Posts by Luis J

Quote: Originally Posted by boar_d_laze  Luis,   Ask Mark about his $60 Imanishi 1K/6K combo.  Other than noting its presence, price, size and grit levels on the CKtG site -- which seem to fit...

Hi guys...   Thanks for the valuable advice. As I told you, my friend can't go out of budget, my suggestions were towards the Gesshin 1000/6000 or the 3 stone combo (5 piece set) from CKTG but seems like he's on budget for...

Hi guys...   A friend of mine asked me for some advice on sharpening stuff in a tight budget. My first opinion was the CKTG 5 piece set , but he said that he preferred a combo stone... Then I told him to get the Gesshin...

Quote: Originally Posted by Benuser  Hey Luis, perhaps it's a good idea to try another approach. Don't use your rod anymore, and perform a daily touch up @3-5k, it's just about a few edge trailing strokes probably and...

Amen to all that Mano wrote.   The only "downside" is that you can damage it easily if your neglect on the knife. With mine, under no circumstance I'll split a chicken, cut thru whole fish or a pumpkin. But since it's a...

Quote: Originally Posted by Benuser  Hi Luis, just to make sure: have you been using a grooved steel? I'm wondering about that fatigued steel. It's not uncommon to find it on brand new blades - has perhaps to do with...

Quote: Originally Posted by Jewels2799  I am a cookbook addict so I'm trying to resist buying books right now. I have an app called PepperPlate on my ipad. It helps me plan my menu for the week etc and  it...

Hi Ben...   I have experience with other much more affordable carbons like the Tojiros ITK, wich are very affordable and maybe low end...Those are carbon steel and I don't need to remove that much metal to get a good edge. The...

Hi guys...   I got a PM from a fellow member of this forum asking me about this particular knife, and since now I have more than 3 months of experience with it, I can be much more objective and share my deal of (bad)...

Quote: Originally Posted by phatch  The purpose of the Professional Chef is as a basic textbook. It's not about pushing boundaries and exploring much. It's also geared to be reinforced with classtime discussion and...