PDA

View Full Version : Welcome to Kitchen Knife Forums!



Pages : 1 [2]

Johnny.B.Good
04-19-2013, 01:38 AM
Hej hej, from Sweden!

Welcome!

El Pescador
04-19-2013, 01:55 AM
Welcome One Snake!

Dave Martell
04-19-2013, 12:39 PM
Welcome snake

jigert
04-20-2013, 07:04 AM
Všlkommen Enorm!

RobinW
04-20-2013, 07:19 AM
Všlkommen!
Vilken šnda av Sverige?

cheflarge
04-20-2013, 02:52 PM
Killer site! Could someone explain the handle upgrade to me. Can I switch from a western style to a Japanese?

Dave Martell
04-21-2013, 11:45 PM
Killer site! Could someone explain the handle upgrade to me. Can I switch from a western style to a Japanese?


Hi chef,
To make the conversion from western (yo) to Japanese (wa) you first grind the bolster off in front of the handle along with the handle scales and then shape the tang into a stick looking thing. Then the blade is resurfaced to blend in the area where the bolster once sat and then the new wa handle is installed and shaped. This is a much bigger project than going the reverse direction.

konoyaro
05-27-2013, 06:24 AM
Greetings from Sweden everyone. Just getting into knives after cooking a lot in past year or so, starting to get a bit tired of the limitations that bad knives give me and thus searched the net for answers. Found this site to be very helpful and decided to join. Hoping to learn much more, especially regarding sharpening with a whetstone.

Dave Martell
05-27-2013, 10:36 AM
Welcome to KKF konoyaro :)

Pensacola Tiger
05-27-2013, 10:45 AM
Welcome to KKF!

jigert
05-27-2013, 10:54 AM
Všlkommen till KKF, konoyaro!

SyndicateNova
05-29-2013, 07:53 PM
Hello! Glad to be here!!!

Dave Martell
05-29-2013, 08:11 PM
Welcome to KKF SN

SyndicateNova
05-30-2013, 11:06 PM
Thank you Dave!!!

sachem allison
05-30-2013, 11:12 PM
welcome all!

SyndicateNova
05-31-2013, 01:32 AM
Hello to the forum,

I'm Sam from Simi Valley CA, I live thirty minutes away from Los Angeles, where all the good stuff is at. I am fourteen years old and a prospective chef. I developed a new found interest in kitchen knives and sharpening. I have been constantly browsing on the internet and between forums, and learning a lot about knives. I hope to learn a lot more from you guys and look forward to be part of this community!

knyfeknerd
05-31-2013, 01:51 AM
Hello to the forum,

I'm Sam from Simi Valley CA, I live thirty minutes away from Los Angeles, where all the good stuff is at. I am fourteen years old and a prospective chef. I developed a new found interest in kitchen knives and sharpening. I have been constantly browsing on the internet and between forums, and learning a lot about knives. I hope to learn a lot more from you guys and look forward to be part of this community!
Welcome Sam, you need to take a trip to Venice to check out JKI!
Best of luck to you, there's a lot to learn here.

jalanpipes
06-02-2013, 06:20 PM
Hello from Southern California!

I've had a growing interest in kitchen knives over the past 8 years and look forward to interacting with and learning from you all here on the forum.

Best, Jeff

Sharp As A Spoon
06-03-2013, 11:04 PM
Knife Porn! Don't tell my wife I troll around the For Sale section.

smilesenpai
06-12-2013, 01:29 PM
Yo! I have been using the brother site thinking it was was for knives in general and not the kitchen knives. Ha ha

Glad to have found like minded people.

swarth
08-12-2013, 10:38 AM
First time poster....long time lurker. Great site.

Frater_Decus
09-10-2013, 11:59 AM
My introductory forum thread hasn't been approved yet (not sure what the turn-around time is for that), so I figured I'd try posting here for my intro. My name is Gary; I'm a long time lurker and lifelong epicurean, in addition to being a knife nut (though I've only been at it for a few years). I'm a geek with very specialized interest and a taste for all things bespoke, fringe, weird and nuanced, though my knife collection isn't as cool as I want it to be, yet (one day!). Here are my two most recent purchases, hand made by Takeo Murata:
http://imageshack.us/a/img30/9287/bdmv.png

geremias
10-17-2013, 02:03 PM
hello guys!

Bacon Bandit
10-23-2013, 11:18 PM
My name is Michael, most everyone calls me Mikey at work. I've been in the industry for 25 years mostly cooking and I went to the school of hard knocks eastern USA, it's what I like to do and everything that I have learned has been on hands with blood, sweat, tears and repetition! I have been cooking at the Carolina Country Club in Raleigh, NC for the past 4.5 years and I really enjoy being there. I look forward to learning from this forum more about knives and such!!!

