Search found 902 matches

by jmcnelly85
Wed Feb 19, 2020 11:28 am
Forum: Knife Recommendations
Topic: Need Recommendation for Gyuto 210ish for Rocking
Replies: 16
Views: 1405

Re: Need Recommendation for Gyuto 210ish for Rocking

I might offer some food for thought for your quest for a Japanese handled 210 laser rocker. Big bellied german knives, with their handle heavy build use their mass and curves to be well suited for rocking. Everything about their design aids in the rocking process. Lasers, on the other hand, are fine...
by jmcnelly85
Mon Feb 17, 2020 5:33 pm
Forum: Knife Knowledge, Skills, Technique and Care
Topic: Asymetric (60/40) vs Symetric (50/50) Bevel
Replies: 8
Views: 1005

Re: Asymetric (60/40) vs Symetric (50/50) Bevel

Drewski wrote:
Mon Feb 17, 2020 11:14 am
Personally, I don't notice a difference
+1, don’t overthink it if you’re a righty
by jmcnelly85
Mon Feb 17, 2020 5:28 pm
Forum: General Discussion
Topic: Anyone change careers into a kitchen later in life?
Replies: 38
Views: 3251

Re: Anyone change careers into a kitchen later in life?

If it influences your decision in one way or another, I worked 63 hours in five days last week...while short handed one of our guys that also works 60 hours because he had to up and go to rehab... and one of those days was Valentine’s Day... and the day after Valentine’s Day was somehow busier than ...
by jmcnelly85
Mon Feb 17, 2020 5:17 pm
Forum: Knife Recommendations
Topic: Help me find a Big bad prep beast!
Replies: 25
Views: 2284

Re: Help me find a Big bad prep beast!

I just noticed you mentioned moritaka... I recently picked up one of his nakiri’s so I’ll try to keep some observations general not knowing how much will translate from a long Nakiri to a 240 gyuto... the moritaka seems like a stiff middleweight with a lower grind than say a kurosaki or kanehiro. Th...
by jmcnelly85
Mon Feb 17, 2020 1:22 pm
Forum: Knife Recommendations
Topic: Help me find a Big bad prep beast!
Replies: 25
Views: 2284

Re: Help me find a Big bad prep beast!

The Kamo, kanehiro, and Kurosaki rec’s are all great middle weight all-a-rounders that shine in pro kitchens. None are true lasers, if you are a full blown laser only guy they might be close enough in thinness where they might still work for you. The gihei is more of an anti laser heavyweight, certa...
by jmcnelly85
Fri Feb 14, 2020 9:52 am
Forum: General Discussion
Topic: Rock Chopping Style and Japanese Knives
Replies: 10
Views: 912

Re: Rock Chopping Style and Japanese Knives

I would take some time to get used to it, it may lead to developing more rounded cutting skills in the long run. It took me a bit to figure out how to rock with a Japanese knife.
by jmcnelly85
Sun Feb 09, 2020 12:26 pm
Forum: Sharpening Advice
Topic: Another Stone-Flattening thread! Shapton Glass questions
Replies: 9
Views: 887

Re: Another Stone-Flattening thread! Shapton Glass questions

I just noticed the piles of stone sediment. I flatten under running water, I’ve read forum members questioning the health risks of dry stone dust but don’t seem to be able to find the old thread. I’m not well versed on the manner and could be wrong, hopefully someone more knowledgeable can shine mor...
by jmcnelly85
Sun Feb 09, 2020 12:07 pm
Forum: Sharpening Advice
Topic: Another Stone-Flattening thread! Shapton Glass questions
Replies: 9
Views: 887

Re: Another Stone-Flattening thread! Shapton Glass questions

I’ve used atoma’s and cktg’s 140 plates and strongly recommend both. I completely flatten the stone without targeting any specific area. Targeted flattening can produce irregular wear, leaving you with a stone that isn’t flat. Try making a grid pattern with pencil on the entire stone surface and fla...
by jmcnelly85
Tue Jan 28, 2020 9:42 pm
Forum: General Discussion
Topic: Wild Boar Peeling Knife
Replies: 8
Views: 852

