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Type: Posts; User: Pdksays

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  1. Replies
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    Suisin Inox Honyaki or masamoto ks gyuto

    I've narrowed it down on my own to these two knives, I know they're very different, ones carbon ones stainless, ones honyaki ones not. However as I have no experience with either I was hoping you...
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    Gesshin uraku stainless 210 or 240 wa-gyuto, I...

    Gesshin uraku stainless 210 or 240 wa-gyuto, I bought the 240 and it's my workhorse, it's $35 more than you want to spend but it's a great knife, nice edge retention, sharpens well, and super thin...
  3. Thread: Knife Boxes

    by Pdksays
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    I live and cook in dc and as a result of living...

    I live and cook in dc and as a result of living in the city most of our cooks get our knives delivered to the restaurant, we have a pretty awesome lineup of knife boxes and it's only getting larger....
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    Let's not start this again...

    Let's not start this again...
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    The ss, I needed a workhorse and the stainless...

    The ss, I needed a workhorse and the stainless seemed like the more intelligent route
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    I love my gesshin uraku wa-gyuto, it's a...

    I love my gesshin uraku wa-gyuto, it's a workhorse, use it all day on the line and it stays sharp, sharpens easily and is super thin behind the edge, the price can't beat and JKI's customer service...
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    http://www.flickr.com/photos/100800152@N03/9591811...

    http://www.flickr.com/photos/100800152@N03/9591811135
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    Favorite spoons.

    So since there isn't a kitchenspoonforum I thought this would be the appropriate place for this thread. What are your favorite work spoons and why? These are mine, there all awesome and infinitely...
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    Ok so I think I opened up a can of worms here and...

    Ok so I think I opened up a can of worms here and I certainly wasn't trying to. I bought the uraku gyuto as a foray into a wa-handle knife as I've worked solely with western handle j-knives thus far....
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    It's the stainless 240mm wa-gyuto, if that helps...

    It's the stainless 240mm wa-gyuto, if that helps determine the steel type
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    Gesshin Uraku, what's the steel?

    So I recently bought a new gesshin uraku gyuto, definitely become my workhorse in the kitchen I work in, it sharpens pretty easily and stays sharp for quite a while. Overall I'm extremely satisfied...
  12. Thread: Hiya

    by Pdksays
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    Hiya

    New to the site but loving the wealth of information I've found thus far. I live and cook professionally in DC at a pretty well known beer centric restaurant. I've been cooking with japanese...
  13. Thread: Bashing Bones

    by Pdksays
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    Generally at work for poultry I use my honesuki,...

    Generally at work for poultry I use my honesuki, bashing through the bones is a bad thing because you end up with weird looking portions and bone fragments in the meat, which if you're serving the...
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    What's the deal

    So I'm knew here, I cook for a living and I've recently gotten really into wa-handles. Until very recently I've ordered almost exclusively from Korin but there expensive and I'm not into the western...
  15. Thread: Bevel question

    by Pdksays
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    Oh wow typo, meant obtuse, I feel dumb. Thank you...

    Oh wow typo, meant obtuse, I feel dumb. Thank you though, I couldn't imagine I have a more acute angle than a knife maker but I suppose I do. Should I bring my angle up or leave it as is?
  16. Thread: Bevel question

    by Pdksays
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    Bevel question

    So this might seem like a stupid question but a buddy of mine and I were talking about this subject recently and neither of us could come up with an answer. Why when I purchase a knew knife does the...
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