Search found 246 matches

by cliff
Thu Jan 21, 2021 12:11 pm
Forum: Sharpening Advice
Topic: 8K Stone Investment
Replies: 3
Views: 60

Re: 8K Stone Investment

This is a hard question to answer. It's worth the money if you want a high polish. Do you prepare a lot of sushi? For most applications, you do not need such a refined edge. A strop is probably a better bang for the buck. If you do want to go for a refined edge, naniwa superstones are a good value -...
by cliff
Thu Jan 21, 2021 10:27 am
Forum: Sharpening Advice
Topic: Stone suggestions?
Replies: 12
Views: 126

Re: Stone suggestions?

Sharpness is a complex thing. There is a reason for refined edges, but, as always, there are tradeoffs. If you want the blade to drop through food and leave a glassy, cut surface, especially on raw fish and vegetables, try to refine your edge. If you want something toothier, to give you feedback in ...
by cliff
Sat Jan 16, 2021 9:12 am
Forum: Knife Recommendations
Topic: Paring Knives
Replies: 6
Views: 212

Re: Paring Knives

I prefer a Mac Pro for off-the-board, in hand work. I have one 150 petty in W2, but otherwise my short knives are stainless or semi-stainless.
by cliff
Thu Jan 14, 2021 2:38 pm
Forum: Customer Product Reviews
Topic: The workhorse no one told me about: Sukenari ZDP
Replies: 9
Views: 430

Re: The workhorse no one told me about: Sukenari ZDP

To the points above: I'd add that there are different ways and reasons for "saving" a knife. In most cases (for me), it is that I discover a knife is really good at some specific things, and not great at some others. If the knife also happens to be more delicate (a norm for my collection ...
by cliff
Thu Jan 14, 2021 9:19 am
Forum: Knife Knowledge, Skills, Technique and Care
Topic: Using a deba on lobsters
Replies: 18
Views: 6435

Re: Using a deba on lobsters

Western deba - no problem. Traditional deba - I wouldn't. These are two different designs. Debas are much more delicate. A true deba should be sharper and more delicate. Repairs are very labor intensive. --- Ken This. I recently had to fix a friend's traditional deba in exactly this sort of situati...
by cliff
Tue Jan 05, 2021 8:28 pm
Forum: General Discussion
Topic: Tragedy hits Kurosaki Raijin!
Replies: 29
Views: 979

Re: Tragedy hits Kurosaki Raijin!

Ouch, I feel your pain.

What's the grit on that basement stone? I think, at a minimum, you'd need something in between an Atoma 140 and your 500 Shapton, or else send it out.
by cliff
Tue Jan 05, 2021 5:37 pm
Forum: General Discussion
Topic: Single vs. Double Bevel: Is it harder to sharpen a single bevel knife?
Replies: 6
Views: 163

Re: Single vs. Double Bevel: Is it harder to sharpen a single bevel knife?

Single bevel knives will steer, making them very difficult to use for most tasks you would normally perform with a chef's knife. In Japan, the Kiritsuke is reserved for the executive chef, because it is so hard to master. It is also less adept at the various tasks it's used for than a task specific ...
by cliff
Tue Jan 05, 2021 5:30 pm
Forum: Knife Recommendations
Topic: Pumpkin killer wanted
Replies: 21
Views: 438

Re: Pumpkin killer wanted

A lot of experienced users swear by lasers for the hard stuff. I can't bring myself to use them for the heaviest work. I usually just use a beater on pumpkins--not really something I prepare all that often. For Butternut, I use a Mac paring knife to peel them, but then whatever gyuto I have out is f...
by cliff
Tue Jan 05, 2021 4:44 pm
Forum: Knife Recommendations
Topic: Pumpkin killer wanted
Replies: 21
Views: 438

