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    Hasegawa FSR cutting boards & microplastics..

    I have endgrain, Boardsmith. It's beautiful, but it's very heavy, and I worry about it with all the barbarians. Nothing oil and sandpaper can't fix, but still
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    Hasegawa FSR cutting boards & microplastics..

    I should try one
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    Hasegawa FSR cutting boards & microplastics..

    It's true. But Hasegawa are so light, easy to clean, easy on edges. Sigh
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    Hasegawa FSR cutting boards & microplastics..

    How do you feel about cambros? Aren't those used for stocks all the time?
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    What knives have you used longest.

    Not my first, but my 270 Dragon probably has the most miles. I love that thing.
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    Peoples favorites in lower price ranges

    Another vote for Masahiro VC, esp. from Amazon Japan. I think the Sakai Kikumri Nihonkou is an incredible deal, and mine came with a great grind. It was very thin, just need a little bit of work right behind the edge.
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    Peoples favorites in lower price ranges

    I think the amazing thing about Munetoshi is how supple it feels for its hardness. It's tough, holds its edge quite well for white no. 2, and feels amazing on the stones. The combination of ease-of-sharpening with edge holding is pretty hard to beat.
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    Adding a stone: Red Aoto vs blue speckled Aoto Matukusuyama

    I have the JNS Red Aoto. It's not my first choice for edges because it's so soft, but I use it a fair amount in the context of thinning. That is, I'll use it for edges when I'm doing something else, and it is still plenty useful.
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    Peoples favorites in lower price ranges

    Munetoshi, Masahiro VC, Sakai Kikumori Nihonkou
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    Hasegawa alternatives?

    I agree that Asahi feels better to cut on, but it is much, much heavier. I end up using Hasegawa much more often.
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    Your first kitchen knives...do you still have them? What were they?

    Goko 240 stainless clad White no. 1. I swapped out the handle and worked on the bevels awhile back, but it hasn't made its way back into rotation yet.
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    Diving into Thinning

    I will echo: don't use the Atoma for thinning. Save it for the stones. I like the Debado 180, but I gather they are variable. I find a 320 slow going and prefer something coarser.
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    Hardest heat treats in the game

    Sukenari HAP40 is up there
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    Spine and choil rounding/polishing questions

    It's pretty easy. I've never used a vice. I just hold the knife, carefully. I'm sure a vice would make it easier. You'll also want some kind of backing. For the choil, something like a screwdriver or a pen can work
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    Do tomatoes provide a fine benchmark for sharpness of kitchen knives?

    Wait, isn't R2 pretty good at both corrosion resistance and edge retention? I tend to keep a dedicated Takamura during tomato season. I'm not a pro, not doing industrial volume, but it works for me.
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    Yu Kurosaki - Change in Focus?

    I just have one, a basic KU AS gyuto. I haven't had it all that long. The grind is amazing, if you're ok with hollow ground. I love the profile.
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    Recommendations for Honesuki (poultry knife)

    Me too. I love my Toyama, but, when things get messy, I pull out my Masahiro VC
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    Recommendations for Honesuki (poultry knife)

    If you want a true single bevel, look for a Toyama on BST (don't think they're made anymore) or Heiji. Those Misono's are great.
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    Help me build a stone progression for polishing

    Superstone 5K is great for polishing, performs well above grit rating. See how you do with the 3K. I think the JNS synthetics are great if that's where you want to stop. That is, the 800 and the Red Aoto will hide any number of sins. If you move on to fine naturals, you'd rather have used...
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    Help me build a stone progression for polishing

    I'd go with SP1K to fill that gap and then maybe a 3K superstone before naturals
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