
Forum: Knife Recommendations
Topic: Help Choosing a 210mm Gyuto
Replies: 36
Views: 978

Re: Help Choosing a 210mm Gyuto

I don't have any of the Fuji stuff yummycrackers. I like lightweight knives for use.
by lsboogy
Tue Jan 12, 2021 11:44 pm
Forum: Knife Recommendations
Topic: Help Choosing a 210mm Gyuto
Replies: 36
Views: 978

Re: Help Choosing a 210mm Gyuto

That's very helpful, thank you! Now I just need to figure out which kidney to sell... (might be able to stretch to a Shibata while keeping both, though). Incidentally, just saw that some Masakage Yukis came in. Might that be a good option? Bob Z, will do, I've certainly read plenty of good things a...
by lsboogy
Tue Jan 12, 2021 10:24 pm
Forum: Knife Recommendations
Topic: Help Choosing a 210mm Gyuto
Replies: 36
Views: 978

Re: Help Choosing a 210mm Gyuto

That's very helpful, thank you! Now I just need to figure out which kidney to sell... (might be able to stretch to a Shibata while keeping both, though). Incidentally, just saw that some Masakage Yukis came in. Might that be a good option? Bob Z, will do, I've certainly read plenty of good things a...
by lsboogy
Tue Jan 12, 2021 12:58 pm
Forum: Knife Recommendations
Topic: White or Blue steel Gyuto?
Replies: 24
Views: 677

Re: White or Blue steel Gyuto?

I've used several Anryu gyutos, but have never owned one until today. They are very very good cutters for the price, and I figured if the old guy (i'm an old guy too) is turning over the business, it's time to pull the lever and get one. Kick myself at times for not buying more Hiromoto stuff while ...
by lsboogy
Tue Jan 12, 2021 9:51 am
Forum: General Discussion
Topic: Anryu Knives Updates
Replies: 25
Views: 1123

Re: Anryu Knives Updates

I just snagged a 210 Gyuto - thank you Mark.
by lsboogy
Mon Jan 11, 2021 10:43 pm
Forum: Knife Recommendations
Topic: Help Choosing a 210mm Gyuto
Replies: 36
Views: 978

Re: Help Choosing a 210mm Gyuto

I have the Richmond GT that I use as a line knife, and would seem to fit your needs well - has enough belly to rock, and a good flat spot for chopping, plus they are made for line use (hint - you never know the knife skills of the person grabbing it, so it has to be very durable) - it's a very light...
by lsboogy
Mon Jan 11, 2021 10:17 pm
Forum: General Discussion
Topic: Wok suggestions?
Replies: 118
Views: 2042

Re: Wok suggestions?

Just checked out the ones in the links. Sorry...not impressed with the style or price. For me a non stick wok is a complete oxymoron! This is a wok. Eastman Outdoors Carbon Steel 22" Wok. It cost $35 from my Gaspro store. As for seasoning, it is so unnecessary in my experience. Especially oven...
by lsboogy
Sun Jan 10, 2021 6:08 pm
Forum: Knife Recommendations
Topic: Kohetsu HAP40 Wa Gyuto 210 mm vs Gihei HAP40 WA Gyuto 210mm question
Replies: 9
Views: 463

Re: Kohetsu HAP40 Wa Gyuto 210 mm vs Gihei HAP40 WA Gyuto 210mm question

I think for home use AS/B2/W2 are all going to be easier to keep sharp than HAP40 - it takes longer to sharpen these powder steel high hardness blades, and I don't think a home cook is going to see any real edge improvement by using a powder blade than a really well built "old fashioned" s...
by lsboogy
Sun Jan 10, 2021 3:57 pm
Forum: Knife Recommendations
Topic: Kohetsu HAP40 Wa Gyuto 210 mm vs Gihei HAP40 WA Gyuto 210mm question
Replies: 9
Views: 463

Re: Kohetsu HAP40 Wa Gyuto 210 mm vs Gihei HAP40 WA Gyuto 210mm question

Well said jknife, you hit the nail on the head. I'm also looking at the kohetsu hap40. Mark calls it voodoo steel because it retains an edge soo long. Don't we all want the most expensive whatever you're buying every time? I think it's a disease or something that we all have! Is there much differen...
by lsboogy
Sat Jan 09, 2021 3:33 pm
Forum: Knife Recommendations
Topic: White or Blue steel Gyuto?
Replies: 24
Views: 677

Re: White or Blue steel Gyuto?

Jeff B wrote: Sat Jan 09, 2021 1:54 pm The cost of a new handle for that Tojiro will likely be 3-4x what you paid for the knife, not a great allocation of funds to me. Spend that money on good stones or another knife!
Keep an eye on the classifieds section as well You can find handles there
by lsboogy
Fri Jan 08, 2021 2:36 pm
Forum: Knife Recommendations
Topic: White or Blue steel Gyuto?
Replies: 24
Views: 677

Re: White or Blue steel Gyuto?

If that Anryu turns your crank get it. I've used them and they are marvelous cutting tools on almost any product. And don't get to wound up about White or Blue (or AS) - all the knives sold by Mark are much harder than German steel stuff for the most part, so they will hold an edge longer and you ca...