Quantcast
Kitchen Knife Forums - CB1968
  • CB1968

    There is no available content written by CB1968
  • Recent Article Comments Widget

  • Recent Blog Posts

  • Recent Forum Posts

    Yayama

    Need some advice about shun,thank you

    LOCATION
    What country are you in?
    USA


    KNIFE TYPE
    What type of knife are you interested in (e.g., chef’s

    Yayama 09-02-2014, 02:23 PM Go to last post
    Yayama

    Need some advice about shun,thank you

    Yeah, I agree with you , most useful knives are just couple,santoku is nice .thank you

    Yayama 09-02-2014, 02:14 PM Go to last post
    Yayama

    Need some advice about shun,thank you

    Thank you so much, maybe next time I need find a iron knife,seems now most Chinese people use steel knife, I remember iron knife always have rusty wood

    Yayama 09-02-2014, 02:11 PM Go to last post
    Timthebeaver

    Starting freehand ?

    Jon, am i right in remembering you saying the maker of your Jin knives uses rudimentary stones and olive oil?

    Timthebeaver 09-02-2014, 02:07 PM Go to last post
    Asteger

    Kimchi

    About the vinegar, it prob depends on what you're making the kimchi for. If you like it sour and/or want to use it for tchigae or bokumbap, etc, then

    Asteger 09-02-2014, 01:34 PM Go to last post