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 Post subject: Multiple Questions
PostPosted: Tue Apr 24, 2012 4:01 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7684
Location: Madison Wisconsin
Hello,


I am French and even if our country has a good reputation about food
and cooking I haven't been able to find good informations on knives.
But it seems different in US and i learned many things on your site
and knifeforums.com, yet I can't decide between some knives and I hope
you can help another "newbie who needs a gyuto"

So I am not a professional cook and I have not a great experience in
knives, I just have one chef's knife and a little santoku (both
low-end) which I sharpen with a combo waterstone 1k/3k. And of of
course I like cooking.
First I want to buy good waterstones, definitely your 5 pc sharpening set.
Then my problem is the gyuto, indeed I really like the konosuke HD
240mm but i read that a laser knife is not really good for beginning
so I wondered if i really risk damaging or wrong sharpening it.
My second choice is the richmond addict gyuto 240mm which seems maybe
better for a newbie.
I watched misono UX10, masamoto VG and hiromoto ( which are good to
begin with from what I understood) but they do not have as much
pleased me that the first.
Of course I am not close-minded about them or other knives and really
appreciate any suggestion or advice.
I just have one condition about the steel , I do not prefer carbon
steel, I prefer try it on a less expensive and second knife.
And I enjoy wa handle even if it's not an obligation
I will use my gyuoto mainly for cutting vegetable, fruit and some meat.

Moreover I had like to buy a first carbon steel knife probably a
Tojiro shirogami nakiri and a petty, maybe a fujiwara fkm. Because
they are not really expensive and seem great.
Do you think it's a good choice?

I hope that I gave enough information and didn't bother you. And I
apologize for my bad english.


Cordially,

Aurèle



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 Post subject: Re: Multiple Questions
PostPosted: Tue Apr 24, 2012 4:02 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7684
Location: Madison Wisconsin
Hello Aurele,

I am starting a forum for chefknivestogo. I would like to post your question and my answer if that is ok with you.

I think the Konosuke HD knife is really good. It's one of our best selling gyutos and it feels really light at first but it can do most any task in the kitchen and I think you would enjoy it.

The 5pc stone set is an excellent group of stones and it's all you need to sharpen well. If you have questions about sharpening please email me and I will help you.

The two carbon knives will be good to try. They both sharpen easily so they make good practice knives for sharpening.



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 Post subject: Re: Multiple Questions
PostPosted: Tue Apr 24, 2012 4:03 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7684
Location: Madison Wisconsin
Hello,

Thank you for your quick answer. I Think that I will take a DMT extra
extra corse too in my futur order.
You can use my mail for your forum, I don't see any problem with that.
I only ask to you to correct my poor english and maybe not write my
entire name. And i think a forum is a good idea and will complete your
great tutorials.
Moreover, have you ever shipped in france ? Do you know if there is
some problem with customs and taxes ?

Cordially,

Aurèle



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 Post subject: Re: Multiple Questions
PostPosted: Wed Apr 25, 2012 5:33 am 
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Joined: Mon Apr 23, 2012 3:11 pm
Posts: 70
Hey Aurèle,
Come join our forum! I would be great to have you get it started with us.


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 Post subject: Re: Multiple Questions
PostPosted: Wed Apr 25, 2012 2:56 pm 
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Joined: Wed Apr 25, 2012 2:55 pm
Posts: 473
Hi Aurele,

What is your budget?



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 Post subject: Re: Multiple Questions
PostPosted: Wed Apr 25, 2012 10:34 pm 

Joined: Wed Apr 25, 2012 10:08 pm
Posts: 6
Hi,

Here I am BlockZen, I just hope my english won't be too bad...
First, thanks for your welcome and advices and thanks to Mark for his answers and availability.

burkecutlery, my first budget was around 400-450$ but I have a little crush on the konosuke HD and the nakiri so I increased it a little bit.
You have a better suggestion for me or you ask by curiosity ?


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 Post subject: Re: Multiple Questions
PostPosted: Thu Apr 26, 2012 6:19 am 
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Joined: Mon Apr 23, 2012 3:11 pm
Posts: 70

Hi,

Here I am BlockZen, I just hope my english won't be too bad...
First, thanks for your welcome and advices and thanks to Mark for his answers and availability.

burkecutlery, my first budget was around 400-450$ but I have a little crush on the konosuke HD and the nakiri so I increased it a little bit.
You have a better suggestion for me or you ask by curiosity ?


That is great! Glade you can join us. Now are you looking at the Konosuke HD 210 mm Gyoto?

I know you mentioned looking at the Addict. Konosuke made and HD version:
http://www.chefknivestogo.com/riadhdbykowc.html

I can't wait to hear burkecutlery's thoughts.


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 Post subject: Re: Multiple Questions
PostPosted: Fri Apr 27, 2012 11:33 am 

Joined: Wed Apr 25, 2012 10:08 pm
Posts: 6
I am looking for the Konosuke HD 240 mm rather than the 210 mm.
yes, I have seen the Addict HD version but he is too expensive for my budget.

So you don't think that the konosuke is a little too demanding or difficult for a first good knife ? In terms of sharpenning and use I mean.

In another register, I have a knife with some scratches on the blade.they are not pronfonde, they just produce a reflection. Is there any way to erased it ? Maybe with a polish ?

Thanks again for your help


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 Post subject: Re: Multiple Questions
PostPosted: Sat Apr 28, 2012 5:03 am 
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Joined: Thu Apr 19, 2012 8:34 pm
Posts: 1561
Hey phylias!

If the Konosuke HD is in your pricerange, by all means it is a great knife and not too demanding at all, and sharpens like a dream. Like all knives that aren't built like tanks, you only need to avoid torquing things and frozen food. The Konosuke HD is good enough to get through butternut squash, yet is arguably one of the thinnest lightest gyutos on the market. It gets blazing sharp also. I agree that you should get the 240 for a full chef's knife, because they are so light, you'll want something bigger. The 210 HD would be a killer knife in an environment with limited space. Next knife I want to buy is a Kono white #1 Fujiyama (thank God my g/f doesn't read this forum! hahAA Here we GO!!!) I have no clue how thin the Fujiyama series are, but I think very highly of the previous Konosuke's I've handled and know they won't disappoint. My only decision here is whether I want the 240 or the 270. :)

About the scratches, why don't you upload a couple of pics, we can all pitch in and try to help.



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 Post subject: Re: Multiple Questions
PostPosted: Sat Apr 28, 2012 3:44 pm 
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Joined: Mon Apr 23, 2012 3:11 pm
Posts: 70
phylias Post Posted: Fri Apr 27, 2012 2:33 am

I am looking for the Konosuke HD 240 mm rather than the 210 mm.
yes, I have seen the Addict HD version but he is too expensive for my budget.

So you don't think that the konosuke is a little too demanding or difficult for a first good knife ? In terms of sharpenning and use I mean.

In another register, I have a knife with some scratches on the blade.they are not pronfonde, they just produce a reflection. Is there any way to erased it ? Maybe with a polish ?

Thanks again for your help


I don't believe the Konosuke HD will be to difficult of a knife to sharpen or maintain as a beginner. So if you end up buying and using it be sure to share your impressions with us. I always enjoy hearing about peoples perspectives and experiences.

Regarding the scratches, post some pictures if you can. I personally have not attempted to remove scratches completely. I have attempted to reduce them slightly by stroping the knife on a felt strop with chromium oxide. It polishes slowly but works pretty well. In the past I have used flitz polish and it seems more aggressive therefore maybe more effective in scratch removal. But I am sure their are people on here who have some great experience!


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