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  1. dave kinogie

    Hammered Steel

    I haven't used it much lately, so I did today just on a couple onions, a couple stalks of celery, 2 carrots and a few cloves of garlic, but I'm going to use it to make a huge veggie soup and some sides tomorrow, so I'll comment more in depth tomorrow, but it's got a nice flat spot, but with a...
  2. dave kinogie

    Hammered Steel

    Haven't had the chance to try anything in that line, the only thing I own from Jon is a Kochi Petty, which I love. The other knives I've always wanted to try from him are either out of my price range or always out of stock lol. The Wakui is awesome though.
  3. dave kinogie

    Hammered Steel

    Sorry, was falling asleep when I made that reply last night, so here are a handful of knives which are reasonably priced which I would recommend for your initial foray into Japanese steel: Kohetsu Blue #2 Western Gyuto - This is a really great blade for the money. Blue #2 clad in stainless...
  4. dave kinogie

    Hammered Steel

    For style I was asking like push cut, rock chop, etc. Certain profiles benefit certain styles. Kohetsu Blues are a solid option.
  5. dave kinogie

    Hammered Steel

    Also what is your price range? What type of knife are you interested in? Steel? Length? What's your cutting style?
  6. dave kinogie

    Hammered Steel

    I wouldn't be wary of hammered steel. It varies knife to knife though, but I'd say it's mainly aesthetic. Still, I personally love the look. Some of them aid with food release, sometimes it causes pockets of suction so to speak and hampers. The point of the hammered finish in theory is to create...
  7. dave kinogie

    I may need character witnesses in court

    If someone got drunk and used one of my Gyuto's as a shucking knife, I suspect I'd get drunk and see how well my knife still sliced through uncooked flesh. :emoji_imp:
  8. dave kinogie

    Recommendation for NAKIRI japanese knife

    Shameless plug: I have a Konosuke Damascus stainless steel Nakiri in bad need of a sharpening but other than that in beautiful shape I might consider parting with, but Idk how much I'd want, they're relatively rare.
  9. dave kinogie

    I may need character witnesses in court

    Surprised he didn't slice his hand clean open. About the stupidest thing you can do with a knife like that is shuck oysters. Guessing there was alcohol involved on top of the stupidity.
  10. dave kinogie

    Choosing an 8 inch chef's knife for a gift!

    I'll just add and agree with most here: Under no circumstances put a good knife through the dishwasher, ever! Lol, now with that out of the way... 2. If you don't want to sharpen yourself, no biggie, but please don't use pull-thru sharpeners on any kind of good knife. In a big city like...
  11. dave kinogie

    First knifes

    Shun Premier's are great looking knives and solid performers, but way overpriced imho and myself personally, I don't like all that belly. I've owned a Shun Classic, my good friend has a premier and I many years ago gifted 2 different Shun Edo's which I have used a decent amount. I've found in...
  12. dave kinogie

    Help Picking My Next Knife

    How bout a nakiri? I'm a sucker for a nakiri.
  13. dave kinogie

    How did I end up down this rabbit hole???

    So a couple things. 1. It's a great idea to get something modest right now and a stone and eventually buy something expensive down the line. 2. But, as millionsknives said, I agree, it will be easier to learn on something like at least a 180mm Gyuto then a much smaller and shorter Petty. Much...
  14. dave kinogie

    How did I end up down this rabbit hole???

    I have to say, if you're willing to spend a decent amount of money and want to jump directly into something pretty high end, the Masakage Koishi's seem to be on sale right now on CKTG. They are absolutely fantastic knives. I own a 210 in this line and it is far and away my favorite gyuto I've...
  15. dave kinogie

    How did I end up down this rabbit hole???

    A King combo stone is a good starter stone as well. Something like a 1000/6000, or a 1000/4000. They'll do the job just fine, but they will dish pretty quickly. You can get them cheap on Amazon.
  16. dave kinogie

    How did I end up down this rabbit hole???

    Also, would you be willing to go high carbon? If so, a Kochi Petty is a GREAT blade for the money imho.
  17. dave kinogie

    How did I end up down this rabbit hole???

    Quick thoughts and answer, Tojiro's are an awesome and relatively inexpensive entry into J-blades.
  18. dave kinogie

    Looking to upgrade, this is whats important to me...what do you recommend

    Tojiro DP's are actually super sweet knives for the money performance-wise, F&F isn't going to be great though and is hit or miss, knife to knife. A DP 240 Gyuto was my 2nd J-knife and I've gifted them on 3 occasions, they're a great introduction to high performance knives imho.  As most people...
  19. dave kinogie

    Are patena's good or bad?

    http://www.chefknivestogo.com/taik24dagy.html It's this one. I'm actually probably looking to sell or trade it soon. Although I love the KS profile and an original Masamoto KS is something of a nostalgic knife for me and this knife is great looking, great performer and fit and finish, but I've...
  20. dave kinogie

    Are patena's good or bad?

    If you left the knife wet for a long time, even say 5 minutes, there's a chance some of it is actual rust. Although that's not a good thing, no need to panic, as you alluded to and Rick and Foody said, it's really easy to get surface rust of a knife, just don't let it pit.  When I first got a...
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