Recent content by ditomura

I bought the Red Boat fish sauce at Whole Foods in Kakaako.

Uptown Cutlery has a 210mm Kyohei Shindo knife in stock

There’s a Naniwa 8000 lobster for sale in the bst non-knife forum now. I don’t know if it’s similar to the chosera but it’s pretty cheap.

Missed out on the tall Shindo Nakiri but I bought the Shindo Santoku which was on sale. Used the KKF15 discount. Thanks for the heads up.

If you are an experienced sharpener and able to get the edge that you’re satisfied with, I don’t think that you need a guided system. I bought too many knives and sharpening supplies because I wanted to get a knife that can cut a paper towel. I know it’s my technique, so I bought the Sharpworx...

I ordered the Sharpworx master 2. I bought it from their website. I left it in the cart overnight because I was contemplating if I should buy it or not. The next day, a rep from the store texted me and gave me a discount code (LR-VRK345). It was on sale for $150 and I got it for $112.50. She...

15% off at sharpknifeshop.com is still active using code ECLIPSE15

Takeda cleavers are in stock at Homebutcher

Homebutcher has Takedas in stock https://homebutcher.com/search?q=takeda&type=product

The replies are funny, I should’ve asked why instead of when. Like anything else, it’s probably just personal preference. I like to use the cleaver when cutting through a head of cabbage because the tall height and weight seems make it go through straighter and easier.

After reading about ARM, I was thinking about getting a chuka bocho. I have a Shun Chinese vegetable cleaver that I rarely use because handling a smaller knife is easier for me. I was wondering if I would use a cleaver more if I had a better one. I have a bunch of Japanese knives (gyutos, a...

I just tried it out. I used the avacado oil spray from Costco on a Shibata Koutetsu gyuto. It didn’t make a difference, the onions still stuck to the knife. Although, if I used a pull cut instead of chopping up and down, food release was much better.

No vegetables at home, I’ll try it this weekend after we go grocery shopping.

I was just talking to a chef and he says that he sprays his knife with cooking oil before he has to cut 50 pounds of onions and this helps to reduce the onions from sticking to his knife. What do you think? I’m going to try it out later on when I get home.

I just received the Myojin 210. Knife is as described at a great price. Thank you.