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chazmtb
08-07-2011, 03:40 PM
Here are mine, the others stay in a drawer some where:scared4:

JCK Carbonext 300 suji

Ichimonji TKC 270 gyuto

Hiromoto G3 210 suji

Nenox G Type 150 petty

JCK Kayagaki VG1 150 Honsuke

Some VG 10 8" VG-10 damascus buffet slicer

Cheap Chinese stainless steel cleaver.

Just a shot before I make some seafood gumbo.

http://img19.imageshack.us/img19/2194/img9908d.jpg

cnochef
08-07-2011, 03:54 PM
We have quite similar tastes!

For me:

Ichimonji TKC 240mm Gyuto (270 coming)
Hiromoto AS 300mm sujihiki
Hiromoto G3 210mm sujihiki
Tojiro DP 150mm honesuki
Wusthof 10" bread knife w/reverse serrations
el cheapo Forschner paring knives

chazmtb
08-07-2011, 04:09 PM
Post your working knives here!!! We need knife pictures to liven up this place!

stevenStefano
08-07-2011, 04:24 PM
That G3 suji almost looks like a gyuto. I'll take a few pics of my work knives tomorrow

chazmtb
08-07-2011, 04:37 PM
Yeah, I wished it was a little thinner, maybe with some more work on the shoulders, it will be good. I wished the steel was the Tokko steel like the TKC/Carbonext. The G3 steel is a pain to deburr, and It chipped a lot initially. I had to put a less aggressive bevel on it than my initial sharpening bevel, because it started to have some bad microchipping. I was probably on a wire edge, but I thought I had deburred and everything. The TKC steel is great, not burring problems on very acute angles.

Marko Tsourkan
08-07-2011, 04:41 PM
As you can see, I have thrown everything on this knife and yet no rust, just some discoloration. 1.5% chromium in 52100 goes a long way.

Hmm... I can't add pictures here.

tk59
08-07-2011, 05:48 PM
Bummer.

stevenStefano
08-08-2011, 05:37 PM
OK I said I'd post a few pics so here they are. I rarely cook at home so my work knives are basically all my knives, I just don't get super fancy ones I guess. I have a lot more but this is my rotation at present

240 Masamoto KS
Sakai Yusuke White#2 210 petty
240 Watanabe kurouchi gyuto
Global parer
Mac Hone, and my very nice strop

http://img59.imageshack.us/img59/4791/imag0181v.jpg (http://imageshack.us/photo/my-images/59/imag0181v.jpg/)

http://img43.imageshack.us/img43/4698/imag0184u.jpg (http://imageshack.us/photo/my-images/43/imag0184u.jpg/)

http://img577.imageshack.us/img577/3849/imag0183r.jpg (http://imageshack.us/photo/my-images/577/imag0183r.jpg/)

Marko Tsourkan
08-08-2011, 06:04 PM
As you can see, I have thrown everything on this knife and yet no rust, just some discoloration. 1.5% chromium in 52100 goes a long way.

Hmm... I can't add pictures here.

Well, I guess I should say, no pitting yet, but this was part of a test how much care 52100 requires. My conclusion - very little.

M

http://img6.imageshack.us/img6/6339/dsc1781g.jpg

http://img594.imageshack.us/img594/7554/dsc1782b.jpg

DwarvenChef
08-08-2011, 06:24 PM
My work set has been put away... I may be getting into the "personal" chef trade (kind of). Seems alot of the folks up around my parents place need assistance in their later years and have asked around about a traveling cook to help out :) May not be much but it will keep my "Playing" as it where lol

Not sure the last work set will see much use but you never know...

CCK1103
No Name (that I can tell) Nakiri

Not sure where the pics are for them.

shankster
08-08-2011, 06:27 PM
http://i1230.photobucket.com/albums/ee499/Petegunzz/024.jpg

Kasumi 150mm boning
Moritaka 150mm honesuki
Kasumi 180mm santoku
Moritaka 185mm santoku
Sanatier 10" carver
Moritaka 240mm gyuto

can"t post photo(photo bucket?)

shankster
08-08-2011, 07:01 PM
??

JohnnyChance
08-09-2011, 02:59 AM
Now it should work. Copy the "Direct Link" url on Photo Bucket and use that when you click the picture icon.