Bacon Bandit!!!:knife::knife:

LZ962
10-31-2013, 04:07 PM
Thank you, I really like this forum ,and I got a lot of information here.

yowie
11-16-2013, 05:45 AM
Hi I'm Dan, 23 and I live in a average size town in Australia. I've been lurking around the forums her for a few weeks trying to find answers to all my dumb questions haha so I thought I may as well become a part of it. I'm about to start an apprenticeship after working in kitchens for a bit over a year.

Dave Martell
11-16-2013, 11:49 AM
Welcome Dan

mc2442
11-16-2013, 11:57 AM
Welcome! Seems like we have quite a few Australian members. The more the better!

quantumcloud509
11-19-2013, 12:13 PM
Welcome Dan! KKF is a great learning experience. Youll enjoy it!

yowie
11-20-2013, 07:07 AM
Thanks for the welcome messages yeah I've learnt a fair bit already the gf already hates it because of how long I spend reading

metromaxi
11-21-2013, 03:32 PM
Hello friend! I like knife and http://cdn.kitchenknifeforums.com/images/smilies/running.gif registered.

paul59539
12-12-2013, 10:33 AM
Hello Dave, congrats, very informative site.. Thanks

haakan
12-15-2013, 10:09 PM
Hello,

My name is Haakan, and this is my first time posting on a forum. Happy to be here and hope to learn a lot from you.

mc2442
12-15-2013, 10:20 PM
Welcome aboard!

Dave Martell
12-16-2013, 12:43 AM
Welcome Haakan

Grunde
12-16-2013, 04:39 PM
Hi.
Signing up here hoping to find som fellow kitchenknife knuts to have really nerdy discussions about skarpening with.
I'm an eager home cook but have never taken it professional in fear that it will take all the fun out of it. Although I do work as a food critic, which is still funn after five years.
I've been through several periods as a hobby cook trough the years, starting with french, then italian, some german, american, japanese and thai. I spent a summer in Japan, lived with a Japanese family and fell in love with the Japanese everyday kitchen. My grandfather was the last blacksmith in my home town on the west coast of Norway. He was also an eager fisherman, so guess what my family had for dinner 5 nights a week or more. Luckily my grandmother was the best fish cook I ever known, and I learned a lot from her.

My most recent nerd spree is on japanese kitchen knives, japanese knife sharpening and sharpening in general. I've read all that I can find so far but have reached a dead end, and that's why I'm here now looking for fellow nerds and further information.
Don't hesitate to contact me.
Grunde

dcarrno
01-20-2014, 01:10 PM
I've been browsing through the site for a few weeks as I mulled my first purchase of quality knives, which was inspired by some home renovations that finally gave me a decent kitchen workspace. I ended up starting with the Misono 440 Moly Gyuto (210), Santuko (180), and Petty. I'm looking forward to having some fun with them and eventually learning how to work the stones. I'm just a home cook (although I have a lot of front of the house restaurant experience), so I'm sure it will take me a while to get the hang of things, but that's why I figured I would register with KKF and take advantage of all the expertise of the other members.

Looking forward to our future discussions!

Daniel Carr

mt_mac
01-22-2014, 01:54 AM
Joined 2 years ago and have always just lurked around and never commented so I figured I better say hi and get to participating.

apicius9
01-22-2014, 02:11 AM
Joined 2 years ago and have always just lurked around and never commented so I figured I better say hi and get to participating.

Good thinking! Welcome to the club :)

Stefan

tredtdi
02-03-2014, 07:52 PM
Happy to be here. To learn and use our tools efficiently.

Dave Martell
02-04-2014, 11:08 AM
Welcome

carver333
02-13-2014, 01:47 PM
Hello all! This is my first time posting on any kind of Forum! I am a sharpness enthusiast and I recently purchased a couple of carbon-steel japanese blades with Christmas money for what I thought was a deal and that spurred me to do some (i.e. an entire days worth) of research and came to really like reading through the posts on the site. My name is actually Carver, believe it or not, and I'm fairly inexperienced with the lingo and stuff, but have been shaving with straight razors for three years now so I'm no stranger to sharpening. I cook everyday and I try to improve my skills in the kitchen regularly because I am currently in college and don't want to spend my laundry money on eating out. (this also means I'm young, but don't hold that against me; I'm always open to learning) In the end I'm just curious to delve into another obsession, and this seems like a productive one. ^_^

gavination
02-13-2014, 05:01 PM
Welcome aboard Carver! It's a great place to be!

