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Type: Posts; User: UglyJoe

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  1. Replies
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    That link needs a translation! Google Translate...

    That link needs a translation! Google Translate just doesn't cut it.... Anyone???
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    1,588

    I like Yoshihiro a lot... but part of why i like...

    I like Yoshihiro a lot... but part of why i like them is their value, particularly for the single bevel knives. At that price, you are right in the ball park for a lot of really good knives,...
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    10,198

    Keller is the master of refinement. He refines...

    Keller is the master of refinement. He refines and refines and refines till he could turn a piece of bacon into three star food. And then after that he get's playful. No better example of excellent...
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    130
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    10,198

    I LOVE Keller's French Laundry and Bouchon...

    I LOVE Keller's French Laundry and Bouchon cookbooks... talk about food porn! In particular the French Laundry cookbook isn't something that as a home cook I have really been able to take advantage...
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    That's what I thought he was talking about as...

    That's what I thought he was talking about as well.
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    11
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    1,485

    no linky

    no linky
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    13,021

    Geeze, will you people grow up! FACT: Some...

    Geeze, will you people grow up!

    FACT: Some people pay a certain amount of money in order to show off their wares here on these forums.

    FACT: It is unfair to ask these people to pay money for...
  8. Replies
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    1,176

    Those are just typical overgrinds. Keep...

    Those are just typical overgrinds. Keep flattening the bevel and they will go away, assuming the knife is straight. At least the one at the tip. It's hard to see how close to the edge the overgrind...
  9. Replies
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    13,021

    I don't see the problem. If DH is taking money...

    I don't see the problem. If DH is taking money for work, then posting a thread showing said work, this is advertising. You don't have to come out and say "send me your knife!" for it to be...
  10. Replies
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    SWEET. Hopefully this ends up as a documented...

    SWEET. Hopefully this ends up as a documented fixer-upper on the blog, pictures, etc....?
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    Entire blade road. See here...

    Entire blade road. See here for an example of my initial sharpening of my Yoshihiro deba.
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    well, I'd still love to see say the suisin line...

    well, I'd still love to see say the suisin line showcased...
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    I wouldn't mind some more vids on some of the...

    I wouldn't mind some more vids on some of the series of knives you carry... maybe some of Suisin knives or an overview of all the Gesshin knives you've had so far, particularly the Hides.

    As far...
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    Well, I'm on a Mac, and the redirect happened......

    Well, I'm on a Mac, and the redirect happened... but nothing happened because of it. And if something had happened, I could have just dragged it to the trash and emptied it... Win.
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    I'm also still having the redirect problems....

    I'm also still having the redirect problems. Safari, here.
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    That suji patina is one of the sickest patinas I...

    That suji patina is one of the sickest patinas I have ever seen. Wow! (If any of you haven't, check out his picasa gallery for closeups... just wow.)
  17. I like white #2 because it's cheap, it get's...

    I like white #2 because it's cheap, it get's super sharp, the heat treat isn't THAT difficult (which I think leads to white's price point generally being pretty good, as well as to why it's available...
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    I'm slowly learning katsuramuki... not easy with...

    I'm slowly learning katsuramuki... not easy with a yanagi.
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    Jon, his grip is very unique. I've never seen it...

    Jon, his grip is very unique. I've never seen it before, and he uses it for basically all of his board work. Is this a common grip in Japan?
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    Interested in what you mean by Shig being an...

    Interested in what you mean by Shig being an exception. I assume you mean something like this:

    http://i205.photobucket.com/albums/bb122/BillyTwilight/389267247.jpg

    Where there is a quick and...
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    Looking forward to it!

    Looking forward to it!
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    If you sharpen correctly you are "thinning" the...

    If you sharpen correctly you are "thinning" the knife simultaneously with sharpening it. This is why you NEVER put a new edge bevel on a single bevel knife. You should be raising the shinogi...
  23. Thread: Mario's Knife

    by UglyJoe
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    Salty, you still have that Shig gyuto? This would...

    Salty, you still have that Shig gyuto? This would be a spot where your clay test would be very useful!
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    According to Jason (I think that was Carter's...

    According to Jason (I think that was Carter's assistants name), Carter doesn't forge the bevels into his knives. I personally thought that I had seen Carter mention somewhere else that he DID do...
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    Hard to say. I might go with Salty's favorite, a...

    Hard to say. I might go with Salty's favorite, a 240 honyaki Masamoto. I think the Masamoto has the best profile for an all around knife that I have ever seen.
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