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Type: Posts; User: TurdMuffin

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  1. Replies
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    I vastly prefer 240 over 210 for most stuff, but...

    I vastly prefer 240 over 210 for most stuff, but I like having my 210 be more of a tougher/workhorse knife. I wouldn't want to go any smaller unless I was really pressed for space
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    I've got to be pretty firm on the budget. Even...

    I've got to be pretty firm on the budget. Even going to 100 would be a big stretch right now so I gotta keep it under that.
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    I was considering that, but because it'll mostly...

    I was considering that, but because it'll mostly be veg work, and i've neversee him rock i figured the santokuwould be better.



    I'll definitely look into that one. I have no experience with G3...
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    Santoku for dad

    So a while back my dad had a chance to us my 240mm Richmond Artifex Gytuo. He's never used any form of decent knife so he was blown away at how much more easily it sliced through food. I'd like to...
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    question about the dishwasher shot... aren't so...

    question about the dishwasher shot... aren't so suppost to wash them cutting edge down?
  6. In my opinion main issue is cutting board. If you...

    In my opinion main issue is cutting board. If you don't have the room for a big cutting board you can't use a big knife. It also depends on how much clutter you have on your counters too with things...
  7. i barely have the counter space to use 240

    i barely have the counter space to use 240
  8. Replies
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    I hate when I'm at my desk at work and I see...

    I hate when I'm at my desk at work and I see something like this and start giggling like a school girl and them someone walks by and I look like a total goober.
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    I use cardboard for around the house

    I use cardboard for around the house
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    New To Kitchen, Not to Knives

    Hey guys,

    Been a knife guy for a few years. I'm currently in my first year of culinary classes. I do post some over on bladeforums and I've decided to quit lurking here and start posting because...
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