Quantcast
Search Results - Kitchen Knife Forums

Search:

Type: Posts; User: JKerr

Page 1 of 15 1 2 3 4

Search: Search took 0.01 seconds.

  1. Thread: cpm knives

    by JKerr
    Replies
    33
    Views
    2,221

    Height is good I suppose, honestly I've never...

    Height is good I suppose, honestly I've never been too fussed by the height of a knife. I used Sabs for ages so I'm probably more use to shorter profiles, I'd imagine anything up to 55mm ish would...
  2. Thread: cpm knives

    by JKerr
    Replies
    33
    Views
    2,221

    The only AS knives I've use are Takeshi Saji's,...

    The only AS knives I've use are Takeshi Saji's, and the retention is very good for how easy they are to sharpen. Grind on his cheaper knives can be a little funky though, having said that, I still...
  3. Replies
    20
    Views
    1,224

    Yeah, I've got a standard #6 kicking about...

    Yeah, I've got a standard #6 kicking about somewhere, had a #7 which I sold on and I picked up the OMS#6 a couples months back.

    I'd say the differences are subtle; rosewood handle, slightly better...
  4. Replies
    20
    Views
    1,224

    Good call. The OMS#6 is my go to knife at work....

    Good call. The OMS#6 is my go to knife at work. Love it.
  5. Replies
    58
    Views
    5,273

    Also, it's not my cup of tea, but you can get the...

    Also, it's not my cup of tea, but you can get the Masamoto KS for around $230USD on rakuten.
  6. Replies
    58
    Views
    5,273

    Sugimoto HM, $130 for a 240, $220AUD for a 270. ...

    Sugimoto HM, $130 for a 240, $220AUD for a 270. I haven't used a gyuto from this line, but I have an HM petty and hankotsu; F+F is good, handle's comfortable, easy to sharpen and takes a nice edge,...
  7. Replies
    48
    Views
    4,759

    Surprised no one has mentioned Keijiro Doi. ...

    Surprised no one has mentioned Keijiro Doi. Although he has retired I suppose.
  8. Replies
    162
    Views
    15,177

    My last job was at a restaurant predominately...

    My last job was at a restaurant predominately known for seafood. Every Thursday we'd do degustation only; occasionally we might use beef or pork or truffles etc if we were approached but 9 out of 10...
  9. Replies
    3,167
    Views
    399,204

    Just put it on the stones and I'll give it try...

    Just put it on the stones and I'll give it try out at work tomorrow and post my thoughts. Was thinking on doing some aussie pass arounds at some point so could be good to get a more experienced pair...
  10. Replies
    3,167
    Views
    399,204

    Perhaps. It does feel small for the knife and the...

    Perhaps. It does feel small for the knife and the balance is pretty far forward so it's probably safe to say the the handles aren't made specifically for the knife.

    Edit: Sorry, misread the last...
  11. Replies
    3,167
    Views
    399,204

    21375 21376 Shig 240 kasumi with custom...

    21375
    21376

    Shig 240 kasumi with custom handle. Picked it up from that site for pretty cheap. I was kinda worried that they had somehow managed to buy seconds or cut corners somewhere, kinda...
  12. Replies
    8
    Views
    631

    I was recently looking at debas too. Actually,...

    I was recently looking at debas too. Actually, I've been mulling them over for ages now, but never really felt it would be that beneficial until now due to work. The Tanaka's are suppose to be...
  13. Replies
    25
    Views
    1,989

    Maybe it's in the stones? Or perhaps I just...

    Maybe it's in the stones? Or perhaps I just haven't tried enough to have stainless to compare it to, but I've generally felt that the hattori FH felt pretty responsive on the stones (cleaver and...
  14. Replies
    25
    Views
    1,989

    I know many people aren't a fan of VG-10, but the...

    I know many people aren't a fan of VG-10, but the Hattori FH series (and possibly the HD, never tried one) and Takeshi Saji's knives feel pretty good on the stones. I don't find them any harder to...
  15. Replies
    43
    Views
    2,619

    That's awesome, Mametaro! Look forward to...

    That's awesome, Mametaro! Look forward to hearing your thoughts.

    Cheers,
    Josh
  16. Replies
    43
    Views
    2,619

    Our approach is basically the same for the...

    Our approach is basically the same for the flathead; fillet, skin, cut out the pin bones then we cut into smaller pieces again.

    I'm all for the deba for larger fish with harder bones where a...
  17. Replies
    43
    Views
    2,619

    Pics of the 270 Shig Mioroshi please! :D

    Pics of the 270 Shig Mioroshi please! :D
  18. Replies
    43
    Views
    2,619

    Sorry, my post was probably a bit ambiguous. I...

    Sorry, my post was probably a bit ambiguous. I gathered that you feel it's worth the extra time to care for the product, and I completely agree. Especially seeing as you have a sushi bar where...
  19. Replies
    43
    Views
    2,619

    Cost vs labour definitely plays on my mind when I...

    Cost vs labour definitely plays on my mind when I consider using a deba for fish prep. Given that everyone else in the kitchen uses western filleting knives and are happy with the result, I can't...
  20. Replies
    43
    Views
    2,619

    Question for all the deba using pros

    This is basically about efficiency vs result, more so with smaller fish.

    Generally, I prefer using a deba over a western knife, especially for large fish and while we do get some huge snappers in,...
  21. Replies
    3,167
    Views
    399,204

    Unfortunately I came a little too late to that...

    Unfortunately I came a little too late to that thread. On the look out for a new boning knife, and those Harner's looked like real winners. I'd be keen to hear some feedback on them.
  22. Replies
    7
    Views
    1,004

    Thought I'd post it here rather than a new...

    Thought I'd post it here rather than a new thread, but for those interested, JCK has some of the aogami super Saji knives with the kuroichi finish back in stock. In the Saji specials section.
  23. Replies
    23
    Views
    1,848

    FWIW, I ordered a cleaver and petty through his...

    FWIW, I ordered a cleaver and petty through his website and wasn't charged for shipping either.
  24. Replies
    4
    Views
    298

    Question on thinning damascus knives

    So I'm thinking on taking my new Shimatani to the stones and thinning it out a bit but I'm a little concerned about it looking ugly as sin as a result. I was planning to just start on a DMT or GS...
  25. Replies
    4
    Views
    1,286

    Personally, I'm a huge fan of his knives. It's...

    Personally, I'm a huge fan of his knives. It's subjective with any knife, but for me, they just feel natural in my hand. Love his profile and handles and his HT seems to be spot on; so far I've...
Results 1 to 25 of 363
Page 1 of 15 1 2 3 4