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Type: Posts; User: mhlee

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  1. Replies
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    How could one ever use a less acute or shallower...

    How could one ever use a less acute or shallower angle on a microbevel? You'd have to make the bevel concave behind the edge.
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    89,813

    Michter's Single Barrel Straight Rye with a few...

    Michter's Single Barrel Straight Rye with a few cubes of ice.
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    583

    Why not use just hot water then? IIRC, there...

    Why not use just hot water then?

    IIRC, there are tests that show that microwaves, alone, do not kill all bacteria; it's heat that kills bacteria. And you need water to heat things via...
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    583

    I've put cheapo plastic boards in my dishwasher...

    I've put cheapo plastic boards in my dishwasher without any problem, but I have a dishwasher that doesn't use a heating element to dry.
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    Looks good, Karring! Is the room temperature...

    Looks good, Karring! Is the room temperature controlled?
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    286

    I recall threads where buyers were complaining...

    I recall threads where buyers were complaining that, because they are running out, only poor quality knives were left.
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    3,160

    Just another reason to buy from a reputable...

    Just another reason to buy from a reputable seller that offers support for its products, rather than trying to save a little money on a potentially inferior product from a vendor that doesn't offer...
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    That doesn't look good. It also looks like...

    That doesn't look good.

    It also looks like someone put a microbevel on the back side of the knife.
  9. Replies
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    934

    You may be the only person I've ever seen post...

    You may be the only person I've ever seen post that they'd choose the DP over the CarboNext.

    No one that I've spoken to or know would choose the DP over the CarboNext.
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    +1 I've owned a CarboNext and own an OG...

    +1

    I've owned a CarboNext and own an OG Ichimonji TKC. I agree with all of Rick's observations.

    My TKC is slightly thinner behind the edge and at the spine, but only by a little. I believe it...
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    This is not correct. There are certain universal...

    This is not correct. There are certain universal standards that any knife should meet, regardless of price, e.g. blade not warped or bent, scales or handles properly installed, steel properly heat...
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    459

    I've never heard of Sukenari, and don't recall...

    I've never heard of Sukenari, and don't recall anyone discussing that knife here, so you may not find anyone who can compare the Ginga to that knife.

    I can tell you it has good feedback for a...
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    The steel of both the stainless and white #2 are...

    The steel of both the stainless and white #2 are very good. The white #2 keeps its edge longer than most other carbon steel knives I've used.
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    I'm Asian and not superstitious. I've given nice...

    I'm Asian and not superstitious. I've given nice knives on several occasions to friends as wedding presents without receiving any money in exchange.

    They're all still married and I'm still good...
  15. Replies
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    That's not accurate. The other site has...

    That's not accurate.

    The other site has never been welcome here.
  16. OK. Go buy a Moritaka. Tell us how it is. ...

    OK. Go buy a Moritaka. Tell us how it is.

    There are enough threads here of owners talking about overgrinds. If you don't want to believe those owners, again, go buy one and tell us how it is.
  17. Replies
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    2,474

    There are other threads re Takeda not wanting to...

    There are other threads re Takeda not wanting to fix knives that did not cut well. There's a whole thread about older vs. newer Takedas and how newer Takedas don't perform as well as older ones and...
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    There's a clear difference. You haven't been...

    There's a clear difference. You haven't been following the threads carefully, have you? Problems are more common with Takedas than Carters, and Takeda isn't necessarily willing to fix his knives. ...
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    Fake wasabi. :nono:

    Fake wasabi. :nono:
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    Not much.

    Not much.
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    Mouritsen's book.

    Mouritsen's book.
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    +1 "Is there a site that reviews them"? ...

    +1

    "Is there a site that reviews them"?

    Yes. This site has TONS of reviews.
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    This is really the only way to order. And,...

    This is really the only way to order.

    And, yes, as a customer, you have be knowledgeable about what's in season, which fishes are farmed, which are wild, where certain fish come from, etc., and...
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    Yume was decent when I went there several years...

    Yume was decent when I went there several years ago.

    Secret sushi place? Based on the pictures I saw, it's liked because of portion size. No Hikari mono, limited Shiromi.

    Jon Broida told me...
  25. Thread: Suji/Yanagi

    by mhlee
    Replies
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    271

    A yanagiba is not the right knife for you since...

    A yanagiba is not the right knife for you since you want to cut vegetables. You should look at sujihikis.
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