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- Hello everyone! We've recently moved to our new forum. This one is set to read only so you can still look up information but if you would like to discuss knives please come over and start a new account at www.chefknivestogoforums.com The new forum allows us to control our data, has better and newer ...Replies: 0 Views: 4.9K
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- Last post by chefknivestogo
Feb 13, 2017
- Please come to our new forum! No ads, better features and faster and more reliable servers. www.chefknivestogoforums.comReplies: 0 Views: 5.4K
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- Last post by chefknivestogo
Feb 07, 2017
- See this topic for more info on the new site: register-on-the-new-cktg-forums-site-t14227.htmlReplies: 0 Views: 7.1K
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- Last post by SteveG
Feb 05, 2017
- Reluctantly selling my Tesshu Honyaki, this is a 240 mm white#2 steel masterpiece. Used just a few times and never sharpened. It arrived and still is one of the sharpest blades I've ever owned. Actual dimensions are typical of a sakei knife at 228mm of blade length and 48 mm of height. It's very thi...Replies: 0 Views: 993
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- Last post by Chicagohawkie
Feb 03, 2017
- Here is the deal: If you were thinking of placing an order with me in a high carbon steel (not stainless) now is the time to contact me. I will be sending out my orders for heat treating by mid Feb. I will be sending a batch of stainless blades about a month after that. No more customs until some ti...Replies: 0 Views: 3.6K
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- Last post by timos
Feb 01, 2017
- Got locked out trying to entry the funny code. Is it case sensitive?Replies: 0 Views: 5.4K
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- Last post by ut_ron
Jan 31, 2017
- February 5, 2017: The Forums are now set to read only. For those members/lurkers who haven't heard, we're migrating to a new forum site: http://www.chefknivestogoforums.com. If you are a new or active member and haven't done so yet, please register on the new forum site. The username minimum is 5 c...Replies: 0 Views: 20.9K
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- Last post by SteveG
Jan 30, 2017
- I've created a new topic on the new forum site, please go there and help Alec with some advice :-). http://www.chefknivestogoforums.com/viewtopic.php?f=2&t=42Replies: 0 Views: 781
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- Last post by SteveG
Jan 30, 2017
- Hi. For sale my 3.5" Shun Classic paring knife. $45 shipped continental US. Nice knife --- I just find I like a western handle on my small pettys. I sharpened it once and did a minor tip repair. In the bottom picture you can see some light swirl marks toward the heel from washing with a scotch brite...Replies: 0 Views: 619
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- Last post by Robstreperous
Jan 28, 2017
- So I'm not sure if many of you noticed but for those images uploaded to the forum (as opposed to images served externally using other sites like photobucket) these images are missing from the CKTG site. This includes many of the images I've uploaded as well as others like the unifed grit rating scal...Replies: 0 Views: 714
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- Last post by ken123
Jan 21, 2017
- This knife looks spectacular, but is it truly worth it? I have a Masakage 210, and a Shigeharu 180. I dont care for longer knives, and I don't want to be redundant. Help!!Replies: 0 Views: 379
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- Last post by 5698k
Jan 21, 2017
- all XHP will get specs later jsut tring to get all the photos loaded http://www.harnerknives.com/wp-content/gallery/1/DSC08943sm.jpg http://www.harnerknives.com/wp-content/gallery/1/DSC08945sm.jpg http://www.harnerknives.com/wp-content/gallery/1/DSC08948sm.jpg http://www.harnerknives.com/wp-content/...Replies: 0 Views: 825
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- Last post by Lloyd Harner
Jan 18, 2017
- Very Rare Konosuke Fujiyama 300mm W1 Damascus Yanagi. M3 Red and Black Mokume Gane Scales, Mirror Polished Nickel Silver Spacers, Indonesian Blackwood Core and Ferrule. $850. Includes shipping in the ContiUS, international split shipping. https://farm6.staticflickr.com/5682/31102572485_9ba39a5af6_z....Replies: 0 Views: 619
