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Type: Posts; User: tk59

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    I had no idea biscuit cutters would be such...

    I had no idea biscuit cutters would be such technically demanding cooking implements.
  2. I'm also in the two stone camp. Ninety percent of...

    I'm also in the two stone camp. Ninety percent of the time, I use a 500-1k to establish my edge and then a 4-6k to finish. I find this gives he best balance of cutting performance and edge retention.
  3. Hmm. I don't remember seeing those pics before. I...

    Hmm. I don't remember seeing those pics before. I guess the memory is getting worse... I'll have to try that (again?). :)
  4. I've always wondered what people mean by...

    I've always wondered what people mean by "consistent" when it comes to cutting onions. There really is no way to do it so that you get consistent dice. I probably saw one of Salty's videos and...
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    This passaround has concluded and I wanted to say...

    This passaround has concluded and I wanted to say thanks to the folks who handled the knife. It's in fantastic shape, all things considered.
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    I had to come out of retirement to comment on...

    I had to come out of retirement to comment on these blades. I haven't been this impressed with a blade in a long while. Thanks for the show, Devin. :notworthy:
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    Convexity comes from inconsistency in the precise...

    Convexity comes from inconsistency in the precise angle at which the edge is being ground and all free-handers are going to have varying amounts of inconsistency. More pressure would give you more...
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    David is the one that convinced me to join the...

    David is the one that convinced me to join the forum before this current one came into existence...
  9. Thread: Latest Work

    by tk59
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    Very cool, Salty! :thumbsup:

    Very cool, Salty! :thumbsup:
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    I did almost everything on a belt-grinder. I did...

    I did almost everything on a belt-grinder. I did use a stone periodically to evaluate the grind, keep track of any warping issues, and to get the edge profile smooth.
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    I would second going for a "laser" type knife....

    I would second going for a "laser" type knife. The thicker the knife, the sooner it will require thinning. Unless you're more experienced than your post count suggests, and you have an adequate set...
  12. I would probably just rotate slightly as Jon...

    I would probably just rotate slightly as Jon suggests. I'd also consciously avoid using the tip unless it's necessary. That way you're utilizing your whole edge and not just wearing your tip out....
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    2001 Barnett Spring Mtn Cab. Still just as...

    2001 Barnett Spring Mtn Cab. Still just as vibrant as the first time I tasted it. Merry Christmas, fellows.
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    Beef stew and Barnett 2001 Spring Mtn Cab. Made...

    Beef stew and Barnett 2001 Spring Mtn Cab. Made strawberry crepes for brunch.
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    You're clearly not hitting the edge. If you want...

    You're clearly not hitting the edge. If you want to stick with that angle, then just continue grinding away until you feel the edge just start to fold over on the opposite side from the one you're...
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    I use whole eggs, vanilla, cinnamon, and some...

    I use whole eggs, vanilla, cinnamon, and some maple syrup. On the bread, I avoid anything crumbly. I always pre-toast the bread before dipping. How much I let it soak, depends on personal preference...
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    Speaking of which... My neighbor has maybe a...

    Speaking of which... My neighbor has maybe a couple months to live.
  18. That's awesome, L! :rofl:

    That's awesome, L! :rofl:
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    That choil shot is disturbing. Surely it thins...

    That choil shot is disturbing. Surely it thins out quickly toward the tip, no?
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    I've had one of those little cheapie grinders for...

    I've had one of those little cheapie grinders for a couple of years now and ground six knives from blanks on it, in total. After grinding a 330 mm suji on it, I've decided I'm either retiring from...
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    It can be. On the other hand, I've found that...

    It can be. On the other hand, I've found that quite a few knives that I thought were just okay at one point, are actually really nice to use. Sometimes it just takes a bit of getting to know your...
  22. Oh, chili is nice. I like to serve with finely...

    Oh, chili is nice. I like to serve with finely diced onion, avocado, fresh tomato (or anything else I find sitting around that might work). I also like to crumble tortilla chips into it.
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    IIRC, these stones were a serviceable,...

    IIRC, these stones were a serviceable, inexpensive option for a higher grit stone but they are very slow cutting and very hard, thus not great for knives (or anything IMO). I think they are more...
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    That's about as strong a reaction as I've seen...

    That's about as strong a reaction as I've seen from you, Bill. I hope everything works out expeditiously for you. Good luck.
  25. Mmmmm... I still remember those butt pics you...

    Mmmmm... I still remember those butt pics you posted. Still makes my mouth water, too. :drool:
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