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  1. Thread: Bread knife?

    by mikemac
    Replies
    32
    Views
    1,053

    I've used a Forschner for years, sharpened it a...

    I've used a Forschner for years, sharpened it a few times, and just can't find a good reason to spend $$'s on a replacement....yet.
  2. If I could return the Messi with no harm/no foul,...

    If I could return the Messi with no harm/no foul, I would

    There are a couple of excellent value knives I'd replace it with....Hiro G3, Hiro AS, the JCK CarbonNext, some others I'm sure.
    I'd also...
  3. Thread: Value question

    by mikemac
    Replies
    20
    Views
    1,152

    I'm stuck on this being a "value question" coming...

    I'm stuck on this being a "value question" coming from a retail storefront in Beverly Hills...?
  4. This is how I remember things....Back in the day...

    This is how I remember things....Back in the day there were 2 bladesmiths producing country or village style knives...useful, rustic, high on value, low on 'bling' (the word didn't even exist then)....
  5. Replies
    21
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    1,753

    Here in So Cal they've had the Tri tip for...

    Here in So Cal they've had the Tri tip for awhile....it's pretty good, and it's Tri-Tip
    I like Guy, and I like triple D....highlighting local places you actually have a shot at eating real food at...
  6. Replies
    32
    Views
    1,792

    ....or are they NOT lacquered? Both of my CCK's...

    ....or are they NOT lacquered? Both of my CCK's see pretty regu;lar use, one is a daily chopper, and I can just now see the lacquer starting to wear/scrub off...?
  7. Nothing, you are on a learning curve....? Is...

    Nothing, you are on a learning curve....?

    Is this the Takeda that made a return trip for thinning?
    So far we have 'mag strip', 'cutting or chopping technique', and 'sharpening technique' (i.e....
  8. If using a home range (E or G), or the side...

    If using a home range (E or G), or the side burner on your grill, start with quantities for 1. It's OK to let the food sit when first added to a smokin hot pan, same principal as using a skillet.
    To...
  9. Replies
    14
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    987

    A lot of good suggestions, AND the first thing...

    A lot of good suggestions, AND the first thing I'd suggest is to add the Magic Marker trick and see where you ARE hitting....also, FWIW, I've had 2 King combo stones, and for me, on both of them, the...
  10. Replies
    93
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    6,858

    Nah...go for the replacement...fast

    Nah...go for the replacement...fast
  11. Replies
    93
    Views
    6,858

    I haven't been a fan of Takeda for a few years,...

    I haven't been a fan of Takeda for a few years, but thats because of issues besides the cutting edge - the edges have always been amazing. Sounds like he's getting to big for himself, and you got one...
  12. Replies
    19
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    748

    Boomchaka... is right. Usually 'carnitas' spends...

    Boomchaka... is right. Usually 'carnitas' spends at least part of its cook time in contact with hot oil, especially lard. But as you move further south and east (in Mexico/Central America/Carribean)...
  13. Replies
    8
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    484

    not direct comparisons, but I've owned & used for...

    not direct comparisons, but I've owned & used for a few years: Misono Sweden Steel Gyuto (Dragon), Boning knife, Hiro AS suji & Hiro G3 Gyuto...among others.

    G3

    F & F on mine is equal to or...
  14. Replies
    2
    Views
    327

    Gyutos tend to have a flatter profile, more...

    Gyutos tend to have a flatter profile, more French style than German, so they don't really rock chop the same way. You can achieve the same result, but it's a different movement. With the stones,...
  15. Hey Dave...if we go back 4-5 years or more,...

    Hey Dave...if we go back 4-5 years or more, weren't Takeda's hollow or concave grind behind the edge to some degree?
  16. Replies
    7
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    520

    I thought Sabatier was more of a family...

    I thought Sabatier was more of a family /marketing name, and going way back their were multiple 'OEM's' and multiple companies all producing legit Sabatiers, so "clones" is kind of an inappropriate...
  17. Replies
    43
    Views
    2,252

    Why not just buy the Pro 210mm Gyuto? The extra...

    Why not just buy the Pro 210mm Gyuto? The extra $$'s outside your budget will be made up for by the fact you probably will never replace this knife - it's a 'one & done' purchase.
    FWIW - behind the...
  18. Thread: When Wa Why?

    by mikemac
    Replies
    21
    Views
    1,392

    My $0.02...pro kitchen staff does not equal knife...

    My $0.02...pro kitchen staff does not equal knife nerd, so 1) they come to the shop with the same bias as retail consumer, 2) most wa- handle are higher end specialized knives (deba,yanagi, etc) and...
  19. Replies
    21
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    1,095

    I have one of these:...

    I have one of these:
    http://www.earthstoneovens.com/index.shtml

    a Model 90 wood fired. Having a gas fired one would have some upside (see the pre-assembled ones), but there is no such thing as...
  20. Replies
    37
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    2,475

    Sadly, he stopped doing that about 6 - 7 years...

    Sadly, he stopped doing that about 6 - 7 years ago....
  21. Replies
    3
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    382

    +1 to japanesechefknife.com 3 gyuto (chef...

    +1 to japanesechefknife.com

    3 gyuto (chef knifes) come to mind....Hiromoto AS (super blue cladded carbon steel), Hiromoto G3 (great stainless), and JCK Carbonext (semi stainless tool steel)
    and...
  22. Replies
    130
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    9,773

    Wow, good to hear - I've had that for...

    Wow, good to hear - I've had that for decades...but just to confirm, there's The Key to Chinese Cooking by Kuo, and The Modern Art of Chinese Cooking by Tropp
  23. Thread: Bashing Bones

    by mikemac
    Replies
    35
    Views
    1,862

    IMHO....sticking with your example A Gyuto is...

    IMHO....sticking with your example A Gyuto is fine, a deba or western deba is overkill.
    Usually, there is only one bone structure you'd go thru - the wish bone & breastbone. No reason you can't just...
  24. Way under budget, but either the Hiromoto G3 or...

    Way under budget, but either the Hiromoto G3 or Carbonext for the santoku & gyuto. I have a G3 gyuto and I'm always amazed at how great a knife & value it is. I'm not much of a fan of the santoku &...
  25. Replies
    27
    Views
    1,303

    On top of all the previous comments, JWW was...

    On top of all the previous comments, JWW was always a brick & mortar store...that added internet sales. Their on-line service and support was usually flawed, kinda like if your grandpa got internet...
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