What did you eat last night for dinner?

[gomestar]



Just get one that is two glued together.

this is what I use.

 

[ama]

I find that the lower grit stone wears out much faster, that is why I opted for separates.

 

[gomestar]

you still have an Ittosai damascus? I'm eyeing one. Or maybe the Masanobu.

 

[mgm9128]

I want a Nenox.

 

[ama]



you still have an Ittosai damascus? I'm eyeing one. Or maybe the Masanobu.

Me? No, I never had that. I have this: http://korin.com/UX10-Gyutou?sc=20&category=51948 and this: http://korin.com/VG-Gyutou?sc=7&category=17339 for my chefs knives. The Misono holds its edge longer and sharpens better. Its worth the extra few bucks.

 

[gomestar]

****, you're right, that was dmax who had the Ittosai. I looked at the Misono a little last year when it was like $170. Now it's more like $250 and a Masanobu is only slightly more.

 

[ama]



****, you're right, that was dmax who had the Ittosai. I looked at the Misono a little last year when it was like $170. Now it's more like $250 and a Masanobu is only slightly more.

Yea, I bought the them both a few years ago when they were considerably cheaper. Korin really jumped their prices I see. Still, looking at it now, it looks like everything has gone up and the Misono is still probably the pick of the litter, despite its current cost.

 

[ama]



I want a Nenox.

So forgo your next meal at Daniel and but one instead. Great handles on them, but they aren't worth a damn if you don't sharpen them often and properly.

 

[SField]



I want a Nenox.

Great knife. Work with yours though for maybe 2-3 months to learn how to maintain it, otherwise you'll be wasting a $700 knife. I'm sure you'll get the hang of it, and you'll enjoy the Nenox that much more if you know how to really use it.

Your knife is dull but you just need to pay more attention. For now, get physically closer to the food and move a little slower. People cut too fast... move a bit slower. The speed will come but concentrate on correct, not fast.

 

[itsstillmatt]

 

[itsstillmatt]

Oh, a good knife isn't going to cure poor knife skills. Indian, arrow and ****.

 

[SField]



So forgo your next meal at Daniel and but one instead. Great handles on them, but they aren't worth a damn if you don't sharpen them often and properly.

That would have to be Masa with alcohol to buy a nenox.

 

[ama]



That would have to be Masa with alcohol to buy a nenox.

He was talking about getting the Canard à la presse (Assuming Daniel still does that. I heard from a friend of mine who tried to get it a couple months ago that they had stopped.), I imagine that is not too cheap there.

You can run up $700 at Bar Masa pretty easily even. That bar is absolutely stunning though.

 

[Baron]

Here's what I made with the spot prawns. Sauteed with shallots, garlic, basil and tomatoes. They were delicious. That's baby bok choy on the side that I overcooked.

 

[Manton]



Great knife. Work with yours though for maybe 2-3 months to learn how to maintain it, otherwise you'll be wasting a $700 knife. I'm sure you'll get the hang of it, and you'll enjoy the Nenox that much more if you know how to really use it.

Your knife is dull but you just need to pay more attention. For now, get physically closer to the food and move a little slower. People cut too fast... move a bit slower. The speed will come but concentrate on correct, not fast.

No one ever says this to me