Kitchen Knife Forums - obtuse
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    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

    Making Sushi at home

    Nice video work you did there.

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

    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

    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

    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