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Type: Posts; User: festally

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    Are mirror finishes supposed to be devoid of...

    Are mirror finishes supposed to be devoid of scratches - when seen at all angles? Mine only appear scratch-less when seen a certain way.

    And what causes / how do I get rid of those faint, spider...
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    Tk59, My ability to cut through chicken bones...

    Tk59, My ability to cut through chicken bones with a thinner edge is more about me avoiding the harder leg and thigh bones than my skills. The spine and ribs are relatively soft and easily cut or...
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    Yeah, that 10mm thickness seems abit much. Would...

    Yeah, that 10mm thickness seems abit much. Would a 61+ hrc blade require more thickness behind the edge than something in the 55-ish range to cut a chicken bone without damage and without generating...
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    Ittosai / Tosagata ?

    Hi guys.

    Iíve always wanted to try a kurouchi finished knife and since I need some gardening stuff from either Hida tools or JWW, figured this would be a good time to try cheap one. From what...
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    I’ve never crossed paths with a watermelon that I...

    I’ve never crossed paths with a watermelon that I couldn’t handle with a chef’s knife. However, a friend of mine grows pumkins and winter melons (some weigh more than 75 lbs) could use a longer...
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    Iím able to follow contours (peel an apple with less waste) using a paring knife that has a thin, flexible blade. The ones with better blades are often thicker and stiffer donít follow curves as...
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    Iím able to get white or blue more than sharp enough to exceed my functional needs. Striving to push them further or to "stupid sharp" is more about me working on my sharpening skills and satisfying...
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    In my experience, white is easier to sharpen,...

    In my experience, white is easier to sharpen, gets sharper, but dulls quicker. Blue takes a little longer to sharpen, holds an edge longer, but doesn’t quite get as sharp. I haven’t tried AS, but...
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    I think tips that are that pointed are useful...

    I think tips that are that pointed are useful with smaller (paring) knives, but Iím not sure why it would benefit other types of knives. Personally, Iíd would be worried about it being too fragile...
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    Awesome news...congrats. :happy3:

    Awesome news...congrats. :happy3:
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    What mhlee said makes a lot of sense. I’ve...

    What mhlee said makes a lot of sense. I’ve experienced that falling apart at the seams issue a few times with fillets that have been sitting in the display, but not with whole fish that are cut in...
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    Tips like the one the Hennicke knife don't work...

    Tips like the one the Hennicke knife don't work well for me. Have to elevate my wrist and arm that much to get the tip down to the board, feels unnatural. I think the tip on the Haslinger knife would...
  13. Thread: Powder steels

    by festally
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    From what I’ve read, certain high wear resistant...

    From what I’ve read, certain high wear resistant type steels have excellent edge retention - only with ok type edges. Something about their grain size or structure causes them to fall apart with...
  14. Thread: addict?

    by festally
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    If Iím not mistaken, 154CM comes from Crucible and is a more advanced version of 440C. As far as I can tell, the 154CM blade in my Benchmade edc compares favorably to VG-10. If anything 154cm seems...
  15. Thread: My new knifes

    by festally
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    Thanks guys, looking forward to hearing more as...

    Thanks guys, looking forward to hearing more as you use it.
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    Depends on the type of knife / grip. With heavy...

    Depends on the type of knife / grip. With heavy cleavers, boning knives, I use a hammer grip and prefer a yo-handle. It feels more secure (less likely to slip or twist) and easier to clean. With...
  17. Thread: My new knifes

    by festally
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    1,419

    Wow…I’ve never seen a Japanese steeled cleaver...

    Wow…I’ve never seen a Japanese steeled cleaver meant for bone breaking before. What is the hrc and blade thickness?
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    Thus far, I can get white #2 stupidly sharper...

    Thus far, I can get white #2 stupidly sharper than the others steels I’ve tried and have read that white #1 get’s even more stupidly sharp w/ better retention. Supposedly, #1 is much harder to work...
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    Flames on the handle would be off the hook, but...

    Flames on the handle would be off the hook, but letís also name the knifeÖ.hmmmÖ.a knuckle sandwichÖ.now thatís money!!!!! :shocked:
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    I like the Japanese version better and remember...

    I like the Japanese version better and remember peeing in my pants when I saw this episodeÖ.
    http://www.youtube.com/watch?v=dN2JQG7c3wI&feature=related

    The American version doesnít showcase the...
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    I saved my gyuto from a nosedive this past...

    I saved my gyuto from a nosedive this past Thanksgiving. Unfortunately, the price for being too slow to catch it (and too dumb to let it freefall) was a visit to the ER and a dozen or so stitches on...
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    As far as I can tell, the Tadafusa (JWW) and Hon...

    As far as I can tell, the Tadafusa (JWW) and Hon Kasumi (EE) have the same kanji and maybe identical, but for some reason aren’t priced the same. If you can’t inspect the knife directly, see it they...
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    I’m not familiar with it, but many advised me to...

    I’m not familiar with it, but many advised me to not spend too much (or too little) on a first yanagiba and suggested starting out with no less than a white #2. As I understand it, lesser ones use...
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    Guy Fieri' Knuckle Sandwich Knives and +1 on the...

    Guy Fieri' Knuckle Sandwich Knives and +1 on the Shun KO cleaver :puke:. Is it me or does the KO cleaver look alot like the one above:Ooooh:
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    This one? ...

    This one?

    http://www.youtube.com/watch?v=2YKRnv0aq-8
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