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Type: Posts; User: keegan

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  1. Replies
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    My question too, or the time it took you to do it!

    My question too, or the time it took you to do it!
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    That is an awesome photo backdrop!

    That is an awesome photo backdrop!
  3. Thread: My knives

    by keegan
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    Oh wow. want.

  4. I'm gonna agree, as a relative newbie to good...

    I'm gonna agree, as a relative newbie to good (read non-German) knives, the carbon has me hooked for sure! Although it is a bear to get the wife to care about them!
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    And how important is it to do this? If you live...

    And how important is it to do this? If you live in a dry environment such as the Southwest? Is it more a problem for long term storage and humid environments? I haven't noticed any bad looking spots...
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    I can't fathom how you get this sort of...

    I can't fathom how you get this sort of precision. I watched the video above. Looks like some sort of crimper tool? At first I was trying to figure how that could all be done with only folding!...
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    My lord. That is perfection. Keep it up!

    My lord. That is perfection. Keep it up!
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    That. Handle. Wow.

    That. Handle. Wow.
  9. Replies
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    Also my pick, exactly. Light, nimble, thin,...

    Also my pick, exactly. Light, nimble, thin, durable.
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    Wow that is gorgeous.

    Wow that is gorgeous.
  11. I find that Yoshihiro very prone to chipping (I...

    I find that Yoshihiro very prone to chipping (I mean, the wife is not exactly careful with it, but apparently the steel is brittle), I wouldnt recommend it. The Gesshin Gingas are my go to blades....
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    +1

    +1
  13. Second for Gesshin Ginga, but I'd go Wa handle....

    Second for Gesshin Ginga, but I'd go Wa handle. Love that knife.
  14. Just a little follow up, as I've had this board...

    Just a little follow up, as I've had this board for a year. Holy hell is it beautiful. I get compliments on it all the time. Because of the beauty, it's main function has morphed from cutting board...
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    Stand.

    Stand.
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    +1 on Japanese vs. Western handles, and +2 on the...

    +1 on Japanese vs. Western handles, and +2 on the Gesshin Ginga line. They are available in Stainless, or White #2. I have a 240 Guyto in white #2 and it is incredible. Very thin so it slices with...
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    I just want to chime in and second this...

    I just want to chime in and second this sentiment. Since I got a 240 Gesshin Ginga from Jon, it has become my go-to knife and steel. The knife holds a stupidly sharp edge, and seems to last very long...
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    This is hilarious!

    This is hilarious!
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    Stopped by yesterday. Congrats on the new space,...

    Stopped by yesterday. Congrats on the new space, its awesome!
  20. It was called a Yoshihiro and I got it on Amazon...

    It was called a Yoshihiro and I got it on Amazon for about $100. The meat blade I got at a flea market for a couple bucks and did some restoration on.
  21. Asai Damascus PM 210 Gyuto, Gesshin Ginga & Uraku pics

    Latest knife, last one for now (the initial binge).

    Here is the final piece in my transition from a set of wustofs we got for our wedding 5 years ago. Sold the set and went Japanese. This is an...
  22. This. Board. Is. GORGEOUS! Board porn pictures attached.

    Jesus, Dave. This is like a piece of furniture! I don't even want to cut on it, just display it like the art that it is! Simply stunning on the eyes, and unbelievably smooth on the fingertips. Silky,...
  23. I have an Asai damascus knife on order. I was...

    I have an Asai damascus knife on order. I was able to see the whole line in person in Seattle at Epicurean Edge a couple weeks back. I was very impressed with the fit and finish of the knives. The...
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    First off, congrats Dave on your booming...

    First off, congrats Dave on your booming business!

    I have one idea for your website. I know it is quite hard to get accurate wood colors in photographs. You may consider one comparison photo that...
  25. I find the better your knife skills, the more...

    I find the better your knife skills, the more able to handle and be nimble with a longer length gyuto like 240, 270. The shorter knives are a little easier to handle. My sweet spot is 210 as I'm...
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