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Type: Posts; User: David Metzger

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  1. Replies
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    I am sure you will love the tw-90. Are you going...

    I am sure you will love the tw-90. Are you going to make some blades from scratch or make repairs and modifications. I know you will find the horizontal mode of the tw-90 useful. David
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    I have used my kmg for a few years It is a tank...

    I have used my kmg for a few years It is a tank and can do almost anything with attachments like small wheel. get a 3 phase 2-3 hp tefc motor on ebay and the ac drive on one of the web sites. Also...
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    Well thanks everyone for your thoughts. It was...

    Well thanks everyone for your thoughts. It was an interesting point about the cutting boards size. Probably a short 240mm or long 210mm is right for me. I knew 240mm sets the gold standard here...
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    Just for two

    I know a 240mm Gyuto is more efficient and in some ways easier than a 210mm, but would you still suggest a 240mm for a home cook that usually cooks for just two people. Maybe a 225mm has some...
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    Oh boy, I have much to learn and consider. Thanks...

    Oh boy, I have much to learn and consider. Thanks everyone for your comments. I read the assymetry post started by Dave and I have looked at many edge up shots to view the grind. I think a vacation...
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    Thanks Eamon, really good to know. I am so...

    Thanks Eamon, really good to know. I am so interested in the nuances of grinds and profiles but I don't have access to many Japanese style knives. I have a Japanese friend with a few from Japan that...
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    The gyuto grind

    Do you like the center of the edge to fall directly below center of the spine or on a right handed gyuto (70/30 edge angle - left 6.5,right 15 degrees for example) would you rather allow for more...
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    Stainless at restaurants

    I was just wondering what the current government policies are with non stainless knives (carbon) in restaurants and whether health inspectors care.
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    I decided to go with 3.5" sheepsfoot. The birds...

    I decided to go with 3.5" sheepsfoot. The birds beak looks nice also. I will have to try that messermeister peeler also. Thanks again.

    David
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    Great ideas everyone, keep it up. Rodrique is so...

    Great ideas everyone, keep it up. Rodrique is so beautiful. Messermeister - didn't know that would work! I thought some might say a petty. David
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    Peaches Peaches Peaches

    Besides making some knives I grow peaches, and we peel a lot of peaches every year. I was just wondering what knife design you would recommend for peeling peaches with a picture or drawing if...
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    Yeah "carbon steel" I guess was named that...

    Yeah "carbon steel" I guess was named that meaning that there is enough carbon in the steel to harden the steel. Once you get to about .8 % carbon, the carbon is not helping the hardening as I...
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    I don't really understand why the chromium in...

    I don't really understand why the chromium in some stainless steels allow such fine grain, such as 13c26 and AEB-L. I believe these are fine grain, somewhat similar to the carbon steels we use like...
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    Thanks Pierre, My time isn't to valuable so I...

    Thanks Pierre, My time isn't to valuable so I often make things or repair things. I don't need one right now but I would like one in a year or so.
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    The blade shape on most Kramers is so different...

    The blade shape on most Kramers is so different from a gyuto I find it interesting so much love on a Japanese Knife oriented forum. I read once that someone came in to his shop and advised him to...
  16. Really beautiful. You could do a fun...

    Really beautiful. You could do a fun pass-around. :bliss:
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    Is it pretty much a light box with a lid and...

    Is it pretty much a light box with a lid and timer? I wonder if it would be easy to make? I made my own etcher and it works great.
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    I guess when you say carbon steels you are...

    I guess when you say carbon steels you are looking at non stainless steels, is that right? Most people want a steel that can get rather hard and has fine grain to make for ease of sharpening, very...
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    As far as I know these are hand made knives with...

    As far as I know these are hand made knives with a hand done in forge heat treat with cooling and tempering by master craftsman. The hardness is not typically tested. Correct me if I am wrong. ...
  20. Yeah the edge is chipping more than rolling but I...

    Yeah the edge is chipping more than rolling but I will study it more, maybe I can take a couple pics. Maybe my wife is harder on them then I think. A bit of a mystery.
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    I will lighten up on my sharpening and try just...

    I will lighten up on my sharpening and try just strop more, I think I have lost just over 2mm per year the last couple years. I will try to get it down to less than 1mm. Thanks everyone.
  22. Arrrggg My mid priced stainless micro chipping

    I thinned down a bit on my old stainless blades and then sharpened to about 12 degrees per side. These are medium quality - mostly German knives but with unknown stainless steel. These are not heat...
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    Blade height and wear!

    Maybe the ideal height for your 240mm gyuto is 50mm, but sharpening will take out a few mm a year off a thin blade.

    Does it makes sense to start out with like 58mm height to get a longer lasting...
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    Funayuki & Gyuto

    Carter has made the Funayuki popular and the design difference seems rather minor compared to Gyuto. It seems to have a less upswept tip, maybe the length is typically shorter. I haven't been...
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    Thanks Andy777, Your comments really help my...

    Thanks Andy777, Your comments really help my understanding of the vegetable cleaver. I really like them too, the distal taper on such a wide piece of steel make them difficult to make. David
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