JohnnyChance
08-09-2011, 03:50 AM
This is what is currently in my kit and what I bring to work every day.

Page 1!
https://lh6.googleusercontent.com/-9Z_iFISMcZg/TkDgZWws54I/AAAAAAAAA1M/eCdNG8VU0T4/s800/IMG_0702.JPG
ZK 10", Tojiro 270mm Bread Knife, DT ITK 270mm Gyuto, 300mm Hiro Suji, 140mm Gekko Petty, 150mm Tojiro DP Honesuki. Saya is by Marko and is for the Hiro.

Page 2!
https://lh3.googleusercontent.com/-9fzYAVkpOTI/TkDgY6z75EI/AAAAAAAAA1I/oVlZFtjkUQw/s800/IMG_0703.JPG
Mac Black Ceramic Hone, 270mm Shigefusa Kasumi Gyuto, Delbert Ealy 240mm Gyuto, some deba I got from eBay. Saya is by Marko and is for the Shige. White thing is a sheath made out of c-fold/chix towels and tape.

Page 3!
https://lh3.googleusercontent.com/-d4gKjeeW97k/TkDge4s3E7I/AAAAAAAAA1U/5ddUeYZhI9U/s800/IMG_0705.JPG
Everything else, including some Rösle 12" tongs, tweezers, non slip mat, veggie peeler, Gray Kunz spoons, wine key, knuckle bandaids, notebook, Miyabi sheepsfoot parer, rubber bands, corks, pay stubs and of course...sharpies.

And the rest stays at home in the drawer:
https://lh6.googleusercontent.com/--8xk9m1vgrw/TkDgbMVZZnI/AAAAAAAAA1Q/VVaCBSCll1I/s800/IMG_0704.JPG

shankster
08-09-2011, 08:08 AM
Now it should work. Copy the "Direct Link" url on Photo Bucket and use that when you click the picture icon.

Thanks J C.I thought that's what I did,but..
That's quite the work kit you got there.Nice!

Messy Jesse
08-09-2011, 07:59 PM
My workers at the moment... I don't use them all everyday. Special shout out to the moribashi, can't work without them.

http://img.photobucket.com/albums/v298/J-rock/IMG_0028.jpg

stevenStefano
08-09-2011, 08:29 PM
Quick question. JohnnyChance, why do you take so many gyutos to work? Also, it is interesting that you have a mix of 270s and 240s, do you prefer each length for certain tasks? I have always used 240s but I am considering getting a 270 to see if I like it. Thing is, I sorta don't want to like it because then I won't use my 240s, so I find it interesting you have a mix of lengths. Another thing, I seem to have way fewer knives than everyone else. In my job everyone sorta does their own bit, hence I have no big slicers, the odd time I need one my 210 petty works ok

UglyJoe
08-09-2011, 11:25 PM
Messy Jesse, that is an absolutely LOVELY patina on the KS gyuto. I think I might end up getting one of these, though I told myself no more gyutos...

Marko Tsourkan
08-09-2011, 11:36 PM
Yes, it does look very good. Did you force it?

M

JohnnyChance
08-10-2011, 12:49 AM
Quick question. JohnnyChance, why do you take so many gyutos to work? Also, it is interesting that you have a mix of 270s and 240s, do you prefer each length for certain tasks? I have always used 240s but I am considering getting a 270 to see if I like it. Thing is, I sorta don't want to like it because then I won't use my 240s, so I find it interesting you have a mix of lengths. Another thing, I seem to have way fewer knives than everyone else. In my job everyone sorta does their own bit, hence I have no big slicers, the odd time I need one my 210 petty works ok

Because I don't like to sharpen every day. I sharpen all my knives at once every 2-3 weeks or so. So even if I haven't sharpened in awhile, I always have a fresh gyuto. Even if I used just one, my edges keep for 1-2 weeks, so it is overkill, but I am always prepared. Some knives are better for certain tasks, and some I don't like to use for others. Like I wouldn't use the Shigefusa during service. I prefer 270's to 240's, but the 240's are nice to have during service because they are slighty smaller and take up less board space. The 240's I have now are mostly because those knives were not available in 270. Going forward, any other gyutos I purchase would probably be 240 just because I have so many 270s already. I also bring a few because sometimes it is just nice to change it up and use something else I haven't used in awhile. I have something for every mood, haha. You may have less than people, but really, I have way too many. And I have at least....five more that are ordered and haven't been made yet. So yeah, it's a problem. I am running out of knives to buy that wouldn't be redundant. People chide me at work when I break out something they haven't seen before. I probably have as many chefs knives as everyone else in my kitchen combined.

