Search found 56 matches
- Wed May 12, 2021 8:44 am
- Forum: Knife Recommendations
- Topic: Seeking The Expert Analysis For A Gyuto Recommendation!
- Replies: 5
- Views: 1094
Re: Seeking The Expert Analysis For A Gyuto Recommendation!
HAP40 may be challenging for you to sharpen. I haven't tried it but more than one person has told me they find it more challenging than ZDP-189 and that stuff can be um...difficult.
- Tue May 04, 2021 1:37 pm
- Forum: Sharpening Advice
- Topic: Strop kit vs finer grit stone?
- Replies: 25
- Views: 3507
Re: Strop kit vs finer grit stone?
Sprays will offer more abrasive dispersion and I believe consistency.
I wouldn't own anything from Bark River Knives if you gave it to me.
As Triple B says, stones create. Strops enhance.
I wouldn't own anything from Bark River Knives if you gave it to me.
As Triple B says, stones create. Strops enhance.
- Sun May 02, 2021 7:34 pm
- Forum: Knife Recommendations
- Topic: Help me again! This time I want a nakiri.
- Replies: 17
- Views: 2246
Re: Help me again! This time I want a nakiri.
My Tsunehisa G3 nakiri gets a workout and I have not for one second regretted buying it. https://i.imgur.com/mIDGvpN.jpg?1 It sharpens lovely and is the opposite of finicky. It actually led me to a Tsunehisa gyuto. Ginsan is an excellent steel. At this point, I think of buying anything else as "...
- Sun Apr 25, 2021 9:25 pm
- Forum: Knife Recommendations
- Topic: Nakiri shortlist. Opinions?
- Replies: 11
- Views: 1277
Re: Nakiri shortlist. Opinions?
I don't now how the Tsunehisa compares to the others. I can only comment on how it performs and that is, in my opinion, outstanding. I can fine dice a shallot or rough chop a carrot. Ginsan is an awesome steel and the grind of the knife is thin yet durable. Cutting wise, I don't know what more I wou...
- Sun Apr 25, 2021 3:34 pm
- Forum: Knife Recommendations
- Topic: Nakiri shortlist. Opinions?
- Replies: 11
- Views: 1277
- Wed Apr 21, 2021 10:08 am
- Forum: Knife Recommendations
- Topic: First Japanese Knife.
- Replies: 8
- Views: 1157
Re: First Japanese Knife.
Do you sharpen Brandon? Steels like AS, SG2, etc. are going to be more challenging to sharpen. They ALL need to be sharpened sooner or later. Whether you do it or pay someone to do it, they will all need it. I personally don't believe edge retention should be a high priority for home cooks. With som...
- Wed Apr 14, 2021 9:30 pm
- Forum: Knife Recommendations
- Topic: Looking for a 210mm gyuto
- Replies: 5
- Views: 686
Re: Looking for a 210mm gyuto
Tsunehisa and Kanehide
- Tue Apr 13, 2021 6:40 pm
- Forum: Knife Recommendations
- Topic: Style of knife
- Replies: 9
- Views: 1050
Re: Style of knife
Tojiro DP.
- Fri Apr 02, 2021 3:33 pm
- Forum: Knife Recommendations
- Topic: Looking for 1st Nakiri
- Replies: 19
- Views: 1879
Re: Looking for 1st Nakiri
The Tsunehisa G3 nakiri as an excellent knife!
https://www.chefknivestogo.com/tsunehisa4.html
Steel is wonderful, knife is well made with a really nice grind.
https://www.chefknivestogo.com/tsunehisa4.html
Steel is wonderful, knife is well made with a really nice grind.
- Fri Mar 19, 2021 3:32 pm
- Forum: Knife Recommendations
- Topic: No frills knife deal. Tojiro DP Santoku no bolster $32.
- Replies: 8
- Views: 1562
Re: No frills knife deal. Tojiro DP Santoku no bolster $32.
I don't care what anyone says, I love VG10.
Japanese made, clad VG10 and $32? That's an outstanding deal!
Japanese made, clad VG10 and $32? That's an outstanding deal!
- Sat Mar 13, 2021 12:51 pm
- Forum: Knife Recommendations
- Topic: Looking for a new chef's knife to replace Wusthof/ I have arthritis in my hands
- Replies: 4
- Views: 598
Re: Looking for a new chef's knife to replace Wusthof/ I have arthritis in my hands
Welcome. What about the Wusthof isn't working for you or that you want to be different in your new knife?