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- Last post by 4k-nives
Jan 18, 2017
- Hi Everyone, I am a long time chinese veg. cleaver user. The only knife I have ever really used. I started out with a cheap and small chinatown cleaver 25 years ago and upgraded a year ago to a CCK 1302 and 1103. Love them but am considering something a bit better. As much as everyone raves about Su...Replies: 0 Views: 650
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- Last post by Gareth1
Jan 17, 2017
- This is a Leopard wood saya. This wood was cut weird, very plain yet beautiful. I found it very suitable for the Shibata. http://i1248.photobucket.com/albums/hh491/melonwark/0106171122_zps6rmgsahz.jpg http://i1248.photobucket.com/albums/hh491/melonwark/0106171124_zpsti4uiqoq.jpg http://i1248.photobu...Replies: 0 Views: 703
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- Last post by Joshigon
Jan 14, 2017
- http://sharpener-pete.blogspot.ca I have had many emails from folks all over the place commenting (favourably) on the 4-tiered pressure system video. I also got a couple of questions about it which made me think I should do a better job of explaining it. So I did that on my Blog if anyone is intere...Replies: 0 Views: 609
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- Last post by Peter Nowlan
Jan 11, 2017
- This was just made yesterday. Some good shots of Yauji working. http://www.chefknivestogo.com/yayakn.htmlReplies: 0 Views: 827
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- Last post by chefknivestogo
Jan 10, 2017
- Anyone yet able to report their opinions on the Yahiko VG10 edge retention and/or proneness to chipping?Replies: 0 Views: 339
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- Last post by cahudson42
Dec 16, 2016
- Did my first straight razor shave. It was awkward like i was told, but i made it through with a few minor nicks and a decent shave. It took me a loooong time lol. Overall, i really liked it, eventhough it was a production. Obviously im going to need to improve for this to become a logical and practi...Replies: 0 Views: 495
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- Last post by cutu
Dec 16, 2016
- I made set for my future sister in law for xmas. Didn't quite come out as I planned, but I'm getting better at grinding thin knives. Sweeping full flat grind with no plunge lines. Blades is 52100 and handles are box elder burl. Chef is 8" and paring is 4.25" blade length. http://i64.photobucket.com/...Replies: 0 Views: 728
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- Last post by JaredLou
Dec 16, 2016
- Seriously? out of stock already? :o :shock: :evil: http://www.chefknivestogo.com/neknwtsh.html Getting More? Guess not in time for a stocking stuffer though. darn. Edit: Yes, I buy my own stocking stuffers. That's how i get what i want :)Replies: 0 Views: 687
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- Last post by DarkStar
Dec 15, 2016
- Takashima. Excellent examples of this mine's stone. This stone is a superb polishing stone and an excellent choice for knife sharpeners, yet adequately hard enough for razor honing. I also keep one of these in my 'private collection'. Not quite as hard as some other polishing stones, nor as soft as,...Replies: 0 Views: 366
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- Last post by ken123
Dec 15, 2016
- Hey, all - This knife is about 1 year old and just not getting used like it should...aaaand my wife is not a fan. There's a lot of things I like about it, especially the handle and weight but it's getting passed over too much in favor of my more svelte Konos. I think it would particularly shine in a...Replies: 0 Views: 644
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- Last post by John Gillis
Dec 09, 2016
- I'm in the familiar scenario of deciding between the two. I have accepted that they both sharpen. I have accepted that I don't mind learning either systems. Let's also ignore the initial cost of getting WEPS Generation 3 Pro is higher than the Edge Pro Professional, which right now, for the sake of ...Replies: 0 Views: 439
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- Last post by knowsnoknife
Dec 09, 2016
- Please read the review here: https://ryansvignettes.wordpress.com/2016/12/08/anryu-hammered-240mm-gyuto/ Please post comments here on CKTG forum. Talk amongst yourselves....Replies: 0 Views: 678
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- Last post by cedarhouse
Dec 08, 2016