stevenStefano
08-10-2011, 07:09 AM
I am trying to buy less knives and have ones that I can use for a few different things. The way my job works though, there aren't a whole lot of different types of knives I think I need, maybe a long suji but I'm not even sure I'd use it that much and I don't wanna buy knives that other people use more than me. Probably get another 210 petty so I can sharpen the one I have less. I have 4 gyutos at present and that is enough of a rotation for a while and 2 are carbon so they don't even need sharpened that much. I have 3 or 4 pettys that I keep at home and never use because a 210 is far better. Interesting to see everyone's choices

TamanegiKin
08-10-2011, 08:06 AM
@Johnny-
Crazy kit! That Delbert Ealy gyuto is one purdy knife.
Those itk bread knives are pretty useful, I suggested one to a coworker and now three of 'em own this knife before I got one lol.
Again, awesome kit.

JohnnyChance
08-10-2011, 02:09 PM
Thanks. I still have some holes, mainly a short suji/gyuto to use as a line knife, a yanagi for butchering, skinning and portioning fish, and western style boning and butchering knives. At some point I will probably also upgrade my deba.

ecchef
08-10-2011, 08:28 PM
Johnny, you're kit is verrry similar to mine.

Gotta get some pics up.

JohnnyChance
08-10-2011, 10:41 PM
Johnny, you're kit is verrry similar to mine.

Gotta get some pics up.

And I know you are also waiting on a knife from Dave, correct?

ecchef
08-11-2011, 04:45 AM
OHHHHH YEAH! :D

Messy Jesse
08-11-2011, 11:50 AM
Yes, it does look very good. Did you force it?

M

Nah, just rode it hard. It was my main knife 15 hours a day. That's after about 7 months. I've been favouring the Mizuno 240 lately so it's taking a break.

riverie
08-12-2011, 01:17 AM
my beloved nenox suji with Dave custom handle. my most most used and favorite one so far.
sorry for the crappy pic from the phone.

http://i1234.photobucket.com/albums/ff413/Rhyoo/IMG_20110811_201034.jpg?t=1313126112

jmforge
08-12-2011, 08:41 PM
Johnny, what do you use the 10" ZK for?

JohnnyChance
08-13-2011, 12:53 AM
Johnny, what do you use the 10" ZK for?

Pretty much everything. Veggies, herbs, proteins, all my normal prep. I have butchered duck breast and short ribs with it.

TamanegiKin
09-20-2011, 08:28 PM
This weeks choices.
http://i1177.photobucket.com/albums/x350/tamanegikin/IMAG0410.jpg

ecchef
09-25-2011, 11:27 PM
Here's my kit d'jour:

http://img845.imageshack.us/img845/9909/rimg0151w.jpg

http://img402.imageshack.us/img402/6796/rimg0152x.jpg

http://img689.imageshack.us/img689/5682/rimg0153a.jpg

My apologies for the crappy photos. :O

JohnnyChance
09-27-2011, 01:19 AM
Nice!

Looks like you will need a new fillet knife soon though.

so_sleepy
09-27-2011, 03:03 AM
How do you like that Bark River carving knife?

ecchef
09-27-2011, 05:24 AM
Nice!

Looks like you will need a new fillet knife soon though.

That's my pismo and veal rack shank. :thumbsup:


How do you like that Bark River carving knife?

Used it a couple of times...still got the factory edge. Bad geometry...too thick. Gonna switch it back out for the Forschner.

maddog
10-29-2011, 08:35 AM
looks like you all have some awesome tools

ecchef
10-29-2011, 09:51 AM
Yeah...it gets the job done. :chefcut:

stevenStefano
11-05-2011, 07:35 PM
Thought I'd do my bit to keep this thread interesting. A quick picture of my current rotation shoved untidily into my roll

http://img828.imageshack.us/img828/8213/imag0277c.jpg (http://imageshack.us/photo/my-images/828/imag0277c.jpg/)

Mac rod, Global parer, Inazuma petty I never use, FH Gyuto, JCK KV8 in saya, peeler, Victorinox boning knife, Sakai Ichimonji Kichikuni kama usuba, Sakai Yusuke 210 petty

JohnnyChance
02-07-2013, 01:00 AM
This is a good thread, let's raise it from the grave!

