Recent content by Colorado_cutter

That makes sense. I'll give it a shot.

Hi Folks- I’ve been using a three-stone set (Bester 500, Beston 1200, Suehiro Rika 5000) for sharpening for the last nine years. Recently, I decided to branch out a little bit and get some different stones to try out. I bought a Gesshin 400, a Shapton Pro 1000, and a Gesshin 3000 (the...

Is this the Gesshin 3000 ceramic that can be permasoaked or the Gesshin 3000 that can't be soaked?

Six. Two cleavers, one petty, one nakiri, one paring, one bread. I think I'm on the low side in this crowd!

I wouldn’t really call the ShiBaZi F208-2 a “full sized” cleaver at 207 x 88. I used to have one. I really liked the handle- very grippy rosewood. Fit and finish is pretty good, although the spine and choil both really needed easing. I found it a bit thick behind the edge, so I considered it...

SPF

Selling three vegetable cleavers and one Case folding knife. $75 shipped in CONUS. ShiBaZi F208-2 vegetable cleaver. 207 mm x 88 mm, 330 grams. Core steel: 80Cr13, outer layers: 10Cr17. Rosewood handle. Great shape, sharpened a few times. Choil and spine eased. Slight mark on right side near...

I can't exactly speak to what might be best for YOU, but can say that I really like my custom Ashi cleaver in white #2. It's a little thinner than stock (410 grams versus 484 grams for stock cleaver), and has some distal taper, and of course it is carbon steel, so not exactly the same thing...

I've done a couple of Lodge 12" cast-iron skillets. I put them in the oven on cleaning cycle (in before the start, out only after they cool), and it got rid of 100% of the (considerable) crust. They looked brand new, for better or worse. That was three or four or five years ago. I'd be tempted...

I use a paring knife for citrus, coring strawberries and tomatoes, and opening packages and cutting the foil or plastic on liquor bottles. Actually, most of the time, I'll use an Opinel #9 on packages, and about half the time, I'll use my big knife on strawberries and tomatoes. But since my...

https://www.wokshop.com/newstore/product/vegetable-cleaver/

I don’t quite hit the $1000 mark... What I’ve got now: Ashi Hamono custom White #2 Cleaver ($230, used) ShiBaZi F208-2 stainless Cleaver ($40) Tanaka VG-10 wa petty ($55) Kotobuki carbon Nakiri ($22) Victorinox Paring ($7) Tojiro ITK Bread knife ($63) It comes to $417. If I had to re-buy it...

I wonder if that could be a rebranded TsuBaZo. Aside from the kanji, it looks like the same thing...

I use an 8" skillet all the time, for such things as an egg or two, toasting spices or nuts, charring shishito peppers, reheating leftovers for one person (we don't have a microwave), cooking garlic and/or small amounts of something saucy (like say, puttanesca sauce). Actually, I have two. One...

I too went from a 1303 to larger cleavers. First, a Suien VC (too rounded a profile, and the balance and handle felt weird to me, but nice steel), and then a custom Ashi, 225 x 110, 410 grams, in white #2. The CCK is quite nice. The Ashi has much nicer steel (showed up for me in better edge...