Recent content by jdsmith561

Okay. Thanks for the advice. New to this. And lol, the clipart

That's funny. Putting up with ganster or delinquent dishwasher

Yes to the cutting board question. Sorry

Thanks for the info

What country are you in? USA KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Nakiri Are you right or left handed? Right Are you interested in a Western handle (e.g., classic...

Thanks for the link. It's a closed thread though it says.

Oh yeah, cut snap peas into 1/4 inch pieces, and also cut about 10 tomatoes into 1/4 squares daily

Shiitake mushrooms, left that out. Slice those up pretty thin, after they've soaked

Where exactly do I find the questionare. Can't find it. I pretty much go through about 15-20 onions a day. Mostly julienne. Cut some one inch squares. About the same amount of red bells. About 10 green bells. One inch shares. A few I make eigth of an inch wide sticks. I chiffonde mint, Thai...

The knife I have isn't Vg-10 atleast not classified as that on chef knives to go. I've seen others of the same maker that's vg-10. In the future I plan on buying the "Kajiwara Damascus Nakiri 165mm". But before I do, anythoughts on it. Anyone have one or know the pros and cons. Is it chippy? Lol

Thanks for the info

Maybee the thicker blade is more durable and less prone to chipping. I've only ever owned one nakiri and have chipped it. It slicces through produce amazingly though. I've worked with thicker nakiris and never seen or had them chip. Not an expert though.

The knives supplied in the restaurant I work at are Chinese cleaver. About an $8 knife, I loomed them up. But when I worked for the company previously the had nakiris, and I never seen one chip the whole time I was there.

Thanks for the input everyone. Especially about the sharpener. I did notice the blade stayed very sharp a few days out of the box, once I used the sharpener in the kitchen at work it only seemed to stay sharp an hour. Definity gonna have to buy a stone. Any suggestions for a single stone (as far...

The sharpener I was using is a type I've never before seen. It has two steel rods in the shape of an "x". But they are not in a fixed position. They have give to them. The "x" will turn into a "v" shape depending on how far down you go. No doubt it was my fault, I sharpened my blade but couldn't...