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Type: Posts; User: bkdc

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  1. Replies
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    6,870

    that is one thick Takeda.

    that is one thick Takeda.
  2. Replies
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    2,866

    I can vouch for the stainless, and it gets plenty...

    I can vouch for the stainless, and it gets plenty plenty plenty sharp with excellent edge retention. It's a personal choice in looks as you can't lose with either.
  3. Thread: 240 mm Gyuto

    by bkdc
    Replies
    10
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    1,320

    Gesshin Ginga. If he likes the feel of carbon...

    Gesshin Ginga. If he likes the feel of carbon without the headache, a Konosuke HD. The tips on the Gingas tend to be a little thicker, and I had to thin mine out to get that Carter-like feel. The...
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    3,708

    Holy S**T is right. You need to tell your father...

    Holy S**T is right. You need to tell your father in law how much that knife costs. You can very nicely tell him that what he did to your knife is the same as if you took his prized guitar (or...
  5. Nice! Did I sell it to you? I forgot who I sold...

    Nice! Did I sell it to you? I forgot who I sold mine to for a dirt low price! LOL.

    Anyway, the handle was my #1 complaint on that knife, and otherwise, ZDP-189 is such an interesting steel to...
  6. Replies
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    456

    They are VERY asymmetric on my personal...

    They are VERY asymmetric on my personal specimens, and since I'm right-handed, I'm very happy with the Sakai Yusuke asymmetry. I'm not sure what others are seeing. Of the Sakai specimens I have,...
  7. I'd just strop that thing all day as...

    I'd just strop that thing all day as psychotherapy and stress reduction. :) No stones. Hahaha.
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    14
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    732

    Nakiri length - 165mm or 180mm?

    I've handled both, and I'm torn between the two. Anyway, I'm ordering a custom nakiri right now, and I'm probably going to order a 180mm. Unless someone here can give me a good reason why 165mm is...
  9. Replies
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    5,400

    I did another inspection of my Ginga knives, and...

    I did another inspection of my Ginga knives, and I'd like to add that they don't seem to be ground quite as thin as the Sakai Yusuke or Konosuke knives. The spine at the tip is a little thicker as...
  10. The photos of that Sakai Yusuke Ginsan nakiri...

    The photos of that Sakai Yusuke Ginsan nakiri appear to show a pretty thick blade. It just might be the way the pictures are turning up.

    You can't go wrong with either the Kono HD or the Takeda. ...
  11. Replies
    182
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    19,867

    I'm in for an AEB-L (new style) and I'll try the...

    I'm in for an AEB-L (new style) and I'll try the mango. PayPal sent.
  12. Replies
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    164

    Wooden saya for a #6 cleaver?

    Other than the cardboard and tape options, is there anywhere for pre-made wooden sayas for #6 size cleavers that won't cost an arm and a leg?
  13. Thread: Steak knives

    by bkdc
    Replies
    32
    Views
    1,465

    There are many uses for a pocketknife. The...

    There are many uses for a pocketknife.

    The steak knife has one designed purpose. But if you use a steak knife as a paring (as some people do), then having a standard straight edge is the way to...
  14. Replies
    68
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    5,400

    I ... well now my girlfriend... have a 240mm...

    I ... well now my girlfriend... have a 240mm Sakai-Yusuke wa-gyuto, and I own a 240mm Ginga Western gyuto. You'd be hard pressed to tell the difference in the steel and profile. Except for some...
  15. Thread: Steak knives

    by bkdc
    Replies
    32
    Views
    1,465

    My anal-retentive need to keep knives sharp would...

    My anal-retentive need to keep knives sharp would drive me crazy with non-serrated steak knives.
  16. Replies
    68
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    5,400

    Personally, I'd pay the extra 35 dollars and buy...

    Personally, I'd pay the extra 35 dollars and buy the JCK FuRinKaZan Swedish Stainless 240mm gyuto. Those Sakai-made lasers are amazing!

    At that price point, ignore the aesthetics and get yourself...
  17. Replies
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    5,990

    Has this knife made it to Chicago yet?

    Has this knife made it to Chicago yet?
  18. Thread: Steak knives

    by bkdc
    Replies
    32
    Views
    1,465

    Victorinox Forschner cheapo serrated steak...

    Victorinox Forschner cheapo serrated steak knives.

    Unless you plan on serving steak on wooden boards regularly, I see no point in buying anything nicer. Unless you like them to LOOK nice.

    At...
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    I wish I could handle the special thin Sakai...

    I wish I could handle the special thin Sakai Yusuke. My thinnest performing knife was recently sold. It was the 240mm Kazuyuki Tanaka R2 damascus wa-gyuto. It was incredibly thin on the distal 1/2...
  20. Thread: When Wa Why?

    by bkdc
    Replies
    21
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    1,412

    Wa gyutos are 2 to 4 ounces lighter than their...

    Wa gyutos are 2 to 4 ounces lighter than their yo-gyuto counterparts. Feels like a light saber.
  21. Replies
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    I like my balsa, and it's what I've been using...

    I like my balsa, and it's what I've been using for stropping for two years. I use CBN.

    I get a nice tactile feedback when it comes to sharpening angles. If I'm at too acute an angle (where the...
  22. Thread: Epoxy question

    by bkdc
    Replies
    4
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    376

    Thank you for your input! I just ordered some...

    Thank you for your input! I just ordered some Gflex! :)
  23. Thread: Epoxy question

    by bkdc
    Replies
    4
    Views
    376

    Epoxy question

    Is there a short primer on epoxies here?

    I'm about to do my first wa-handle rehandling, and the epoxy I routinely use is the Bob Smith Slo-Cure epoxy that is 100% waterproof. I'm wondering if...
  24. I'm having the same problem -- locating an...

    I'm having the same problem -- locating an octagonal ho-wood or yew wood handle. The more difficult part is finding slender ones that will be appropriate to a petty or a short suji on a Gesshin...
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    I can't imagine a CCK1303 slicing through a 2...

    I can't imagine a CCK1303 slicing through a 2 inch thick hard giant carrot in one smooth motion. Unless you slam it down. ^_^
    I just accept wedging as part of life when it comes to a thick...
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