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Type: Posts; User: tychoseven

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  1. I use almost exclusively carbon steel. I've got a...

    I use almost exclusively carbon steel. I've got a 52100 chukabocho and an Aogami #2 gyuto. My personal, non-kitchen knives are either 1084 or 5160. If I were to pick up a stainless knife in the...
  2. Sounds like the Rika 5k is the way to go. I...

    Sounds like the Rika 5k is the way to go.
    I like the simplicity of the 2-stone setup I have now, but options, you know?
  3. Yes, that JKS 3k might do nicely. Anybody have...

    Yes, that JKS 3k might do nicely. Anybody have experience with the Imanishi 4k? Or thoughts on the Rika 5k as a bridge?

    Honestly I'm tempted to get the Gesshin 2k despite the price, everybody...
  4. Naniwa SS 3k has some interesting qualities it...

    Naniwa SS 3k has some interesting qualities it seems. http://www.kitchenknifeforums.com/showthread.php/7479-2k-4K-and-coarse-stone-recommendation
    See posts #6 and #7. Doesn't sound appealing to me.
  5. Recommend a $50 stone to bridge Bester 1200 and Arashiyama 6000

    Currently I have a Bester 1200 and Arashiyama 6000, which I follow with a leather strop loaded with 1 micron boron carbide paste. The jump between stones isn't terrible, but sometimes I wish for a...
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    I'm in camp #2. The primary bevel goes on first...

    I'm in camp #2. The primary bevel goes on first and defines the overall geometry of the blade. The secondary bevel comprises the cutting edge and its shape is influenced by the choice of primary...
  7. Thread: KAMADO

    by tychoseven
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    559

    Best use of a sidecar ever.

    Best use of a sidecar ever.
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    28,709

    As a former coffee roaster and full-time coffee...

    As a former coffee roaster and full-time coffee snob, I must agree with Craig's choice of brewer. A vacuum pot makes the cleanest cup of brewed coffee I've ever tasted. I used to rock a vintage 1940s...
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    I'm new to the J-knife scene but I prefer a...

    I'm new to the J-knife scene but I prefer a flatter profile for most uses. I'm currently enjoying a 240mm Moritaka gyuto.
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    Thanks guys! Already I've found lots of good...

    Thanks guys! Already I've found lots of good information, and I look forward to picking your collective brains while contributing where I can.
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    Though coffee is my first love, I'm also into...

    Though coffee is my first love, I'm also into Chinese greens and oolongs, especially ginsing oolong. Puerh is also great after a meal though by itself it leaves my stomach feeling strangely...
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    My favorite! My grandfather grew rhubarb in his...

    My favorite! My grandfather grew rhubarb in his garden and we'd make strawberry rhubarb pie every summer.
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    New member from SF Bay Area

    Hey everybody,

    I'm a home cook, amateur bladesmith, and all-purpose knife knut.

    I'm new to J-knives as of this year and have acquired a 240mm Kagayaki CarboNext gyuto and a 240mm Moritaka...
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    Despite my reservations, I pulled the trigger on...

    Despite my reservations, I pulled the trigger on a Moritaka 240mm gyuto. I described the problem as best I understand it and asked the vendor to inspect the bevels with particular attention to this...
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    Peter, I may still get a Moritaka, but I...

    Peter,

    I may still get a Moritaka, but I haven't found a local shop that carries them. Lacking the ability to inspect the knives in person, I must trust the vendor to screen defects for me. It's...
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    Looking for a flat wa-gyuto

    I have a 240mm CarboNext gyuto, and while I love the steel and geometry, the edge profile is too curved for my taste...the contact patch is less than 1", I'd say.

    Is there a flatter non-stainless...
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