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Type: Posts; User: Gran8man

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    Thanks Stephan. Blueing what a great and simple...

    Thanks Stephan. Blueing what a great and simple idea. I appreciate all the suggestions.
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    What acid would you use and where do you get it?

    What acid would you use and where do you get it?
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    The kanji is stamped in and I just want to make...

    The kanji is stamped in and I just want to make it look new again. The knife is just as useful polished or scratched. I thought if I was taking the time and making the effort to remove the scratches...
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    Kanji Refinish Help

    I am in the middle of dressing up my Aritsugu A Gyuto that had been to he'll and back. Just finished with 400 grit and realize that I will need to re-ink my kanji. What do you knife makers use? Any...
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    Jon thanks for the education. This is the type...

    Jon thanks for the education. This is the type of information I was looking for, now i just need to make a decision! If I go KS on the Yanagiba and Deba then it will be longer before I can get...
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    Thanks for the input PT and Jon. The more I think...

    Thanks for the input PT and Jon. The more I think about it the more a 180 mm deba makes sense. Jon what is your impression on the value of hon kasumi vs kasumi? I know I can round a spine but what...
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    Thanks for the recommendation! My thought on the...

    Thanks for the recommendation! My thought on the yanagiba was to go with the 270 mm for my first one to work on technique. I figure that since I have 5 gyuto's I will end up with more than one...
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    Masamoto KK or KS

    So I have finally found a decent source for whole fish and want to explore single bevel knives in greater detail. I have decided that I would like to get a 165 mm Deba and a 270 mm Yanagiba. The...
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    Greetings from the Granite State!

    I have lurked on the other forums for the past 5 years or so. As I read through the introductions I realize that many of you are to thank (or blame) for my lust of all things shiny and sharp. My...
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