Chefknivestogo Forums

Kerneldrop wrote: ↑Mon Apr 29, 2024 4:59 pm

Kekoa wrote: ↑Mon Apr 29, 2024 1:57 pm ... I have a pretty killer edge on my Spyderco Endura pocket knife off of my #1000 Cerax stone. That stone has become my go-to for any non-kitchen knife.

Do you ever use the #1000 Cerax on your kitchen knives?

I have not had the chance to use one yet.

I have never used the Atomas except to flatten stones. I have vitrified diamond plates from another vendor that appear very similar to the DMD plates Mark has. (https://www.chefknivestogo.com/dmddist10.html) I use the 1k and 6k and the 6k has what I would consider to be the perfect amount of tooth/p...

I have tried a few of his knives and really liked them, but for some reason, ownership has evaded me. At some point, if he still makes them, I would love to get one of his honyaki. As a side note, he has always been pretty responsive to email as well and his stone knowledge/collection is phenomenal.

Yes to the above, for many tasks there may not be much of a noticeable difference. For me on roast, ham, even carving turkey and cheese, I prefer my slicers to be convexed in the lower third, this pushes the meat away from the blade and causes nice separation. My thinner slicers I uses to filet fish...

Missed this myself. Thank you.

The trick with diamond is very light pressure. The lowest I go for diamond is 1k then I follow with 6k. Never had a concern of too much steel being removed. Every pm and super steel I use diamond.

taz575 wrote: ↑Tue Apr 23, 2024 9:49 pm I started my first damascus billet. Still need to cut and stack a few more times!

Awesome. Looking forward to seeing how it turns out.

I have always wanted a Gude, but never pulled the trigger. The Tojiro ITK is a great knife. Easy to rehandle if you want to add some bling. I have used the Kohetsu, but preferred the Tojiro and oddly enough my Shun.

...discovered the bottom was "domed"...so i emailed the folks at Smithey...And they replied they were made that way...and sadly I sent it back. Excuse my ignorance but what would be the purpose of making it this way? :? Good question Jeff, all they said was its made that way. There was no...

For me it has to be my professional taste tester

Love it, very well done. And XHP is a fun steel.

XexoX wrote: ↑Fri Mar 29, 2024 9:36 pm

TheLegalRazor wrote: ↑Fri Mar 29, 2024 9:25 pm Ketchup on hot dogs? One of the more contentious issues in the culinary world. Mustard on mine.

Ketchup is the only condiment that should ever be put on a hot dog!

This is sarcasm right? If not....gross.

As a preface...i have never touched a Shindo...but for a dedicated protein slicer I actually don't like super thin edges. For my cutting style, in this situation, I prefer the grind of the kohetsu. In addition, I think they do a bang up job with blue 2 although in my experience the choil could use a...

Yes, all the time. I use it for most things where I would use a chef knife. It slices, it dices and scoops I even use it as a spatula at times. I have never used the one linked, but it looks like a great little knife. Very similar to the small cck.

I could probably swing a Midwest knife gathering in Panama.

[/quote] A lovely knife and - not surprising given your posts - a lovely board. :). Is that slicer as thick at the spine as it looks, or was it forged very thin? That scaling is really beautiful. I'm kinda a sucker for that kinda of natural finish on US customs. For whatever reason, it tends to look...

Yes. Fine grit sandpaper, 1000 grit will work. It will mute the contrast, but will not drag as much.

Yes, definitely, especially with acidic foods. While the knife is getting a patina you will need to wipe often.

I have been drooling over Daniel's work, process and polishing for years and finally got my hands on one of his knives. It's not Wootz, but still a beauty. Daniel Cauble-230mm slicer in O1 wrapped in iron with KOA and titanium spacers on the handle: https://i.imgur.com/h7vPr4F.jpg https://i.imgur.co...

ChefKnivesToGo wrote: ↑Fri Jan 12, 2024 5:55 pm Quite a snow storm we had today. We decided to stay home instead of braving the weather. We’ll try and get caught up tomorrow!

Stayed home here too...we got crushed( just about 80 miles east of you). Snow well exceeded the top of the snowblower.