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Type: Posts; User: Flyingpigg

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  1. Try a microbevel.

    Try a microbevel.
  2. Replies
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    40,087

    Whoops, I knew that it's poplar, but I guess I'm...

    Whoops, I knew that it's poplar, but I guess I'm just use to typing popular more often and automatically did it. I was more pertaining to whether or not 'select' was a wood industry standard similar...
  3. Using a usuba for tournes and recommendations for usuba length

    I've read on this forum about Japanese chefs who do a six sided cut on their vegetables using a usuba that looks very similar to the classic French tourne. However, I can't seem to find any examples...
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    40,087

    What does select popular mean?

    What does select popular mean?
  5. Replies
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    2,343

    That pattern looks like it'd be a ***** to clean.

    That pattern looks like it'd be a ***** to clean.
  6. Replies
    409
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    40,087

    How long does it take to make a 330 mm scimitar?

    How long does it take to make a 330 mm scimitar?
  7. Replies
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    1,673

    I cut myself on a damn mandolin more than a...

    I cut myself on a damn mandolin more than a knife. With proper technique, the only cuts I get now are very minor nicks that heal quickly, especially cause I try to keep the knife sharp.

    Towels...
  8. I still raise a burr on my Suehiro Rika 5k just...

    I still raise a burr on my Suehiro Rika 5k just to make sure I'm sharpening evenly. However, after raising the burr, I'll strop it a few times, deburr using cork or cardboard, then strop it a few...
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    http://www.youtube.com/user/TOKYOGASTRONOMY

    http://www.youtube.com/user/TOKYOGASTRONOMY
  10. Thread: new stones

    by Flyingpigg
    Replies
    10
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    891

    I own the Latte 400, and it dishes pretty fast....

    I own the Latte 400, and it dishes pretty fast. The cutting speed seems to be good, although I don't have a lot of stones to compare it to. I also have the Beston 500, and I like it better.
  11. Thread: Shun's

    by Flyingpigg
    Replies
    102
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    7,009

    Martha Stewart doesn't use Shuns I thought. I...

    Martha Stewart doesn't use Shuns I thought. I remember seeing a post on this forum awhile back where she was praising her Fujiwara knives, or maybe it was Suisin knives; I just remember that it...
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    His second review can be summed as, "The Richmond...

    His second review can be summed as, "The Richmond knife is not performing to my expectations as it does not retain an edge very well, and I would not recommend it."
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    How long did this take you, and what is the style...

    How long did this take you, and what is the style of sharpening you did here? I remember you discussing in the past this type of sharpening that creates "clouds", but I forgot what you called it, nor...
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    Is one of the practice knives mine, or am I the...

    Is one of the practice knives mine, or am I the lucky one whose knife isn't done yet?
  15. Even if people do pass downloads on to other...

    Even if people do pass downloads on to other people, Dave would still be making more money than not selling any DVDs.
  16. In my opinion, the constant stirring technique is...

    In my opinion, the constant stirring technique is a remnant from the days before consistent flames and good quality pans. I can see why you'd have to do so in the past when most flames were just wood...
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    That Santilly knife looks like the Rock and Chop...

    That Santilly knife looks like the Rock and Chop from the Miracle Blade infomercials.
  18. Replies
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    3,505

    I've heard too many good things about your D...

    I've heard too many good things about your D style wa-handles so I don't mind waiting.
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    3,505

    Please enjoy your Christmas instead of pushing...

    Please enjoy your Christmas instead of pushing yourself to fulfill any obligations.
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    1,777

    I work as a baker at one of my jobs, and I'd love...

    I work as a baker at one of my jobs, and I'd love to have something like this. I'm a bit weird though as I prefer to use a knife to cut my dough instead of a dough scraper, but I spend a lot of money...
  21. Replies
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    Yay, I'm special for picking macassar ebony! I'm...

    Yay, I'm special for picking macassar ebony! I'm excited to be getting one of your knives, but please tell me that you won't be working over Thanksgiving to make these knives happen.
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    Why is it a good thing? I've only seen his videos...

    Why is it a good thing? I've only seen his videos from Martell's threads, and I found his tone to be rather humorous. I have no opinion about the information that he offers, but it sounds like he's...
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    Their executive chef's knife skills were...

    Their executive chef's knife skills were lackluster. I don't know if it was the pressure of the camera because she seemed pretty nervous, but for her to take that long to cut those slices of cucumber...
  24. As long as you don't pop the belly, which seems...

    As long as you don't pop the belly, which seems to be the main advantage to this technique, it's not a major issue, and you get to remove any minuscule bits of shell that may have gotten into the...
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    The MAC Might Chef is grounded symmetrically so...

    The MAC Might Chef is grounded symmetrically so it's the easiest to hone with a rod, and will be the easiest to sharpen with an EdgePro system. The Gesshin is somewhat asymmetrical. I've read that...
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