Chefknivestogo Forums

Stones that look dry are not necessarily dry. I put one away, in its box, earlier than I should have. I was lucky that I went back for it when I did. The box was completely moldy but the stone seemed undamaged (and seems to have survived). Point is, I'm not sure how useful the 'naked eye' test is wh...

Did you you really use a deba as your main knife, or was that a misspelling? Nope it was what I had and was given. I did also have a Henckle 8" chef but wife dropped it 4 or more years back and put a crack in it so the Deba became the main cutting tool. It did a good job .... why is that surpr...

Kalaeb wrote: ↑Sun May 17, 2020 4:51 pm I thought Blade was always in Atlanta? I usually try to avoid Atlanta in the summer...

The original, flagship show is in Atlanta. Blade Show West, held in early November last year, was in Portland, OR.

Really digging my newest acquisition . . .


Three Pounds Cremini Mushrooms, One Kanehide PS60 Gyuto 210mm

Tomorrow it'll probably be something else. I'm fickle that way.

I love the Tojiro ITK Bread Knife 270mm. Hands down, the best bread knife I've used.

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

Intension wrote: ↑Thu May 14, 2020 7:22 pm My coworkers wondered why I butchered all the halibut before they got in for the day - here's why!

How would you prepare them?

Damn, nice! Maybe a brief marinade in miso+sake+mirin+sugar and then under the broiler for a few minutes?

I cut it up and left it on the board. Hopefully, inspiration arrives soon . . .


Kanehide PS60 Gyuto 210mm & Purple Cabbage

Home cook (and gear addict) here. I really love the Ultimate Edge Knife Bag sold by CKTG but it is, admittedly, a bit much for most occasions. More often than not, I use my Messermeister Padded Knife Roll, which I think I paid about $30 for several years ago (yes, they're probably more now). It's li...

Was finally able to use the sauerkraut I started a few weeks ago -- along with some homemade pastrami -- in some reubens last night . . .


Reuben Sandwich

I love my 210mm (have had no chipping issues) and because of that, I bought a few to give as gifts last holiday season. Needless to say, none of the recipients are obsessed with knives -- or their care and maintenance -- as much as the typical member of this community might be. :lol: But this thread...

Inhuman wrote: ↑Thu May 07, 2020 10:43 am Why payment methods so you accept ?

I'm also curious about this, as a few of your current listings seem interesting. Thanks.

Tedium is really beginning to set in. That, combined with the extra time on my hands, led to this . . . http://www.ronniesuburban.com/photos/food/homecooking/omelets/hdomsand.20.0506.01.exterior.jpg Rolled Chive & Cheese Omelet Breakfast Hoagie http://www.ronniesuburban.com/photos/food/homecooki...

I would not go with a Santoku as an only knife - even with a Vic on the side. Most of the folk here run a good selection of 240 or bigger Gyuto's as our main blades (for a reason). I must be the odd man out. I never use my 240's and alway reach for a 210, 170 nakiri, 170 bunka, or 165 santoku. No, ...

thetoe wrote: ↑Wed Apr 29, 2020 5:06 pm Haha, how many kono's do you guys have!? I wonder who the worst habitual offender is!

Hehe, maybe this guy? (and that's just a portion of them)

All the things that make CKTG exceptional during normal times get amplified and spotlighted during more difficult times. As people are staying at home and cooking more, your ability to meet their needs and exceed their expectations -- while greatly outperforming the competition -- only becomes more ...

We're getting a high volume of orders so to slow it down a little I'm putting hot items in stock in small groups. I hope that doesn't annoy you guys who are regulars to see stuff pop on and off the site over and over. We just can't let our sales overtop our ability to ship or we're afraid we'll get...

Don't know if it's just me but I'm not seeing any of the images. Thanks Sorry my hosting site has been acting up but your the first I've heard that from. I was able to copy the picture links in your post (after selecting to quote it) and paste them into my browser - beautiful blades. GLWS!

Don't know if it's just me but I'm not seeing any of the images. Here's what I'm seeing . . .



Thanks

I purchased a couple of the 135mm leaf spring steak knives and I really enjoy using them. They're on the large side, which I why haven't bought more of them (yet). As steak knives go, they're pretty cool looking -- and they're easy and fun to sharpen. I haven't noticed any off odor on the steak kniv...

Sauerkraut to be . . .


Takeda 210mm Stainless-Clad Sasanoha & Green Cabbage