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Type: Posts; User: narcnh

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  1. I actually did that by accident with my new...

    I actually did that by accident with my new Yamawaku gyuto. I cut up some onions and left the juice on the blade for a few minutes. When I went to clean it, there was this pattern of discoloration. ...
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    Well.....while I may (emphasis on MAY) be...

    Well.....while I may (emphasis on MAY) be passable as a home cook, my knife skills are, hmmmm, I'll just say - nascent. After watching the various videos from the links in the different threads on...
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    Lol. I think that now the knife owns me. I've...

    Lol. I think that now the knife owns me. I've named her Selene - wicked sharp and likes the taste of blood.
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    Knife Draws First Blood - Cutlery 1, Fingers 0

    So, this evening I sharpened my three new Yamawaku knives. First, I have to say that it is very cool to do, but I don't have to tell that to this group. Putting a better edge on a knife feels like...
  5. Thanks for all the feedback. Just did another...

    Thanks for all the feedback. Just did another sharpening session this evening - only rinsed the stones for a few seconds in the sink to start and then squirted once for each side, while sharpening. ...
  6. Proper care and storage of Chosera stones - i.e. to wet or not to wet???

    In another thread MoodyMann posted a link to a website with various Japanese waterstones, and that site sells Chosera stones:

    http://www.fine-tools.com/naniwa-chosera.html

    So, right off the...
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    I use Photobucket, too. If you click on the last...

    I use Photobucket, too. If you click on the last link below a pic, the one that reads 'IMG Code', and then paste that into your message, the pic will appear in your message directly.

    Bill
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    I was thinking that, since it would not soak into...

    I was thinking that, since it would not soak into the board, it would leave more of a vaseliny (vaselinish?) residue/potential taste. On a side note, Board Butter appears to be a mixture of mineral...
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    You want to use an oil, so it will soak into the...

    You want to use an oil, so it will soak into the pores of the wood and keep if from drying out, warping and splitting. If the board is in an environment that is normal to high humidity (i.e. NOT in...
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    Everything, including the sharpener, arrived in...

    Everything, including the sharpener, arrived in the past couple of weeks. I am a complete newb at this. But, it's fun to learn something new. Helps keep the mind (and knives) sharp, Thanks for...
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    So, I stared at the above for a minute and...

    So, I stared at the above for a minute and thought "Huh?" But, I put on my engineer's magnifying lens and looked carefully at the edge. I think you be right. Hopefully, I won't mangle it, when I...
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    More Choil Pics

    Whoops, my bad. Here are a couple more pics. From the angle I shot, it was a bit of a challenge to get the camera to focus across the whole width of the knife, so the two pics have primary focus...
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    Choil Pics

    Ask and ye shall receive. Here are some close-ups of the Yamawaku Gyuto choil. Other than cropping, I have not edited any of the photos here or in my earlier post - no sharpening, no color...
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    "Kurouchi"! Thanks. Had found it, lost it, now...

    "Kurouchi"! Thanks. Had found it, lost it, now it's burned into my brain. Thanks for the head's up on weight. I had seen the term 'laser' WRT the Konosuke and some others, which I had only ever...
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    Pics of three Yamawaku knives

    Greetings,

    Based on comments in this forum, my very first Japanese knife purchase was of three Yamawaku knives on EBay. While waiting for them to arrive from Japan, I also ordered and received a...
  16. Thanks for all the support and great advice. It...

    Thanks for all the support and great advice. It really is a kind of addiction. But, at least I and the people around me will get something useful out of it - sharper knives. For the Edge Pro...
  17. Sharpened my first knife with the Edge Pro.....wow!

    My Edge Pro Professional arrived this week. I had also ordered a set of chosera stones from CKTG that were already here and was anxious to use the system. Yesterday, I tried it out on an old, dull,...
  18. Thread: Another FNG

    by narcnh
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    Welcome! "Not to sound too perverse, but the...

    Welcome!

    "Not to sound too perverse, but the sensation of using a blade is gratifying unto itself..."

    Sooooo, did you serve it with some fava beans and a nice chianti???

    Nice collection. ...
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    The madness is already taking hold. Last night I...

    The madness is already taking hold. Last night I received another email from 330mate that the 240 blade would be in on Friday and that the petty could be made, but with a white hou wood handle and...
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    New Hampshire in New England, By Way of New Jersey

    Ayah, am in New England, New Hampshire no less, but only for the past 17 years. Which makes me a new arrival to the locals. Originally from NJ (I know, too many "News" in there), so the Sox are not...
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    Greetings from NH

    Just a quick "Hello" and "Thank you". "Hello" to everyone. And "Thank you" to everyone, who takes the time to post about their experiences with and knowledge of kitchen knives. I'm not a chef, nor...
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