Search found 1472 matches

by lsboogy
Fri Jan 01, 2021 7:50 pm
Forum: Knife Recommendations
Topic: Decent 240mm Gyuto at affordable price?
Replies: 9
Views: 530

Re: Decent 240mm Gyuto at affordable price?

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...
by lsboogy
Fri Jan 01, 2021 1:46 pm
Forum: Knife Recommendations
Topic: Decent 240mm Gyuto at affordable price?
Replies: 9
Views: 530

Re: Decent 240mm Gyuto at affordable price?

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...
by lsboogy
Thu Dec 31, 2020 1:11 pm
Forum: Sharpening Advice
Topic: Two stones to rule them all. Help decide?
Replies: 10
Views: 718

Re: Two stones to rule them all. Help decide?

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 ...
by lsboogy
Wed Dec 30, 2020 9:31 pm
Forum: Classifieds
Topic: WTB: Broken or inexpensive sharpening stone
Replies: 4
Views: 399

Re: WTB: Broken or inexpensive sharpening stone

I have an old King 800/4K combo stone that I would sell for postage and $10
by lsboogy
Wed Dec 30, 2020 9:27 pm
Forum: Sharpening Advice
Topic: Two stones to rule them all. Help decide?
Replies: 10
Views: 718

Re: Two stones to rule them all. Help decide?

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...
by lsboogy
Wed Dec 30, 2020 11:45 am
Forum: Sharpening Advice
Topic: Two stones to rule them all. Help decide?
Replies: 10
Views: 718

Re: Two stones to rule them all. Help decide?

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 ...
by lsboogy
Sat Dec 26, 2020 11:42 pm
Forum: Sharpening Advice
Topic: Service near Manhattan Beach, CA
Replies: 12
Views: 452

Re: Service near Manhattan Beach, CA

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...
by lsboogy
Wed Dec 23, 2020 9:22 pm
Forum: Knife Recommendations
Topic: Goldilocks 210-230 please
Replies: 34
Views: 1971

Re: Goldilocks 210-230 please

My kinda knife - tall for lots o product in a hurry.
by lsboogy
Tue Dec 22, 2020 6:41 pm
Forum: General Discussion
Topic: Copper skillet, a couple of questions
Replies: 8
Views: 279

Re: Copper skillet, a couple of questions

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...
by lsboogy
Sat Dec 19, 2020 10:36 am
Forum: Knife Recommendations
Topic: Kohetsu HAP40 Honesuki vs. Ishikawa White Honesuki?
Replies: 8
Views: 553

Re: Kohetsu HAP40 Honesuki vs. Ishikawa White Honesuki?

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...
by lsboogy
Wed Dec 16, 2020 5:42 pm
Forum: Sharpening Advice
Topic: Any point in 12k?
Replies: 56
Views: 2492

Re: Any point in 12k?

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...
by lsboogy
Tue Dec 15, 2020 10:12 pm
Forum: Knife Recommendations
Topic: Beginner/Novice Suggestions
Replies: 4
Views: 505

Re: Beginner/Novice Suggestions

I love reactive damascus knives - I like to force a patina on them - vinegar or mustard works great.
by lsboogy
Sun Dec 13, 2020 9:50 am
Forum: Knife Recommendations
Topic: Kohetsu HAP40 Honesuki vs. Ishikawa White Honesuki?
Replies: 8
Views: 553

Re: Kohetsu HAP40 Honesuki vs. Ishikawa White Honesuki?

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 ...
by lsboogy
Sat Dec 12, 2020 1:05 pm
Forum: Knife Recommendations
Topic: Pro Cook wants 240mm Gyuto beater to leave at work.
Replies: 5
Views: 447

Re: Pro Cook wants 240mm Gyuto beater to leave at work.

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...
by lsboogy
Thu Dec 10, 2020 8:34 pm
Forum: Knife Recommendations
Topic: Kohetsu HAP40 Wa Gyuto 210 mm vs Gihei HAP40 WA Gyuto 210mm question
Replies: 9
Views: 580

Re: Kohetsu HAP40 Wa Gyuto 210 mm vs Gihei HAP40 WA Gyuto 210mm question

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 ...
by lsboogy
Thu Dec 10, 2020 8:21 pm
Forum: Sharpening Advice
Topic: Any point in 12k?
Replies: 56
Views: 2492

Re: Any point in 12k?

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...
by lsboogy
Mon Dec 07, 2020 7:53 am
Forum: Knife Recommendations
Topic: Goldilocks 210-230 please
Replies: 34
Views: 1971

Re: Goldilocks 210-230 please

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...
by lsboogy
Sun Dec 06, 2020 10:10 pm
Forum: Knife Recommendations
Topic: Do I Want a Kohetsu W#2 Santoku?
Replies: 6
Views: 414

Re: Do I Want a Kohetsu W#2 Santoku?

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...
by lsboogy
Sun Dec 06, 2020 4:19 pm
Forum: Knife Recommendations
Topic: Goldilocks 210-230 please
Replies: 34
Views: 1971

Re: 210 to Middling please

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

https://www.chefknivestogo.com/manabl2gy24c.html