Chefknivestogo Forums

I've done mine a couple of times now, I wouldn't use a stone I'd be afraid of dishing even if they where perfectly flat before you start, you are sharpening a disk, there is more metal at the center. I start with 120 or even 220 grit on glass and work my way up to 1500 they do come out nice. Make su...

This thing is great thanks Butch

The first time I try a recipe I follow it to the T, then I tinker it from there if I like it. For me a cup of chopped parsley is a cup of loose parsley after chopping.

This one works pretty good

salemj wrote: ↑Thu Dec 30, 2021 9:39 pm I'm curious how others feel about my comments...

I've got a few TF's, too much wabi sabi for me, I'm in

My 270 Kono

The 320 is a good stone, the 220 is also a very aggressive stone. Personally I use sand paper, 120 grit on a Kastfly holder, your diamond plate won't last on those stones.

I open mine up with a atoma diamond plate, I use a 400 but a 140 works, sic powder on a glass plate works well too. I found rust erasers just seem to fill stones in with rubber not good, but the 4k will load no matter what, you have to open them up.

I'm running low on Italian Sausages

Great looking cherry tomato plants you got! What are you using for a trellis system there? I see the rebar, but what is the orange stuff hugging the tomato plants? I have always used cattle panels for my stuff. In fact, at the beginning of the growing season, the garden looks like some sort of abst...

Hello, Is there a good substitute for a test to check whether an edge won't bounce off the skin of a tomato? I mean, without using an actual tomato because that's wasteful. Paper towels will give me a good idea if I still have any burrs but I don't have a shortage of tomatoes either. https://cdn-sh...

These have been sold moderators please close

Konosuke SKD 240
Price reduction $325
This is a nice cutting knife with incredible steel guys, if your looking for an easy to care for(semi stainless) knife, this is it.

sndpbiswalgmailcom wrote: ↑Sun Jul 04, 2021 1:33 pm Hi
I would like t o know more about the skd ??

The knife, the steel, what would you like to know, this is the link on Marks site
https://www.chefknivestogo.com/koskdtsgy24p.html

A couple of Kono's that just don't see the love enough, they both have been sharpened but haven't seen a great deal of use.The YS is the original bronze green. US shipping and PayPal only SKD Gyuto 240mm Ebony Height 49mm Edge Length 241 Wt. 170g Price $ 350 https://cdn-share.slickpic.com/u/User7619...

WSM's a good rig, I've been using my eggs (kamoto) for years now, very versatile, great for winter cooking, they do everything good but maybe not great. https://cdn-share.slickpic.com/u/User761936/APTS/org/APTS-005-Edit/p/MTI2OTc5Ng%3D%3D/web.jpg https://cdn-share.slickpic.com/u/User761936/APTS/org/...

I have to get one of these setups for my eggs

A quick chili or soup

XexoX wrote: ↑Wed Dec 30, 2020 12:50 pm Yeah, sorry for the derail Bear, and Dan

No problem, This one is sold.

Altadan wrote: ↑Wed Dec 30, 2020 1:45 am Very nice!
You might want to add "WTS" to the post's title
GLWS!

Thanks for the heads up.