Kitchen Knife Forums http://www.kitchenknifeforums.com/ The discussion forum for the Japanese knife, Japanese knives, custom knife, custom knives, kitchen knife, chef knife, chef knives, kitchen knives, cutlery enthusiast en Fri, 18 May 2012 16:19:06 GMT vBulletin 60 http://www.kitchenknifeforums.com/images/misc/rss.png Kitchen Knife Forums http://www.kitchenknifeforums.com/ What´s down your pipe? http://www.kitchenknifeforums.com/showthread.php/6567-What´s-down-your-pipe?goto=newpost Fri, 18 May 2012 14:23:52 GMT Im surfing around and starting to plan next years comeback to buy some knives. I need inspiration. What kind of knives are you planning or is in... Im surfing around and starting to plan next years comeback to buy some knives.
I need inspiration. What kind of knives are you planning or is in the pipe for you now?

Pics would be nice. ]]> The Kitchen Knife oivind_dahle http://www.kitchenknifeforums.com/showthread.php/6567-What´s-down-your-pipe Sakai Yusuke White Steel Gyuto on Ebay? http://www.kitchenknifeforums.com/showthread.php/6566-Sakai-Yusuke-White-Steel-Gyuto-on-Ebay?goto=newpost Fri, 18 May 2012 13:31:40 GMT Hey all, First time poster here! Just wondering is anyone has experience with this knife? ... Hey all,

First time poster here!

Just wondering is anyone has experience with this knife?

www.ebay.com/itm/Japanese-Sakai-White-Steel-Gyuto-Knife-210mm-/230670818043?pt=LH_DefaultDomain_0&hash=item35b50d 5afb#ht_3014wt_1163

I'm looking for a 210mm, carbon, western style gyuto (more of a laser) and this looks pretty sweet. Wondering if anyone could share their opinions?

Thanks in advance! ]]> The Kitchen Knife jayhay http://www.kitchenknifeforums.com/showthread.php/6566-Sakai-Yusuke-White-Steel-Gyuto-on-Ebay <![CDATA[Some women buy shoes when they're in a mood...]]> http://www.kitchenknifeforums.com/showthread.php/6560-Some-women-buy-shoes-when-they-re-in-a-mood?goto=newpost Fri, 18 May 2012 04:11:14 GMT I think this is more fun: Attachment 7218 (http://www.kitchenknifeforums.com/attachment.php?attachmentid=7218) I think this is more fun:

Click image for larger version Name: P1070766.jpg Views: 39 Size: 14.2 KB ID: 7218 ]]> The Kitchen Knife Lucretia http://www.kitchenknifeforums.com/showthread.php/6560-Some-women-buy-shoes-when-they-re-in-a-mood WIP.....Finally! http://www.kitchenknifeforums.com/showthread.php/6558-WIP-Finally!?goto=newpost Fri, 18 May 2012 01:02:05 GMT Image: http://i515.photobucket.com/albums/t359/mario164/001-87.jpg First I what to give a HUGE thanx to Brad @ Peters HT.I sent him a batch of...

First I what to give a HUGE thanx to Brad @ Peters HT.I sent him a batch of bent up A$$ blades and he sent me back a batch of perfectly straight blades:thumbsup: This is a 280mm in CPM154,she is rough ground @ 80 grit.The handle is black dyed redwood,mokume spacer,and horn.I put a recurve in the spine to pull some weight off the blade. ]]> Show Your Work RRLOVER http://www.kitchenknifeforums.com/showthread.php/6558-WIP-Finally! Making my 1st magnetic knife rack http://www.kitchenknifeforums.com/showthread.php/6557-Making-my-1st-magnetic-knife-rack?goto=newpost Thu, 17 May 2012 23:22:42 GMT Now that I am starting to get some good kitchen knives, I figured I needed a magnetic knife rack. Let me preface this with the comment that this was... Now that I am starting to get some good kitchen knives, I figured I needed a magnetic knife rack.
Let me preface this with the comment that this was not preplanned. I just winged it as I went along.
As I was putting this together I remembered a lot of things I had forgotten as well as thought of different ways to do things better next time.

1st I took a slab of maple burl and drew an arc to help with the magnet placement.


