Recent content by Renzwerkz

This guy, Shigeki Tanaka Ginsan..

My Ashi Hamono AEB-L 200mm Gyuto, and my customize beater knife of Zwilling Twin Pollux 195mm.. 😄😄😄 Proper size for Line work and/or at home, as for me.. 😃😃

I think 180mm petty would work just fine for home cooking, not gonna intimidate your board space much..

This one also, masakage yuki.. kasumi finish on synthetic stone...

This one on synthetic stone.. ended on King KDS 6K.. its the only highest grit i owned.. 😅

Have you have a look or try Gihei..? It fits the profile that u mentioned, workhorse made of blue #2..

It is really obvious, as for me, as my personal choice despite the pros and cons.... I'll go Takamura R2 all day... 🙂🙂

Here's what i got, with another 2 that wasnt on frame.. 😅

Takayuki Grand Chef AEB-L wa-petty 150mm.. Mediocre for sum, but it works and really get the job done for me.. 😁😁

I do love santoku when i'm cooking at home, less intimidating with a smaller board, to compensate the small space for home kitchen. When at work, santoku quite a handycap if i'm dealing with bigger and larger ingredients, and its mostly does. So, for me, its just a matter of where and when to...

It prevent the wok to be sticky... And there's a pre-seasoned process as well when its brand new, to make it tougher and dense the steel when mostly a good quality wok is carbon steel.. I attached my video on well-seasoned wok ready to go...

I have both endgrain board and Asahi Board at home, while i use the endgrain daily most of the time. I use Asahi for raw meat only and for outside catering since its thinner and lighter than my endgrain board to bring along. Personally, if u have budget, i dont think its useless to own both...

Shigeki Tanaka Ginsan 240mm Gyuto... 😃😃😃

Thankyou.. 😀😀😀

Well, its explain the whole thing if isnt a true 400 grit and more like 500 or 600.. and by far my progression is always SP 320 then NP 400 to get finer result on coarse grit stone..