Search found 1486 matches

by lsboogy
Mon Jun 25, 2018 10:24 pm
Forum: Sharpening Advice
Topic: 5 million grit announcement!
Replies: 52
Views: 8164

Re: 5 million grit announcement!

You do realize that you have a grit finer than either martensite or austentite (basic forms of steel crystal - I'm a physicist) -
by lsboogy
Mon Jun 25, 2018 10:08 pm
Forum: Knife Recommendations
Topic: Home cook wants to upgrade from a Shun
Replies: 13
Views: 2478

Re: Home cook wants to upgrade from a Shun

Welcome to the world of high(er) end knives. I've still got some shuns (sit in the drawer most of the time - decent knives but you can do SOOO much better. I love Kikuichi Damascus knives for "pretty", and they perform better than expected, and they are stainless. You can get knives that r...
by lsboogy
Mon Jun 25, 2018 2:40 pm
Forum: Knife Recommendations
Topic: Is there a perfect petty?
Replies: 28
Views: 5204

Re: Is there a perfect petty?

I have a nenohi 180mm petty that I love, and a Kikuichi that's like 150 or so (pretty Damascus one) that is a great performer as well. The kikuichi is a stainless (Swedish) knife, and I have been using it for several years - daughter loves it so she will get it when she gets a bigger place. I would ...
by lsboogy
Mon Jun 25, 2018 7:16 am
Forum: Knife Recommendations
Topic: Entry level gyuto recommendation
Replies: 9
Views: 2554

Re: Entry level gyuto recommendation

I'm thinking you would be happy with any of the knives you are looking at. I've been collecting Japanese knives for 30 years (buy at least one or two a year - don't sell them either). The steel and grinds are marvelous in most of them, much better than the knives from Germany and France. I might loo...
by lsboogy
Sun Jun 24, 2018 10:34 pm
Forum: Sharpening Advice
Topic: Victorinox Edge
Replies: 33
Views: 4903

Re: Victorinox Edge

I guess this subject really piques me - I did a tenderloin a couple weeks ago with my little honesuki (Richmond laser aogami) done with a shapton 1K/3K/8K edge. Thing was gorgeous and I sliced it with a kikuichi done at 6K. Am I doing something wrong? Work was easy and came out superb - I'm a home c...
by lsboogy
Sun Jun 24, 2018 1:42 pm
Forum: Sharpening Advice
Topic: Victorinox Edge
Replies: 33
Views: 4903

Re: Victorinox Edge

my fish cutting knife is finished at 6K - maybe I'll try a knife at 1K. Never thought about putting a less polished edge on a knife, but my real chef (exec chef guy) buddy puts a pretty highly polished edge on everything as well
by lsboogy
Sat Jun 23, 2018 11:42 pm
Forum: Knife Recommendations
Topic: Best Value Gyuto on the site.
Replies: 57
Views: 12238

Re: Best Value Gyuto on the site.

Kohetsu stuff for me.
by lsboogy
Sat Jun 23, 2018 11:36 pm
Forum: Knife Recommendations
Topic: lifetime pair of kitchen shears
Replies: 12
Views: 2883

Re: lifetime pair of kitchen shears

I don't know if they make a "lifetime" shears. The pivot will always be the weak point. Anyone know if they make one with a bearing or bushing - I use mine seldom, but I just got a new one last year (Richmond) and I doubt it will still be tight in 20 years.
by lsboogy
Sat Jun 23, 2018 12:30 am
Forum: Sharpening Advice
Topic: Do I still use a steel?
Replies: 15
Views: 2941

Re: Do I still use a steel?

I stopped using a steel a few years ago - my prep area has a felt strop loaded with 1 micron paste - does everything my steel used to do.
by lsboogy
Sat Jun 23, 2018 12:19 am
Forum: Knife Recommendations
Topic: KS clones
Replies: 29
Views: 6307

Re: KS clones

Find some old ones. My sister lived in Geneva for many years (80's - 2004) and bought many Sabatier knives - mostly stainless (elephant) and K-Sabs. I have cooked in her kitchens over the years many times, and her mix is scary - some are really nice knives, most are mid grade, and some won't take an...
by lsboogy
Sat Jun 23, 2018 12:06 am
Forum: Knife Recommendations
Topic: Looking to buy 3 knives to replace a set
Replies: 23
Views: 3920

