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My first post to this forum in years was asking for advice on a purchase. With the tremendous amount of feedback, I was able to narrow down my choice to the Sukenari 240 in SG2. James at KandS was absolutely amazing in helping me get this for my xmas gift from my wife. I feel the handle is...

I ended up getting an IR gun to get started from ThermoWorks. It was 50% off, felt I had to. and got my little bag of jelly bellies....

Finally! Got it for Christmas yesterday, wildly excited! Everyone here offered some great advice, and I thank those that helped to contribute to the decision. After weighing everything, I went with the Sukenari 240 gyuto in SG2 from K&S. First the knife is amazing! Everything I was looking...

I did this. Will wait for my screaming deal.

If I am looking to heat oil in a dutch oven for frying cutlets, what might be the best way to get accurate temp? The oil level I think would be too shallow for a probe and a clip?

I am a very amateur home chef, however I love my gadgets, and use every advantage I can get to make sure my food is done right as it should be. I have 2 thermometer value and performance inquiries. My current thermometer is a BBQ thermometer with remote and 2 probes. Works great for BBQ, and I...

What were the reasons you considered bouncing the Sukenari, and what exactly brought you back? I am currently considering one. 240 R2

Not quite yet. I decided on the Shinko Kurokumo, k and s only has at the Aussie location, so James was going to have one brought to the US for me. Even though I know my Christmas gift, I probably will wait to open it then. So no reviews quite yet. Will update.

I have never used Damascus in the kitchen, is it sticky or grabby when slicing? I did not consider this.

Now when you say this, do you mean that basically the blade and grind is complete before the heat treat, and others are not?

At the moment, it seems like the Sukenari is the front runner. With the steel being roughly the same in all examples, and LucasFur mentioning they HT to help against chippiness, that seems to put it over the edge. (yes pun intended). It does not mention in the description, but it also looks to...

Yes, Portland is definitely convenient, and thanks, I didn't even know that place existed!!

I am no expert with the stone, so I did start to get into the secondary bevel and took off some of the KU. It was tough to find the right angle for me. So the suggestion to maybe avoid damascus is great foresight. Or I could learn to sharpen correctly, and keep the beauty of the etch. I planned...

I am new to this forum, however have read lots of discussions about pretty much what I am inquiring about. I was hoping to get advice specific to my situation. I got a Moritaka gyuto 240 with aogami super about 6 years ago. I am just an amateur home chef, however this knife changed so many...

Hi Guys, my second time on here. First was about 6 years ago, got lots of great information. Life and email accounts have changed, so I am registering again! Amateur home chef, scoping out some advice to get my next Christmas present!