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Type: Posts; User: mhpr262

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  1. Replies
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    284

    Yes, but why aren't the knives sorted by length,...

    Yes, but why aren't the knives sorted by length, this is making my OCD act up ...
  2. Replies
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    760

    What angle (and asymmetry, if any) were you...

    What angle (and asymmetry, if any) were you using? Was it the factory angle? I have two 240mm DP gyutos but haven't sharpened them yet because so far I have only sharpened soft Euro steel and I'm a...
  3. Replies
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    625

    I have the 270mm carbonext gyuto and the fit and...

    I have the 270mm carbonext gyuto and the fit and finish is more than just decent. The blade profile is without any discernible bumps much less overground parts. my factory edge was sharp enough to...
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    669

    It's not really worth the trouble. The bending is...

    It's not really worth the trouble. The bending is noticeable if you look for it but I guess most peope would never notice. It is good enough for a beater and it is not worth the trouble to me to send...
  5. seems like I have the narrow version. Even the...

    seems like I have the narrow version. Even the Victorinox homepage does not clearly show the difference. It is so hard to navigate and find the stuff you want on there it is really infuriating.
  6. Replies
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    1,585

    I think the biggest problem that can cause...

    I think the biggest problem that can cause chipping is not pressure but torque. In the vid she chops the herbs by pressing down the tip with one hand while chopping and moving around the blade with...
  7. Replies
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    479

    I use cork, too and it does work well. I think a...

    I use cork, too and it does work well. I think a bit of soft to medium-hard wood works even better, especially if you have a bit of end grain wood and you pull the edge through perpendicular to the...
  8. Replies
    50
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    1,949

    Maybe it is not his knife and the owner said...

    Maybe it is not his knife and the owner said nothing about the tip ... or maybe it is for a child and a knife without a tip is preferred?
  9. I have the F Dick ProDynamic in 8'' and 10'', the...

    I have the F Dick ProDynamic in 8'' and 10'', the 8'' Eden and the 8,5'' Victorinox. Of these, the ProDynamics would probably work best for you, a really long blade, very comfy grip even for pinch...
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    669

    I feel your pain ... i recently ordered the 250mm...

    I feel your pain ... i recently ordered the 250mm Sabatier Lion chef's knfe in stainless and the blade is bent every which way - the spine is bent like a reversed question mark when seen from the...
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    1,949

    Yep, burrs are a big problem. I had no idea how...

    Yep, burrs are a big problem. I had no idea how much until I started pulling each knife through a piece of wood after sharpening. If the nick the edge leaves is still just a little bit "smudgy" you...
  12. The grit combo you mentioned would be good for...

    The grit combo you mentioned would be good for Euro steel. Just buy a cheapser stone from a reputable brand and you are good to good. For example a naniwa super stone. The Kings are said to work...
  13. Replies
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    2,929

    I am running out of room, and lately it has...

    I am running out of room, and lately it has become really difficult to choose one for cooking, lol.

    The majority of my knives are "workhorse" knives anyway, often way under 70€, so the financial...
  14. Replies
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    2,929

    I have a little over 60 knives at the moment and...

    I have a little over 60 knives at the moment and that is about as large as my collection will get I think. I have bought all the knives I wanted to try out, lately I haven't found any that interested...
  15. Here is the Carbonext series: ...

    Here is the Carbonext series:

    http://www.japanesechefsknife.com/KAGAYAKICarboNextSeries.html#CarboNextSeries

    Click on the oval icon titled JCK Originals on the hme page, on the left hand side....
  16. Thread: Hiromoto stops

    by mhpr262
    Replies
    53
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    3,700

    Maybe things will change. For a long time Herder...

    Maybe things will change. For a long time Herder in Solingen had the only master of the technique called "blaupließten" left in Solingen and the world (Wilfried Fehrekamp) and it was expected his art...
  17. Replies
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    3,706

    I have two 210mm gyutos and they are nice to work...

    I have two 210mm gyutos and they are nice to work with for some stuff (well, one at least, the other is kept in pristine unused condition) but in general I do find them a bit too dainty (6'3'' guy...
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    I wouldn't try to smuggle that onto a plane,...

    I wouldn't try to smuggle that onto a plane, seriously ... it might be good weapon though if someone tries to mug you. he demands your credit card, you take out that thing and in a swift motion swipe...
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    There is a video on youtube about the last German...

    There is a video on youtube about the last German grinding master in Solingen who was a master of the finishing technique called "blaupließten", Wilfried Fehrekamp. He worked for Herder...
  20. Replies
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    2,668

    Except we like knives and were actively...

    Except we like knives and were actively interested in learning how to use and maintain them. That's how we became better.

    99% of people don't give a sh!t. He isn't wrong.
  21. It doesn't say on the product, but it works. (Btw...

    It doesn't say on the product, but it works. (Btw I have just looked closely on the sticker on the wrapping and it DOES say it is for sharpening, among other things)
    ...
  22. Replies
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    Don't try to pry out chunks from a solid...

    Don't try to pry out chunks from a solid chocolate Santa Claus with the tip of a non-locking Swiss Army Knife ... my first ever knife scar, when I was around 9 or 10 or so ... it is still there on...
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    2,668

    We knife aficionades are a rare breed indeed. It...

    We knife aficionades are a rare breed indeed. It is too easy to forget when one spends so much time in forums with like-minded people.

    A suggestion: She likely already has got good knives or can...
  24. Replies
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    My grandmother's partner had knives like that -...

    My grandmother's partner had knives like that - "sharpened" them with a drill and a grinding disc. Frequently slipped and scratched the whole bladeface. Absolutley ruined them. He was a trained chef,...
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    I doubt the OP was looking specifically for Sabs,...

    I doubt the OP was looking specifically for Sabs, just any decent knife ...


    I agree with learning to sharpen first though. As for the knife, I'd consider a Victorinox chef's knife or the IKEA...
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