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Type: Posts; User: Reede

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  1. Replies
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    I guess my concern would be the heat treat. No...

    I guess my concern would be the heat treat. No mention, so are they just utilizing the heat treat that the rasp had? After it has been cut with a torch? And a lot of rasps these days are just case...
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    Stereo.Pete, I really liked that one when I saw...

    Stereo.Pete, I really liked that one when I saw it over yonder. Salem's work definitely has a look unique to him. And I really like the black ash burl, my first comissioned knife had that on it. ...
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    374

    I couldn't make the Pa gathering, but would...

    I couldn't make the Pa gathering, but would definitely be interested in a reprise of the NC gathering from last year.
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    162

    You could print a Genuine damascus Kramer Chef's...

    You could print a Genuine damascus Kramer Chef's knife and then sell it for 30K.
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    http://i1144.photobucket.com/albums/o496/ReedEdwar...

    http://i1144.photobucket.com/albums/o496/ReedEdwards/Straub_zps05fe91c1.jpg

    Salem Straub Chef knife.
    http://www.bladeforums.com/forums/showthread.php/1168780-A-hamon-chef-with-black-ash-burl
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    45
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    1,340

    Absolutely. They are more than you want to spend...

    Absolutely. They are more than you want to spend for a thermometer, but once you get one you don't want to be without. The oven thermometer/timer is really handy as well. Make a very good pair.
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    For me, I might knock it down even to two: Gyuto...

    For me, I might knock it down even to two: Gyuto and parer. My gyuto does a very nice job on crusty artisan type bread, so I don't see a whole lot of need for a bread knife. The petty is kind of...
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    Don't think I've ever see a western wa handle...

    Don't think I've ever see a western wa handle before. I'll be interested to see how you like it once you put it to use.
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    2,813
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    320,778

    Love the damascus on this one. Very cool. How...

    Love the damascus on this one. Very cool. How do you like the shape in use?
  10. Replies
    2,813
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    320,778

    You could butter a nice, wide piece of bread with...

    You could butter a nice, wide piece of bread with that one. I'd be putting butter on everything.
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    Let's see, if I can get an ID made as Jamaster14,...

    Let's see, if I can get an ID made as Jamaster14, and get to the Post office tomorrow before he gets there.......................
  12. Thread: Hamon Line

    by Reede
    Replies
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    1,473

    Quote Originally Posted by knyfeknerd View Post...

    Quote Originally Posted by knyfeknerd View Post
    ECG= East Coast Gathering!




    When and where?
  13. Replies
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    Dang, its raining Raders! Man, those are sweet! ...

    Dang, its raining Raders! Man, those are sweet! I really like how the feather pattern is proportionately smaller on the smaller knife. And those handles are really nice as well. Enjoy!
  14. Thread: Hamon Line

    by Reede
    Replies
    28
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    1,473

    And on top of that, it is a cladding line, not a...

    And on top of that, it is a cladding line, not a hamon. Do they not have even a clue?
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    Pretty doggone sweet. Slim bolster, lines look...

    Pretty doggone sweet. Slim bolster, lines look really nice. That one should be fun.
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    12,024

    I'm liking the shape of the line knife.

    I'm liking the shape of the line knife.
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    Nope, not yesterday or today.

    Nope, not yesterday or today.
  18. Replies
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    That paring knife is a Scott McGhee--Guinea Hog...

    That paring knife is a Scott McGhee--Guinea Hog Forge. He's located in Eastern NC. I do have a Rader parer that matches the Chef's knife.

    Dave, I expected the difference between the end grain...
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    I've got one of those. I use it for determining...

    I've got one of those. I use it for determining when to bale hay. The moisture in your bale is mostly dependent on the humidity in the immediate area when you are baling. Quick and easy to check...
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    Some interesting notes. I made a thin board...

    Some interesting notes. I made a thin board butter mix out of mineral oil and beeswax. Treated 3 things: The table, my Boardsmith black walnut board, and my round bamboo board. The bamboo is 3...
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    Shrimp/Saffron risotto...

    Shrimp/Saffron risotto
    http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03897_zpsab171fb8.jpg
    And yes, I stirred constantly.
  22. Sticky: Shrimp over saffron risotto. ...

    Shrimp over saffron risotto.
    http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03895_zps8b11a7aa.jpg
    http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03897_zpsab171fb8.jpg
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    I'm in and Welcome!!

    I'm in and Welcome!!
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    http://www.youtube.com/watch?v=uW20v5JLeI0

    http://www.youtube.com/watch?v=uW20v5JLeI0
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    It is definitely different with the ricasso done...

    It is definitely different with the ricasso done like a standard type hunting knife. How does that affect the balance and use.
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