Chefknivestogo Forums

Cheesecloth is useless for the purpose the mask is supposed to serve. Most neck gaiters are too. If you can hold it up to a light and see through it, or blow out a match or candle through it, it’s not doing what it’s supposed to do.

My package has been in my city for two days but it’s going to be late and is on its way to the next facility in the same city. But I got junk mail today. Glad they can get the important stuff to me.

I was also kinda surprised the Masamoto KS didn’t make an appearance. When I started here, that was the unicorn everyone was looking for. Maui, I’m with you on the Tojiro ITK bread knife. I gave mine to a friend to get him started on J-knives, then found them out of stock. Still waiting for them to...

I was also kinda surprised the Masamoto KS didn’t make an appearance. When I started here, that was the unicorn everyone was looking for. Maui, I’m with you on the Tojiro ITK bread knife. I gave mine to a friend to get him started on J-knives, then found them out of stock. Still waiting for them to ...

Am I the only one that uses a Konosuke HD2 240? It seemed like forever before I could even get one, and they’re not even mentioned.

The Makoto is stainless clad so you can only get a patina on the core steel. If you have been using the knife without rust issues, you are wiping and drying it enough to prevent problems. I wouldn't worry about it. If you want to force a patina, there are ways to do that. Slicing cooked meats is a p...

I wouldn't take a decent knife if there was no way I could wash it after use. That could be as simple as a wet towel in a ziplock bag and a dry towel, but it would not be left dirty. I wouldn't take one without putting it in a saya, the original box, or some other way to keep it (and more importantl...

You said usually wa handle, but if yo handle is not a deal breaker, the Harukaze SRS15 knives might fit the bill. I've seen them recommended for pro use, although I can't say how the edge retention would compare to HAP40 or R2.

Kalaeb wrote: ↑Wed Jan 31, 2018 2:12 pm Anyone who did not get one of these, there is an old stock KS available here: https://www.kitchenknifefora.com/thread ... yuto.4527/

Same one showed up one the Classifieds here this afternoon. chefDpham snagged it in less than an hour.

Didn't need this, but if I'd seen it yesterday I would have bought it, lol.

You can get them on Amazon, but they're about $28 for 25 of them. I haven found anywhere to buy them one at a time.

I get the reasoning and it would definitely be a reward for frequent customers, but I have to say the order history hurdle kinda sucks. I've ordered several knives and have met my "needs" and then some, so I've just been saving and waiting for the knives I really want, the bucket list type...

Happy New Year all!

Morimoto said it in the episode of Simply Ming that was linked in the second post.

Kalaeb wrote: ↑Sat Dec 30, 2017 9:25 pm I don't know, but I have always enjoyed this picture of his knives:

What amazed me is that the top knife and the bottom knife used to be the same. The bottom knife is the result of sharpening and cleaning the handle over three years.

Mag-Bloks are great. I have 10 knives on mine and have had no issues, ever.

Check the Kikuichi Swedish WarKikomi Nakiri.

Anryu B2 Hammered=squash assassin.

Sometimes it's the length, sometimes the height, sometimes it's some other variable. At the end of the day, many times it's just personal preference...I prefer X knife to do Y job. A 210 gyuto and a 210 petty can be very different knives even though they're the same length. Even gyutos of the same l...

Can't get it over here, but Theakston XB is great stuff on tap.