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You can solve that problem by converting to the church of chinese cleaver. O CCK, we call upon your small cleaver in our time of sorrow, That You give us the strength and will to cut through our heavy burdens, until we can again feel the warmth and love of Your divine slicing. Be mindful of us and have mercy on us while we struggle to slice life's hardships. Keep us ever in Your claw grip, til we can chop again with light hearts and renewed spirits.
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Dec 3, 2014 23:15
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GrAviTy84 posted:Messermeister 10" Chef's Edge-Guard https://www.amazon.com/dp/B000Q9CJOU/ref=cm_sw_r_awd_gJkTub0S5R216 Aren't those pretty much the same as the ones CKTG offers for $3 except with the corners rounded? I bought a few of the CKTG ones and dremeled them into fitting the handles on some of my knives for transportation. The Tojiro bread knife has a dedicated one because it stays on the bread box.
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Jan 13, 2015 13:03
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Chef De Cuisinart posted:I've got plenty of dents in my Tojiro DP gyuto, hasn't stopped it being an amazing knife. I call mine the tomato skin grabbing upgrade.
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Feb 9, 2015 16:39
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Next time my mom visits I am going to hide my knives and getting the cheapest most disposable chef + paring knife I can find, caught her chopping into bone with my Tojiro Gyuto  , and she nicked it last time she visited too and said "me abuse the knife... never I don't know what you're talking about".I swear to god, the goddamn Kiwi meat cleaver IS RIGHT THERE ON THE drat MAGNETIC STRIP. deimos fucked around with this message at 16:18 on Mar 3, 2015 |
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Mar 3, 2015 16:16
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CrazyLittle posted:Victorinox fibrox Nono, cheaper, found a $15 set of chef + paring.
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Mar 3, 2015 23:13
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bunnielab posted:I want a little waterstone to travel with. Sometimes a I like to get drunk and sharpen my pocket knife in hotel rooms. I have a "medium" grit oil stone but it sucks to work with dry and using water with it doesn't seem to help. I have never really found a small (like cigarette lighter sized) waterstone before but maybe I was looking in the wrong places? DMT has a set of tiny ones. http://www.amazon.com/DMT-W7EFC-Diamond-Whetstone-Stone/dp/B00004WFTD/ What you're looking for is ski sharpening stones.
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Mar 16, 2015 17:02
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bunnielab posted:Those mini stones are perfect! And snowboards! Basically it's restoring the edge profile... that's kinda like sharpening.
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Mar 16, 2015 19:45
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Suspect Bucket posted:In the related videos suggested for me, I watched a man process a whole cow in under 12 minutes with what looked like a dinner knife (actually a boning knife), a small meathook, and a honer. It was glorious. I know very little of butchery but that seemed very sloppy to me.
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Mar 29, 2015 16:12
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So I have and enjoy a large CCK but wanna splurge on a Moritaka, Kiritsuke is the way to go, right? e: also just saw that Shun blue series, it looks nice and it's clad Aogami #2, not that I would buy it but at least Shun's doing a nice clad steel now. deimos fucked around with this message at 16:14 on Mar 31, 2015 |
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Mar 31, 2015 16:10
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Good god, another price bump to the small CCK.
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Apr 13, 2015 15:14
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guppy posted:I got mine when it was $60, but at $70 -- for that matter, even at the previous price -- I have to wonder: Is the Dexter-Russell vision (currently $25ish at Amazon) a better recommendation to people considering picking up a Chinese chef's knife? Not sure you can do this with the Dexter-Russel: https://www.youtube.com/watch?v=QOumJ0B1Cj8 And have the edge last.
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Apr 13, 2015 17:06
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Well, this is one way to review the Tojiro DP Gyuto  (gore).
deimos fucked around with this message at 16:27 on Jun 6, 2015 |
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Jun 6, 2015 16:18
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.Z. posted:Chinese cleaver video: Why do I have a boner after watching this? e: also, dat patina.
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Jun 26, 2015 22:34
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AVeryLargeRadish posted:Tojiro 270mm ITK Bread Knife: http://www.chefknivestogo.com/toitkbrkn.html I have this and it's amazeballs, hands down the best utility/bread I've used.
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Aug 1, 2015 00:03
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I have a coarse DMT plate (the cheaper yellow DuoSharp ones) that I use for lapping (and for re-profiling/chip removal work), they work pretty well.
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Aug 18, 2015 16:45
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AVeryLargeRadish posted:Yup, they fit right in, they come with a metal backing with the triangular tabs pre attached, you can see it on them here: http://www.chefknivestogo.com/shprostforep.html For repro work I'd get the CKTG 140 plate because it's way too cheap not to. (http://www.chefknivestogo.com/ck140grdiplf.html )
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Sep 11, 2015 21:27
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angor posted:Solid. Will place an order tomorrow for probably the 320 and 1k. Cheers! I would go for the  house brand diamond 140 and the 1K personally.
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Sep 23, 2015 01:16
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Cor Geal posted:The guide to using it told me to run a marker all the way along the edge and set the angle of the stone so that a single pass removes the ink perpendicular to the edge. Measuring with a protractor that comes out at near 15 degrees, not quite I think. Keep in mind that different stone thicknesses need to be taken into account. If you don't have the collar you need to do it by hand.
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Sep 27, 2015 21:00
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Cor Geal posted:What collar are you referring to? I measured the angle between the face of the stone and the spine of the knife as 15 degrees. Check the videos on this: http://www.chefknivestogo.com/5drstcowhexk.html
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Sep 28, 2015 22:19
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mindphlux posted:goddamnit A fool and his money something something... 