- Thu Mar 11, 2021 11:03 am
- Forum: Knife Recommendations
- Topic: Slicing Opinions
- Replies: 3
- Views: 554
Re: Slicing Opinions
I gave up cooking whole turkeys years ago. Sometimes I'll spatchcock or even do a roll, but more often I just break it down into primary parts before cooking. So, slicing is then super easy and for sure a gyuto can handle it.
- Sat Mar 06, 2021 10:09 am
- Forum: Sharpening Advice
- Topic: Knives that do and don’t need finish sharpening
- Replies: 25
- Views: 3297
Re: Knives that do and don’t need finish sharpening
My new Tsunehisa G3 nakiri had a nice edge on it. I did a little stropping just to brighten it up but I intend to run the original edge for a while and see how it lasts. Quite sharp.
- Wed Mar 03, 2021 11:55 am
- Forum: Sharpening Advice
- Topic: Started evaluating my Lansky
- Replies: 6
- Views: 1091
Re: Started evaluating my Lansky
I'll preface this by saying I have years of experience with a KME (and free hand) system. The classic Lansky system is fine for serviceable edges and can even go somewhat beyond that. But, it has some very real shortcomings. Namely: 1. There is a lot of slop in the system. No matter how much you try...
- Wed Mar 03, 2021 10:38 am
- Forum: General Discussion
- Topic: Inbound - Tsunehisa G3 Migaki Nakiri
- Replies: 4
- Views: 637
Re: Inbound - Tsunehisa G3 Migaki Nakiri
Landed last night.
So far, I'm happy and look forward to getting to know this knife better.
Thanks CKTG crew!
So far, I'm happy and look forward to getting to know this knife better.
Thanks CKTG crew!
- Thu Feb 25, 2021 6:36 pm
- Forum: General Discussion
- Topic: Inbound - Tsunehisa G3 Migaki Nakiri
- Replies: 4
- Views: 637
Inbound - Tsunehisa G3 Migaki Nakiri
I went round and round with different knives and steels I wanted. I'd started out wanting a nakiri but then went down several different paths. But in the end, I ended up back at a nakiri and it was the the Tsunehisa that won out. I prefer stainless and really appreciate bang-for-the-buck knives so I...
- Sun Feb 21, 2021 3:01 pm
- Forum: Knife Recommendations
- Topic: First Carbon Knife Contender - Kohetsu Blue #2
- Replies: 12
- Views: 9279
Re: First Carbon Knife Contender - Kohetsu Blue #2
A couple more that are high on my list:
https://www.chefknivestogo.com/yosabl2gy21.html
https://www.chefknivestogo.com/yawh2nagy211.html
I really like the profile on that Yashito.
https://www.chefknivestogo.com/yosabl2gy21.html
https://www.chefknivestogo.com/yawh2nagy211.html
I really like the profile on that Yashito.
- Sat Feb 20, 2021 1:09 pm
- Forum: Knife Recommendations
- Topic: First Carbon Knife Contender - Kohetsu Blue #2
- Replies: 12
- Views: 9279
First Carbon Knife Contender - Kohetsu Blue #2
So, thinking of picking up my first carbon knife. This one is currently high on the list: https://www.chefknivestogo.com/kobl2nagy21.html 210 and Wa handle are a must. The knife is attractive as is the price. Stainless cladding a plus. It would be a daily driver. Anyone with experience or thoughts?
- Fri Feb 05, 2021 7:48 am
- Forum: Knife Recommendations
- Topic: How much does the steel matter
- Replies: 35
- Views: 4293
Re: How much does the steel matter
To me, your question is better asked as, how much does edge retention really matter to a home cook? Steel absolutely matters to edge retention, but how much edge retention does the average home cook need? In practical terms, think it is way over valued. HT and geometry notwithstanding, put a good ed...
- Mon Feb 01, 2021 3:25 pm
- Forum: Knife Recommendations
- Topic: 210mm Gyuto wanted.
- Replies: 14
- Views: 1567
Re: 210mm Gyuto wanted.
It's a little different but give the Kohetsu Blue 2 210 Bunka a look:
https://www.chefknivestogo.com/kobl2nabu21.html
Sure seems to check a lot of the boxes.
https://www.chefknivestogo.com/kobl2nabu21.html
Sure seems to check a lot of the boxes.