Recent content by ccasanova

Has some nasty gouges and scratches 😬 I asked what were these used for? “Cleaning lemon fish and squirrels and pretty much everything” 🤦🏼‍♂️ My wife’s grandfather and great grandfather had a dry goods store many years ago and supposedly sold these.

Found a 12” Sabatier in the same shed today. Looks like heck, but will try to clean it up too.

Better late than never 😬 I had Coutelier NOLA clean it up and sharpen. I’m not sure what they put on the metal but it has a very smooth almost Teflon like feeling. I will put it to work tomorrow. Thanks again to all!

Any specific suggestions for the Masakage and this F Dick? I need to give it a go this Winter.

Thank you all for the kind words and encouragement. I was planning to clean it up and keep it around because of its heirloom value to me, but I’m thrilled it has the potential to be practically useful as well. The folks here steered me straight last year. I picked up a Masakage Koishi 210...

Found this knife in my father in law’s shop toolbox today. He says it was his grandmother’s. Feels solid, heafty. I’ll admit to being a sentimental sap. Is it worth restoring, or would I be wasting my time from a practical use standpoint? I’ll keep it around regardless. Thanks

Thanks, have a new Masakage Koishi 210mm. Just received the large BoardSmith this week, haven’t even used the gyuto yet. Just now trying to build a starter set of decent knives. Will try a few to see which I prefer. Thanks I’ll rephrase my thoughts: not necessarily slicing/trimming large meat...

LOCATION USA KNIFE TYPE What type of knife are you interested in? Petty Are you right or left handed? Right Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? No preference, please comment as to which you prefer. What length of knife (blade) are you...

16x22 Cherry with 210 Gyuto for scale. It is big, and even though my prep island/bar has plenty of room at 6x11, I think I’ll add a 9x12 for smaller day to day tasks. I only cook larger meals 2-3x/week.

Hmmm, I ordered 6/20 and it just shows processing. I ordered a Cherry 16x22 “Carolina Slab” and a board butter. Thinking now about adding a Cherry baby board. What did you order?

Ordered one a few weeks ago myself, very excited about getting it. Anyone have an idea about lead time?

Could you share why you preferred it over the other 2? I’m looking at the Anryu and Masakage myself. Thanks

Did some quick scouting today and think I have 10+ pounds to collect. @Boondocker can you share your butter recipe, and your primary uses? Any other Chanterelle recipes around here?

Thanks, yes, the vent is 46” wide and the brick it set right up against it. This particular model was specifically designed to be built around, not stand alone. Sprayed expanding foam up in the small cracks to make sure it sealed well. There are 3 removable, dishwasher safe inserts. Those open...

Here is our 36” Capital Culinarian propane range, and 2,000cfm vent hood. I have not grilled or deep fried outside in 6 years. That vent is awesome! It’s the one item I suggest splurging on, even more than the stove itself. I researched and fondled Capital, BlueStar, Wolf, and many others for...