Search found 298 matches

by cliff
Fri Mar 05, 2021 3:29 pm
Forum: Knife Recommendations
Topic: What nakiri will blow my socks off?
Replies: 19
Views: 1092

Re: What nakiri will blow my socks off?

I have the Kanehiro, which is great for a daily utility knife. It is very, very thin behind the edge, gets screaming sharp and stays that way. For bigger jobs, I would prefer something like the Toyama or Wat.
by cliff
Fri Feb 26, 2021 9:26 pm
Forum: Knife Recommendations
Topic: Swtiching from a Wusthof
Replies: 19
Views: 920

Re: Swtiching from a Wusthof

I butterfly chickens with a Kanehide TK or a Misono Dragon Gyuto all the time. Never had a problem. But I do keep a heavy cleaver around just in case
by cliff
Fri Feb 26, 2021 2:12 pm
Forum: General Discussion
Topic: Konosuke "New" FM
Replies: 208
Views: 19058

Re: Konosuke "New" FM

Looks like it, if the specs on that page are current
by cliff
Fri Feb 26, 2021 2:11 pm
Forum: Sharpening Advice
Topic: Knives that do and don’t need finish sharpening
Replies: 25
Views: 2075

Re: Knives that do and don’t need finish sharpening

It was, I admit, many knives ago, but I recall my Goko gyuto coming screaming sharp.
by cliff
Sun Feb 21, 2021 8:38 pm
Forum: What's Cookin' ?
Topic: What did you cook today?
Replies: 1988
Views: 229909

Re: What did you cook today?

Looks wonderful
by cliff
Sun Feb 21, 2021 10:06 am
Forum: Edge Pro Advice
Topic: Back to sharpening!
Replies: 8
Views: 5615

Re: Back to sharpening!

I think the stone formulation will matter more than the specific grit -- I like to use Shapton Glass. I think the Kohetsu stones should be very good as well.
by cliff
Sat Feb 20, 2021 12:03 pm
Forum: General Discussion
Topic: Baking Much?
Replies: 557
Views: 74226

Re: Baking Much?

I found baking to be unusual in that it was quite easy to get something excellent -- then pushing for, say, that last five to ten percent takes lots of practice. Cast iron is great because it holds heat and you can steam the bread if you keep the lid on. Ray has a Challenger, which I gather is le pl...
by cliff
Mon Feb 15, 2021 3:33 pm
Forum: Sharpening Advice
Topic: Which way would you grind this?
Replies: 26
Views: 1820

Re: Which way would you grind this?

Ouch, that's a tough one. I think I'd go for your unconventional approach.
by cliff
Sun Feb 07, 2021 12:04 pm
Forum: General Discussion
Topic: Handle finish results
Replies: 26
Views: 1189

Re: Handle finish results

No worries! I got it from Steve. I'm not sure total precision matters here. It's a question of taste. It will take more coats this way, but I prefer the result. I hope it works for you.
by cliff
Wed Feb 03, 2021 4:09 pm
Forum: General Discussion
Topic: Handle finish results
Replies: 26
Views: 1189

Re: Handle finish results

I've been diluting tru oil with mineral spirits for a less glossy result.
by cliff
Sun Jan 31, 2021 9:34 am
Forum: What's Cookin' ?
Topic: Who else save and used rendered animal fat(s)?
Replies: 13
Views: 752

Re: Who else save and used rendered animal fat(s)?

Mostly pork and duck fat for me. I go through a fair amount of pork shoulder. If I get a good one, I can't let that good fat go to waste. I'll trim it and then render.
by cliff
Thu Jan 21, 2021 2:41 pm
Forum: Sharpening Advice
Topic: 8K Stone Investment
Replies: 27
Views: 2054

Re: 8K Stone Investment

For my daily drivers in the kitchen I don't find an 8k necessary, I usually stop at 3-5k. That being said, I bought a Shapton Pro 8k off a friend on the cheap, unexpectedly liked it so much I sold my Snow White. I don't go to 8k very often, only on a few very hard or very wear resistant knives I ha...
by cliff
Thu Jan 21, 2021 12:11 pm
Forum: Sharpening Advice
Topic: 8K Stone Investment
Replies: 27
Views: 2054

Re: 8K Stone Investment

This is a hard question to answer. It's worth the money if you want a high polish. Do you prepare a lot of sushi? For most applications, you do not need such a refined edge. A strop is probably a better bang for the buck. If you do want to go for a refined edge, naniwa superstones are a good value -...
by cliff
Thu Jan 21, 2021 10:27 am
Forum: Sharpening Advice
Topic: Stone suggestions?
Replies: 16
Views: 763

Re: Stone suggestions?

Sharpness is a complex thing. There is a reason for refined edges, but, as always, there are tradeoffs. If you want the blade to drop through food and leave a glassy, cut surface, especially on raw fish and vegetables, try to refine your edge. If you want something toothier, to give you feedback in ...
by cliff
Sat Jan 16, 2021 9:12 am
Forum: Knife Recommendations
Topic: Paring Knives
Replies: 6
Views: 501

Re: Paring Knives

I prefer a Mac Pro for off-the-board, in hand work. I have one 150 petty in W2, but otherwise my short knives are stainless or semi-stainless.
by cliff
Thu Jan 14, 2021 2:38 pm
Forum: Customer Product Reviews
Topic: The workhorse no one told me about: Sukenari ZDP
Replies: 9
Views: 987

Re: The workhorse no one told me about: Sukenari ZDP

To the points above: I'd add that there are different ways and reasons for "saving" a knife. In most cases (for me), it is that I discover a knife is really good at some specific things, and not great at some others. If the knife also happens to be more delicate (a norm for my collection ...
by cliff
Thu Jan 14, 2021 9:19 am
Forum: Knife Knowledge, Skills, Technique and Care
Topic: Using a deba on lobsters
Replies: 23
Views: 7554

Re: Using a deba on lobsters

Western deba - no problem. Traditional deba - I wouldn't. These are two different designs. Debas are much more delicate. A true deba should be sharper and more delicate. Repairs are very labor intensive. --- Ken This. I recently had to fix a friend's traditional deba in exactly this sort of situati...
by cliff
Tue Jan 05, 2021 8:28 pm
Forum: General Discussion
Topic: Tragedy hits Kurosaki Raijin!
Replies: 35
Views: 2458

Re: Tragedy hits Kurosaki Raijin!

Ouch, I feel your pain.

What's the grit on that basement stone? I think, at a minimum, you'd need something in between an Atoma 140 and your 500 Shapton, or else send it out.
by cliff
Tue Jan 05, 2021 5:37 pm
Forum: General Discussion
Topic: Single vs. Double Bevel: Is it harder to sharpen a single bevel knife?
Replies: 6
Views: 362

Re: Single vs. Double Bevel: Is it harder to sharpen a single bevel knife?

Single bevel knives will steer, making them very difficult to use for most tasks you would normally perform with a chef's knife. In Japan, the Kiritsuke is reserved for the executive chef, because it is so hard to master. It is also less adept at the various tasks it's used for than a task specific ...
by cliff
Tue Jan 05, 2021 5:30 pm
Forum: Knife Recommendations
Topic: Pumpkin killer wanted
Replies: 21
Views: 1118

Re: Pumpkin killer wanted

A lot of experienced users swear by lasers for the hard stuff. I can't bring myself to use them for the heaviest work. I usually just use a beater on pumpkins--not really something I prepare all that often. For Butternut, I use a Mac paring knife to peel them, but then whatever gyuto I have out is f...