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    Sopranoto

    MY FIRST KNIFE FOR HOME

    Thanks for the advice, but i'm now convinced for the Gyuto 180mm Fujiwara FKM, for now i will not change the handle, in the future we'll see...

    Sopranoto 09-23-2014, 04:40 AM Go to last post
    apathetic

    Thinking of a copper pan - need some help

    As far as I understand if the copper is not thick enough, you lose the thermal reactivity to the inside cladding which much more inert, that's why you

    apathetic 09-23-2014, 04:26 AM Go to last post
    daddy yo yo

    Sakimaru

    This is so beautiful!!!

    daddy yo yo 09-23-2014, 03:28 AM Go to last post
    MAS4T0

    Making cheese

    Is it worthwhile to make hard cheeses at home? I was under the impressions that all good hard cheeses need years to mature.

    This is off

    MAS4T0 09-23-2014, 03:19 AM Go to last post
    MAS4T0

    Iron-cutting blade, NHK program

    Why don't craftsmen over here receive nicknames like "Emperor of practical skill"?

    MAS4T0 09-23-2014, 03:12 AM Go to last post