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Type: Posts; User: SuperChef

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  1. Replies
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    I usually work for 5-6 hours in cutting at work...

    I usually work for 5-6 hours in cutting at work when i have the time for it...at first when is start cutting a tomato its ok but after 10 tomatos its allready dull and cant pass the skin of it...i...
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    1,907

    guess i dont deburr cause i dont know what is it...

    guess i dont deburr cause i dont know what is it :o
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    1,907

    1000\6000 kingstone... this knife is 5-6 months...

    1000\6000 kingstone... this knife is 5-6 months old....i sharpen at angle that i saw on youtube and other videos ....i think i spend an hour sharpening and nothing happens :(
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    1,907

    Knife getting dull very fast

    Hey guys.
    I work at a restaurant, when i start to cut somthing my knife is sharp( not sharp as i want it but still) after few cuts thats it it dosent go throw veggies smooth and i need to saw the...
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    2,004

    i guess i do..im getting a burr

    i guess i do..im getting a burr
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    I have a Damascus steel chef knife 8" yaxell but...

    I have a Damascus steel chef knife 8" yaxell but i cant get it factory sharp or even more...i do all by the book but its not getting sharp like i could shave hairs from my hand.... :( i am desperate
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    thanks for your help guys... the thing is while...

    thanks for your help guys... the thing is while im on abusy service at work its hard to maintaine it that why...how much time will mustard patina will hold?and im from israel i dont think we have...
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    2,004

    god damn carbon steel knives :(

    god damn carbon steel knives :(
  9. Replies
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    2,004

    so what is the solution for it? i can throw it to...

    so what is the solution for it? i can throw it to the garbage?
  10. Replies
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    2,004

    New knife problem :(

    Hey guys.
    I'v bought couple days ago a tojiro shirogami nakiri knife...got it for cheap 35$ but thats not the case.
    I came to work and started cutting with it...after 10 minutes it got rust spots...
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    539

    Bad sharpening...

    So yesterday i was sharpening my Chefs knife at work...An 8" yaxell ran....i got with the angle to low and sharped a bigger edge then it should be....
    My question is...did i damaged the knife in...
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    1,140

    The guide says its 15 degrees...i need to learn...

    The guide says its 15 degrees...i need to learn how to free hand sharp
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    yaxell ran 8" and im doing with a guide rail...

    yaxell ran 8" and im doing with a guide rail...
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    1,140

    Not getting a burr while sharpening...

    Hello all.
    I am sharpening my knife on a king 1000\6000 stone..while im on 1000 sharpening im not getting any burr at all...what can be the problem???
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    Sharpening a new knife...

    Hey guys..
    About a month ago i'v bought the yaxell RAN 8" chef's knife.
    I am working at a restaurant so i do lots of prep work.
    Now my edge isnt sharp and i cant slice a tommato.
    My question is,...
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    528

    I want to learn

    Hello guys..
    I want to learn about making kitchen knives and all the things around it...
    I didnt find any good tips, tutorials or other stuff that can help me start somthing...
    Do you guys have...
  17. Sticky: Just made borscht yesterday :)...

    Just made borscht yesterday :)
    http://i40.tinypic.com/2w7hgkp.jpg
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    Shalom from israel

    Hello guys and girls...
    My name is gera im 24 from israel....
    Working at a successful restaurant here in israel..
    In the past few months i got into the knife area and i love it so much..love sharp...
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