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    psfred

    looking for multi purpose hone or steel

    Be very gentle with any rod type hone or steel with a Japanese style knife. Most of the knives are significantly harder than a standard knife steel,

    psfred 10-01-2014, 06:43 PM Go to last post
    Mucho Bocho

    Pelmeni discussion

    These sound like Tangbao (I call them Chinese soup buns)?

    I'm an American, so take my FB with a grain of salt (or Soy Sauce), the place

    Mucho Bocho 10-01-2014, 06:34 PM Go to last post
    marc4pt0

    Show your newest knife buy

    Inspired by some recent threads I've decided to reignite my interest in Japanese knives.

    The Itinomonn was for one of my sous chefs but

    marc4pt0 10-01-2014, 05:57 PM Go to last post
    stump_nola

    First Timer question about "Asian Chef Knife" profile and Feel

    I have the Hiro AS 210. The price on JCK recently dropped so I would grab one. OTB, the blade was really sharp and I could shave the hair on my arm. I

    stump_nola 10-01-2014, 05:51 PM Go to last post
    StuNY

    Hello from New York!

    Thanks everyone! Already learned a ton about cutlery knives from all of you, and looking forward to participating!

    StuNY 10-01-2014, 05:47 PM Go to last post