Recent content by CompE

How are you judging the sharpness of the knife? My gut tells me that the sharp edge that you feel at 1K is a wire edge. A wire edge will initially feel very sharp but it will dull quickly when it folds over or breaks off. As others have indicated, I think that Fibrox performance peaks in the...

I have a CCK 1303. That skinny little thing is not going to go anywhere near bones or shells. I saw the Double Swords bone choppers at Chef's Mall are only slightly cheaper than the CCKs, but the Double Swords and ShibaZi Kau Kongs are half the price of CCKs. Still, I figured that I'd stick...

Thanks for the advice. I am mainly interested in Chinese (and I suppose Hong Kong) cleavers right now. My Chinese in-laws are on an extended visit right now, and I think they would prefer to use a CCK vs. a Foster Bros. I am sure that I can put an edge on a CCK Kau Kong, just as long as...

The questionnaire answers: I'm in the US. I want a heavy cleaver, probably a CCK from Chef's Mall, I am leaning towards a 1603 bone chopper or a 1402 Kau Kong. I am right handed. Length appropriate for the job. I think that less than 180mm would be too short, anything over 240mm...

I have an Ikkanshi Tadatsuna 180 mm Wa-petty in White II. The Tadatsuna Gyuto, along with the Suisin INOX used to be the benchmarks for laser Gyutos. The 180 petty is a laser. I ordered directly from Japan years ago; I know that they also made an INOX 210 petty mm at that time...

I found some pics of a Wakui nakiri here: https://carbonknifeco.com/products/wakui-nakiri-165mm It looks like the front of the knife sweeps back to meet the relatively flat edge. I've seen that on a lot of different nakiri. On the carter, the front of the knife is completely straight...

When I finally picked up a nakiri, I dove right in with a HG Carter. It's 178 mm long and I think it's 58 mm tall, so it's on the tall side without getting into chuka territory. Like most nakiri, it's extremely flat for most of the length, there is very slight curve up for the last 1/4, or...

I understand that in a pro kitchen, or any environment where you can only have one knife, you need a gyuto. However, at home, where I have a block full of knives with different profiles, the knife that I enjoy using the most is my nakiri. Sure, I'll grab my gyuto if I'm cutting up protein, but...

Moritaka has a notorious reputation for having issues with overgrinds. Not every knife will be overground, but you should stay away unless you know what to look for, can return it if you find a problem and you are willing to deal with the time and expense of the possible return. The title of...

I don't know if it's the exact same stuff, but if you want something similar you can look for "HoneRite Gold". It is a water based rust inhibitor specifically labeled for using with Japanese water stones. That particular stuff is very expensive. It might be just re-packaged and marked up...

Sorry, this isn't helpful, but I couldn't resist. https://www.youtube.com/watch?v=CXJRlpEfPnU :sofa:

Once, my mother-in-law, who knows to leave my Japanese knives alone, grabbed an old rusty carbon knife from my block to slice some Chinese eggplant in-hand. For making stuffed eggplant, her technique involves alternating between slicing all of the way through and cutting 90% though the eggplant...

I see that you are from Yangjiang, China. It's where Shibazi is located, (I looked it up.) Looking at your previous posts, it seems that is where you work. I hate to break it to you, (or perhaps you already are aware of it) but most of what Shibazi makes is junk. The very best Shibazi knives...

I guess I just need to dive in and buy one... and then probably buy another one (bunch of enablers). I'm going to start with a Fibrox curved semi-stiff 6" boning knife. In the future, I'll look for something straight. Thanks.

I can often find different bone-in lamb steaks and chops, but can't usually find lamb stew meat. So, I end up buying a shoulder chop or leg steak and I'll bone it and cube it for lamb stew or a lamb curry. I often use a paring knife or petty for the job, but it never feels like I have the...