Chef Andy
02-13-2014, 06:00 PM
Welcome to KKF Carver!

JerryGoettig
02-13-2014, 06:30 PM
Hi guys! I've been reading this forum for a while and decided to register and see what's going on. Thanks!

protodoc
02-13-2014, 07:27 PM
Great forum!
Thanks for setting this up.

Dave Martell
02-17-2014, 09:58 AM
Welcome Jerry & proto!

RodgerDodger
02-20-2014, 06:08 PM
They're not all that great, but they sure are plain.

wirecounter
03-16-2014, 09:04 PM
Aloha All!

Stumbled onto this forum while I was considering replacing my wife's 8" MAC chef knife that was misplaced when we went camping. Just in time too, as I was considering purchasing it's replacement from a website which seemed very good, but after purusing threads on this forum I am glad that I did not.

Now, the quest begins! Still on the fence re: stainless vs not stainless.

I figured that since I've spent $$$ on EDC folders (about a dozen) and fixed blade camping knives (last one was a Bark River Bravo 1.5 with 3V steel) , I should get a quality knife (or two or three) for the kitchen. Tons of great information here!

Mahalo! https://2ahawaii.com/Smileys/extended/shaka.gif

PuercoLibre
03-30-2014, 12:53 AM
We're glad to have you here. Please take a minute to introduce yourself to the forum and then get to posting. :D

I've been trolling for info without registering for a while. Great site, Thanks!

todd1602
03-30-2014, 04:14 PM
Greeting Forum,
My hobby is Estate sales and vintage kitchen knives in particular and Sabatiers in particular particular. I love to find these treasures for a buck or two and see them on ebay for a lot more. Plus I love the feel of these treasures and the ease of sharpening. To view my Kitchen collection you would think that all my knives are junk (except for any one who really appreciates these works of art.) My question is this. I have found a lot of different Sabatiers over the past years.... lions, trumpets, elephant etc. but recently I picked up a half dozen in one household, and even though it is hard to see because of the age, it appears that the logo is that of a pig. At first I thought it was an elephant that had its trunk wore off but after careful examination I really believe these are pigs. I could not find anything else on the internet about this particular brand of Sabatier so I am hoping that maybe there is an expert out there who has seen such an animal. (the knife... not the pig). Any help would be greatly appreciated.
Thank you,
todd

seflachef024
03-31-2014, 12:14 AM
I have been in the industry for a little over 10 years. Starting from the bottom. Ran a family restaurant
For the past three years in the summer and working country clubs in south Florida for the winter. Now have a new head chef job at a small resort. Thought I'd join the crew.

HesAlwaysNearUs
04-16-2014, 02:57 PM
Greeting from Lithuania. Found your forum by searching japanese knives and information about japanese steels. Food preparing is kinda hobby for me. Im doing it at home for self and family. Sorry for my english language skills :D

erikz
04-16-2014, 03:23 PM
No worries man. Good to have a Baltic man in the house!

nhaitz
04-16-2014, 06:24 PM
Hi All,

Another new member saying Hi!

I own a small retail cookware shop and currently sell the usual suspects in mass produced American, German, Japanese, etc knives. Hoping to expand my knowledge of hand made kitchen knives. Another member of this forum suggest I join. I doubt I will have much to contribute to discussions, so I will probably just lurk and learn for a while.

Nancy

Gypsy Chef
04-18-2014, 12:30 AM
Hello KKF,
My name is Troy and I am a Canadian chef at large travelling around the world. I have been cooking professionally for about 8 years and have used all kinds of knives and steel. As of late I seemed to have developed an affinity for good damascus and Japanese Blue knives. I am always looking to expand my collection and love reading all the threads on this form about different steels and their workability and uses. Maybe one day I will even try to build my own!

GibCurry
05-05-2014, 08:43 AM
Greetings....

I found this forum via both BladeForums and the Wicked Edge Forums at virtually the same time.

Thought I'd best check it out...

My Dad was a sharpener of edges of all kinds: powersaws, hand saws, garden tools, shovels, axes and especially knives. He was the resident, goto sharpener in a logging camp. I remember at 5-6 years old sitting on a stool watching him sharpen as other men sat around the wood stove and talked.

As long as I remember wearing pants with pockets there's been a knife with me in some way shape or form. But, never as sharp as my father's.

I've focused on other things my whole life, now semi-retired, I can let sharpening have some time and focus in my life. And I love it.

I've purchased several of the newer sharpeners (Worksharp & Wicked Edge) and find that there is still skill involved that needs to be developed.