Then I drew a circle around the magnets and colored in the ones where the magnets would go. This gave me a better idea what it would look like and kept me from drilling in the wrong place.


Now I drilled the wholes.


I found out when glueing them into place, I needed to give some space between the ones I glued.
1st try I was doing one magnet next to the other and one pulled the other out of the hole next to it and they stuck together.


Now they are all glued in place.


Now the excess glue and the lines sanded away.
]]> Burl Source Knife Handle Wood Burl Source http://www.kitchenknifeforums.com/showthread.php/6557-Making-my-1st-magnetic-knife-rack can I get anything OK for ~$100? (for sushi) http://www.kitchenknifeforums.com/showthread.php/6556-can-I-get-anything-OK-for-100-(for-sushi)?goto=newpost Thu, 17 May 2012 22:27:20 GMT What type of knife(s) do you think you want? yanagiba / deba Why is it being purchased? What, if anything, are you replacing? home use,... What type of knife(s) do you think you want?
yanagiba / deba
Why is it being purchased? What, if anything, are you replacing?
home use, recreational
What do you like and dislike about these qualities of your knives already?
currently cutting sashimi with $10 knife, not looking too good.

What grip do you use?
grip?
What kind of cutting motion do you use?
interested in breaking down fish, and slicing for sashimi
Where do you store them?
cupboard
Have you ever oiled a handle?
nope
What kind of cutting board(s) do you use?
plastic cheap ones
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
???
What is your budget?
~$100, might stretch ~$150 all in
What do you cook and how often?
sushi, once a week
Special requests(Country of origin/type of wood/etc)?







I want to break down whole fish (1-3lb range), and slice for sashimi. If i only had $100-$150, where should I put that money into first?

http://www.ebay.com/itm/Japanese-SAK...ht_2916wt_1150

is something like that not any good? or will this price range still be a huge step up from $5-10 regular kitchen knives?

and do I need stones to get started? or will the knives come sharpened?

most of the recommendations for yanagiba and deba in knife threads I've searched on this forum, exceed $200 a piece, That's out of my price range. ]]> The Kitchen Knife poutine_boy http://www.kitchenknifeforums.com/showthread.php/6556-can-I-get-anything-OK-for-100-(for-sushi) What is your go to knife: And what is your favorite one http://www.kitchenknifeforums.com/showthread.php/6555-What-is-your-go-to-knife-And-what-is-your-favorite-one?goto=newpost Thu, 17 May 2012 20:48:06 GMT I am posting this for opinions on favorites, and most used. I want to know why it is your favorite. What is it that makes it so special? For me,... I am posting this for opinions on favorites, and most used. I want to know why it is your favorite. What is it that makes it so special? For me, right now, my favorite is a 270 Konosuke HD. I only have 4 gyuto's, and this is my go to knife. The balance on it is great, the edge on it is fantastic, and it seems to be a natural extension of me. This might change down the road as my collection expands, but i love this knife. Ok, your turn :) ]]> Davis Knives Mike Davis http://www.kitchenknifeforums.com/showthread.php/6555-What-is-your-go-to-knife-And-what-is-your-favorite-one For sale: 190 mm Nakiri http://www.kitchenknifeforums.com/showthread.php/6554-For-sale-190-mm-Nakiri?goto=newpost Thu, 17 May 2012 20:20:58 GMT The specs... Alabama Damascus consisting of (4) layers 5160, (3) layers 203E, (3) layers 52100, (3) layers 15N20 folded 5 times for 416 layers. At... The specs...
Alabama Damascus consisting of (4) layers 5160, (3) layers 203E, (3) layers 52100, (3) layers 15N20 folded 5 times for 416 layers.
At HRC 59-60

Edge 192 mm (7.56")
Height 55 mm (2.17")
Spine = 2.4mm (0.094") mid blade = 1.38 mm (0.054") 1 cm from tip = 1 mm (0.039")

Handle 148 mm (5.83") long X 16.5 mm (.65") wide X 22.5 mm (.86") high at ferrule and 21 mm (.83") wide X 25 mm (.98") high at the butt.

