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Type: Posts; User: Jaspernowhere

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  1. Replies
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    Sabatier carbon

    Does anyone have any experience with the sabatier carbon line of knives available on epicedge?
  2. It may be ugly and utilitarian but I find it to...

    It may be ugly and utilitarian but I find it to be my favorite handle. Just my two cents.
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    I cook in a professional setting and I use a 240...

    I cook in a professional setting and I use a 240 gyuto and a 220 chukabocho almost exclusively, I had a 210 wa-gyuto but it felt like a toy and couldn't handle a large prep load as well.
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    Wow, such vitriol. I haven't used the taiyo, but...

    Wow, such vitriol. I haven't used the taiyo, but one of my bosses uses a classic santoku and I do not enjoy sharpening it. That is all.
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    I use the king 1000/6000 and find that that stone...

    I use the king 1000/6000 and find that that stone and the sidewalk and cardboard/newspaper will sharpen or fix anything.
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    Awesome dishwasher joke :)

    Awesome dishwasher joke :)
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    672

    Sprite then water

    Sprite then water
  8. I need to chop through drumsticks and thigh bones...

    I need to chop through drumsticks and thigh bones for various preparations, not just jointing. Thank you noodle soup that website has everything I'm looking for. KKF to the rescue.
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    No, no relation

    No, no relation
  10. Advice on medium thick Chinese cleaver

    I'm looking for something heavier duty than my cck 1103 for breaking down chicken or salmon. Any ideas?
  11. Theory is right, no machine can produce the edge...

    Theory is right, no machine can produce the edge you can get with a combo stone at the lower price range, or nice stones.
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    Rounded spine and choil, 9.8 oz, nimble carbon...

    Rounded spine and choil, 9.8 oz, nimble carbon steel puch cutting machine cck 1303 would be my recommendation.
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    Well, welcome curlycue. I just joined and was...

    Well, welcome curlycue. I just joined and was raised in Oceanside...small world.
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    Hello from Albuquerque

    Hey everyone, my name I Bill and I'm a sous chef. I have a growing addiction to knives and sharpening gear. Kinda sounded like an AA intro. Look forward to learning from you.
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