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Type: Posts; User: Canadian

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  1. I would take Salty's advice. No "kitchen" knife...

    I would take Salty's advice. No "kitchen" knife is worth keeping around at that much of an inflated market price (JMO). I would sell it in a heartbeat, purchase a Zwilling Kramer if you really like...
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    2,563

    Meh. I look at knives like I look at photography...

    Meh. I look at knives like I look at photography gear. Owning 50 lenses is not going to eliminate the fact that you take a $hity exposure.

    Getting out (or in) there and putting in the time to...
  3. Thread: Decoy Knives?

    by Canadian
    Replies
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    2,668

    There's nothing worse when someone dear to you is...

    There's nothing worse when someone dear to you is using your knives in an improper way (such as scraping the blade face over a metal bowl to get the remaining diced onions off). Then when you ask...
  4. For food prep I use only 3 knives--chef's, paring...

    For food prep I use only 3 knives--chef's, paring and bread.

    For butchery (game, pork, etc.), I use 2--butcher knife and boning knife

    If you don't hunt or harvest your own animals, the...
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    I've used carbon knife for years and the only...

    I've used carbon knife for years and the only time I put a light coating of oil on the blade is when storing. Otherwise, it's wash and dry with towel. I also leave it out in the air for a half hour...
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    Personally, I would do a custom knife at that...

    Personally, I would do a custom knife at that price. The only exception would be a Shigefusa.
  7. Good to know, thanks!

    Good to know, thanks!
  8. The issue is that often what one perceives as...

    The issue is that often what one perceives as being a "flaw" another sees as suitable for their philosophy of use. I think there are ways to point out aspects of the knife that might not be suitable...
  9. This is my first choice. I have one, and the...

    This is my first choice. I have one, and the profile is darn near perfect. It is thin, but not too thin, and my spouse loves using it. I have the 210mm version because I felt the dragon engraving was...
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    1,816

    I got over my knife fetishism early on (thank...

    I got over my knife fetishism early on (thank God), and now I focus on my knife skills.

    I appreciate well made knifes, but I'm far from obsessed.
  11. Thread: Bread knife?

    by Canadian
    Replies
    35
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    2,032

    No doubt I knew that was an ITK. It's impressive...

    No doubt I knew that was an ITK. It's impressive and I, like him, also use my bread knife to portion ribs. Again, it just works so much better when dealing with delicate crusty exteriors.
  12. Thread: Bread knife?

    by Canadian
    Replies
    35
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    2,032

    Is that you? I agree, I use my GUDE for way...

    Is that you?

    I agree, I use my GUDE for way more than just bread.

    Those who say they use their thin Japanese knives on bread probably cut Wonder Bread. I would like to see them try and cut...
  13. Thread: Shigefusa Vs.

    by Canadian
    Replies
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    767

    Out of all the Japanese knives i've owned,...

    Out of all the Japanese knives i've owned, Shigefusa was the best. The best profile, taper, craftsmanship, etc. The only Japanese knife I regret selling in 240mm length (was actually 250mm) was my...
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    The first problem is that everybody has a...

    The first problem is that everybody has a different idea of what “art” is. The term is thrown around with reckless abandon and, at the risk of sounding highbrow, should be reserved for certain...
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    2,620

    Agreed. I think it is extremely revealing of...

    Agreed. I think it is extremely revealing of those individuals who are bashing her work just because it doesn't conform to "their" ideas of what make a good kitchen knife. My question to those folks...
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    1,172

    A strong distal taper is one of the [critical]...

    A strong distal taper is one of the [critical] aspects of kitchen knife design that the large Japanese brands just don't get--and I've been through a lot of them.

    Beautiful knife.
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    Pictures would be extremely helpful. Regards!

    Pictures would be extremely helpful.

    Regards!
  18. Thread: Meat cleavers

    by Canadian
    Replies
    10
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    679

    Blood is alkaline. I've never had an issue with...

    Blood is alkaline. I've never had an issue with carbon steel butchering deer, elk, moose, caribou, bear, boar, rabbit, etc. plus all the beef and pork butchered on the grandparents farm. Not to...
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    I personally wouldn't consider any of those...

    I personally wouldn't consider any of those knives. If you like the profile of the Forschner, why not have one custom made with a higher grade steel?
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    You're absolutely right in as much that certain...

    You're absolutely right in as much that certain objects become fetishized and resultantly popular precisely because of their non-mainstream status--it's ironic and self-contradictory.

    On the...
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    1,378

    No offence guys, but the rise in prices is...

    No offence guys, but the rise in prices is because of places like this. It's quite annoying, really. Some chap(s) will fetishize a brand or object, it becomes popular and before you know it the...
  22. If it doesn't hurt the functionality of the...

    If it doesn't hurt the functionality of the knife, and you like the handling characteristics, then why not just use it?

    It's an $80 knife and everybody's expectations are different at that price...
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    X50CrMoV15 or some variation of it.

    X50CrMoV15 or some variation of it.
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    No, I don't beleieve the big conglomerates make...

    No, I don't beleieve the big conglomerates make knives in carbon steel. We are talking about French carbon steel knives--particularly K-Sabatier.
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    Doesn't line up with my experience. Have you been...

    Doesn't line up with my experience. Have you been to Laguiole? Theirs? The most common steel I came across from knife makers both small and large was 12C27. I've also seen certain tool steels and the...
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