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  1. I like that stone too:)

    I like that stone too:)
  2. Sharpen a lot of Stainless for others. Thinning &...

    Sharpen a lot of Stainless for others. Thinning & minor repair Atoma plates. Use a Gesshin 1K extra large that I keep at the school for most sharpening lessons. Wearing out my smaller stones doing...
  3. Now I'm retired I have forced a patina on some of...

    Now I'm retired I have forced a patina on some of my carbons because not using them everyday. Use 50/50 mustard & white Vinegar plus a little lemon juice.

    Best results with an Artist sponge, like...
  4. :rofl2: Dave maybe you should have put more on...

    :rofl2: Dave maybe you should have put more on the cooking obsession & less on the knives. Girls like guys that can cook
  5. Yes Tim that Sakai Ichimonji does seem like a...

    Yes Tim that Sakai Ichimonji does seem like a decent blade, horn collar WS at a frugal price.

    I think a no brainer is the Gesshin Uraku 270mm WS octagon handle at 200.00
  6. I have used cheap Yanagi's years ago, were not...

    I have used cheap Yanagi's years ago, were not very good knives. I have sharpened Shun & Mac Yanagi's. They do not hold a candle to my carbon Yanagiba's.The backside is either flat or very shallow.
    ...
  7. I had been wanting a Takeda for a long time. When...

    I had been wanting a Takeda for a long time. When Dave first brought this up it made me look for a good condition older model which cuts fine.

    Being a sucker for hand forged Japanese carbon...
  8. Working on fishing boats in my teens. In my Dads...

    Working on fishing boats in my teens. In my Dads shop as a kid with all his polished edge carbon wood chisels.

    Most of adult life putting out banquets in Hotels that's how really got into knives....
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    Same here always stand for sharpening my...

    Same here always stand for sharpening my technique is similar to Jon's feel I have more freedom of arm movement standing.

    Stropping I like to sit
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    I guess so. I have sharpened many stainless for...

    I guess so. I have sharpened many stainless for others new and old knives never had any complaints. I was surprised because it was a Japan blade. I almost threw it away, now glad I didn't. I guess...
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    I have sharpened the same way for close to 30...

    I have sharpened the same way for close to 30 years almost all carbon steel. I have never had this happen with carbon or stainless.
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    Chipping on stainless blade

    Couple years ago I purchased a stainless cleaver from JWW. In the past I have mostly used carbon cleavers with success.

    It was a Masahiro light pattern stainless clad high carbon stain resistant...
  13. Light to moderate home kitchen work is nothing...

    Light to moderate home kitchen work is nothing compared to hours of cutting at a work place. Many prefer harder steel thin profile Japanese Gyuto's because they cut better, easier to sharpen, better...
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    The Victorinox (former Forschner) 10.5 Wavy edge...

    The Victorinox (former Forschner) 10.5 Wavy edge is a great stacked sandwich knife eg. gourmet clubs with avocado. The model with a little rocker in it is the best preforming. We used these on our...
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    Sweet batch of knives

    Sweet batch of knives
  16. I have a Dickoron oval polishing steel luv it. It...

    I have a Dickoron oval polishing steel luv it. It has (DICK polish) in gold letters on the blue handle. Who ever designed that handle had a sick sense of humor:O
  17. Not a bad idea, the two smaller knives are very...

    Not a bad idea, the two smaller knives are very similar though. I would go for the the 2 piece set at Cultlery & More Tojiro DP 8.25 gyuto & 3.5 paring knife sale at 99.95. Then you have 2 useful...
  18. I tend to agree more useful blades like boning...

    I tend to agree more useful blades like boning knife, Ham slicer which can be used for many duties, no bolster's at all. No need shears on a block just take up a lot of space. The Forschner steel is...
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    Welcome Sirgin that is Shuns near top of the line...

    Welcome Sirgin that is Shuns near top of the line blades. I have sharpened quite a few Shun Premiers it's not a bad knife.Never sharpened a Fuji though yet.

    Did that set come with a ceramic...
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    Anton great thread, looks like a good dinner. If...

    Anton great thread, looks like a good dinner. If you don't have a thin edge on a blade good carbon can split lobsters no problem. A thin edge is great for many types of prep but not hard shells.

    ...
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    My favorite Chinese kitchen supply here has...

    My favorite Chinese kitchen supply here has plenty cleavers.Have bought strainers,cleavers & various other tools many years.Was grocery shopping in Chinatown yesterday & wandered into my favorite...
  22. I was impressed with the steel in the Carbonext....

    I was impressed with the steel in the Carbonext. I thinned behind the edge & was able to get it very sharp.Was not hard at all to raise a burr.Holds a decent edge. Put a nice burl handle & sold it to...
  23. That cleaver will handle your squash,but not hard...

    That cleaver will handle your squash,but not hard objects like bones.Well now you have a Forschner & a Cleaver you can learn to sharpen both
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    If you are a fan of western handles that looks...

    If you are a fan of western handles that looks like a good deal to me for a Honyaki blade.
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    Nice blade Pete W2 lends itself well to...

    Nice blade Pete W2 lends itself well to Hamons.Check out Jesus Hernandez swords. He uses W2 a lot & has some very nice hamons on Katana, & Short Swords.
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