Re: Wild Boar Peeling Knife

Does it work on domestic hogs?
by jmcnelly85
Tue Jan 28, 2020 1:11 am
Forum: Sharpening Advice
Topic: Repeating or moving on
Replies: 15
Views: 1185

Re: Repeating or moving on

If you’ve had a good edge on the 400 and then not the 1k, stay on the 1k and analyze what’s happening differently from one stone to another. Assuming the knives are of quality, higher refinement shows less tolerance for error. If I were to suggest any amount of pressure, it’s less instead of more. I...
by jmcnelly85
Sun Jan 19, 2020 3:50 pm
Forum: General Discussion
Topic: Positive ID
Replies: 4
Views: 453

Re: Positive ID

I could be wrong but it looks like a Hiromoto AS
by jmcnelly85
Sun Jan 19, 2020 2:29 pm
Forum: General Discussion
Topic: Typographical errors on the site.
Replies: 194
Views: 36028

Re: Typographical errors on the site.

The moritaka long Nakiri doesn’t show up in any of the nakiri sections, only while searching by brand.
by jmcnelly85
Sat Jan 18, 2020 3:58 am
Forum: Sharpening Advice
Topic: Edge Reaching the Cladding
Replies: 15
Views: 1204

Re: Edge Reaching the Cladding

How’s it cut? If you’re doing a lot of tip work on something like shallots and feel you might need a tip with a little more zip then thin away, other than that I’d run with it as is if it doesn’t bother you. I personally don’t mind a petty with some extra meat on the shoulders if it’s gonna be a chi...
by jmcnelly85
Mon Jan 13, 2020 11:05 am
Forum: General Discussion
Topic: Testing 1 2 3
Replies: 20
Views: 1099

Re: Testing 1 2 3

I’ve never had this problem on iPhone
by jmcnelly85
Sun Jan 12, 2020 1:14 am
Forum: General Discussion
Topic: Knife of the Decade 2010-2019
Replies: 36
Views: 2743

Re: Knife of the Decade 2010-2019

Based off production knives, I nominate the srs15 in whatever brand was sold in the year you bought it as the knife of the decade. From a price point to performance perspective, this thing can go toe to toe with anything.
by jmcnelly85
Thu Jan 09, 2020 12:18 pm
Forum: Knife Recommendations
Topic: Knife for processing lots of Chickens
Replies: 15
Views: 1334

Re: Knife for processing lots of Chickens

I think your current knives are perfect for this application; however, as a change of pace I might suggest a cleaver. I personally use an 8 inch wusthof, 10 inch carbon artifex (no longer in production) or a cheap, heavy cleaver not as nice as the one I linked. https://www.restaurantsupply.com/dexte...
by jmcnelly85
Sun Jan 05, 2020 12:03 am
Forum: Sharpening Advice
Topic: 60 grit stone is here!
Replies: 20
Views: 1960

Re: 60 grit stone is here!

Time to chip some knives!
by jmcnelly85
Sat Jan 04, 2020 10:49 am
Forum: General Discussion
Topic: Magnetic knife strip on backsplash ok??
Replies: 17
Views: 1015

Re: Magnetic knife strip on backsplash ok??

Condensation will absolutely wreak havoc, I have a strip near, not above, that I have to be mindful about. I can’t imagine how much of a pain it would be directly in the line of fire.
by jmcnelly85
Fri Jan 03, 2020 11:47 am
Forum: Sharpening Advice
Topic: That was fun
Replies: 20
Views: 1646

Re: That was fun

I think so much of what makes Germans a pain to sharpen is the life they live. What I mean by this is I own three wusthofs, two of their higher hardness ikon line, and one very thin, flexible slicer from the 50’s 60’s. I don’t hack away at them with a steel, I keep them in line on stones just like a...