Good Chef Knives To Go (CKTG) - Great! A+++ - BladeForums.com
Nov 29, 2000 · Over the last month or so I got several Japanese kitchen knives from Chef Knives To Go (CKTG): - Kohetsu Blue #2 steel gyuto 270 mm with Western, bolsterless handle - Kohetsu HAP40 steel gyuto 270 mm with Western handle (purchased it as a gift for a relative) - Tojiro DP VG-10 steel gyuto 210 mm...
Good - Chef Knives To Go - Great Experience - BladeForums.com
Nov 29, 2000 · Recently I purchased the Richmond Artifex II BD1N Gyuto from Chef Knives To Go, my first dealing with them. I was aware that many people posted critical comments about their experiences with CKTG on various forums on the net, but my own experience was great. I hoped for a good knife and received an excellent one. It is a real pleasure to use.
Best chef knife under $150 - BladeForums.com
Jul 1, 2020 · My wife picked out my shuns basses on cosmetics. Not the best for the money but I am very happy with them. I have drawer of various steels and designs. I was buying $40-60 chef knives to figure out what I exactly wanted. She preemptively got me shuns lol. I would go with a decent Japanese vg10 8" chef knife.
best chef & paring knives - BladeForums.com
Apr 22, 2020 · A proper French Chef's knife is a versatile tool. My go to everyday work knife was a Wusthof 4584. It’s the extra wide 10-inch Classic model. 10-inch or larger Chef's knives are meant to cover a standard cutting board well. 8-inch knives are for home cooks. Paring knives always changed but that Wusthof was the work horse.
Anyone know about Super Chef knives? - BladeForums.com
Jan 4, 1999 · The knives you ask about were sold by Fingerhut in the early 1980's. The set was approximately 17-18 knives without a block. The set included 8 steak knives and 1 each of a Carver, Chef, Butcher, Fillet, Boning, Paring, Bread, Cleaver and a fork. It possibly had another knife, maybe a large paring knife. The set did come with a sharpening rod.
Butchering knives vs chef's knives? - BladeForums.com
Jul 17, 2019 · I've forged over 1000 kitchen knives by hand in the last 15 years and have national championship status in kitchen knife making. If your don't work in a kitchen, a sharp piece of work hardened bronze will cook you the same mediterrainian food it did 2100 years ago. I mean heck, haven't you seen how thick sashimi knives are?
What grits do you use for your kitchen knives? - BladeForums.com
Mar 28, 2009 · I'll let you into a little secret about my Japanese Gyuto's (chef knives). The first inch or two past the butt of the blade I sharpen up to an 800-1200 grit. The rest of the blade I bring up to 4000-8000 depending on the steel.
Best steel for chef knife. - BladeForums.com
Jul 7, 2010 · I hand forge my blades from high carbon steel. I use a lot of 5160. Anyway I had a request from this fella who wants a chef knife. He said he's cutting lots of veggies so any thoughts on this subject or steel recommendation would be helpful. Thanks in advance. Marlin:)
What is best edge angle for Wusthof Grand Prix kitchen knives?
Oct 31, 2008 · The chef's knives have held an edge very well at this angle, but the paring and utility knives have not even with regular stropping. But going higher than 19 degrees on the thinner knives seems too high. With Wusthof kitchen knives it's necessary to add one degree per side for the thinner knives and two degrees per side for the chef's knives to ...
Is 1084 a good steel for kitchen knives? | BladeForums.com
Jun 10, 2003 · Hi Guys; I'm still pretty new at knife making and am trying to learn about different steels. I've had some success with 1084 for hunting knives. I'd like to make a few chef's knives as Christmas gifts and am wondering if 1084 would work. …