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    panda

    Trust the Chef?

    combining components from 3 or more different dishes to create your own dish is a god damn insult and flat out annoying. not to mention how the hell

    panda 08-30-2014, 12:42 AM Go to last post
    mistascoopa

    Making Sushi at home

    Nice video work you did there.

    mistascoopa 08-30-2014, 12:33 AM Go to last post
    ThEoRy

    Edge pro and Japanese knives?

    You can blend the shoulder freehand or create convex bevels and hamaguriba edges. None of that is possible with an EP.

    ThEoRy 08-29-2014, 11:57 PM Go to last post
    TheOneHawk

    New knife set recomendation

    There's 3 (I think) different grit scales. Generally this forum uses the Japanese ones, but I think there's an American grit scale where 1200 would in

    TheOneHawk 08-29-2014, 11:54 PM Go to last post
    Benuser

    What knife should I buy?

    The OP is an evident novice where kitchen knives are concerned, and is yet incapable of making a choice in different options about material, length. profile,

    Benuser 08-29-2014, 10:58 PM Go to last post