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  1. Replies
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    Yeah I dont have any secret wisdom for boudin...

    Yeah I dont have any secret wisdom for boudin really. I wouldnt eat it with red beans personally, but thats just me. Im used to just eating it straight up or using it as stuffing primarily. Stuffing...
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    $183 shipped? His prices include shipping? I used...

    $183 shipped? His prices include shipping? I used the 240mm which he sells for nearly $300.
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    FWIW the original Kurouchi cladding did a good...

    FWIW the original Kurouchi cladding did a good job with stain resistance. I prefer the stainless cladding versions myself though.
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    Maybe the Nashiji line is more affordable in...

    Maybe the Nashiji line is more affordable in Japan. But for the price in the States I think there are much better options.
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    Ive tried the Nashiji and the JCK discontinued...

    Ive tried the Nashiji and the JCK discontinued line. I lost any interest in owning them after handling them in person.
  6. Yeah insight into your training is always...

    Yeah insight into your training is always interesting to me. I like it when you compare knives side by side visually too. As a consumer Ill already know theres several similar knives Im interested in...
  7. Preseason starts in a week. I cant wait, Ive been...

    Preseason starts in a week. I cant wait, Ive been jonesing to watch some football for quite some time.
  8. Im down.

    Im down.
  9. Replies
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    Cooks will be destroying/over"sharpening" their...

    Cooks will be destroying/over"sharpening" their knives in no time.
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    Yeah Im curious if there is any difference in...

    Yeah Im curious if there is any difference in grind between suminagashi and hontanren too. I was less than impressed with honanren grinds Ive seen in the past.
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    The 240mm workhorse is about as heavy as I would...

    The 240mm workhorse is about as heavy as I would ever want a gyuto to weigh. I used a 270mm Kato for awhile and I just couldnt adapt to its weight.
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    Im not really crazy about the technique she used...

    Im not really crazy about the technique she used for preparing her Carpaccio at all in that video. Clearly her shun was pretty dull, and she would've made better cuts with a suji(less drag from the...
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    3,876

    I feel like youre answering your...

    I feel like youre answering your question/concerns here. If you want a knife that embodies purely the blade smiths vision for a knife then maybe you should go straight to the source or atleast as...
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    The wording of "improvement" was just an...

    The wording of "improvement" was just an expressed opinion. Im not sure why you believe the Workhorse line was entirely Maxims brainchild. And Im not sure why youre having a hard time putting your...
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    "uninformed" not uniformed. sorry.

    "uninformed" not uniformed. sorry.
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    Also I would like to say that I think "highly...

    Also I would like to say that I think "highly modified version of a master's work" is very misleading. As discussed earlier the Workhorse is entirely different in grind, performance, hardness, steel...
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    You started a thread because you wanted to know...

    You started a thread because you wanted to know the differences between the Kato lines. We had an intelligent discussion where your questions were answered. I feel that perhaps next time if you can...
  18. I felt both educated and entertained after...

    I felt both educated and entertained after watching the vid. Also, the Gesh Uraku is alot thinner bte than I thought it would be. I know these things are sporadic, but it would be nice if next time...
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    Mozos, crocs, klogs and berks.

    Mozos, crocs, klogs and berks.
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    this isnt the first time Ive heard you say this....

    this isnt the first time Ive heard you say this. Im curious why you feel this way?
  21. Well, in the past Ive used bester 500, naniwa,...

    Well, in the past Ive used bester 500, naniwa, gesshin, chosera, noob-ba-tama several diamond plates and several other stones. Right now Im using something I got from toolsfromjapan and its faster,...
  22. It just occurred to me that maybe the new stone...

    It just occurred to me that maybe the new stone Ive been using for thinning may just be that much more badass than the stones I used to use for thinning stainless cladding....:oops:
  23. The problem with rephrasing the question is that...

    The problem with rephrasing the question is that alot of times people who are new to japanese knives wont know the difference between blue, white, R2, vg10 or whatever steel. And another problem...
  24. Not quite. Steel composition isnt the only factor.

    Not quite. Steel composition isnt the only factor.
  25. :whistling:

    :whistling:
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