Chefknivestogo Forums

gladius wrote: ↑Thu Apr 11, 2024 7:51 pm Deconstructed taco.

as painted by Picasso

ex1580 wrote: ↑Mon Apr 08, 2024 8:54 pm ... I love the smell of walnut.

in the morning

Kerneldrop wrote: ↑Sun Apr 07, 2024 10:28 am … chicken hammer thing

?

I have one! Not a second, though, so I paid the princely sum of $30. It came sharp, but at 20x the edge looks uneven … lotsa burr I think. I plan to make me some Southern fried chicken soon, so I’ll probably clean that edge up on a 1k before portioning my yardbird. (Anyone else buy food items primar...

Holey cheeseburgers!
I found perhaps the best burger bun in the form of these Bagel Thins. I divided 3/4 lb of moo in two and built my cheese&mushrooms stacks. Patties were too big to fit in my skillet together so I cooked them serially.

Thank you Sam! I never heard of rust inhibiting paper before, hmm. I'll be sure to dry the knives well before using the guards, thanks for the tip! What state do you live in? The state of disrepair. Also Georgia. :D https://www.chefknivestogo.com/vciruinpa11.html Remember when they started to mint ...

Got some lovely fresh Snapper from Juan, our favorite fish seller. Oven baked with Orange Zest, Capers, Parsley and Lime juice. Parsley Boiled Potatoes and Broccoli. Looks a mess but tasted great!!!! The Turkey Vultures loved the scraps! IMG_7053 (1).jpeg IMG_7051 (1).jpeg IMG_7055.jpeg IMG_7113 (1...

trancher wrote: ↑Tue Apr 02, 2024 7:06 pm

Kerneldrop wrote: ↑Tue Apr 02, 2024 6:50 pm Here's my simple stand for the Chopper King White #2 and Daovua Tank V2

Cool! Any plans on staining it? Or some wood burning, maybe

I’ve no doubt it’ll pick up some stains.

Thank you aporigine and ex1580 for the continued help! So, does achieving a burr on one side, setting the bevel? And getting a bevel flat is used for a double bevel blade? In all of the videos I've watched thus far, the guy treats both sides of the blade equally. On a side note, in the majority of ...

The Shapton Glass 320 is a great stone to set a bevel. If you get a nice flat bevel all the way to the apex on that it will make everything easier. As for strops, I would start with a set. The base they come with is really nice and it's easy to add an extra strop later or a different paste. I perso...

Ah, I see. I do like how the entire blade is supported, and the slot is nicely fitted to the blade. And there's no pressure on the edge. I may just put them on a ladder like how I have my other ones. I have 2 ladders built and only need one for my daily-used knives. I’ve toyed with the idea of a wa...

...By the time it’ll need a sharpening, your skills will be up to the job. I'm going to get a smaller Ogata SG2 and practice with it... because that makes logical sense. At least that's what I keep telling myself. ha I spy with my little eyes Ogata in stock... I have his small nakiri. No bling but ...

...I had to put a scrap of hardboard there to prevent the heartbreak of Cleaver Droop. I'm going to put together a stand for my Cleaver and Tank this week...what is Cleaver Droop? I'm imagining the blade bending, bowing etc. When I first made it, the cleaver’s spine would not stay parallel to the u...

So far, I'm considering these: https://www.chefknivestogo.com/todpbu16.html (as per taz575) https://www.chefknivestogo.com/miskbu16cu.html I see many knives out of stock, I wonder how long it takes from them to become available? I'd like to order something this week Treat yourself to the Misuzu. Oc...

T420 steel (Rada) is a poster child for soft “gummy” stainless. Something to try is to maintain angle but use very very light passes at the end. On these chewy steels, pressure on the stone tends to worsen burr formation (from what I read). Rada makes me feel like a sharpening pro. lol I'll get it ...

Hmmm. When I zoomed in on my phone, it looks more like on the bevel itself. Looking at the pic on the computer no zoom, it looks more of a burr...lol. Go figure! It's definitely an inconsistency of some sort with my technique. After trial and error a few times I think the only way to efficiently re...

I’m gonna suggest something a little different. If you’re cool with a reactive knife (not hard to care for so long as you can clean and dry it after each use) this is a gateway drug to hand-forged blades with a great Hitachi steel core. I even find the handle charming. https://www.chefknivestogo.com...

If it was a burr, I would think it would be more on the edge apex instead of on the edge bevel itself? Guessing its a spot on the bevel that wasnt fully polished, or a low spot? Or maybe a spot where you changed sharpening motion direction and the grit pattern caught the light differently? Within l...

my guess is a persistent burr. If that’s a Millennia, it uses an unspecified “Japanese carbon steel”.

I would definitely display my knives if I had the space. I only have a a small handful anyway, so it wouldn't be an issue to have them all out and available if there was a spot to put them. I suppose I wouldn't be displaying any plastic handled beaters, but the rest I'd like to be able to see. Righ...