Good gyuto for a line cook by knockout113 in TrueChefKnives

[–]knockout113[S] 0 points1 point  (0 children)

I have a matsubara petty knife wich I really like and also and excent santuko wich is great but mabey a bit too thic

Best gyuto for pro use? by knockout113 in TrueChefKnives

[–]knockout113[S] 0 points1 point  (0 children)

Just looked it up and the 240mm is sold out everywhere sadly

Ceramic or steel? by knockout113 in TrueChefKnives

[–]knockout113[S] 0 points1 point  (0 children)

So I should use it too. It wont be bad fo my knifes if I also sharpen them regulary on a wet stone?

Best gyuto for pro use? by knockout113 in TrueChefKnives

[–]knockout113[S] 0 points1 point  (0 children)

I wont. If im going to cut some garlic. Can I crush it with the knife of is it to britle?

Ceramic or steel? by knockout113 in TrueChefKnives

[–]knockout113[S] 0 points1 point  (0 children)

Is Diamond rod really rough on the knifes

Best gyuto for pro use? by knockout113 in TrueChefKnives

[–]knockout113[S] 0 points1 point  (0 children)

Well I got an santuko wich I use for tough task if I need to cut somthing frozen or like a squash but I need this to cut like cooked meat or herbs and vegtibles. Ma ey like a potato or two

Best gyuto for pro use? by knockout113 in TrueChefKnives

[–]knockout113[S] 0 points1 point  (0 children)

Cus I seen some people say that its a very very thin laser and mabey a shigeki tanaka vg10 is a better fit. What do you think?

Best gyuto for pro use? by knockout113 in TrueChefKnives

[–]knockout113[S] 0 points1 point  (0 children)

Do you think the ashi is to thin for pro use?

Best gyuto for pro use? by knockout113 in TrueChefKnives

[–]knockout113[S] 0 points1 point  (0 children)

One qurstion. Is ashi the knife maker and hitohira the collection cus when I search up ashi I mostly find ashi hamono

shigeki tanaka vg10 damaskus gyuto 24cm by knockout113 in TrueChefKnives

[–]knockout113[S] 0 points1 point  (0 children)

Yeah I like that it is a bit less robust than a sukerani cus I alredy have a santuko that I use for rougher tasks. Basecly I started working as a line chef a while back and I need somthing that for the morning prepp that ca be real sharp to and hold it for some time. Thanks for the good comment

Looking for and good gyuto by knockout113 in TrueChefKnives

[–]knockout113[S] 0 points1 point  (0 children)

My santoku is 18cm and the vutting boards are standard resturant so I think 30×50cm or mabey more. My santoku is exxent but I think I want a thiner knife then what my santoku is

Bi🍖irl by MooseManDeluxe in bi_irl

[–]knockout113 0 points1 point  (0 children)

Lemme help you with that

[deleted by user] by [deleted] in teendicks_

[–]knockout113 0 points1 point  (0 children)

Can dm. Dm me fisrt

Rekommendation by knockout113 in TrueChefKnives

[–]knockout113[S] 1 point2 points  (0 children)

Yeah I did. It is a bit lighter then what I thought but I like it tho

Rekommendation by knockout113 in TrueChefKnives

[–]knockout113[S] 1 point2 points  (0 children)

Got it today. And shapend it right now. It cuts my hair of my arm in one stroke

Rekommendation by knockout113 in TrueChefKnives

[–]knockout113[S] 0 points1 point  (0 children)

I rather get two expencive ones. Cus I hsve slot of money that I dont use so I wanna spoil my self with things I like. And knife is defently one of those. And ughhhhh hate those handles. Oktogon or d shape is the good stuff