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Type: Posts; User: Geo87

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  1. Replies
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    I think it's understandable that most pros stand...

    I think it's understandable that most pros stand as that's usually the only option for us. So sharpening at work I stand up. However on the odd occasion I sharpen at home I sit down, outside on the...
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    Great explanation marko. Sherski: as far as...

    Great explanation marko.

    Sherski: as far as my understanding goes... Your edge is like the rudder of a boat. It tells your knife where to go. If your knife pulls to one direction you need to...
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    Yeah I'm sure he would almost never dress salad ....

    Yeah I'm sure he would almost never dress salad . Was more of a hypothetical example... A very unrealistic one. I can completely understand if your at a restaurant your not so sure about. But a...
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    Alright... If Thomas Keller or some other well...

    Alright... If Thomas Keller or some other well respected chef made you a salad would you tell him to put the dressing on the side or would you just trust that he has far better ability to dress a...
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    On another note... a ticket came in on Saturday...

    On another note... a ticket came in on Saturday lunch with a mod of burnt onion on his burger. I got the server to clarify perhaps he wanted caramelised onion? No brown onion literally burnt until...
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    I can completely understand a sauce on the side...

    I can completely understand a sauce on the side if it's a dipping sauce. But then that should be on the side anyway. But salad... I guess if the cook just squirts dressing on top it would be better...
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    ridiculous requests

    Little bit OT but does anyone else dislike sauce on the side orders? I mean what's the first thing your gong to do...just going to put it on there anyway aren't ya Lol. Or perhaps your unsure about...
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    ridiculous requests

    Lol w t f do you say to that?
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    Knife getting dull very fast

    Rick Alen : I think it's easy to see why someone would get annoyed by those comments.
    there's nothing wrong with shuns or vg10 and the heat treat is not crap. Your posts read like your blaming your...
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    If the knife is quite dull you may need a coarser...

    If the knife is quite dull you may need a coarser stone to remove enough metal to expose a fresh edge. If it had seen 4-5 months of pro use without any sharpening then you will definitely need a...
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    I guess it just depends if you care about the...

    I guess it just depends if you care about the scratches. If you don't like them get rid of them. But you don't have to take it all the way to mirror polish... Mirror polish would have some stiction...
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    Knife getting dull very fast

    A little more info would help everyone identify your problem.
    What stone progression do you use?
    How long do you spend on each stone?
    What angles do you sharpen at ?
    How do you deburr?
    Also...
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    Alright well as the spots are black it sounds...

    Alright well as the spots are black it sounds like it's alright to leave them as they are most likely stable. Good to know. I keep all carbons regularly oiled anyway so no problem there.
    Thanks...
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    How to fix pitting in vintage knives?

    Thanks guys,

    I'm all for battle scars but I'm just concerned about further corrosion. I think it would take a great deal of hand sanding to get rid of them...
    I'd be interested in trying a...
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    How to fix pitting in vintage knives?

    Hey all.

    Fixing up a 12" vintage dexter carbon butchers knife ( curtesy of son)

    I've removed the old patina & most of the scratches with sandpaper but there are a few stubborn black spots...
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    Lol.... Yes slapped repeatedly. Sometimes wearing...

    Lol.... Yes slapped repeatedly. Sometimes wearing a latex glove is annoying enough I couldn't imagine chain mail. It would be like wearing a raincoat in the shower.
    I've never seen any "dedicated...
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    As the Aussies say,

    Lol... I stayed with a mate in Perth for a while... In Cockburn. Most people just said coburn . The train station being Cockburn Central , seriously who named it that and why lol.
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    Hopefully a more experienced member may chime in...

    Hopefully a more experienced member may chime in if such a blade exists... but I'm afraid lasers aren't very well known for good food release due to their flat grinds.

    Having very little metal to...
  19. Thread: Knife patina

    by Geo87
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    Knife patina

    A poor analogy : think of it like a semi waterproof raincoat for your knife ..... That looks awesome ;)
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    To be honest, Asymmetry can be a confusing...

    To be honest, Asymmetry can be a confusing subject. It was, and still is for me and I'm sure a lot of people would agree. I spent far too long researching the subject I must admit and it drove me...
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    View Post

    I believe you are on the wrong track there warren. The edge is not centred under the spine. It's more offset to one side due to the asymmetrical edge grinds: grinding more from one side moves the...
  22. Do you raise a new burr with your polishing stones?

    I think this is a subject that would create much debate as im sure both methods work for different people. It would be easier to say to try both methods and use whatever gives you better results.
    ...
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    You have a lot of questions and I'll let others...

    You have a lot of questions and I'll let others answer... But I will add this.

    Sometimes beginners get too hung up on it being all about the knife .

    Much more important is learning to sharpen...
  24. Thread: homemade pasta

    by Geo87
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    If you are planning on making fettuccine ,...

    If you are planning on making fettuccine , linguini , pappardelle etc you can make a big batch when you have spare time then hang it up to dry. Once it's dry it will store in a sealed container in a...
  25. Thread: Naniwa ss 220

    by Geo87
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    Hey sorry I have not used that stone. But I use...

    Hey sorry I have not used that stone. But I use the naniwa ss : 400, 1k , 3k , 5k

    I don't have trouble with them being slow at all . The 400 can reprofile the edge very quickly.

    I know this...
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