Don Nguyen
02-07-2013, 01:27 AM
Man, these setups are wicked awesome...

JohnnyChance
02-07-2013, 01:30 AM
My current one is....really different.

Chuckles
02-08-2013, 12:03 AM
Not raising the bar but like the thread and want to see more of what others are packing.

Mario, Tojiro, Misono, Forgecraft, Konosukes

More Posts Please :hungry:

JohnnyChance
02-08-2013, 01:16 AM
Oh boy here we go. Sorry for the crummy images. Lighting was terrible.

https://lh4.googleusercontent.com/-l5zfq7DMMMc/URSHJsFdvyI/AAAAAAAAB2A/ZcgOUXICY4A/s720/2013-02-07%252023.45.15.jpg
Page One!
Some eBay special 190mm mioroshi deba
270mm Masamoto Yanagi
270mm Marko Suji
90mm Thérias et l'Econome Parer
210mm Heiji Suji/Petty Semi Stainless
Porsche loaner
some nice wood sayas

https://lh3.googleusercontent.com/-Mx9bCSn0DCg/URSHLgqgzVI/AAAAAAAAB2M/DU9tD-1O7p8/s800/2013-02-07%252023.47.39.jpg
Page Two!
250mm Marko Gyuto
270mm Tojiro Bread
270mm Yosihide Sujihiki
150mm DT Petty
Some fish spats
Some crummy cardboard+tape sayas

https://lh4.googleusercontent.com/-YY1EqmB7of4/URSHK_B4YbI/AAAAAAAAB2I/VYM4u9Ws1eE/s720/2013-02-07%252023.49.35.jpg
Page Three!
Rosle Tongs
Microplane
Thermapen
Drugs
Peelers
Mac Ceramic Rod
Oyster Knife
Flitz
Kunz Spoons + some others
Red Sharpies & Pens

But wait, there's more!
https://lh6.googleusercontent.com/-EjaNnLhTByA/URSHOKyZcQI/AAAAAAAAB2Y/NvycH9IXmFE/s1024/2013-02-07%252023.54.18.jpg
I usually have at least one of these in my bag as well. Sometimes it rotates, sometimes they stay in for weeks and months. Sometimes I have one in my bag and then I bring a separate additional case (like the kinda you get w/ a Kramer, Martell, Rader, Gesshin Kagero/JKI, etc) that can hold a couple more if needed.

210mm Gengetsu Gyuto semi stainless
270mm DT ITK Gyuto AEB-L
270mm Aritsugu A-Type
270mm Shigefusa Gyuto
210mm Gesshin Uraku Kamagata Usuba


I like to be prepared alright? And I don't like repacking my bag each day for whatever I have to prep that day. Grab n go.

brainsausage
02-08-2013, 02:57 AM
And you also don't like to sell any knives apparently:D

JohnnyChance
02-08-2013, 03:04 AM
And you also don't like to sell any knives apparently:D

I don't. But I am going to. Because there are a bunch that I have that haven't been in the rotation in some time. Not that they aren't great, just not my cup of tea or whatever. So why not let someone else enjoy them and let them be used? Also, I have some more on the way, so I would like to trim down so basically everything is in the regular rotation.

brainsausage
02-08-2013, 03:05 AM
This is a pretty timely thread to stumble upon, as I just packed up my sprawling kit from the restaurant tonight. Thought it was getting a little flabby. Although I did just use that prosciutto deboning tool yesterday, that's only seen use twice in three years come to think of it (for those who've never deboned a prosciutto- it's much more difficult than you might think). I'll have to post some pics of that sucker.

brainsausage
02-08-2013, 03:14 AM
I don't. But I am going to. Because there are a bunch that I have that haven't been in the rotation in some time. Not that they aren't great, just not my cup of tea or whatever. So why not let someone else enjoy them and let them be used? Also, I have some more on the way, so I would like to trim down so basically everything is in the regular rotation.

Makes sense. I frequently realize that I'm not giving such and such knife it's due, then I'll use it for awhile, and neglect some others, and start the whole cycle over again... It's easy to get attached to stuff, but hard to let go of it sometimes...

