Quantcast
Search Results - Kitchen Knife Forums

Search:

Type: Posts; User: cheflarge

Page 1 of 20 1 2 3 4

Search: Search took 0.02 seconds.

  1. Replies
    8
    Views
    323

    Absolutely stunning!!! Way cool process.

    Absolutely stunning!!! Way cool process.
  2. Replies
    5
    Views
    287

    :plus1: :goodpost: :ubersexy:

    :plus1: :goodpost: :ubersexy:
  3. Thread: Blue #2

    by cheflarge
    Replies
    15
    Views
    506

    I prefer white #2 due to the fact I think it...

    I prefer white #2 due to the fact I think it sharpens up "razor" sharp much easier. That being said, I own more blue #2 than any other steel, mostly for the fact that it holds an edge much longer...
  4. Replies
    37
    Views
    1,100

    First off, get rid of the steel. Ceramic...

    First off, get rid of the steel. Ceramic sharpening rod or nothing. I have a couple of Suisin western handled knives, one is a single bevel and the other a double bevel. If not mistaken, are not...
  5. Thank God...... my resistence strength had just...

    Thank God...... my resistence strength had just about all been used up! :-)
  6. DAMMIT!!! :knife:

    DAMMIT!!! :knife:
  7. FOR THE LOVE OF GOD....... will somebody please...

    FOR THE LOVE OF GOD....... will somebody please buy this darn knife! :surrendar:
  8. Replies
    17
    Views
    500

    DAMN, simply, DAMN!!! :plus1: :goodpost: ...

    DAMN, simply, DAMN!!! :plus1: :goodpost: :ubersexy:
  9. Beautiful frickin knife, Mikey! GLWS If I had...

    Beautiful frickin knife, Mikey! GLWS If I had the funds, I would be all over this!
  10. Replies
    18
    Views
    941

    Geshin Ginga, white #2, 210mm petty. Call or...

    Geshin Ginga, white #2, 210mm petty. Call or email Jon Broida @ JKI and he will point you in the right direction......
  11. Replies
    459
    Views
    35,446

    OMG!!!!! 😇

    OMG!!!!! 😇
  12. Replies
    10
    Views
    433

    Been a chef for almost forty years...... ...

    Been a chef for almost forty years...... fourteen inch Sabatier chef's knife has been my work horse for about thirty of those forty years. So the answer to your question is yes.
  13. Replies
    42
    Views
    2,663

    HHH..... (off the hook) san mai damascus

    HHH..... (off the hook) san mai damascus
  14. Replies
    459
    Views
    35,446

    Just received the Greman prep monster. All I can...

    Just received the Greman prep monster. All I can say is WOO HOO!!! Randy did a spectacular job of thinning and reprofiling this beast. It is now ready for many more years of service. Thank you...
  15. Replies
    25
    Views
    737

    I think I just we myself! :O

    I think I just we myself! :O
  16. Replies
    22
    Views
    676

    LMAO!!! :doublethumbsup:

    LMAO!!! :doublethumbsup:
  17. Replies
    22
    Views
    1,152

    Thanks for doing this.

    Thanks for doing this.
  18. Replies
    12
    Views
    337

    Thanks..... Chris, she already has signs of a...

    Thanks..... Chris, she already has signs of a halo! 😉
  19. Replies
    22
    Views
    1,152

    Nice

    Nice
  20. Replies
    12
    Views
    337

    Thanks to all...... It was a great day!

    Thanks to all...... It was a great day!
  21. Replies
    22
    Views
    1,152

    in, please

    in, please
  22. Replies
    459
    Views
    35,446

    Oh hell yes!!! 😁

    Oh hell yes!!! 😁
  23. Replies
    12
    Views
    337

    Happy Anniversary

    To my lovely wife: Thank you so much for putting up with me for the last thirty seven years! Lord only knows the life style, hours of work & ill temperment of a chef and you have lived with it...
  24. Replies
    23
    Views
    766

    SPECTACULAR!!! :goodpost: :plus1: :ubersexy:

    SPECTACULAR!!! :goodpost: :plus1: :ubersexy:
  25. Replies
    318
    Views
    19,425

    Sticky: Welcome Tim.

    Welcome Tim.
Results 1 to 25 of 500
Page 1 of 20 1 2 3 4