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    knife for sous

    I read somewhere on here I believe, that a chef was buying his newly hired cooks their first knife. I think he said they were carbon steel as well. It

    jared08 09-23-2014, 08:26 PM Go to last post

    Making cheese

    Eating sharp cheddar at home = delicious
    Making sharp cheddar at home = tedious, labor intensive and not as good as the pros can make

    Castalia 09-23-2014, 08:04 PM Go to last post

    first carbon wa gyuto

    Are you wanting more advise or for people to offer up used knives that they think may be of interest?

    If it's the latter then a WTB thread

    MAS4T0 09-23-2014, 08:00 PM Go to last post

    Itinomonn: Carbon V2 Kurouchi/Kasumi vs. Semi Stainless Kasumi.

    Dear KKF,

    I'm contemplating the purchase of an Itinomonn 240mm wa gyuto. The geometry looks very appealing with the convex grind and thinness

    cazhpfan 09-23-2014, 07:57 PM Go to last post

    Massive Knife Sale - all kinds of knives

    So did I. I even told echerub that I'd take it. After checking my billfold, I had to back out. I've wanted to check out that knife ever since Jon started

    99Limited 09-23-2014, 07:56 PM Go to last post