Handle is Desert Ironwood ferrule, white fiber and Western Plains buffalo horn spacers, And some of Marks (Burl Source) stabilized Sycamore

Knife balances 1 cm in front of the heel.

Price $550 plus shipping.

EDIT: Oh yeah, spine and choil rounded.

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]]> Rodrigue Knives PierreRodrigue http://www.kitchenknifeforums.com/showthread.php/6554-For-sale-190-mm-Nakiri How often do you sharpen your go-to knife? http://www.kitchenknifeforums.com/showthread.php/6553-How-often-do-you-sharpen-your-go-to-knife?goto=newpost Thu, 17 May 2012 19:42:11 GMT Hi everyone! My first post here but I've been reading this forum for a while now.

I wanted to start a discussion about knife sharpening frequency. How often do you sharpen your kitchen knife? Let's say you start off at hair popping sharp and I'm guessing while using the knife it will gradually duller. How dull do you let it become and how often does the knife need sharpening? Or maybe stropping for that matter.

My favorite knife is a Tanaka Kurouchi Santoku, blue steel II. The steel is hard enough to scratch glass and it will chip if not properly looked after but I still need to sharpen it about once a week. Meanwhile I strop it with leather. My sharpening skills need to get better because I feel I still have a weak and rolling edge when I have finished sharpening. It'll be very very sharp but not for long. It could be rolled even after one salad chopping for example.

I'm interested in this "kirenaga" discussion because it would be interesting to learn that maybe some of your knives you use could be shaving sharp for a very long time etc. I've not read about these experiences too often.

Thanks guys!
Andur ]]> The Kitchen Knife andur http://www.kitchenknifeforums.com/showthread.php/6553-How-often-do-you-sharpen-your-go-to-knife does size really matter http://www.kitchenknifeforums.com/showthread.php/6552-does-size-really-matter?goto=newpost Thu, 17 May 2012 19:39:35 GMT :lol2: So, I want to order a Gesshin Ginga Gyuto from Jon tomorrow but the 240mm wa is out of stock but the 210 is in stock. I am currently using a... :lol2: So, I want to order a Gesshin Ginga Gyuto from Jon tomorrow but the 240mm wa is out of stock but the 210 is in stock. I am currently using a Ken Onion Shun which is 8 inches. I would like to place an order an order Friday and was wondering if the 1" would make a difference. :wink: ]]> The Kitchen Knife DaveRossy http://www.kitchenknifeforums.com/showthread.php/6552-does-size-really-matter Korin x Misono Collaboration: Togiharu Pro http://www.kitchenknifeforums.com/showthread.php/6551-Korin-x-Misono-Collaboration-Togiharu-Pro?goto=newpost Thu, 17 May 2012 19:21:48 GMT Attachment 7196 (http://www.kitchenknifeforums.com/attachment.php?attachmentid=7196) *Togiharu PRO* We are proud to announce Misono’s very first...
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Togiharu PRO
We are proud to announce Misono’s very first collaboration with another brand! Although the material used is similar to the Misono 440, the edge retention of the Togiharu PRO alls between the Misono 440 and the UX10, due to how the the Togiharu PRO is hand finished using a better steel than the Misono 440. These exclusive knives even come with a wooden sheath! We could not have been more honored to co-produce the Togiharu PRO with one of the most distinguished knife company, Misono.

The Togiharu Pro is suprisingly lighter than the 440 or UX10 (in my opinion.) It is many of our sale's people's favorite knife. :)

This came out last December, so only a few people own them.

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In other news... Mr. Sugai is the first sharpener to received authorization and recognition by Misono, Masamoto Shohonten, Knife Systems (Suisin) and Nenohi (Nenox) to repair and resharpen their knives! More stories on Mr. Sugai's 17 years of dedication to knives will be up soon.
:yatta: ]]> Korin Japanese Trading Korin_Mari http://www.kitchenknifeforums.com/showthread.php/6551-Korin-x-Misono-Collaboration-Togiharu-Pro Lessons Learned http://www.kitchenknifeforums.com/showthread.php/6550-Lessons-Learned?goto=newpost Thu, 17 May 2012 19:16:58 GMT So I stole my mom's Old Hickory chef's knife that was worn in the middle from years of sharpening. I decided to see if I can fix the profile and thin it out a little.