I'm a little jealous that you have two Marko's in your kit though, TBO.

brainsausage
02-08-2013, 03:17 AM
Btw- is that a Marko handle on the Shig John?

kalaeb
02-08-2013, 10:21 AM
John, you are missing a kick a Rader slicer from your kit, where did it go?

chinacats
02-08-2013, 10:51 AM
JC,

That yoshide handle looks ridiculously small, how does it feel?

JohnnyChance
02-08-2013, 02:15 PM
Btw- is that a Marko handle on the Shig John?

Of course.


John, you are missing a kick a Rader slicer from your kit, where did it go?

I have it, it just isn't in my kit that much. This isn't all of my stuff, just the things I bring to work the most.


JC,

That yoshide handle looks ridiculously small, how does it feel?

It is on the small side for a western. In fact when I first opened the box I was a little shocked at how small it was. But it is shaped so well and so comfortable that it is actually awesome. It could be a touch bigger, but since getting used to it I don't have any problems with it at all.

stevenStefano
02-08-2013, 02:23 PM
It's like a trip down memory lane, I own hardly any of the knives in my old posts here. I'll take a few pictures of my current gear tomorrow

stevenStefano
02-27-2013, 07:43 PM
It's time to bring this thread back

So I got myself a new case today and here it is. It seems to be a really nice case, just about hold all my knives. The Tilman gyuto is 270 on the edge so I'd reckon it would just about hold a wa-300

http://dl.dropbox.com/u/55200245/IMAG0673.jpg

270 Tilman gyuto, 210 Tilman suji, 270 Kono HD, Victorinox boner, 210 Sakai Yusuke White #2 suji, 240 Hattori FH, peelers, Mac rod and my trusty parers
http://dl.dropbox.com/u/55200245/IMAG0677.jpg

http://dl.dropbox.com/u/55200245/IMAG0682.jpg

http://dl.dropbox.com/u/55200245/IMAG0688.jpg

Strops and sweatband. Napkin has honing compound in it
http://dl.dropbox.com/u/55200245/IMAG0693.jpg

marc4pt0
02-27-2013, 09:01 PM
go ikea!

stevenStefano
02-28-2013, 05:52 PM
Ikea one is a little small though the handle is very nice. Only cost £11 so can't complain

Von blewitt
03-01-2013, 06:55 AM
Bad photo, but this is my current workers
http://i1323.photobucket.com/albums/u595/huwjones1983/CF488165-50B0-47C4-B3B4-18352A878FA0-9813-00000D67B0B0B088_zps7b411cec.jpg

Jmadams13
03-01-2013, 12:07 PM
Ikea one is a little small though the handle is very nice. Only cost £11 so can't complain

I have that whole set, with the VG10 chefs, and I love them. The profile on the paring is nice, I use them as loaners around the kitchen, and am surprised how well they sharpen and hold it, even after the dish guys bash them around when making their lunch. Was a gift, and after a while using them, came to enjoy them a lot.

JohnnyChance
03-02-2013, 02:56 AM
Bad photo, but this is my current workers
http://i1323.photobucket.com/albums/u595/huwjones1983/CF488165-50B0-47C4-B3B4-18352A878FA0-9813-00000D67B0B0B088_zps7b411cec.jpg

Very nice. Devin, couple Shiges, Yoshikane(?), what else?

Von blewitt
03-02-2013, 03:20 AM
DT itk western, suisin densho 300 yanagiba, carter funayuki, Kato gyuto, suji & honesuki, shig 210 yo gyuto & 195 deba, monzaburo 120 deba

Chuckles
03-02-2013, 03:29 AM
yes, please.

keithsaltydog
03-10-2013, 07:17 PM
DT itk western, suisin densho 300 yanagiba, carter funayuki, Kato gyuto, suji & honesuki, shig 210 yo gyuto & 195 deba, monzaburo 120 deba

Wow nice set of work knives

brainsausage
03-10-2013, 08:11 PM
DT itk western, suisin densho 300 yanagiba, carter funayuki, Kato gyuto, suji & honesuki, shig 210 yo gyuto & 195 deba, monzaburo 120 deba

How's the Kato honesuki? I'm in the market right now, and curious as to its performance.