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Type: Posts; User: KimBronnum

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  1. Replies
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    258

    Ha ha, sunds like a great place :) Congrats with...

    Ha ha, sunds like a great place :) Congrats with the checkens - I would have loved to have those...
  2. Thread: Hello!

    by KimBronnum
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    7
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    140

    Welcome! :)

    Welcome! :)
  3. Replies
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    2,173

    +1 what larrybard said :)

    +1 what larrybard said :)
  4. Thread: Oops

    by KimBronnum
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    1,088

    wow Scott, that must hurt :( Good thing you...

    wow Scott, that must hurt :(
    Good thing you know what to do about it.
  5. Thread: slicer

    by KimBronnum
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    12
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    794

    Very unsexy but a Granton salmon knife in 270/300...

    Very unsexy but a Granton salmon knife in 270/300 mm gets s@@t done - without stiction - when the slices must be paperthin.
  6. How about consulting Jon Broida about this via...

    How about consulting Jon Broida about this via mail. He sells these knives and definitely know them very well. He is also a very nice guy who is always willing to help.
    - Kim
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    +1 on the Hattori HD. I have a nakiri and a 240...

    +1 on the Hattori HD. I have a nakiri and a 240 western deba. They get very sharp and arenīt more prone to chipping than any other of my japanese knives.
    I have, however, sharpened several knives...
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    782

    I know Maksim bought one about six months ago. I...

    I know Maksim bought one about six months ago. I would guess its about 40 cm i diameter. Consider writing to him :)
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    I think the newest stainLess Itinomonn gyuto...

    I think the newest stainLess Itinomonn gyuto would be my recommendation. And its under 200 dollar. I would also recommend the sanmai v2 with wesrern handle if you like the santuko shape. It is a...
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    I highly recommend the JNS 300 from Maksim. It...

    I highly recommend the JNS 300 from Maksim. It cuts well, disches relatively slowly and it is a "splash and go" stone. I really like that stone.
    - Kim
  11. Hi Andrea, Maksim from japanesenaturalstones.com...

    Hi Andrea, Maksim from japanesenaturalstones.com can probably make a saya for you.
    - Kim
  12. I think Maksims Itonomonn are very close to White...

    I think Maksims Itonomonn are very close to White steel in the way they "behave". But I know its Takefu V2 :) I have the Kasumi with western handle and a Masakage Yuki aswell. I think they get...
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    Welcome Tobbe :)

    Welcome Tobbe :)
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    What a beauty :) ...and same name as my...

    What a beauty :) ...and same name as my grandfather.
    Im totally with you on starting his collection now. My (2) sons are sometimes totally stressed out about who is to get what knives when Im gone....
  15. If you are thinking about an ~ 3000 Grit stone,...

    If you are thinking about an ~ 3000 Grit stone, Maksims synthetic aoto is very good and within your budget. If you are looking for a higher grit option for your single beve,l I recommend an Aiiwatani...
  16. Hello Heino, and welcome to the KKF. Dejligt at...

    Hello Heino, and welcome to the KKF. Dejligt at se endnu en dansker herinde :) A sujihiki is the obvious choice for carving roasts in "normal" dinner sized slices. For slicing really thin slices of...
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    1,390

    Jns has an Itionomonn in stainless clad and v2...

    Jns has an Itionomonn in stainless clad and v2 core. I have tried it and I also own the gyuto (same steel) wich is not very reactive in the core steel at all, IMO. I'm a home cook but I've cut a fair...
  18. Replies
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    I have a Masakage Koishi. I'm not generally a big...

    I have a Masakage Koishi. I'm not generally a big fan of Masakage but this knife is very very good. AS steel with good heat treatment and a well proportioned knife IMHO. Double bevel grind but ground...
  19. Thread: soon back

    by KimBronnum
    Replies
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    1,391

    I'm sorry to hear about your troubles. Take your...

    I'm sorry to hear about your troubles. Take your time and do what you have to do.
    - Kim
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    I'm in - and welcome to KKF

    I'm in - and welcome to KKF
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    I have owned both the Yuki and the Koishi gyutos...

    I have owned both the Yuki and the Koishi gyutos from Masakage, and in my opinion they are not good cutters at all. They are much too wide behind the edge and have wide shoulders - as mentioned...
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    I'd say C, D and E. Now that would be some combo...

    I'd say C, D and E. Now that would be some combo :)
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    I've owned a couple of Masakages and they havn't...

    I've owned a couple of Masakages and they havn't exited me. I was send two bend blades of a Koishi 240 gyuto and a very thick Yuki gyuto. I returned the Koishi for good and thinned the Yuki a lot. I...
  24. The Kato is a great knife - cuts VERY well...

    The Kato is a great knife - cuts VERY well (without thinning). I own a petty as well as a gyuto, and I don't find the steel brittel or in any way more prone to chipping than my other knives. Use the...
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    Oh please, somebody get pics.of "Cooking With...

    Oh please, somebody get pics.of "Cooking With Poo". If its really out there :)
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