Mistake #1 - Decided to use a stone instead a belt sander. Because technology is cheating... Now 3 hours of my life gone. Still not done.

Mistake #2 - Fingers too close to the stone. Middle fingers now free of incriminating fingerprints.

Mistake #3 - Not maintaining the stone for flatness half way through. Now stones double as cereal bowl.

My angles are still cool though.

Any lessons you guys care to pass on? ]]> Shop Talk Still-edo http://www.kitchenknifeforums.com/showthread.php/6550-Lessons-Learned <![CDATA[Cut Booklyn Again (and again): On "The Story"]]> http://www.kitchenknifeforums.com/showthread.php/6549-Cut-Booklyn-Again-(and-again)-On-quot-The-Story-quot?goto=newpost Thu, 17 May 2012 16:53:54 GMT He must be talking to the right people / making some good friend's because Joel Bukiewicz was just in the media again. This time he was interviewed on a national radio show: "The Story" which is hosted by Dick Gordon and distributed by American Public Media (Wednesday, May 16 2012's episode).
The show was primarily about Studs Terkel, American steel workers, and manufacturing / labor in general. Dick is pretty blatantly liberal and sometimes annoys the heck out of me, but he often has interesting people on his show and he does a pretty good job of getting them to open up in the interviews.


You can listen online here:
Episode page:
http://thestory.org/archive/The_Story_51612.mp3/view

Stream the audio here:
http://thestory.org/archive/The_Story_51612.mp3
The interview starts at about 30min in.

or, the show is also available as a podcast and the sections are all broken out in pieces there.


A lot of the interview is repeated info from videos the articles, but I did hear some interesting new things: Joel talks about going online to "places where small communities of knife makers meet" when he was first starting out and needed to learn the basics. - I wonder where that was and if / where he goes to learn these days.

Joel consistently comes across as a likable guy with a good story and the more I see and hear, the more curious I am about his knives... I guess publicity works, huh? ]]> The Media Center Justin0505 http://www.kitchenknifeforums.com/showthread.php/6549-Cut-Booklyn-Again-(and-again)-On-quot-The-Story-quot Venison Thigh Recipes? http://www.kitchenknifeforums.com/showthread.php/6546-Venison-Thigh-Recipes?goto=newpost Thu, 17 May 2012 13:31:40 GMT Looking for some ideas for cooking a deboned venison thigh. In general, I've found recipes for cubing and cooking as a stew, and for marinating and roasting it whole. I'm leaning towards a roast version, even though there is no bone for flavor.

Anyone have any recipes they like for this? Just go with a basic red wine/ vinegar/ garlic/ onion/ herb marinade and cook over some root vegetables?

Thoughts on covering w/ bacon for the roasting process?

I want to incorporate berries or fruit into the dish, so I am thinking about making a sauce using frozen strawberries/ raspberries/ blueberries, red wine and black pepper, but I am open for other suggestions.

Thanks, ]]> WildBoar http://www.kitchenknifeforums.com/showthread.php/6546-Venison-Thigh-Recipes Another Which Knife Thread http://www.kitchenknifeforums.com/showthread.php/6545-Another-Which-Knife-Thread?goto=newpost Thu, 17 May 2012 11:16:33 GMT Looking for a reasonably priced Gyuto and have narrowed it down to these 5: Tojiro DP http://www.**************.com/todp21wa.html Tojiro... Looking for a reasonably priced Gyuto and have narrowed it down to these 5:


Tojiro DP
http://www.**************.com/todp21wa.html

Tojiro Shirogami ITK
http://www.**************.com/toitkshwa21.html

Miyabi Kaizen
http://www.cutleryandmore.com/miyabi...-knife-p121859

Sugimoto CM
http://www.phoenixknifehouse.com/sug...8-3-210mm.html

Tanaka
http://www.metalmaster-ww.com/product/39

Thanks for your help.
Lenny

I have no idea why the 2 Tojiro links don't work.
Oh well. ]]> The Kitchen Knife OneEyeMan http://www.kitchenknifeforums.com/showthread.php/6545-Another-Which-Knife-Thread