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  1. Replies
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    No real need to get a Wusthoff just for the heavy...

    No real need to get a Wusthoff just for the heavy stuff. I use a cheap Chinese cleaver (a #2 the way the Chinese measure them) for chopping nuts, cutting cheese etc. I've picked up my carbon-steel...
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    I'm a lefty, too. Don't have a ton of gyuto...

    I'm a lefty, too. Don't have a ton of gyuto experience- all I've used thus far is an Artifex (with a truly yucky wedgey grind and I wasn't crazy about their implementation of the AEBL steel, either),...
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    How many knives are enough? For me, five. Big...

    How many knives are enough? For me, five. Big main knife (in my case, an Ashi Hamono cleaver), smaller knife (Tanaka petty), bread knife, stainless petty for citrus and suchlike, and a heavy-duty...
  4. I have a custom Ashi Hamono cleaver that I really...

    I have a custom Ashi Hamono cleaver that I really like. 400 grams, thin, white #2 steel, nice chunky rosewood yo handle. It was a really nice upgrade from the CCK 1303. Haven't tried the others, but...
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    When people say to me, "Oh! Scary cleaver!" I ask...

    When people say to me, "Oh! Scary cleaver!" I ask them, "Which would you rather have in a knife fight, the cleaver, or some other kind of knife that actually has a point?"
    Crickets.
    Then:
    "Oh!...
  6. Replies
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    2,719

    left drawer: cheap stainless Chinese cleaver,...

    left drawer:
    cheap stainless Chinese cleaver, small
    Henckels 4-star paring
    Victorinox paring
    grocery-store paring, cheap stainless, bent

    right drawer:
    Ashi Hamono cleaver, white #2
    San Hang...
  7. We're going to the beach for a week soon, staying...

    We're going to the beach for a week soon, staying in a rental house. I'm taking an inexpensive Chinese cleaver (carbon from wokshop.com) and an Opinel #8 in carbon. I may wish the Opinel were...
  8. You've gotten a lot of great advice so far. I've...

    You've gotten a lot of great advice so far. I've got four points to add:

    1- Lefties have their own issues with Japanese knives. Make sure you get something that is not ground highly asymmetrically...
  9. Replies
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    Count me in for one. Handle isn't hugely...

    Count me in for one. Handle isn't hugely important... I like wood, but it is very dry here in Colorado, so wood tends to shrink and change even when you care for it well...
  10. I second the recommendation for a Chinese cleaver...

    I second the recommendation for a Chinese cleaver for the heavy-duty stuff. If you live in a large enough town, you'll have a local Asian market, and they'll have cleavers.

    And, I've got to...
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    Sounds very nice!

    Sounds very nice!
  12. Replies
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    Ashi Hamono makes nice cleavers; you could either...

    Ashi Hamono makes nice cleavers; you could either go with the Gesshin Ginga PT recommended, or see if you could have a custom one made, either ordering directly from Ashi or through Blueway Japan....
  13. Yep. Fish breath oxygen, after all. But I had to...

    Yep. Fish breath oxygen, after all. But I had to google to find out further. I mean, there is oxygen in the air, right? So what does water have to do with the oxidation process? Here's what I found:...
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    I've got a Tanaka petty from metal-mater.jp and I...

    I've got a Tanaka petty from metal-mater.jp and I like it. I flipped the handle to be lefty and sanded it a bit, but I still think I may do a re-handle. But the blade is quite nice. I don't find it...
  15. Replies
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    3,267

    Yep, exactly. The cheap thick stainless Chinese...

    Yep, exactly. The cheap thick stainless Chinese cleaver we have is what I pointed to when I answered her question, and it's usually her "go to" knife. I guess the fact that I left the Ashi on the...
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    Nooooooooooo! Don't cut THAT!

    Caught my wife about to cut an ice cube in half with my Ashi shirogami vegetable cleaver. Noooooooooo! She was like, "Well, if I don't use this one, which one DO I use?" (She was cutting a piece of...
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    Great story! It is wonderful when shared...

    Great story! It is wonderful when shared interests can transcend linguistic or cultural barriers.
  18. Exactly. Super easy. You could use the balsa wood...

    Exactly. Super easy. You could use the balsa wood just as it comes from the store, but it is light enough that it moves around under the knife if you don't hold it, so gluing it to a base makes it...
  19. That looks like a really nice list. The Uraku...

    That looks like a really nice list. The Uraku carbon knife should be easy to get sharp, and be very versatile. I agree with greasedbullet, too. No need to spend a big chunk of change on the paring...
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    Ashi Hamono cleaver...

    Ashi Hamono cleaver
    https://lh3.googleusercontent.com/-lOhmbWbllRA/Ut1XjEj-EqI/AAAAAAAACaY/9md8qf7ah14/w1112-h625-no/Ashi_Hamono_Cleaver.JPG
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    I think for a companion to a nakiri, you'd want...

    I think for a companion to a nakiri, you'd want something with a point. I'm in a similar situation. I love my Chinese-style vegetable cleaver, but I need something for coring strawberries and...
  22. How far off the stone the spine of the cleaver is...

    How far off the stone the spine of the cleaver is when you're sharpening will vary depending on how wide the blade of your cleaver is, so rules of thumb for distance don't get you too far. What I did...
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    My bread knife. But it still sees some good use,...

    My bread knife. But it still sees some good use, because the rest of my collection is currently just cleaver, carbon petty, heavy cleaver, and stainless petty.
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    + 2 on Dave's core set; it's what I use. You'll...

    + 2 on Dave's core set; it's what I use. You'll probably find your Forgecrafts the best thing to practice on. The cheapo stainless just isn't much fun to sharpen, whereas basic carbon can be very...
  25. Too funny!

    Too funny!
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