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  1. Replies
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    One slice with that knife - eyes get red Two...

    One slice with that knife - eyes get red

    Two slices - oculogyric crisis

    Third slice - status epilepticus

    -__-
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    I saw a shirogami on aframes for 180ish I think

    I saw a shirogami on aframes for 180ish I think
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    The blade looks curious- definitely over the...

    The blade looks curious- definitely over the budget so I will wait until I replenish my knife trust fund and then consider this one. Thanks for letting me know, it would probably be cheaper for me to...
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    I have a grin ear to ear after reading this,...

    I have a grin ear to ear after reading this, thanks so much for the tip. I'm very excited to try this out on Friday or over the weekend and will definitely let you know how it goes. I'd do it today...
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    I really appreciate the advice Jay, will give...

    I really appreciate the advice Jay, will give Andy a msg and see how it fares. I was looking at the Sugi but wasnt sure about which one would be ideal- never owned a "virgin carbon steel" before....
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    Not sure, I dont really have a benchmark to...

    Not sure, I dont really have a benchmark to compare it to- by the time I've finished on 4 fine stones, there isnt much left to feel during the stropping session. If I dont cut corners and am slightly...
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    I have been sharpening in a style that is...

    I have been sharpening in a style that is essentially "monkey see, monkey do". In this I manage to somehow get a nice sharp edge but I have no feel for the burr itself.

    In essence I've resigned...
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    This is how I got started- The person who...

    This is how I got started- The person who introduced me to Japanese knives did it via Global and Shun, and they were profoundly more sharp than anything I had used. Now I am making the transition...
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    Is there a particular difference between the two?...

    Is there a particular difference between the two? I heard good things about Cowry, its a bit surprising that the blades are so hard to come by, I dont exactly know why
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    Cowry and Aogami

    I am itching to get a cowryX gyuto at 210 mm, under 500. I cannot find a single blade at most knife sites. Any suggestions guys? I'd like to make an order for this in a time frame where I get it...
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    Oh I anticipate the soba kiri to be in my...

    Oh I anticipate the soba kiri to be in my collection- even if it is a birthday present I have squeeze out of a loved one :D

    But to do it justice I'd have to get into noodle making, as it stands-...
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    So I take it that replacing a meat cleaver with a...

    So I take it that replacing a meat cleaver with a soba kiri isnt the way to go. But to be honest, I really was of the impression that remodelling the bevel on it would allow it to function as a...
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    The Soba Kiri and its versatility

    Hi all,

    Am new to the forum and am looking forward to learning from you all!

    I was looking to get a good cleaver for butchering and also cutting up large vegetables. In my search I found the...
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