Quantcast
Search Results - Kitchen Knife Forums

Search:

Type: Posts; User: Canadian

Page 1 of 11 1 2 3 4

Search: Search took 0.01 seconds.

  1. Replies
    20
    Views
    644

    I got over my knife fetishism early on (thank...

    I got over my knife fetishism early on (thank God), and now I focus on my knife skills.

    I appreciate well made knifes, but I'm far from obsessed.
  2. Thread: Bread knife?

    by Canadian
    Replies
    32
    Views
    1,088

    No doubt I knew that was an ITK. It's impressive...

    No doubt I knew that was an ITK. It's impressive and I, like him, also use my bread knife to portion ribs. Again, it just works so much better when dealing with delicate crusty exteriors.
  3. Thread: Bread knife?

    by Canadian
    Replies
    32
    Views
    1,088

    Is that you? I agree, I use my GUDE for way...

    Is that you?

    I agree, I use my GUDE for way more than just bread.

    Those who say they use their thin Japanese knives on bread probably cut Wonder Bread. I would like to see them try and cut...
  4. Thread: Shigefusa Vs.

    by Canadian
    Replies
    7
    Views
    615

    Out of all the Japanese knives i've owned,...

    Out of all the Japanese knives i've owned, Shigefusa was the best. The best profile, taper, craftsmanship, etc. The only Japanese knife I regret selling in 240mm length (was actually 250mm) was my...
  5. Replies
    43
    Views
    2,330

    The first problem is that everybody has a...

    The first problem is that everybody has a different idea of what “art” is. The term is thrown around with reckless abandon and, at the risk of sounding highbrow, should be reserved for certain...
  6. Replies
    43
    Views
    2,330

    Agreed. I think it is extremely revealing of...

    Agreed. I think it is extremely revealing of those individuals who are bashing her work just because it doesn't conform to "their" ideas of what make a good kitchen knife. My question to those folks...
  7. Replies
    16
    Views
    927

    A strong distal taper is one of the [critical]...

    A strong distal taper is one of the [critical] aspects of kitchen knife design that the large Japanese brands just don't get--and I've been through a lot of them.

    Beautiful knife.
  8. Replies
    13
    Views
    589

    Pictures would be extremely helpful. Regards!

    Pictures would be extremely helpful.

    Regards!
  9. Thread: Meat cleavers

    by Canadian
    Replies
    10
    Views
    591

    Blood is alkaline. I've never had an issue with...

    Blood is alkaline. I've never had an issue with carbon steel butchering deer, elk, moose, caribou, bear, boar, rabbit, etc. plus all the beef and pork butchered on the grandparents farm. Not to...
  10. Replies
    21
    Views
    1,105

    I personally wouldn't consider any of those...

    I personally wouldn't consider any of those knives. If you like the profile of the Forschner, why not have one custom made with a higher grade steel?
  11. Replies
    19
    Views
    1,281

    You're absolutely right in as much that certain...

    You're absolutely right in as much that certain objects become fetishized and resultantly popular precisely because of their non-mainstream status--it's ironic and self-contradictory.

    On the...
  12. Replies
    19
    Views
    1,281

    No offence guys, but the rise in prices is...

    No offence guys, but the rise in prices is because of places like this. It's quite annoying, really. Some chap(s) will fetishize a brand or object, it becomes popular and before you know it the...
  13. If it doesn't hurt the functionality of the...

    If it doesn't hurt the functionality of the knife, and you like the handling characteristics, then why not just use it?

    It's an $80 knife and everybody's expectations are different at that price...
  14. Replies
    19
    Views
    949

    X50CrMoV15 or some variation of it.

    X50CrMoV15 or some variation of it.
  15. Replies
    19
    Views
    949

    No, I don't beleieve the big conglomerates make...

    No, I don't beleieve the big conglomerates make knives in carbon steel. We are talking about French carbon steel knives--particularly K-Sabatier.
  16. Replies
    19
    Views
    949

    Doesn't line up with my experience. Have you been...

    Doesn't line up with my experience. Have you been to Laguiole? Theirs? The most common steel I came across from knife makers both small and large was 12C27. I've also seen certain tool steels and the...
  17. Replies
    19
    Views
    949

    1074/1075 are same damn thing. XC75 is the...

    1074/1075 are same damn thing.

    XC75 is the french standardization term for the aforementioned steels.

    It's a great steel for kitchen cutlery.
  18. Steven, I wasn't trying to ruffle your feathers....

    Steven, I wasn't trying to ruffle your feathers. I just wanted some clarifications--I apologize if I came off rude. No way am I more right than anybody else, but at the same time if someone is...
  19. Replies
    19
    Views
    949

    I've handled a few new "carbone" K-Sabatier...

    I've handled a few new "carbone" K-Sabatier knives and they are good. With a good thinning they cut just as well as my Misono swedish--they take as sharp an edge. Contrary to popular belief, the...
  20. That "someone" never claimed that "there was no...

    That "someone" never claimed that "there was no way a knife over 255 could benefit any home cook".

    I said length is overstated especially when we are comparing knives that are 210, 240 and 270mm....
  21. Good points.

    Good points.
  22. No, those are my ideas of normals sized items...

    No, those are my ideas of normals sized items too--carrots, onions, potatoes, yams, etc.

    You're talking about slicing NOT push cutting. These are two different techniques...:headband:

    For most...
  23. This statement makes no sense. If one is push...

    This statement makes no sense. If one is push cutting a normal sized item then how would a longer knife be "faster"?
  24. For some people a 210mm or 240mm gyuto might be...

    For some people a 210mm or 240mm gyuto might be "faster" than a 270mm or 300mm gyuto because it is more "nimble"--see what I'm getting at?

    Obviously if one prefers a longer knife, then use it....
  25. See above. I don't buy that it's "faster". Please...

    See above. I don't buy that it's "faster". Please explain to me in concrete terms how an 270mm knife is faster than a 240mm knife--especially if your technique is primarily push cutting.

    I bet...
Results 1 to 25 of 265
Page 1 of 11 1 2 3 4