Re: Pumpkin killer wanted

I can't tell from your list, would you prefer a laser -- Konosuke HD2 is laser thin and has surprisingly tough steel -- that won't wedge, or would you rather something with more heft? Sounds like the latter, in which case I'd go for Gihei B2 workhorse. I don't have one, but it is well priced and ver...
by cliff
Sat Dec 19, 2020 3:02 pm
Forum: Knife Recommendations
Topic: Knives Lost in Move
Replies: 5
Views: 336

Re: Knives Lost in Move

Ouch, so sorry to hear about this. I love my 270 KS, but the feeding frenzy over them has eased. The Moritaka KS style gyuto is in stock at the moment and is very well regarded. Here are a handful of other options. https://www.chefknivestogo.com/gihape17.html https://www.chefknivestogo.com/sumiro.ht...
by cliff
Fri Dec 18, 2020 5:55 pm
Forum: Knife Recommendations
Topic: Kohetsu HAP40 Honesuki vs. Ishikawa White Honesuki?
Replies: 8
Views: 429

Re: Kohetsu HAP40 Honesuki vs. Ishikawa White Honesuki?

They are used to take apart a bird, but it doesn't take too many cuts. I use a honesuki all the time for poultry and other utility tasks. I like them to trim pork shoulder, anything that uses a stout, nimble, short blade. I think most home cooks will rely on a gyuto/santoku, a petty/paring knife, an...
by cliff
Mon Dec 14, 2020 5:46 pm
Forum: General Discussion
Topic: Typographical errors on the site.
Replies: 275
Views: 55952

Re: Typographical errors on the site.

I realize HRC numbers are often impossible to know with certainty, but I still wonder if the listing for a Tanaka B2 at 60 is a typo:

https://www.chefknivestogo.com/tasebl2gy242.html
by cliff
Sun Dec 13, 2020 7:17 pm
Forum: General Discussion
Topic: New choil on the Kohetsu HAP40
Replies: 24
Views: 920

Re: New choil on the Kohetsu HAP40

I like it
by cliff
Thu Dec 10, 2020 12:31 pm
Forum: What's Cookin' ?
Topic: What did you cook today?
Replies: 1540
Views: 177772

Re: What did you cook today?

I put bones and chicken scraps in with aromatics and put it on high pressure for a really long time -- say 3 hrs 30 and then let it depressurize on its own. The last part is the key. Pressure cookers raise the boiling point so you extract more without churning the fat into emulsion. You need to let ...
by cliff
Thu Dec 10, 2020 9:53 am
Forum: What's Cookin' ?
Topic: What did you cook today?
Replies: 1540
Views: 177772

Re: What did you cook today?

Do you have an instant pot? I find them miracles for making stocks. In terms of brands, you might look for Dartagnan.
by cliff
Wed Dec 09, 2020 10:33 pm
Forum: What's Cookin' ?
Topic: What did you cook today?
Replies: 1540
Views: 177772

Re: What did you cook today?

Beautiful
by cliff
Wed Dec 09, 2020 10:08 am
Forum: Sharpening Advice
Topic: Any point in 12k?
Replies: 56
Views: 2108

Re: Any point in 12k?

Perfect for the paleo diet? (Couldn't resist)
by cliff
Tue Dec 08, 2020 10:29 pm
Forum: General Discussion
Topic: Typographical errors on the site.
Replies: 275
Views: 55952

Re: Typographical errors on the site.

Page for the Gihei Petty describes a Gyuto. Is the "tall petty" no more, or is this it?

https://www.chefknivestogo.com/gibl2pe15.html

"The profile is quite curved for a gyuto and this makes it an especially good blade for rocking cutters."
by cliff
Mon Dec 07, 2020 5:43 pm
Forum: Knife Recommendations
Topic: Goldilocks 210-230 please
Replies: 32
Views: 1315

Re: Goldilocks 210-230 please

Now that I think about it, what about Kamo's R2 or Kurosaki's regular AS? Those are both thinner than the Sanjo workhorses, have a little more heft than lasers, few if any issues with reactivity, and edges that last forever.