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Type: Posts; User: Leo Barr

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  1. I recently bought a Takeda folding Higo and I was...

    I recently bought a Takeda folding Higo and I was surprised to find it was scandi ground cut beautifully .As for the spate of thicker Takedas ( I would love one -perhaps nest year) I do not own one I...
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    I suspect that your angle is too shallow a...

    I suspect that your angle is too shallow a cleaver should be around 30˚ per side a normal chef knife is anywhere from 15-18˚ each side so it is quite a lot steeper . If you have been working hard on...
  3. Thread: HEEELLLP!

    by Leo Barr
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    1,846

    You may well find that for this sort of thing a...

    You may well find that for this sort of thing a weak hydrogen peroxide (low volume 20 vol or 6% )will often lighten wood stains it is often used by people on board yachts to remove dark water marks...
  4. Thread: Website

    by Leo Barr
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    To the Boardsmith I am interested in the...

    To the Boardsmith

    I am interested in the budget Maple board 2x12x18 I am not a chef I just use sharp knives & cook . Roughly how much would it cost to ship it to Spain?
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    Thank you yes I understand that the most...

    Thank you yes I understand that the most important part of the blade is the thinning behind the cutting bevel when I first started to sharpen using an Edge pro it took me a while to realise the...
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    I have my answer from CKTG forum "For a Honyaki,...

    I have my answer from CKTG forum
    "For a Honyaki, it will depend on the maker and what they left the edge at. I have a 240mm Blue #2 from Konosuke and the blade grind is nearly flat, and almost down...
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    521

    "Hello Knife People" To Convex or Not

    Polarisation Convex - Flat Bevel
    I used to do all my sharpening on an Edge Pro Pro so all my edges were flat beveled although it is possible to convex using using incrementally different bevels...
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