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Type: Posts; User: XooMG

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  1. Replies
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    87

    These videos are generally pretty farcical, but...

    These videos are generally pretty farcical, but this one was kind of funny like one of those horror movies where you want to shout at the protagonists.
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    220

    Looks good. I would consider one but my landlord...

    Looks good. I would consider one but my landlord asked me to not drill holes in my kitchen walls or cabinets. :( Have been trying to think of an adhesive solution.
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    13,084

    Yep, very clean look, and seems to have tight...

    Yep, very clean look, and seems to have tight tolerances. Wish I could get someone to rehandle my chukabocho that nicely.
  4. Thread: Concave gyuto?

    by XooMG
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    13
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    721

    Huh, that's an interesting approach. How do...

    Huh, that's an interesting approach. How do those thin back? Seems like the ridge would gradually wear down leaving you with a simple hollow edge after a while.
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    782

    Names aren't highly standardized. Where I live,...

    Names aren't highly standardized. Where I live, heavier choppers are usually called 剁刀 duodao or 排骨刀 paigudao, midrange knives are either 九江刀 jiujiangdao or 文武刀 wenwudao, and slicers here are 片刀...
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    77
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    4,639

    I have had issues with email correspondence with...

    I have had issues with email correspondence with many makers and vendors about details, both in Japanese and English. Those details help me figure out whether a particular purchase is up my alley or...
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    4,639

    I don't really care unless the maker does...

    I don't really care unless the maker does something that I like. I've picked up some Carters though I'd been reluctant for a while, and am taking a few risks on Butch Harner and Cris Anderson,...
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    510

    If you're not going to a school that gets...

    If you're not going to a school that gets discounts on Shun, it is probably not a very good deal and you should look for a different kind of knife. There are many good knives that are not too...
  9. Thread: Pickles

    by XooMG
    Replies
    19
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    795

    I've only ever done Chinese pickles...cut them...

    I've only ever done Chinese pickles...cut them and salt, then drain and rinse, then in a bath of vinegar with garlic, chili pepper, and a little sugar. Simple, but popular with just about everyone...
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    517

    Thanks for the video! I think the romaji for...

    Thanks for the video! I think the romaji for 握り寿司 is nigiri, but otherwise it looks very useful. The California roll is not something I've tried before, but looks good.

    Music didn't bother me,...
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    420,771

    Congrats, glad to see them. Mine is still a ways...

    Congrats, glad to see them. Mine is still a ways off, I think.
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    1,879

    I've no problems with using paper for a good...

    I've no problems with using paper for a good edge, but I do better with stones most of the time. For doing a decent convexed kireba with moderately high polish, I like paper, micromesh, and lapping...
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    1,685

    Bronze takes an awesome edge. There are too...

    Bronze takes an awesome edge.

    There are too many good choices out there to make a decision based on that. My two pending acquisitions are monosteel in CTS-XHP and W2. The rest of my collection...
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    609

    In my opinion, if you're not going to be at least...

    In my opinion, if you're not going to be at least a little picky about color accuracy, you should always have something recognizable to serve as a reference in the pic, whether it's a nickel or a...
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    991

    I think if the tip is not a dealbreaker, then I...

    I think if the tip is not a dealbreaker, then I think there's more functional difference between individual knives than between the two styles. Got to pick a specific knife to match to the tasks and...
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    854

    The suitability of a blade depends a lot on...

    The suitability of a blade depends a lot on cutting style and preferences. I have a Shigefusa now and recommend it for some and not for others. I've still no Gihei experience, but it might be...
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    I've been jumping from 800 to 4k to 8k, and have...

    I've been jumping from 800 to 4k to 8k, and have been gradually reducing my use of 8k. High polish means having to be extra careful to avoid imparting convexity to the edge. It can be done, but I...
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    Kasumi/mist: cloudy finish, generally on the...

    Kasumi/mist: cloudy finish, generally on the kireba ("blade path")
    Nashiji/pear skin: pitted texture. Compare with Tsuchime, which is a dimpled/peened finish.
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    Hand sharpening is pretty easy for most...

    Hand sharpening is pretty easy for most medium/big blades, and if you're not into soaking stones and flattening and getting swarfy mud everywhere, there are some low-mess, low-fuss stone arrangements...
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    1,446

    Could be the habit of ignoring the middle, or...

    Could be the habit of ignoring the middle, or applying initial pressure in front of the heel, as opposed to on the heel itself.

    I assumed we were talking about out-of-box defects, of which I've...
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    1,446

    Wide-bevel knives and thin knives show this...

    Wide-bevel knives and thin knives show this problem pretty often. It is from grinding, but I'm curious what techniques in grinding lead to a greater proclivity to overgrind near the heel.
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    My vote is for Opinel.

    My vote is for Opinel.
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    Nashiji has given me a bit of grief...very wonky...

    Nashiji has given me a bit of grief...very wonky grind and very uneven edge...thinning has been a real chore and I'm tempted to give up on it or give it to someone with a grinder, instead of...
  24. Thread: Moving Shop

    by XooMG
    Replies
    179
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    13,018

    Woohoo!

    Woohoo!
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    3,977

    holding a light 135:...

    holding a light 135:
    http://i.imgur.com/M0fSdFR.jpg

    OK I don't really hold it like that.
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