Quantcast
Search Results - Kitchen Knife Forums

Search:

Type: Posts; User: Squilliam

Page 1 of 10 1 2 3 4

Search: Search took 0.01 seconds.

  1. Replies
    94
    Views
    4,426

    Metalmaster often doesn't reply for quite a...

    Metalmaster often doesn't reply for quite a while, don't worry about it.
  2. Replies
    32
    Views
    1,215

    I know I've got some edge rolls on my suji from...

    I know I've got some edge rolls on my suji from taking the ends off a few garlic cloves.

    How short is Jamie's knife? 16cm? lol
  3. Replies
    94
    Views
    4,426

    I have straightened a 300mm mono steel suji, a...

    I have straightened a 300mm mono steel suji, a deferentially hardened usuba I made and heat treated, as well as two Tanaka damascus clad blades (stainless and carbon) and one of those Korean knives...
  4. Replies
    94
    Views
    4,426

    Honestly just try to bend it back with your...

    Honestly just try to bend it back with your fingers, a padded vice or one of those wooden sticks. It doesn't look like a complex bend.

    To me it seems that a mountain has been made from a mole hill...
  5. Replies
    14
    Views
    767

    I once heard a quote by a ABS Master Smith "I'll...

    I once heard a quote by a ABS Master Smith "I'll show you how to make a blade which passes the performance test, then I'll show you how to make a good blade".
  6. Replies
    10
    Views
    457

    I debone / remove large chunks of meat before...

    I debone / remove large chunks of meat before slicing a roast with a suji. It does a great job once the bones are removed.
  7. Soft breads I use a gyuto, but for hard crusts or...

    Soft breads I use a gyuto, but for hard crusts or grains or nuts I use a bread knife to save the gyuto's edge.
  8. Replies
    20
    Views
    1,169

    Oops yea, I was picturing something like this in...

    Oops yea, I was picturing something like this in my mind

    http://www.watanabeblade.com/english/pro/nakkiri180.jpg

    Flat and parallel on the kuro, then flat bevels on the iron until a hamaguriba...
  9. Replies
    20
    Views
    1,169

    A gyuto with the geometry of a nakiri is the...

    A gyuto with the geometry of a nakiri is the easiest to maintain over time. The height will change but nothing else, if you sharpen it correctly.

    I also have a plan for an amazing new geometry...
  10. Replies
    2
    Views
    258

    "it surely has to plateau soon as far as...

    "it surely has to plateau soon as far as performance goes"

    Yes that's why we have fads come in and out here on the forums. I wouldn't say it's a bad thing, and it's important part of what keeps...
  11. Replies
    11
    Views
    622

    Marko, on a yanagi the shinogi may rise to the...

    Marko, on a yanagi the shinogi may rise to the height of the emoto. In that case a machi would allow for sharpening without the stone running into the handle. I know there are other ways with dealing...
  12. Replies
    14
    Views
    1,222

    My green brick does a great job.

    My green brick does a great job.
  13. Replies
    22
    Views
    1,044

    Doesn't Murray Carter do double beveled debas?

    Doesn't Murray Carter do double beveled debas?
  14. I'm sure you could get away with a Shichirin and...

    I'm sure you could get away with a Shichirin and binchotan.
  15. Heavy board hits and the like wont phase it. The...

    Heavy board hits and the like wont phase it. The problem will be when someone drops it into the sink with other utensils, accidentaly chops another knife or spoon they left on the board, or cut...
  16. Replies
    4
    Views
    438

    That is sooo nice. Did you follow the handle...

    That is sooo nice. Did you follow the handle profile or change it a bit?
  17. Replies
    7
    Views
    630

    Lots of stropping on leather with a fine buffing...

    Lots of stropping on leather with a fine buffing compound has sorted out every form of burr I've ever encountered. I usually make some light strokes on my finishing stone and then strop on plain...
  18. Replies
    43
    Views
    2,607

    Del I have really enjoyed reading you comments.

    Del I have really enjoyed reading you comments.
  19. You could try hosting it with imgur.

    You could try hosting it with imgur.
  20. Replies
    20
    Views
    1,411

    Because the slices were split not cut. It would...

    Because the slices were split not cut. It would be look torn, and possibly bruised and would brown quickly.

    The surface is more obvious on hard foods like carrot, where a cut will be glassy on the...
  21. Replies
    20
    Views
    1,411

    The surface on that apple is going to be no good...

    The surface on that apple is going to be no good at all :(
  22. Replies
    7
    Views
    708

    Well there is this thread. Not much info but you...

    Well there is this thread. Not much info but you might be able to PM the OP.

    http://www.kitchenknifeforums.com/showthread.php/8653-board-butter-on-bakko-yanagi-cutting-board
  23. Replies
    23
    Views
    1,219

    I have no idea about the foods you're cutting,...

    I have no idea about the foods you're cutting, but when I cut meat and wider vegetables; serrated knives leave striations and sawing leaves back-and-forth striations with any knife.
    In my opinion...
  24. Replies
    19
    Views
    1,161

    Waxing blades

    I just decided to wax a customer's machete which they had let rust in the past. I poured boiling water over it then rubbed it with a puck of beeswax. The result was a thin, even and squeaky wax film....
  25. Replies
    35
    Views
    2,848

    I think sending it to Murray Carter would be a...

    I think sending it to Murray Carter would be a good option. He probably has more experience than anyone else in the US straightening clad blades.
Results 1 to 25 of 226
Page 1 of 10 1 2 3 4