Recent content by chefofthefuture

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
  1. chefofthefuture

    DT @ EE

    I have one on order from him already. I've been buggin the crap out of Devin because I can't wait to get it! ...I'm not being very patient...
  2. chefofthefuture

    DT @ EE

    Now we don't have to go through "he who shall not be named" to get an ITK!
  3. chefofthefuture

    Advice for chef coat in LONG size/ not just BIG

    Culinary Classics can make one in a tall size for you (custom jacket), but they tend to run on the expensive side. With that said though, I have few coats from them and they're among the best I have.
  4. chefofthefuture

    Footwear Poll

    I'm surprised no one mentioned Keen yet? I have very flat feet, and wearing clogs are incredibly uncomfortable for me. Keen are very flat shoes, and combined with gel inserts my feet never hurt.
  5. chefofthefuture

    270 Yoshikane Tamamoku V2 gyuto

    Sorry for the confusion, my masamoto is a 300mm yanagi. Interested?
  6. chefofthefuture

    270 Yoshikane Tamamoku V2 gyuto

    Would you be interested in a masamoto KS?
  7. chefofthefuture

    Miyabi Birchwood 240mm Gyuto

    Tempting... So tempting...
  8. chefofthefuture

    Recommendation for the second waterstone?

    where do the chosera's fall into the mix?
  9. chefofthefuture

    JNS 1000

    Certain people on KF can't stand criticisms or negative reviews. I find the whole thing ridiculous. They act just like lawyers - you don't have to prove yourself right, you just have to prove the other guy wrong; and if there is anything negative written or said about your case, you consult...
  10. chefofthefuture

    Next run of ITK's?

    the petty's are nice too. any chance of introducing a santoku into the mix?
  11. chefofthefuture

    Next run of ITK's?

    Just wondering what you have on deck for the next round of ITK knives? Are you going to restock some existing models are introduce some new ones? I picked up on of the 210mm gyoto's you made recently and loved it. For small veg prep and delicate cuts it's amazing, it's just so agile. I...
  12. chefofthefuture

    JNS 1000

    I can't wait to see that. You know what the funny thing would be if you backhanded them the way they backhanded you. Something along the lines of "Unlike this imitation stone that you can buy cheaper with free shipping and no customs fees..." It would be funny, but then you'd be no better...
  13. chefofthefuture

    can you tell if a knife is with white steel or blue steel by just looking?

    I would say you can tell based on the patina, however the color of the patina has more to do with what your cutting than the steel. I'd assume though if you literally cut the same food, handled the knives exactly the same, removed all variables... then the two steels would patina differently...
  14. chefofthefuture

    JNS 1000

    So Maxim, if they don't have your stones what do they have?
Back
Top