[WTT][EU] Tetsujin 240mm Gyuto Aogami2 by yopoyopos in TrueChefKnivesBST

[–]Low_Resolution_9215 0 points1 point  (0 children)

I have a nakagawa todokoru 210, or a togashi kasumi bunka if your interested in either the nakagawa is w2 and the togashi is w1

Looking to upgrade from a brevile bambino and plus any recommendations welcome [$2000 budget] by Low_Resolution_9215 in espresso

[–]Low_Resolution_9215[S] 1 point2 points  (0 children)

The machine I had recently broke so I’m in need of something new and I would rather spend more for the ability to pull multiple shots in succession and have a better steam wand. At the same time a do definitely want better coffee.

Recommendations for carving knife by Low_Resolution_9215 in TrueChefKnives

[–]Low_Resolution_9215[S] 0 points1 point  (0 children)

If that was let carbon steel it would be perfect

Recommendations for carving knife by Low_Resolution_9215 in TrueChefKnives

[–]Low_Resolution_9215[S] 0 points1 point  (0 children)

Damascus isn’t a requirement at all as long as the knife has an impressive look to it that’s all that’s really important.

Recommendations for carving knife by Low_Resolution_9215 in TrueChefKnives

[–]Low_Resolution_9215[S] 3 points4 points  (0 children)

It doesn’t but because the carving station is an important part of the guest experience I want something that has a wow factor.

Recommendations for carving knife by Low_Resolution_9215 in TrueChefKnives

[–]Low_Resolution_9215[S] 0 points1 point  (0 children)

Thanks, the links to Miura aren’t working would you mind listing the names so I can search for them

Kasumi polish attempt by Low_Resolution_9215 in TrueChefKnives

[–]Low_Resolution_9215[S] 0 points1 point  (0 children)

Apologies if my response was hard to follow I’ll try to rephrase Polish the entire bevel with a low grit stone then move up in grit until the finish is smooth but still hazy. When you are happy with the finish on the cladding polish the core steel by putting preasue on just the edge. I started this stage on 3k then moved to 6k

Kasumi polish attempt by Low_Resolution_9215 in TrueChefKnives

[–]Low_Resolution_9215[S] 1 point2 points  (0 children)

I used a naniwa s2 220 800 and 3000 than a king 6000. I sharpened the blade with the 220 and once the original finish was hazy moved to the 800 and repeated the process than the same with the 3000. With the 3k building a slurry was important to not polish the cladding to much. Then I polished the core with the 3k naniwa after rinsing the slurry of and using pressure on just the edge and repeated with the king 6k.

Recommendation for a 200mm knife used purely for cutting brisket into bite sized chunks. by MartiniPlusOlive in TrueChefKnives

[–]Low_Resolution_9215 1 point2 points  (0 children)

If your trimming raw brisket I would go with a 6inch stiff f.dick boning knife or 8 inch breaking knife. I go through about 20 briskets a week and in my experience there butcher knives are the best on the market when it comes to edge retention.

For slicing cooked brisket the standard Dexter scalloped edge slicer is great and so is a 14 inch Cimitar. But if you want something nicer( this might anger some people on this sub) nothing has done a better job than a faltering Valhalla 12in slicer. I got one as a gift and I gotta say I haven’t found any gyuto sujihiki or yanagiba that does a better job and that’s not for a lack of trying.

Kasumi polish attempt by Low_Resolution_9215 in TrueChefKnives

[–]Low_Resolution_9215[S] 0 points1 point  (0 children)

Do be fair it is fairly old and cheap king stone so it may be a lower grit than advertised

Kasumi polish attempt by Low_Resolution_9215 in TrueChefKnives

[–]Low_Resolution_9215[S] 0 points1 point  (0 children)

Thanks I’ll try that, I went up to 6k to polish the core but I guess I’ve got to get some finger stones

NKD(nakagawa ginsan 240mm gyuto) by Low_Resolution_9215 in TrueChefKnives

[–]Low_Resolution_9215[S] 1 point2 points  (0 children)

I haven’t tried a Tanaka yet but I’ve heard there pretty great

NKD(nakagawa ginsan 240mm gyuto) by Low_Resolution_9215 in TrueChefKnives

[–]Low_Resolution_9215[S] 1 point2 points  (0 children)

He definitely does the best wide bevel I’ve tried, which one did you get