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Oct 1, 2015 00:32
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Glockamole posted:My kitchen is the size of my old apartment. Four people could comfortably work in it with room for another to do dishes. It's almost awesome enough to make up for living in West Virginia. I have never had any issue with tip control on a 270mm when using a claw grip. Then again, I don't have issues with tip control on a CCK large when using a claw grip so 
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Nov 2, 2015 17:11
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TATPants posted:I suspected that might be the case. I just thought it was a bit odd that the chef's knife had the asymmetry but the santoku's edge was even. Was it urasuki or just a normal asymmetric grind (back bevel)? Urasuki: 
deimos fucked around with this message at 20:21 on Dec 22, 2015 |
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Dec 22, 2015 20:00
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Yeah the only time I've ever left stuff covering my fancy knives was when I've had accidents with them and the coating is my blood and I am in the emergency room getting stitches.
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Jan 4, 2016 18:45
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Broletariat posted:Can someone explain what a "honyaki" knife is? Usually japanese knives are "clad" that is a very hard metal that makes up the edge surrounded by a softer metal. Honyaki is the whole blade made from the same metal. Here's an illustration of cladding: http://zknives.com/knives/articles/jpnknifecladtypes.shtml
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Jan 7, 2016 22:42
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Mr. Wookums posted:Anyone know a vendor that has the glass stones in stock for the edgepro? If I remember right Shapton makes those specifically for CKTG (because Mark asked them to cast it for him).
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Jan 22, 2016 17:39
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Mr. Wookums posted:Nuts. Guess I'll just get to Amazon Chosera then. FWIW I use diamond plates for my low grits and Shaptons for high grits (1000+), the Shaptons barely get worn, the main advantage of Shaptons are for extremely hard metals (63+ish HRC I think is when it's noticeable). So Choseras should be ok and last you a long time.
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Jan 22, 2016 18:06
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deimos fucked around with this message at 04:57 on Mar 5, 2016 |
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Mar 5, 2016 04:48
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Don't buy a set would be feedback #1, right along with you get what you pay for, that's an unknown knife for the price similar to that of a Tojiro DP which if you get from a less than reputable source will have not insignificant flaws. e: correction, they're not significant flaws, they're better described as "not insignificant" deimos fucked around with this message at 20:30 on Mar 18, 2016 |
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Mar 18, 2016 20:23
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Murgos posted:You are wrong. A chefs knife is not an all in one does everything best tool. HAHAHAHAHAHAHAHA https://www.youtube.com/watch?v=6HIVet_2wW4 Also CdC, shuttup, you'll pry my Tojiro ITK Bread Knife from my cold dead hands. Murgos posted:e: VVV So what? Now you do that every time you need to slice a tomato and let me know how loving bored you are of sharpening your knife for 30 minutes to slice a tomato. A Moritaka will do that for months after a sharpening with just proper maintenance (ceramic (or borosilicate) "honing" every week for my home use, the restaurant's chefs hone daily). deimos fucked around with this message at 16:02 on Mar 28, 2016 |
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Mar 28, 2016 15:50
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Chef De Cuisinart posted:Gladly, I've been meaning to get one anyways. Actually, I am pretty sure what makes the ITK so great at general utility is the fact that it's more blade than serration.
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Mar 29, 2016 03:37
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There are also countertop generic magnetic blocks.
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May 3, 2016 18:09
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Jarmak posted:That's what I have now, though during the home inspection I found I place I might be able to mount it... so maybe not all is lost. I slide my knives into my magblok by laying them on the backing tile on their spine and rotating them until they thud into the magnet.
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Jun 10, 2016 03:21
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SLAMMYsosa posted:In the market for a couple of kitchen knives now that my girlfriend has started a new job and finds a couple of her current knives lacking. Moritaka KS & Richmond Ultimatum profiles are copies of Masamoto KS which is modeled after the typical Sabatier profile. Start there for the Sabatier (Moritaka is probably the best bang for the buck for carbon steel, Richmond is the only stainless option). As far as a deboner goes, can I interest you in the word of our Lord and savior Chinese cleaver? Otherwise it's going to be upto her to look for a boner profile she likes and go from there.
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Jun 10, 2016 04:51
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Consider the alternative: hanzo steel shattering as it hits the cold unforgiving floor because of weak magnets.
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Jun 13, 2016 12:50
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AnonSpore posted:lmao if your knives are so dull dropping them on the floor wouldn't result in just the handle sticking out of the ground My floors are concrete with tile. 
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Jun 13, 2016 21:56
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Mr. Wookums posted:lol if you don't catch your knives with your foot by reflex You only do that once.
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Jun 13, 2016 22:03
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Scott808 posted:If you like sharpening jigs, boy does some guy in Russia have a thing for you... For the machining on that thing $350 seems cheap.
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Sep 15, 2016 17:15
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Flash Gordon Ramsay posted:Kenji shills for them, right? Kenji got a pre-production sample.
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Oct 31, 2016 15:51
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From what I've read (about AUS-8 not anything about this case in particular) it could be real AUS-8 but lovely heat treatment. Chinese manufacturing skimping or loving up process because it wasn't specified properly is not unheard of.
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Nov 1, 2016 16:47
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Thoht posted:He's sort of full of poo poo about hard knives being hard to sharpen as well. It has way more to do with the geometry and the abrasion resistance imo. My easiest knife to sharpen is my 66hrc blue #1 konosuke gyuto, which is nice and thin behind the edge. My previous Wusthof chef knife on the other hand was a pain in the rear end. I think as far as generalizations go it's a fairly forgivable one, yes there are exceptions but for the average home cook, and average knives, sharpening is magic and softer is easier. You have to keep in mind that knives we discuss in this thread are, generally speaking, outliers for a home cook. e: To be clear, I am playing devil's advocate and holding off on calling out Kenji as a shill until he posts a production unit review. deimos fucked around with this message at 21:28 on Nov 1, 2016 |
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Nov 1, 2016 18:15
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