Re: Looking to buy 3 knives to replace a set

I seconds the Kohetsu HAP40 recommendation. I own many knive that are far more expensive than them, but I have 3 Kohetsu gyutos (210 and 270 HAP40, and 240 AS) - but I have been using the 210 knife more than any other for the past year. I'm just a home cook, but I have decent enough knife skills. I ...
by lsboogy
Thu Jun 21, 2018 10:53 pm
Forum: Sold Classifieds
Topic: Kurosaki 210 AS - SOLD!
Replies: 20
Views: 3790

Re: WTS Kurosaki 210 AS

Do you still have the knife? I might well buy it
by lsboogy
Wed Jun 20, 2018 11:28 pm
Forum: Knife Recommendations
Topic: KS clones
Replies: 29
Views: 6307

Re: KS clones

Cutuu - you gotta remeber that I'm a complete amateur with "reasonable" knife skills. I learned with old Sabatiers my mom bought in the early to mid 50's in France - I can still do millimeter slices of carrot on the diagonal while talking to my significant other with the things - I own tw...
by lsboogy
Wed Jun 20, 2018 12:03 am
Forum: Knife Recommendations
Topic: Petty Recommendation please 135-150mm
Replies: 20
Views: 5480

Re: Petty Recommendation please 135-150mm

I own many VG10 knives, and the edge can be quite good. I'm becoming convinced that good powdered steels or carbons are easier to get a really refined edge with. But right now, I'm noticing grinds as a big thing with the way I use knives - my Richmond ultimatum will cut paper towels easily without r...
by lsboogy
Tue Jun 19, 2018 11:46 pm
Forum: Knife Recommendations
Topic: KS clones
Replies: 29
Views: 6307

Re: KS clones

Cutuu - you gotta remeber that I'm a complete amateur with "reasonable" knife skills. I learned with old Sabatiers my mom bought in the early to mid 50's in France - I can still do millimeter slices of carrot on the diagonal while talking to my significant other with the things - I own two...
by lsboogy
Tue Jun 19, 2018 11:32 pm
Forum: General Discussion
Topic: How to space out knives to have minimal all around usage
Replies: 16
Views: 3159

Re: How to space out knives to have minimal all around usage

I might sooner pop a hole in a can with the heel before I'd use a gyuto on crusty bread. I guess maybe as an amateur I do some things others won't, but I cut 24 baguettes on Sunday at a homeless shelter with the same knife - just push cutting to do bread baskets. Have only chipped a couple knives in...
by lsboogy
Mon Jun 18, 2018 10:16 pm
Forum: General Discussion
Topic: How to space out knives to have minimal all around usage
Replies: 16
Views: 3159

Re: How to space out knives to have minimal all around usage

Im with dAvid - have more than 100 knives and keep buying more. If I only had one knife to use for a month, I would pick my kohetsu HAP40 210 - it does everything well (including cutting crusty bread)
by lsboogy
Mon Jun 18, 2018 10:11 pm
Forum: General Discussion
Topic: One pan to rule them all?
Replies: 93
Views: 29021

Re: One pan to rule them all?

An old carbon steel pan is fine with occasional acidic foods. I've got a couple of 60+ year old matfers that are very well seasoned and take a good red sauce with ease. Same with some very old cast iron pans. I do not have any stainless or coated pans, but they are fine for use. My old carbon steel ...
by lsboogy
Sun Jun 17, 2018 4:21 pm
Forum: Knife Recommendations
Topic: need a knife for my 82-yo Mom
Replies: 40
Views: 5828

Re: need a knife for my 82-yo Mom

Got mine some Boker ceramic knives. Good and cheap
by lsboogy
Sun Jun 17, 2018 4:07 pm
Forum: Sharpening Advice
Topic: Maintaining/sharpening Kohetsu HAP40
Replies: 15
Views: 5332

Re: Maintaining/sharpening Kohetsu HAP40

Try using just good whetstones to sharpen it with next time - my hap40 knives are shiny under a microscope, and still look great in the SEM at work. An 8K edge on these knives is great - goes through fish and lamb like butter, and still has enough bite for tomatoes and peppers (skinned veg). But I'm...