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  1. K

    Been a while since we had a Cleaver chat.

    Dropped by my old restaurant and sharpened their house knives, half a dozen cheap stainless no-brand Chinese vegetable cleavers. On my way out the door, my old boss pulls this neglected baby out from under a table and asks if I can fix it. The chips are actually a bit worse than they look in...
  2. K

    Seasoning wok before every use?

    To echo others in this thread, the big scoop of oil at the beginning is poured into the already hot wok and swirled around to form a thin nonstick layer and the excess is dumped out. If you leave it in too long as the wok keeps heating up and the oil hits its smoking point, the excess oil forms...
  3. K

    Show your newest knife buy

    Looks so classy 😍 How’s the grind, fully asymmetrical convex?
  4. K

    Show your newest knife buy

    Look at the asymmetry on that choil shot, absolutely gorgeous 🔥🔥🔥 So nice. The people demand videos of The9 gyuto in action! The Yanick as well! By the people, I mean mostly me, but probably at least a couple others too 😅
  5. K

    Watanabe - where to buy?

    Yeah, I see now. If the prices are correct, then that’s a great deal for a 240. Also the price on the 300 mm gyuto looks great. I wish I had a use for one.
  6. K

    Watanabe - where to buy?

    Yeah, the 240 with the machi gap looks kind of curious. They list it at 8.75 inches, so it’s like 223 mm and the picture of the left side towards the tip kind of looks like an ura like it’s a single bevel knife. And they list the weight at 12oz when these usually weigh around 8oz, so if the...
  7. K

    For the love of cutting: a cut-vid thread for all

    The guide knuckles of my off hand have sacrificed some skin to the knife gods on more than one occasion 😁
  8. K

    For the love of cutting: a cut-vid thread for all

    This video just told me to go work on my draw cuts/tip draws 😅
  9. K

    For the love of cutting: a cut-vid thread for all

    On the rare occasions a Kip pops up for sale, either my knife budget is mysteriously depleted or I’m seconds too late. One day though… Yeah, it’s surprisingly good at really thin carrot sheets and they don’t stick much either. Some knives struggle a bit with that.
  10. K

    For the love of cutting: a cut-vid thread for all

    A tale of two knives. Picked up one of those fabled ironclad Toyamas off BST last week courtesy of @Hz_zzzzzz . I think I am the 3rd or 4th owner and the knife had been touched up a handful of times. While not at all thick behind the edge, it lost some of that nail flexing thinness associated...
  11. K

    Show your newest knife buy

    Thanks, I remember he auctioned off an integral on his IG a few weeks ago that was sooooo nice and if I hadn’t just bought this one, I would’ve sprung for a couple hundred more to place a bid on it. I might have to get a western style rehandle on my HVB in the same style of his Mert’s western...
  12. K

    Show your newest knife buy

    Hunter Valley Blades 52100 KU Monosteel by Mert Tansu 258x60 mm 328 g 5-6 mm at handle and above the heel, 2.9 mm at the midpoint, 0.8 mm 1 cm before the tip. Bought this a few weeks ago, but forgot to post it. @xxxclx , my monstrosity also weighs in at 328 grams 😅 My workhorsiest...
  13. K

    Heiji direct

    Oooh, it looks so nice, I should’ve asked for KU on my semistainless. The handle is cool too with the streaks. And it looks extra tall. Did this cost the same as a regular 240mm?
  14. K

    Heiji direct

    Do the carbon and semi stainless of comparable size cut more or less the same?
  15. K

    Heiji direct

    I really want to 😅. But I also love that Heiji food release. If I round the shoulders, the rest of the knife above the bevels are dead flat, so wouldn’t it be kind of sticky? I’ve also considered pushing the wide bevels way up to make it a better all around knife and keep some gentle convexity...
  16. K

    Heiji direct

    He uses Iwasaki Swedish carbon steel clad in iron that is everybody says is like very pure white steel and is easy to sharpen, takes a great edge, etc. I’ve only used his mystery semi-stainless with stainless cladding. Supposedly, it’s SKD/A2, but whatever it is, it sharpens like any good carbon...
  17. K

    Heiji direct

    Nice choil shot, looks tall and thin. I like how mine cuts on most things, but there’s always the temptation to buy another one and push the shoulders wayyyyy-up so it’s better for carrots, apples, etc.
  18. K

    Heiji direct

    Oooooh, what’s the heel height? Also, it’s carbon right?
  19. K

    Show your newest knife buy

    Have you had a chance to use it much? Curious how the steel compares to Wat/Toyama hardness/retention wise.
  20. K

    Coarse stone for wide bevel sharpening/thinning recommendations?

    So I have a Shapton Pro 220 and a pink brick 220 and I’m familiar with the Muneishi line of knives. I feel the Pro cuts a little faster and dishes a little slower than the pink brick. It leaves slightly deeper scratches but it’s a convenient splash and go vs the brick which I permasoak. The...
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