New toys from CKTG... Bester 1200, Takenoko 6000 and some more stuff...

Discussion in 'Cooking Knife Reviews' started by luis j, Dec 3, 2011.

  1. luis j

    luis j

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    Professional Chef
    Hi guys...

    Today I got a call from my customs broker to tell me that there were some boxes ready to be delivered to me, and finally after some weeks of waiting, I got my sous vide equipment and some stuff from CKTG /img/vbsmilies/smilies/biggrin.gif, based on the fine advice and feedback from some of you, I got a BESTER 1200, a Takenoko 6000 (that it's supposed to give a higher polish than the claimed 6000) another Idahone and a couple of knives, I wanted to have my first encounter with carbon steel and wa handle but in a budget, so I got these Tojiros, both are small sized, I'm not very fond of the "Santoku" shape but there wasn't Gyutos by the time that I placed my order, I also bought a Nakiri, wich is a knife that I used many years ago in a chinese restaurant to carve Laquered duck.

    Now I'll have the chance to experiment with something different than my cheap 1000/6000 Oishi stone, that was a nice learning piece (And I can't complain on the results that it gives) but now I wanted to get something a bit more serious.

    I'll let you know how my experience with the new stones, and also I'll tell you my impressions with the knives, It's my first encounter with a "shirogami".

    Here goes my first question even before using the knives for the first time: Is it a good idea to force a patina on the new knives?/img/vbsmilies/smilies/confused.gif  If yes... Is the "Mustard method" a good one?

    Best regards to everybody.


    Last edited: Dec 3, 2011