This new sharpening avocation has already led me to Eugene, OR for the Oregon Knife Collector's annual knife show. Amazing experience.

Then, last weekend what was called the 1st Annual Seattle Custom Knifemakers Show. It was even better -- 50+ of the nation/world's top knifemakers all in one place. The Friday pre-function was at a local forge and we got to watch some of these masters at work forging, hammering, quenching and sharpening.

At this point, I have mostly questions but will answer and reply if and when I can.

Thanks, all, for being here....

For Now,

Gib

chefcomesback
05-05-2014, 09:24 AM
Welcome on board Gib


Sent from my iPhone using Kitchen Knife Forum

rami_m
05-05-2014, 09:33 AM
Welcome

zeusbheld
05-28-2014, 01:46 AM
I went ahead and started posting before introducing myself, but hey better late than never.

My name's Jeff, I live in Bangkok, I'm an obsessive home cook on a finite budget. This forum came up in Google searches about freehand sharpening, which I am new (but committed) to.

daveb
05-28-2014, 11:46 AM
The Coupland is a clever play on words. Welcome.

Dblant
06-09-2014, 01:13 AM
Glad to be here

ghanson
07-07-2014, 05:54 PM
New guy here. A friend and i were discussing Japanese knives (of which he owns several) and I expressed an interest. My knife experience is mostly in the camping and pocket varieties (from SOG to Spyderco, Buck to Busse). My friend told me to get over here and start reading.

Now off to get some education before I begin this new obsession!

Bluebird814
07-21-2014, 10:43 PM
Hello from Japan.
Also, Our town has been called TOSA from 700 years or more before, and forged many edged tools.

Dave Martell
07-21-2014, 11:41 PM
Welcome to KKF Bluebird

Sharp As A Spoon
07-26-2014, 02:49 PM
Howdy y'all.

I'm excited to join the forum and actually participate and not just creep around the forums.

Love food, love knives! Happy to be here.

Cheers,
Tim

cheflarge
07-26-2014, 06:00 PM
Welcome Tim.

HHH Knives
07-26-2014, 07:06 PM
Welcome to KKF Tim!!

Dave Martell
07-26-2014, 11:29 PM
Howdy y'all.

I'm excited to join the forum and actually participate and not just creep around the forums.

Love food, love knives! Happy to be here.

Cheers,
Tim


Welcome!

trailingedge
09-06-2014, 03:19 PM
I've been interested in knives and have worked all my life with lower end, but very serviceable carbon knives, mostly Russel Green Rivers. I'm interested now in something nicer for dedicated kitchen use and landed on this forum. Great information. Thanks so much!

Dave Martell
09-06-2014, 04:43 PM
Welcome TE

trailingedge
09-06-2014, 09:00 PM
Thanks Dave. And I've been admiring your work, which i was drawn to while researching my soon to be purchased first quality kitchen knife. The Hiromoto AS is a contender, and I see you have done refinements to many.

mk2guy
09-10-2014, 10:32 PM
Hello from canada, eh!!!! Executive chef billy sanderson here. Currently addicted to "knifewear", my local knife shop here in the okanagan British columbia. Currently collecting the masakage koishi line with 6 in the collection so far.... following some of the d.i.y.'s to make your own wa handles on here. Contacted "lee valley" and now I have a few exotic woods and tools on their way in the mail to get me started to help supply the sunny okanagan with beautiful hand crafted works of art!!!!

gjones0686
09-21-2014, 05:28 PM
Hello just joined the forum I'm a line cook in Baltimore just started working the back of the house full time and looking to upgrade from my culinary school knives

Dave Martell
09-21-2014, 10:27 PM
Welcome!

x737
10-04-2014, 11:14 AM
Hello there. I am from Uzbekistan. I was recently reading a book by Jeffery Deaver about a criminal whose favourite tool of trade was a knife (btw the guy writes quality read). It went from there, I googled Kai Shuns, then on and on, and ended up ordering my first Tojiro DP Gyuto along with DMT 8in coarse continuous diamond plate and combination 1000/6000 King Stone. Looking forward to receiving and getting into madness of manual knife maintenance. I have several traditional pichaks (pichak is Uzbek for knife) which are great stuff when new, hold edge for long but are ruined by incompetent sharpeners the first time you bring the knife to resharpen. And now I know why. In all my life I have never seen them using any water on their rotating stones (and I have seen many), the sharpening process is all sparks and heat, with knives being immersed into water to cool. And edges never hold thereafter. Now after reading a lot I think I know why. Will learn sharpening on those abused knives before the Tojiro gets dull enough to have a touch.

Dave Martell
10-04-2014, 03:58 PM
Welcome to KKF