Recent content by jtlove

Thanks for the info. After handling these, I like the weight and the handle shape. I am going to see about investing in something much nicer. These will be nice to keep as a beater though.

No steel info. Hoping someone on here would know. They are very light and at the very least I will use then and see if I like a traditional handle shape.

I was in Home Goods yesterday looking for a nice 3 QT Sauce pan (Good Luck with that) and after striking out, I stopped by the cutting board isle. That section was picked over but at the end of the isle I found these knives where typically there is a bunch of cheap Chinese stuff. Japanese knives...

That was what I was looking at. Although I have a couple 10 inch Chef knives, I usually just use the 8 inch. I am the cook at the firehouse but I'm not a professional. It seems most J knives are longer than 8 inch. What do you reccomend in length?

I like using it although I am coming from 30 years of using German knives. The handle is somewhat familiar. The tip must have been broken at some point and sort of reground. I think my next knife is going to be a Gesshin to see how I will like an oval handle. I have been trying to change up my...

The character does look like their logo. I have never had a Shun before and I have not seen that handle pattern on their current lineup. Thanks for the help.

I was given this Aantouko by a friend that owns a local restaurant. He didn't know where it came from and neither do I. Anyone know who the manufacturer is?

I do have a knife roll that I bring for days that I cook but I would not be leaving them for others to use when I am not there. I do try to keep the knives we have at the station relatively sharp, but that is usually a losing prospect.

My cheap stones seem to work OK but I see your point on getting some better ones. If I were to invest in a couple of stones and lowered the price of the knife, what would you look at sub $200?

Most of them rarely get used. Mainly the 8 inch Chef knife and a couple of paring knives and my big Brisket slicer. The ones that do get used, do need to be sharpened about once a month though.

I do have about 30 different knives as well. They all work and I don't know any better, but I think I would like to try a Japanese Knife to see if I would like the weight and sharpness. I have been hand sharpening for a few months now. I find it pretty relaxing. Still trying to get the hang of...

I have a Wusthof boning knife and a boning knife out of a Cangshan boning knife that came with a Costco BBQ set. Often I just use my 30 yo Wusthof Chef knife though.

I am a new member trying to move up from he German and French knives I have been using for the last 30 years. I was gifted a Western Handled Japanese Santuko that I sort of like but not as much as a Chef's Knife. I have been looking at Korin, Japanese Knife Imports, the Knife Merchant and...

Thank you for the reply. I was looking on Japanese Knife Imports a good bit. It seems like he is often out of stock on many things. I will fill out the survey and post it.

Good Evening, My name is Jeff and this is my first post. I am a home/firehouse cook. I have been using German knives for the last 30 years but I was gifted a Santoku and I like the shape and thinness of the blade. I would like to try a Gyuto and a Petty and try to keep the total cost under $350...