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Type: Posts; User: mdoublestack

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  1. Replies
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    Amazing!!! yesyesyes Thank you, Marko. Look...

    Amazing!!! yesyesyes
    Thank you, Marko. Look forward to hearing from you.

    Michael
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    im in from last week still, hope thats cool....

    im in from last week still, hope thats cool. Beqautiful knife, Marko.

    M
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    This is great. Look forward to the wip and...

    This is great. Look forward to the wip and drawing. Thanks Marko
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    My two favorite gyuto makers after trying many......

    My two favorite gyuto makers after trying many... Mizuno Tanrejo and Shigefusa.
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    Is it possible to do a fresh "re heat" treatment...

    Is it possible to do a fresh "re heat" treatment on say vintage carbon steel knives, to increase edge retention, raise hrc?
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    Someone that is a ways down your custom order...

    Someone that is a ways down your custom order list, and missed a couple choice chances to score one of your knives, I'd really like a lottery.

    And this is the knife I want too. great things.
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    Shigefusa forced patina

    Has anyone done this method to force a patina?
    I am plan to do this to Shig Gyuto...
    How long do you leave the coats of acid before the wipe?
    And how many times do you do it?...
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    I agree. I have two stefan d handles, and a...

    I agree. I have two stefan d handles, and a third just hanging out waiting for a knife - theyre my favorite. And, finger tips do grow back, and I do have a belt sander, so... I might give stefan's...
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    D handle advice

    So, I'd like to try my hand at a d style for the first time. To this point, I be only done western rehandles, and I much prefer the d handle to octagon.

    So my though was to glue and clamp my...
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    Beautiful knife, devin.

    Beautiful knife, devin.
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    Awesome, Devin. I would like a 240mm in 52100...

    Awesome, Devin. I would like a 240mm in 52100 please.
  12. Thread: DT ITK

    by mdoublestack
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    984

    DT ITK

    I know its probably a long shot, and you probably have gotten this question a lot... But do you, by any chance have one of the dt tk gyutos laying around that you might want to sell. Simply, I would...
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    pm sent on dhandle

    pm sent on dhandle
  14. I appreciate that perspective - pretty much sums...

    I appreciate that perspective - pretty much sums up the decision.
    I have tried a lot of gyutos(maybe 20) since I started cooking(5 years ago) and getting knees deep into knives. I still love...
  15. Dude!!! You just beat me on th pm with harner...

    Dude!!! You just beat me on th pm with harner shun like petty years ago on the old forum. I kicked myself for that one! I wanted it so bad. I sent you a pm and tried to buy it off you! Hilarious....
  16. Stefan Keller. His D handles are ******* great.

    Stefan Keller. His D handles are ******* great.
  17. Rebuy the same knife? Mizuno DX Gyuto or something new?

    I bought my 240 Mizuno Gyuto to work in with a small stable of others, it rose to the top everyday as my workhorse -i loved it so - re handled it after a year - thought we'd be together forever. But...
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    I carry one of these in my knife kit......

    I carry one of these in my knife kit...
    http://www.stropman.com/
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    I just gave this thread a spin - really amazing...

    I just gave this thread a spin - really amazing work!
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    I would alos be interested in on of these.

    I would alos be interested in on of these.
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    I did that, I think I will to go darker... maybe...

    I did that, I think I will to go darker... maybe as far dydeing it?
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    Darkening, matching wood

    I made a saya out of walnut to pair with a rehandle job made of dark walnut burl. I need to darken the saya significantly, but I'd like to keep the grain n figuring as much as possible. Any...
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    Finishing re handle

    So, I did a re handle for a friend on a sabatier... he bought some stabilized walnut burl scales on ebay. They are cool, but there are a few voids -small, shallow openings - in the wood. How do you...
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    My salt ratio in my brine is anywhere form...

    My salt ratio in my brine is anywhere form 3(almost always) to 5% (salt to water) - depending on the protein, size and time.
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    This is so cool. Thanks for the glimpse

    This is so cool. Thanks for the glimpse
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