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Type: Posts; User: aaamax

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  1. Replies
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    2,987

    270 Watanabe Gyuto when there is room. An old CCk...

    270 Watanabe Gyuto when there is room. An old CCk 1102 when it's tight.
    Doing a crate of onions with anything smaller or lighter is just too much bloody work!
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    In reality, the amount of oil left on the steel...

    In reality, the amount of oil left on the steel is negligible after you wipe it. Any left-over fat will just be absorbed by the wood with no ill effect. Hell, a light wipe down of the outside of your...
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    what you have heard so far is correct. However,...

    what you have heard so far is correct.
    However, I will say that in the over 30 years of service with carbon, I use whatever fat I have on hand. I mean whatever is on hand to no ill effect, ever. Yes...
  4. That's some dedication and tolerance right there....

    That's some dedication and tolerance right there.
    If I spent 4+bones on a knife and had to spend that kind of time to get her running right, i'd hurt someone.
    Again, some are willing to cut him a...
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    The best excuse for me to bust out the old 180...

    The best excuse for me to bust out the old 180 Tadatsuna petty in white. A touch of flex and damn what a silverskin bugger-upper.
  6. Thread: Value question

    by aaamax
    Replies
    20
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    1,333

    What am I missing here? Who's in Beverly Hills?

    What am I missing here?
    Who's in Beverly Hills?
  7. I'm with ya. Plus, giving Takeda slack a...

    I'm with ya.

    Plus, giving Takeda slack a couple of times is reasonable, but after a while it's BS.
    We're talking about a guy who's work has gone up 100% in price in roughly 5 years. Who else can...
  8. HOw do you approach nuts? with caution...lol

    So what blade do you guys use for nuts? Especially Almonds.

    I don't dig the robotcoupe to process nuts. Mainly because it is never so much that I can't do it by hand and I need complete control...
  9. As quoted above. Go to town on a crate of...

    As quoted above.
    Go to town on a crate of pineapples is my favorite break-in. Damp wipe often.
    Cheers.
    BtW, for god sakes man, never question carbon!
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    Now THAT'S the way it should look, but be aware,...

    Now THAT'S the way it should look, but be aware, these bad boys (when this thin) bend mercilessly! Don't ask me how I know. Just take it easy and all's well.
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    Wow, a 300mm Tad Gyuto. Can only imagine how thin...

    Wow, a 300mm Tad Gyuto. Can only imagine how thin that might be... Wicked.
    I use a Watanabe 270, but damn that has a spine on it.
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    The blade I never knew I wanted.

    Just got an old Tadatsuna petty (180) in white #2 from a friendů and holy sheiit, this is a good knife.
    Three points I like to bring up:
    1. Tadatsuna is one rockin' maker that seems to have fallen...
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    Do it right and go with carbon! Stainless is not...

    Do it right and go with carbon! Stainless is not your friend.
    Many good J knife makers mentioned on this sight and many for sale on the B/S/Trade forum.
    Personally I would go with a Gyuto from...
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    864

    Best way to handle a Global is to have it enter...

    Best way to handle a Global is to have it enter the bin blade first.
    And then tell your friend what a fool they are... lol... joking... sort of.
  15. Thread: Carrying knives

    by aaamax
    Replies
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    4,010

    Have a couple different "pro" kit bags/cases. But...

    Have a couple different "pro" kit bags/cases. But I find more often that I grab my old Levis leg sleeve with three corks and a leather tie string. Rarely do I need tasting spoons and the like. 99% of...
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    My best blade is an old Watanabe 270 Gyuto. At...

    My best blade is an old Watanabe 270 Gyuto.
    At the spine it's a wopping 4mm, mid way down spine 3, top of choil 3mm with a face of 6.8 cm.
    This aint no ballerina, more like a German barmaid. But...
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    Hubby bought you a 50dlr Zakuri... Lol. but...

    Hubby bought you a 50dlr Zakuri... Lol.
    but seriously, tthat looks very thick for a Takeda
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    Oh the **** I've seen getting hoisted on the...

    Oh the **** I've seen getting hoisted on the staff... sickening.
    My 100% rule is to never eat the "peo-mat" (as they call it here in Sweden) unless I make it.
  19. Even the ugly orange stuff turns dark after a...

    Even the ugly orange stuff turns dark after a while. Just don't let it go to full rust. Nothing like processing a crate of pineapples to put some color on your blade. Just keep an eye on it while...
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    that,s why I have dentalfloss in my bag......

    that,s why I have dentalfloss in my bag... seriously.
    And yes! the best patina maker on the market.
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    Thanks Droshi. The super-thin petty in the...

    Thanks Droshi.
    The super-thin petty in the tomato takes what seems like more ft/lb pressure than what the gyuto has in weight. Otherwise I would just think it is because of the size/depth of what's...
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    blade geometry, game changer?

    Can someone explain how/why the geometry of a knife can so dramatically effect the cutting action? Is weight one of the more deciding factors? To really drive the point home I cut an apple and then a...
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    whaaattt... no Danny?

    whaaattt... no Danny?
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    A friend of mine has an ECM and it seems like a...

    A friend of mine has an ECM and it seems like a damn good machine.

    Since you are in Germany, do you have any opinion on what the reality of buying a La Marzocco in Italy would be? Is there any...
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    Now if we just start a thread on old Panhead...

    Now if we just start a thread on old Panhead Bobbers all my bases would be covered, lol (I ride an old Evo to work).
    One of the best things I ever talked myself into was a first class espresso...
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