Chefknivestogo Forums

The Harukaze would probably be a very good knife, and it has enough belly so that you could use it as a rocker. Generally, the blade is divided up into heel, flat spot, belly, and tip. Most European knives have a huge belly (the rounded part if you view the blade shape) and not much flat spot - this...

Hi Frznrth and welcome to the forum - If you have big hands like mine, the big thing is a tall enough blade so you don't whack your knuckles on the board. Length of a handle is not as important except for balance as most of us use a pinch grip for most of our cutting. And the Hara is a pretty darn g...

I think the stone I see in the most kitchens is a "Big Red Brick" or something equivalent - if your knife gets a dull spot you want something quick. Rick keeps one in the kitchen - goes into the water at night and has a spray bottle next to it during the day. I have one, but have taken to ...

I have an old King 800/4K combo stone that I would sell for postage and $10

Chicken is always weird unless you are just parting it out at the joints and cutting the breast off (or airlining them). Chicken is very easy with the grain and the meat switches from with to against in the thighs and breasts (tenderloins). And if your knife is sticking, it's probably not a dull/sha...

Hi Rareliving, and welcome to the forum. I'm a little puzzled by the "good feedback" comment when cutting meats - do you use the same blade for cutting fish/chicken/beef? Different proteins have different feedback - and cooked and raw are different as well. I find a very sharp blade works ...

Have some faith in yourself. Most folk have never had a blade sharpened by anyone who really knows what they are doing. Ken123 is beyond what most folk have ever had in their hands - I do a dozen knives a week for lawyers in my brother's firm, and it's kind of a thing there now to have knives sharpe...

My kinda knife - tall for lots o product in a hurry.

I've used a place call East Coast Tinning several times, as did my mother. They do a great job. Not cheap or quick, but they did a marvelous job on some old good copper pans my mom bought in the 50's and we used growing up - Mauviel and Duparquet stuff - if you take care of copper it will last hundr...

enjoy

these knives are used to make a few cuts per bird (remove thigh and separate drum, remove wing and then breasts) so they reslly are not used a lot unless you work in a meat plant Surprised they're not used a lot in taking apart a bird. Curious what your top 3 blade types are? Home cook..have a gyut...

I think David H has brought out a subtle point with stropping – the convexing of an edge. I learned to strop from my dad on an old fashioned barber strop hanging in the bathroom above his sink that he used on a straight razor – there was no edge angle holding, and you needed to strop before every sh...

I love reactive damascus knives - I like to force a patina on them - vinegar or mustard works great.

Hi kenyee and welcome to the forum. Are you a home cook or pro kitchen user? I have a few Honesuki/garatsuke knives, and use a Kurosaki AS for most work - I can do 50-60 birds quickly with it, and it needs a trip to the stones a few times a year. Mostly, these knives are used to make a few cuts per ...

I really like my Richmond GT line knife - when I was working at a high volume catering biz (will be back once the pandemic is over) I learned to bring a line knife and that sounds like what you want (except for the 240) - in the kitchen you grab whatever is closest when doing line work, and it calls...

I had a Gihei for a couple of weeks - nice blade, but I banged my knuckles all the time, so it went back to the original owner. They are shorter, so if you have big hands, it might be a consideration. But if you are good with it - give one a try, or get a 240. Nice thing about this stuff is you can ...

Obsidian. Yup. Sharp stuff. Funny to think our ancestors had stuff as sharp as anything we can make. See. We are are still chimps. :) Glass can be the sharpest stuff - and obsidian is just a glass. If you cool magma fast enough, it does not create a lattice, and you can thus get an edge that's down...

I'm not working catering right now (all shut down since March), but Jen has taken to the Yahiko - it's a great knife for home users, the steel takes a marvelous edge and she likes the weight - I think she uses less draw when cutting than I do. I think it would be hard to part with right now, but I'd...

Not to throw water on your fire, but a santoku is not a good choice for slicing. You want something longer. And Kohetsu blades are functional over aesthetic, more geared towards pro use than home. I own a half dozen Kohetsu blades – great stuff for the money – cheap handles (use some sealant on them...

Dan -

if these come back into stock, I highly recommend especially with your cutting style. It's a really tall (55mm) 210 so you can mow through product with it - great cutter and holds an edge through a long shift as well

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